Low Carb Blueberry Muffins Diabetic

Indulging in a delicious treat while balancing dietary needs can be a challenge, but these low carb blueberry muffins strike the perfect balance between flavor and health. Ideal for breakfast or a midday snack, this recipe will satisfy your sweet tooth without compromising your goals.

Blueberry Muffins

These low carb blueberry muffins are not only quick and easy to prepare but also packed with wholesome ingredients that you can feel good about. Perfect for those following a low carbohydrate diet, they are sure to please the whole family.

Low Carb Blueberry Muffins ### Ingredients

2 cups almond flour
½ cup erythritol (or other sweetener of choice)
2 teaspoons baking powder
¼ teaspoon salt
3 large eggs
½ cup unsweetened almond milk (or other non-dairy milk)
½ cup melted coconut oil
1 teaspoon vanilla extract
1 cup fresh blueberries (or frozen)

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease them lightly.
In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients, and stir until just combined. Be careful not to overmix. Gently fold in the blueberries until evenly incorporated.
Evenly distribute the batter into the prepared muffin tin, filling each cup about ¾ full.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Enjoy these muffins warm or at room temperature! They make for a perfect snack or breakfast option that you can feel good about serving your family. Give this healthy twist on a classic treat a try!