Low-carb blueberry muffins

Low-carb blueberry muffins

You will love these sugar-free blueberry cream-cheese muffins that take only minutes to whip up. We suggest enjoying them as a dessert, not as breakfast. It's best to start your day with a savory, higher protein dish and enjoy these tasty low-carb muffins as a healthy treat instead.

Low-carb blueberry muffins

You will love these sugar-free blueberry cream-cheese muffins that take only minutes to whip up. We suggest enjoying them as a dessert, not as breakfast. It's best to start your day with a savory, higher protein dish and enjoy these tasty low-carb muffins as a healthy treat instead.
USMetric
12 servingservings

Ingredients

  • 4 oz. 110 g unsalted butter
  • 4 oz. 110 g cream cheese
  • 4 4 large egglarge eggs
  • 1 cup (4 oz.) 240 ml (110 g) almond flour
  • 13 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
  • 23 cup (5 oz.) 160 ml (140 g) erythritol
  • 13 cup 80 ml sour cream
  • 2 tsp 2 tsp vanilla extract
  • 2 tsp 2 tsp lemon juice
  • 13 cup (1¾ oz.) 80 ml (50 g) fresh blueberries
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Instructions

Instructions are for 12 servings. Please modify as needed.

  1. Preheat oven to 350°F (175°C). Prepare a standard muffin tin by greasing it well or lining it with parchment paper liners.
  2. Place the butter, cream cheese, and eggs on the counter and bring to room temperature.
  3. Mix the almond flour, coconut flour, psyllium husk powder, baking powder, and salt in a small bowl. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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17 comments

  1. Emma
    Quite possibly the best keto muffin recipe I have come by. I used slightly less erythritol that was stated (100g) as I had run out and used bicarbonate of soda and apple cider vinegar instead of baking powder and it worked a treat. Even my non keto husband liked them.
    Reply: #2
  2. Kerry Merritt Team Diet Doctor

    Quite possibly the best keto muffin recipe I have come by. I used slightly less erythritol that was stated (100g) as I had run out and used bicarbonate of soda and apple cider vinegar instead of baking powder and it worked a treat. Even my non keto husband liked them.

    Thanks for the feedback! So glad you love them!

  3. Deni
    You will need a LOT MORE than 1/3 cup fresh blueberries if you plan on using them in the batter and then placing 3 more on top of the batter in each of 12 wells. More like 3/4 cup.
    Reply: #4
  4. Crystal Pullen Team Diet Doctor

    You will need a LOT MORE than 1/3 cup fresh blueberries if you plan on using them in the batter and then placing 3 more on top of the batter in each of 12 wells. More like 3/4 cup.

    Make sure to calculate the additional blueberries into your carb count.

  5. Carol
    Wonderfully delicious. So many flavors blended into one muffin. Thank you for sharing this goodness.
  6. Ster
    Crystal Pullen, if you use the frozen wild blueberries you will find that they are small enough that 1/3 cup is more than enough.
  7. Jo
    I was confused about the amount of almond flour and coconut flour. Recipes states 1 cup (4 oz), but one cup is 8 oz. I used 1 cup. Also the coconut flour states 1/3 cup (1 1/2oz). I used 1/3 cup but that equals to 2.6 oz? I should have read about the blueberry amount before making these as it does seem very little blueberries to batter. The muffins are in the oven as I type this. Hope they turn out ok. Thanks for any clarification about cups and oz.
    Reply: #8
  8. Kerry Merritt Team Diet Doctor

    I was confused about the amount of almond flour and coconut flour. Recipes states 1 cup (4 oz), but one cup is 8 oz. I used 1 cup. Also the coconut flour states 1/3 cup (1 1/2oz). I used 1/3 cup but that equals to 2.6 oz? I should have read about the blueberry amount before making these as it does seem very little blueberries to batter. The muffins are in the oven as I type this. Hope they turn out ok. Thanks for any clarification about cups and oz.

    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!

  9. Jo
    Yes this answer does help. They were delicious. Did not rise much, but will continue to make them. Just need to practice a bit.
    Thank you
  10. Beatriz
    Can you sub cream cheese for yogurt?
    Reply: #11
  11. Charlotte Zwart Team Diet Doctor

    Can you sub cream cheese for yogurt?

    Hi Beatriz! The consistency and flavor will be a bit different but it will work!

  12. nurzepat
    yum!
  13. Marcia
    I might not want to know this info once I taste them, but could you please tell me the total carb count rather than the net count? Thanks!
    Reply: #14
  14. Kristin Parker Team Diet Doctor

    I might not want to know this info once I taste them, but could you please tell me the total carb count rather than the net count? Thanks!

    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.

  15. Tracy
    Do you use cold sour cream or does that need to be room temperature as well?
    Reply: #16
  16. Kerry Merritt Team Diet Doctor

    Do you use cold sour cream or does that need to be room temperature as well?

    Either would work!

  17. Tracey
    Definitely a keeper! Manny thanks.

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