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)
- 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
- 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.