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 lighten and the erythritol should be dissolved.
- Continue using the mixer to whip in the eggs, one at a time. Scrape the sides of the bowl to mix all of the ingredients.
- Use a rubber spatula to stir in the sour cream by hand. Add the dry ingredients and mix until a thick batter forms. Measure in the vanilla extract and lemon juice and stir to combine. Gently fold in the blueberries.
- Divide the thick batter evenly among the wells. Bake for 30 minutes or until just lightly browned and the tops are barely firm to a light touch. Let cool for at least 30 minutes before serving.
Tips for easy and healthy blueberry muffins
For prettier muffins, reserve some berries to press into the top of each muffin just before baking.
If you want to make sure your muffins have a pretty domed top, then don’t be tempted to heat the butter or cream cheese before mixing. At room temperature, the ingredients should be just soft to pressure and not squishy or melted.
Be sure to mix the dry ingredients well before adding them to the cream cheese mixture. This helps to ensure that the dry ingredients won't clump, and will mix well into the batter.
The psyllium fiber powder in this recipe is what gives it a texture similar to traditional bakery muffins. We don’t have a suggestion for a substitute for it.
This batter will be thick unlike traditional muffin batter made with flour. Do not 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. Let thaw at room temp or in the refrigerator.
Looking for other healthy sugar-free muffin recipes?
Think of this batter like 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 drain the fruit so that 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 bits of apple will as well.
Remember that adding these ingredients increases the net carb count from 2 grams per muffin to 3 grams per muffin.