Breakfast
Low-Carb Blueberry Muffins
Almond and coconut flours create tender, moist muffins that cradle sweet blueberries in every bite. Lightly sweetened with brown sugar and enriched with avocado oil, they deliver a satisfying, lower-carb treat.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 12
Nutrition per Serving
- Calories
- 204
- Protein
- 6g
- Carbs
- 15g
- Fat
- 15g
- Fiber
- 3g
- Sugar
- 10g
- Sodium
- 230mg
Ingredients
- 1 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup blueberries
- 3 large eggs
- 1/2 cup reduced-fat milk
- 1/3 cup plus 2 tablespoons light brown sugar
- 1/4 cup avocado oil
- 1 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.
- Sift 1¾ cups almond flour, ¼ cup coconut flour, 1 tablespoon baking powder, ¼ teaspoon baking soda and ¼ teaspoon salt together in a large bowl. Add 1 cup blueberries and toss to coat. Whisk 3 large eggs, ½ cup milk, ⅓ cup plus 2 tablespoons brown sugar, ¼ cup oil and 1½ teaspoons vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup).
- Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.