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Low Carb Blueberry Muffins
Linette Gerlach
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings
12
muffins
Ingredients
Ingredients:
2 1/2
cups
almond flour
1/3
cup
Swerve or your favorite low carb sweetener
1
tsp
baking powder
1/2
tsp
baking soda
1/2
tsp
sea salt
1/3
cup
oil
1/3
cup
your favorite unsweetened milk or water
I used coconut milk
3
large eggs
1
tsp
vanilla
1/2
cup
fresh blueberries
Instructions
Preheat the oven to 350’ F.
Line a 12 cup muffin pan with paper liners.
In a large bowl blend together the almond flour, Swerve, baking powder, baking soda, salt, oil, milk eggs, and vanilla until combined.
Gently fold in the blueberries and scoop an equal amount of batter into each liner.
Bake at 350’F for about 18 to 20 minutes.
Let the muffins cool before serving. These can be stored for a couple days in the fridge or a couple months in the freezer. Enjoy!