Only 8 calories per muffin from the yellow tier! Make these low carb blueberry muffins for your breakfasts or enjoy as a snack. They are also perfect as a side dish for any breakfast-for-dinner meal, or to bring to your next pot luck.
This recipes was adapted from our keto hamburger buns recipe.
Servings : 12
Ingredients
- 1 cup blanched almond flour
- 4 egg
- 4 Tbsp coconut oil melted
- 1 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp pure maple syrup or honey
- 1 pint Blueberries
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Instructions
To Bake
- Preheat the oven to 425 deg.
- Add all the ingredients except blueberries to a blender and pulse until just mixed and smooth. Make sure the coconut oil is liquid (melted) before adding it.
- Fold in blueberries. Pour the batter into muffin tins or 12 silicone muffin cups. We used ungreased silicone muffin cups for testing purposes. If you're using a muffin tin, generously grease each well before filling.
- Bake 15 minutes at 425. NOTE: You may need to adjust baking time for your cookware. Muffins are done when tops are golden and spring back when gently pressed.
To freeze
- To freeze, bake as directed above, then wrap tightly in plastic wrap and freeze. To reheat, microwave 30 seconds to 1 minute, or just until warm.
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Comments (3)
Just made these with fresh blueberries. Think savory, not sweet and you will be pleasantly surprised. Definitely a favorite for a fast-out-the-door breakfast.
Thanks for your comment on this. I am getting ready to make a batch right now.
OMGosh! Just took a batch of these out of the oven and they are divine! I could barely wait for one to cool down so I could try it!