Low Carb Blueberry Muffins


Low Carb Blueberry Muffins

Ready in: 40 minutes
Yield: 14 muffins
Cooking equipment: muffin cups

6.7 oz (190 g) all-purpose flour
1 oz (30 g) almond flour
1 pinch of salt
1 teaspoon baking powder
1.8 (50 g) ground almonds
3 1/2 oz (100 g) erythritol
1 packet (8 g) vanilla sugar
4.2 oz (120 g) butter
3.4 fl. oz (100 ml) milk
2 eggs
4.4 oz (125 g) blueberries

Koalified Tips for making Muffins:

  • The butter, eggs and milk, have all to be at room temperature. The butter has to be soft.
  • Add the eggs in batches!
  • Do not over-whisk the mixture, only whisk everything until just blended.
  • The consistency of the batter has to be sticky, not liquid, which means: The batter should slowly fall from the spoon.
  • Don’t open the stove in the first 20 minutes while baking the muffins
  • Cover the muffins with baking paper, to prevent the top from getting too brown. (Only if necessary.)

1. Preheat the oven to 350 °F (180 °C). Cover a baking rack with baking paper. Place the muffin cups on the baking sheet. Wash and drain the blueberries.

2. Thoroughly pat them dry with paper towels.Sift the flour, salt and baking powder into a big bowl. Stir in the ground almonds.

3. In a separate bowl, whisk the softened butter with the erythritol and vanilla sugar until fluffy and creamy. Add the eggs, one at a time, stiring well after each addition. (It’s very important to not add the eggs at once.) Slowly pour in the milk and stir until just blended.

4. Fold the flour mixture in batches into the egg mixture .Whisk briefly until just blended. (Don’t overdo the whisking.) Fold the blueberries carefully into the batter.

5. Use a spoon to fill each muffin cup with 1-2 tablespoons of batter. Bake in the preheated oven for 28-30 minutes until golden brown. Remove the muffins from the oven to a plate. Once cooled, sprinkle over with confectioners sugar, if you like.

Personal note: The muffins won’t rise as usual,  because we are not using granulated sugar. If you want to make muffins without a sugar substitute, use real sugar. Also don’t add the almond flour, use 7.7 oz (220 g) of all-purpose flour.

Per serving:

Energy: 163 kcal / 682 kJ
Fat: 10,4 g
Carbohydrates: 19 g
of which sugars: 2 g
Protein: 4,6 g
Fibre: 1,6 g


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