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.

Prep Time: 10 minutes

Cook Time: 25 minutes

Makes: 9 muffins


Low Carb Blueberry Muffin Ingredients

1 pack of low carb Vanilla Cupcake Mix

1/2 cup (40g) desiccated coconut

2 eggs

70g melted butter

1 cup milk of choice

200g frozen Blueberries


    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 the 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 the oven.
    Bake for 20-25 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.

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