Typically Muffins would be a huge big NO NO on a Low Carb Diet – but not anymore with this easy low carb blueberry muffin recipe.

You can also adjust this recipe to make other flavoured muffins – it’s a great base.

Try other Frozen Berries, Nuts, Spices, Apple, or Cacao – anything you like really.

You can see my favourites down the bottom of recipe.

Happy Baking 🙂

Low Carb Blueberry MuffinsSuper Low Carb Blueberry Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Makes: 8 muffins

 

Low Carb Blueberry Muffin Ingredients

1 pack of low carb cupcake mix

1/2 cup (40g) desiccated coconut

1/3 cup (60g) almond meal

2 eggs

70g melted butter

1 cup milk of choice

200g frozen Blueberries

 Method

    Preheat oven to 180 deg
    Get your muffin cases ready to go – spray with oil so zero sticking or use silicone tray.
    Place all dry ingredients together in a bowl – combine and make a well in centre.
    In a separate bowl whisk together eggs, milk & butter.
    Pour the egg mix into the dry mix
    Place your blueberries or other additions in the bowl as well.
    Gently fold together.
    When just mixed portion into muffin tins using 2 spoons
    Place muffins in oven.
    Bake for 25 minutes or until golden brown.
    Let cool or enjoy hot with some melted butter.

These muffins can be enjoyed for up to 5 days if refrigerated.

Muffins can be frozen for up to 6 months.

If you enjoy my recipes and think your friends would as well – please like my facebook page and share it with them! Anna’s Low Carb Kitchen

I’d also love to see your beautiful creations, so please tag me @annaslowcarbkitchen

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