Low Carb High Fiber Blueberry Muffins

Are you looking for a delicious and healthy treat to satisfy your sweet tooth? Look no further! These Best Ever Low Carb Blueberry Muffins are perfect for anyone who wants to indulge without the guilt. They’re easy to make, incredibly flavorful, and sure to please everyone in your family.

Best Ever Low Carb Blueberry Muffins

These muffins are a delightful twist on a classic recipe, combining the sweetness of blueberries with a low-carb twist. Whether you’re following a low-carb diet or just want a tasty snack, these muffins are a perfect choice!

Best Ever Low Carb Blueberry Muffins ### Ingredients:

2 cups almond flour
1/2 cup erythritol (or sweetener of choice)
1 tablespoon baking powder
1/4 teaspoon salt
3 large eggs
1/2 cup unsweetened almond milk (or any low-carb milk)
1/3 cup melted coconut oil (or butter)
1 teaspoon vanilla extract
1 cup fresh blueberries (or frozen, thawed and drained)

Instructions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
In a large bowl, combine the almond flour, erythritol, baking powder, and salt. Mix well.
In another 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 mix until just combined. Be careful not to overmix!
Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tins, filling each cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your Best Ever Low Carb Blueberry Muffins as a snack or a delightful breakfast treat! They’re sure to become a favorite in your household and are perfect for meal prep or those busy mornings when you need something quick and delicious. Happy baking!