Looking for something a little sweet for a morning bite or afternoon snack? These healthy blueberry muffins only have 77 calories and 4.3 net carbs each!
I never get tired of muffins. They’re perfect for a grab-and-go breakfast, tasty afternoon snack, or even an after-dinner treat!
These blueberry muffins are one of my go-to recipes. With only 77 calories and 4.3 net carbs each, I can enjoy one (or two… or three…) whenever I want a little something sweet.
And they’re so simple to make! Just mix the ingredients to form the batter and throw them in the oven.
These healthy muffins are perfect to make on a Sunday so you have a little something to enjoy all week long.
How to make blueberry muffins
This simple muffin recipe comes together in just a few steps.
To start, I like to gather and measure out all my ingredients — this makes the process so easy!
Step 1: Preheat the oven to 350°F (180°C) and place paper muffin liners in a muffin tray. Spray oil or non-stick spray into the muffin liners, then set aside.
Step 2: In a large mixing bowl, add all the dry ingredients and whisk well, making sure there are no lumps.
Step 3: In a separate bowl, whisk together the wet ingredients until smooth.
Step 4: Add the wet ingredients to the dry ingredients and mix until well combined.
Step 5: Fold in the blueberries, making sure they are evenly distributed throughout the batter.
Step 6: Spoon the muffin batter into the paper liners, filling them almost to the top.
Step 7: Place in the oven and bake for 20 – 25 minutes until a toothpick inserted in the middle of a muffin comes out clean.
Step 8: Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes.
Step 9: Remove the muffins from the pan and transfer them to a wire rack to cool completely.
The hardest part is letting the muffins cool. They smell so amazing, you’re going to want to try one right away… but trust me, it’s worth the wait!
Giving the muffins time to cool will help them achieve that fluffy texture we all love.
Variations for this recipe
I love baking with blueberries. They add just the right burst of sweet and tart flavor.
But you’re more than welcome to try other berries in this recipe as well! Raspberries, chopped strawberries, or even mixed berries would be delicious.
Looking for something a little more indulgent? Swap out the fruit for some sugar-free chocolate chips.
Feel free to have a little fun with this tasty muffin recipe!
Storage
If you’re baking these muffins for a get-together or to feed a crowd, they might be gone pretty quickly. But if you’re lucky enough to have some left over, they keep very well!
Simply store the muffins in the refrigerator in an airtight container for up to 5 days.
Other healthy muffin recipes
Muffins are such a nice little treat. Whether sweet or savory, I love enjoying them for a quick breakfast or a tasty afternoon snack! If you’re looking for more healthy muffin recipes, here are a few I think you’ll enjoy:
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Blueberry Muffins
Ingredients
- 2 cups almond flour
- 5 tablespoons powdered erythritol
- 1 tablespoon baking powder
- 1 teaspoon psyllium husk powder
- ¼ teaspoon salt
- 2 large eggs
- 1 tablespoon coconut oil
- ½ cup milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven to 350°F (180°C) and place paper muffin liners in a muffin tray. Spray oil or non-stick spray into the muffin liners, then set aside.
- In a large mixing bowl, add all the dry ingredients and whisk well, making sure there are no lumps.
- In a separate bowl, whisk together the wet ingredients until smooth.
- Add the wet ingredients to the dry ingredients and mix until well-combined.
- Fold in the blueberries, making sure they are evenly distributed throughout the batter.
- Spoon the muffin batter into the paper liners, filling them almost to the top.
- Place in the oven and bake for 20 – 25 minutes until a toothpick inserted in the middle of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes.
- Remove the muffins from the pan and transfer to a wire rack to cool completely.
Hello,
great recipe! I have a question, can the husk be substituted with xanthum gum?
I haven’t tried but that should work. I would try a 1:1 ratio
Can you use stevia instead for sweet and can upu change the oil?
Yes, you can use Stevia. Changing up the oil will impact the flavor but you can
How much coconut oil is used in this recipe. The title states (with coconut oil) but in the recipe there is no mention of coconut oil being used????
Sorry about that. The recipe has 1 tablespoon coconut oil in the wet ingredients. We have added it to the recipe.
Many of these recipes require ingredients I have never used and are fairly expensive and if the recipe doesn’t work out ( as when I made the banana bread) I have added more unused products to my pantry. Is it possible to use other ingredients in their place.
When making low-carb baked goods you’ll need different ingredients than your usual flours and sugar. You can play around with using regular flour (or part regular flour) or sugar but that changes the recipes completely and increases the carb count significantly. If you do use regular flour you’ll have to adjust the fat/liquid content as well as nut flours are moister and have a higher fat content