These Low Carb Blueberry Muffins are ridiculously good! The texture is spot on with the real deal, lightly sweetened and with a lovely hit of citrus yum!
I originally developed this recipe for my next book, but they are too good to hold on to until 2020, also, I’m seriously lacking in muffin recipes on the blog. But this coconut flour blueberry muffin recipe checks all the boxes! Keto blueberry muffins without cream cheese! Can it be? Yes, it can! These are oh so delicious. High in fiber, lightly sweetened and the perfect snack or treat.
This One Bowl Recipe is all about the ingredients!
You know I’m all about healthy treats, and healthy treats means good ingredients. Don’t worry, nothing too crazy here and the ingredients are flexible! I’ll list the substitution here too!
- Coconut flour so these are nut-free and allergen friendly.
- Psyllium husk (whole) is great in low-carb baked goods. Adds rise and fiber!
- Gran-free baking powder to keep it corn-free and make them fluffy!
- Unsweetened sunflower seed butter again to keep it nut-free, but if you can have nuts, use cashew butter it’s to die for.
- You can use softened ghee, lard or coconut oil, depending on your needs.
- This recipe uses 4 large eggs, sorry no replacing these 🙂
- Yacon syrup or Honest syrup are my sweeteners of choice to keep these low in sugar.
You’re going to love these low carb blueberry muffins! Perfect with some Vanilla Ghee smeared on top! We store them in an airtight container at room temperature for 5 days. Enjoy!
To Line or Not to Line
I made the muffins with lines (the smoother muffins in the images) and without the liners (the more textured muffins). While the outsides looked a little different, the inside and flavor was spot on with both batches! So bake on with confidence! I also tested different sweeteners. One batch with the honest syrup (the lighter one) and one batch with the yacon (the darker batch). But again, both great!
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Dairy and nut free delicious muffins!
- 1/2 cup coconut flour
- 6 tablespoons psyllium husk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened sunflower seed butter
- 1/4 cup softened coconut oil, ghee or tallow
- 4 large eggs, room temperature
- 3 tablespoons yacon syrup or 1/3 cup honest syrup
- 1/2 cup non-dairy milk of choice
- 1 teaspoon vanilla extract
- 2 tsp lemon zest
- 1 cup blueberries
- Preheat oven to 350F. Line a muffin tin with cupcake liners.
- In a large bowl whisk together the coconut flour, psyllium husk, baking powder and salt.
- In a separate bowl beat together the sunflower seed butter, coconut oil, eggs, syrup, vanilla and milk until well combined and creamy.
- Add the wet mix to the dry mix and beat until a dough forms.
- Add in the blueberries and lemon zest and use a spatula to fold in.
- Use a ¼ cup scoop per muffin. Bake in the center rack for 25- 30 minutes or until the muffins have risen, round and golden on top.
- Remove from the oven and let cool. Store in an airtight container at room temperature for up to 5 days.
You can also use Zero Syrup which is vegetable glycerin (a sugar alcohol) and monk fruit or Honest Syrup made of vegetable fiber and monk fruit. While the latter is free of sugar alcohols which is ideal for some, it is high very high in total carbs (fiber). Use 1/4 to 1/3 cup in this recipe instead of Yacon Syrup.
- Serving Size: 1 muffin
- Calories: 176.2
- Fat: 12.7g
- Carbohydrates: 10.4g
- Fiber: 6.5g
- Protein: 5.2g
Keywords: coconut flour blueberry muffins