Low carb blueberry muffins
- 4 oz. 110 g unsalted butter
- 4 oz. (½ cup) 110 g (110 ml) cream cheese
- 4 4 large egglarge eggs
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- 1⁄3 cup (1¼ oz.) 80 ml (32 g) coconut flour
- 1 tbsp 1 tbsp ground psyllium husk powder
- 1½ tsp 1½ tsp baking powder
- ¼ tsp ¼ tsp salt
- 2⁄3 cup (5 oz.) 160 ml (140 g) erythritol
- 1⁄3 cup 80 ml sour cream
- 2 tsp 2 tsp vanilla extract
- 2 tsp 2 tsp lemon juice
- 1⁄3 cup (1¾ oz.) 80 ml (50 g) fresh blueberries
- Preheat oven to 350°F (175°C). Prepare a standard muffin tin by greasing it well or lining it with parchment paper liners.
- Place the butter, cream cheese, and eggs on the counter and bring to room temperature.
- Mix the almond flour, coconut flour, psyllium husk powder, baking powder, and salt in a small bowl. Set aside.
- Use a hand mixer or stand mixer to cream together the butter, cream cheese, and erythritol until smooth. The butter should be lighter in color and the erythritol should be dissolved.
- Continue using the mixer to whip in the eggs one at a time. Scrape down the sides of the bowl between adding each egg.
- Use a rubber spatula to fold in the sour cream. Add the dry ingredients and mix until a thick batter forms. Add the vanilla extract and lemon juice. Stir to combine. Gently fold in the blueberries.
- Divide the thick batter evenly among the muffin cups. Bake for 30 minutes or until golden and the tops bounce back to a light touch. Cool for at least 30 minutes before serving.
Tips for easy and healthy blueberry muffins
For pretty muffins, reserve some berries to press into the top of each muffin just before baking.
For that signature domed muffin top, don’t heat the butter or cream cheese before mixing. They should be at room temperature, which means they should be soft to the touch, leaving no more than a finger indent when poked. They should not be squishy or melted.
Combine the dry ingredients thoroughly before adding them to the cream cheese mixture. This helps ensure that the dry ingredients don't clump, and will mix well into the batter.
The psyllium fiber powder in this recipe is what gives it the texture similar to traditional bakery muffins. We don’t have a suggestion for a substitute.
This batter will be thick unlike traditional muffin batter made with flour. Don't try to thin the batter. Use a rubber spatula, large spoon, or large cookie scoop to fill the muffin tins.
While it may be hard to wait, these muffins are best after they've cooled a bit. Store leftovers at room temperature for up to three days or refrigerate for up to one week.
These muffins freeze beautifully for portion control and future treats. Just wrap well and use a freezer-safe container. Thaw at room temperature or in the refrigerator.
Looking for other healthy sugar-free muffin recipes?
Think of this batter as a blank canvas! Try adding different flavors such as chopped, low carb friendly chocolates, or use another low carb berry, like raspberries or blackberries.
If using frozen fruit, but sure to thaw and drain the fruit so you don't introduce more moisture into the batter.
This muffin is also tasty with spices instead of fruit – cinnamon, nutmeg, allspice, and fall flavors such as apple pie spice or pumpkin pie spice.
Gluten-free apple peanut butter muffin recipe
For a delicious apple peanut butter muffin, mix in the following ingredients just before baking.
⅓ cup salted peanut butter
¼ cup finely chopped apples (about ¼ of a small apple)
Adding the peanut butter at the end will increase the peanut butter flavor. Using chunky peanut butter will also add some texture to the muffin just as the chopped apple will.
Remember that adding these ingredients increases the net carb count from 2 grams per muffin to 3 grams per muffin.
Thanks for the feedback! So glad you love them!
Make sure to calculate the additional blueberries into your carb count.
Hi, Jo! The cups reflect volume, and the ounces are for weight. If you're using volume (cups), then you would follow what we have in cups. For weight, we’ve provided ounces. One cup in volume of almond flour is not 8 ounces in weight. Hope this helps!
Hi Beatriz! The consistency and flavor will be a bit different but it will work!
These are 5g total carbs per serving. You can click the Nutrition+ tab under the list of ingredients to see the full information. Add the fiber back to the carb count if you need the total carb count.
Either would work!
Thank you for your question Donna! The "standard" in this recipe refers to the size of the wells. Some muffin tins will come with 12 standard size wells while others may have 6. If you only have one muffin tray with 6 servings, you can adjust the recipe to make 6 muffins or you can use the tray twice. These muffins are great, I hope you like them!
While that may work for some recipes, we have not tested the substitutes. The 3 ingredients have different taste profiles, acidity levels, and protein/fat ratio which can be very important in baked goods.
Generally yes, those should work well in our recipes.
Metamucil is usually flavored with additives that wouldn't work well for recipes.
Does erythritol add any quality other than sweetness in baking, i.e., texture, moistness, etc? I am wondering if it can be replaced by liquid stevia without affecting the outcome.
Also can yogurt be used in place of sour cream?
These are well worth making! Yes, the granulated sweetener also adds to the volume of dry ingredients in addition to adding sweetness. The first time you make a new recipe, it's generally recommended to follow the recipe as written so you know how it's intended to turn out. Modifications can be made in future batches so you can gauge the success.
I combine all my dry ingredients and sift them into a bowl.
I am one of those folks who doesn’t like the cooking effect of Erythritol so I used 1/3 c Bocha Sweet and just a touch (1-2 Tbsp?) Allulose. They are nice and sweet without being cloyingly so. I use a brand called Lala of Mexican sour cream that is very smooth, thick and silky because of its fat content. It’s not thin and sour like many commercial sour creams are, although it would be ok in a pinch. I also substituted the Olive Nation brand blueberry extract for the vanilla. It’s perfect.
Thank you for taking the time to let us know! The recipe team may have adjusted the temperature since the video was produced. The written recipe is always the most updated.
Hi, Rhonda! In step 7 of the instructions it states, "Bake for 30 minutes or until just lightly browned and the tops are barely firm to a light touch." Hope this helps!
I doubled the blueberries and made 30 mini muffins instead of 12 standart : 88 cals and 1.8 carbs.
Just enough for a sweet craving with a nice cup of coffee!
Thanks for this great recipe! :)
We have not tested this recipe in an air fryer.
Hi, Sharon! The full nutrition information for our recipes is a benefit of Diet Doctor Plus. You can read more about Diet Doctor Plus and sign up for a 30 day free trial at this link: https://www.dietdoctor.com/new-member