Searching for the perfect low-carb blueberry muffins? My delicious, cake-like blueberry muffins made with almond flour are just what you need to satisfy your sweet cravings!
INGREDIENTS
- 2 cups blanched almond flour (or substitute with 1/4 cup coconut flour and 1 cup almond flour)
- 10 tbsp heavy whipping cream or almond milk
- 2/3 cup fresh blueberries
- 1 tsp vanilla extract
- 4 tbsp xylitol sweetener (or 3 tsp stevia)
- 2 large eggs, beaten
- 1 tbsp baking powder
- 1/2 tsp salt
INSTRUCTIONS
- Preheat the oven to 350°F (175°C) and line a muffin pan with 8 liners.
- In a mixing bowl, whisk together the almond flour, sweetener, baking powder, and salt.
- In a separate bowl, mix the heavy cream (or almond milk), vanilla extract, and beaten eggs until smooth.
- Gently fold the blueberries into the batter.
- Fill each muffin liner to the top with batter and bake for 25 minutes, or until golden.
- Allow muffins to cool before serving.
Notes: This is a versatile base recipe—swap blueberries for other berries or keto-friendly chocolate chips. For a refreshing twist, add lemon zest and 1 tsp of lemon juice to create a lemon blueberry flavor.
