These low carb blueberry muffins are deliciously moist, sweet and tender but they are low carb! They are made using almond flour and monk fruit sweetener. Monk fruit sweetener doesn’t have any adverse taste and has zero calories, and is a zero on the glycemic index.
Where can I find monk fruit sweetener?
You can find monk fruit sweetener at most grocery stores with a natural food section or online. I buy my monk fruit sweetener from Costco, it does have erythritol in it which is a sugar alcohol that comes from the fermentation of corn or wheat starch. It is very low sugar and despite the word alcohol it won’t make you tipsy.
Chances are you have had sugar alcohols before.
Sugar alcohols are often used in low sugar chocolates and ice creams, like Halo Top ice cream. They are sweet without adverse tastes or any effect on your blood sugar or insulin levels. Some people have reported some stomach discomfort from eating large amounts, I personally have never had any problems with it.
A little introduction of Monk fruit.
Monk fruit is grown high in the mountains in china or Thailand and is often refereed to as the fruit of enlightenment by the monks that discovered it. That is where it gets it’s name. It’s used in lots of protein shakes and other products that want to naturally reduce sugar. It is 500 times sweeter than sugar and has zero calories! If you want to learn more about it click here to read more.
These muffins can easily be made gluten free.
The muffins pictured are gluten free. My mom was visiting when I photographed these. Gluten free baking mix has slightly less carbs than regular flour. However, regular flour will work great in this recipe and I have included it on the recipe down below. I also used it in my nutritional calculation below.
What are the nutritional specs on this recipe?
Here are the nutritional specs on this recipe according to very well fit’s nutritional calculator. 51 calories per muffin, 7.7 carbs, 1.1 total sugars!
Here is what you need to make these low carb blueberry muffins:
Makes 18 muffins
- 1 cup almond flour
- 1 cup flour or gluten free baking mix + 1 tablespoon for dusting the blueberries
- 1 1/2 cups monk fruit sweetener
- 1/2 teaspoon salt
- 1 tablespoons baking powder
- 1 cup milk of choice
- 2 eggs
- 1 tablespoon lemon juice
- lemon zest from 1 lemon
- 1 1/4 cups blueberries
Instructions
- Preheat oven to 350 F.
- Add almond flour, flour or gluten free baking mix, monk fruit sweetener, salt and baking powder together and stir well.
- Add milk, eggs, lemon juice, lemon zest and blend batter together until batter is smooth.
- Dust blueberries with the 1 tablespoon of flour or gluten free baking mix.
- Gently fold berries into the batter and spoon into muffin tin liners.
- Bake muffins for 18 minutes or until the centers are risen and appear cooked through.
- Let cool and enjoy!
Low Carb Blueberry Muffins
Ingredients
- 1 cup almond flour
- 1 cup flour or gluten free baking mix + 1 tablespoon for dusting the blueberries
- 1 1/2 cups monk fruit sweetener
- 1/2 teaspoon salt
- 1 tablespoons baking powder
- 1 cup milk of choice
- 2 eggs
- 1 tablespoon lemon juice
- lemon zest from 1 lemon
- 1 1/4 cups blueberries
Instructions
- Preheat oven to 350 F.
- Add almond flour, flour or gluten free baking mix, monkfruit sweetner, salt and baking powder together and stir well.
- Add milk, eggs, lemon juice, lemon zest and blend batter together until smooth.
- Dust blueberries with the 1 tablespoon of flour or gluten free baking mix.
- Gently fold berries into the batter and spoon into muffin tin liners.
- Bake for 18 minutes or until the muffins are risen in the middle and spring back slightly when pressed on.
- Let cool and enjoy!