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Low Carb Blueberry Muffins

Linette Gerlach
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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!