Gluten Free Low Carb Blueberry Muffins

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3.50 from 79 votes

Gluten Free Low Carb Blueberry Muffins

35 minutes
Calories 160kcal


  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter (melted)
  • 1/4 cup water (melted)
  • 2 tablespoons erythritol (melted)
  • 1/4 teaspoon stevia (melted)
  • 1/2 teaspoon lemon extract
  • 1/2 cup blueberries (melted)


  • Instructions Preheat oven to 350 degrees F.
  • Mix almond flour, coconut flour, baking powder and salt in small bowl.
  • Set aside.
  • In separate bowl, whisk eggs, butter, water, erythritol, stevia and lemon extract.
  • Mix dry ingredients into wet ingredients and stir until well combined.
  • Fold in blueberries.
  • Spoon batter equally into 6 muffin cups.
  • Bake for 20-25 minutes or until lightly brown.
  • Cool in pan 5-10 minutes then remove from pan and cool muffins on rack.
  • Recipe Notes The erythritol and stevia can be substituted with 1/3 cup honey or coconut sugar for those not following low carb.


Calories: 160kcal

Originally posted 2019-02-20 18:36:40.

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