Blueberry Muffins (Low Carb)

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 166.1
  • Total Fat: 14.6 g
  • Cholesterol: 54.9 mg
  • Sodium: 108.1 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 6.2 g

View full nutritional breakdown of Blueberry Muffins (Low Carb) calories by ingredient
Report Inappropriate Recipe

Submitted by:


For those days when you're missing "normal" food. For those days when you're missing "normal" food.
Number of Servings: 12


    1 cup and 2 tbsp almond flour
    1/4 cup granulated Splenda
    1 tsp baking powder
    1/4 tsp salt
    2 tbsp unsalted butter, cold and cubed
    3 eggs
    2 tbsp heavy cream
    1/2 tsp vanilla extract
    36 fresh blueberries


Preheat oven to 400 degrees F.

Combine flour, Splenda, baking powder and salt. Using a fork or pastry cutter, cut butter into flour mixture until well combined and no chunks remain.

In separate bowl, beat eggs, cream, and vanilla. Stir egg mixture into flour mixture until just combined.

Grease mini muffin pan thoroughly with cooking spray. Fill with batter up to rim. Place 3 blueberries on top of each muffin and use a toothpick to push down into batter.

Bake for 20-25 mins or until lightly browned on top and cooked through.

Warm muffins may have a slightly "eggy" taste. Letting them cool completely lessens this.

Serving Size: makes 12 mini muffins, 1 per serving

Number of Servings: 12

Recipe submitted by SparkPeople user DIXIETANGO.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.