Low Carb Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 497.6
  • Total Fat: 32.9 g
  • Cholesterol: 558.0 mg
  • Sodium: 1,425.2 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 7.2 g
  • Protein: 25.6 g

View full nutritional breakdown of Low Carb Blueberry Muffins calories by ingredient


Introduction

Blueberry Muffins – 2

1 3/4 C almond flour = 175 g

1/4 tsp salt

1/2 tsp baking soda

2 Tbsp stevia = 1/2 C sugar

3 large eggs

1 tsp vanilla

2 Tbsp water

2 Tbsp lemon juice

1/4 C vegetable oil

100 g frozen blueberries – I always weigh my fruits as you just can’t be consistent trying to use a measuring cup with them

Preheat your oven to 350F and put muffin papers into your muffin pan. I got 10 muffins from this recipe.

In a large mixing bowl put all the dry ingredients and mix well with a whisk to remove the lumps. In another bowl put all the wet ingredients and mix them well with a fork. Dump the wet mixture into the dry and whisk to blend well.

Fold in the blueberries and fill the muffin papers about 2/3 full. Now pop them into your oven and bake for 35 minutes. They will come out a lovely golden brown 🙂

Let the muffins sit for a couple minutes in the pan then turn them out to cool. Do NOT eat them straight from the oven as the hot blueberries will burn your mouth. I give them at least 5 minutes before I shove one at my face. Warm muffins are so awesome!

Being a low carber I am much more wary of desserts than I am of meats and veges so I put my ingredients into fitday and here’s what I got for the batch:

calories – 1,766

protein – 56.9 g

fats – 157.6 g

carbs – 53.3 g

fiber – 21.6 g

net carbs – 31.7 g

So at 10 muffins in a batch that means each muffin is:

calories – 176.6

protein – 5.7 g

fats – 15.76 g

carbs – 5.33 g

fiber – 2.16 g

net carbs – 3.17 g

I think a 3 ncs muffin goes nicely with my coffee don’t you? My hubby is gonna love them too. So far everything I have baked with the almond flour has turned out rather fantastic. This excites me! Blueberry Muffins – 2

1 3/4 C almond flour = 175 g

1/4 tsp salt

1/2 tsp baking soda

2 Tbsp stevia = 1/2 C sugar

3 large eggs

1 tsp vanilla

2 Tbsp water

2 Tbsp lemon juice

1/4 C vegetable oil

100 g frozen blueberries – I always weigh my fruits as you just can’t be consistent trying to use a measuring cup with them

Preheat your oven to 350F and put muffin papers into your muffin pan. I got 10 muffins from this recipe.

In a large mixing bowl put all the dry ingredients and mix well with a whisk to remove the lumps. In another bowl put all the wet ingredients and mix them well with a fork. Dump the wet mixture into the dry and whisk to blend well.

Fold in the blueberries and fill the muffin papers about 2/3 full. Now pop them into your oven and bake for 35 minutes. They will come out a lovely golden brown 🙂

Let the muffins sit for a couple minutes in the pan then turn them out to cool. Do NOT eat them straight from the oven as the hot blueberries will burn your mouth. I give them at least 5 minutes before I shove one at my face. Warm muffins are so awesome!

Being a low carber I am much more wary of desserts than I am of meats and veges so I put my ingredients into fitday and here’s what I got for the batch:

calories – 1,766

protein – 56.9 g

fats – 157.6 g

carbs – 53.3 g

fiber – 21.6 g

net carbs – 31.7 g

So at 10 muffins in a batch that means each muffin is:

calories – 176.6

protein – 5.7 g

fats – 15.76 g

carbs – 5.33 g

fiber – 2.16 g

net carbs – 3.17 g

I think a 3 ncs muffin goes nicely with my coffee don’t you? My hubby is gonna love them too. So far everything I have baked with the almond flour has turned out rather fantastic. This excites me!
Number of Servings: 1

Ingredients

    1 cup, unthawed Blueberries, frozen (unsweetened)
    1 serving Bob's Red Mill Almond Flour - per 1/4 Cup
    .25 tsp Salt
    .50 tsp Baking Soda
    1 serving Great Value No Calorie Stevia
    3 large Egg, fresh, whole, raw
    1 serving McCormick Pure Vanilla Extract 1 tsp (by KNOXMOM)
    2 grams Lemon Juice
    .25 tbsp Crisco Pure Vegetable Oil

Directions

100 g frozen blueberries – I always weigh my fruits as you just can’t be consistent trying to use a measuring cup with them

Preheat your oven to 350F and put muffin papers into your muffin pan. I got 10 muffins from this recipe.

In a large mixing bowl put all the dry ingredients and mix well with a whisk to remove the lumps. In another bowl put all the wet ingredients and mix them well with a fork. Dump the wet mixture into the dry and whisk to blend well.

Fold in the blueberries and fill the muffin papers about 2/3 full. Now pop them into your oven and bake for 35 minutes. They will come out a lovely golden brown 🙂

Let the muffins sit for a couple minutes in the pan then turn them out to cool. Do NOT eat them straight from the oven as the hot blueberries will burn your mouth. I give them at least 5 minutes before I shove one at my face. Warm muffins are so awesome!

Serving Size: 10

Number of Servings: 1

Recipe submitted by SparkPeople user KNYA28.