These Best Ever Low Carb Blueberry Muffins are fluffy and sweet, with a classic muffin texture – gluten-free, sugar-free, and only 3 grams of net carbs per muffin!
Ingredients
- 2 1/2 cups almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup Truvia brown sugar or other stevia brown sugar substitute
- 1/3 cup vegetable oil or use melted coconut oil, avocado oil, or other neutral oil
- 6 tablespoons unsweetened almond milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup fresh blueberries
Instructions
- Preheat your oven to 325 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- To a food processor or a blender, add the almond flour, baking powder, salt and stevia brown sugar. Pulse or blend on low speed until blended.
- Add the oil and almond milk to a liquid measuring cup, along with the eggs and vanilla. Whisk them all together with a fork until combined.
- Add the wet ingredients to the dry ingredients in the food processor or blender and pulse or blend on low speed just until combined. You may need to stop blending and scrape down the sides with a spatula a few times.
- Add the batter to a bowl (or to save dishes, just remove the blade from your food processor) and add the blueberries. Fold the blueberries into the batter gently.
- Divide the batter evenly between the 12 prepared muffin cups.
- Bake the muffins at 325 degrees Fahrenheit for about 20-23 minutes or until the tops of the muffins are golden brown and a toothpick inserted into one of the muffins comes out clean.
- Let the muffins cool completely in their tin before serving.
