Low Carb Blueberry Muffins – Gluten Free
Low Carb Blueberry Muffins – Gluten Free might be a good recipe to expand your side dish recipe box. One portion of this dish contains about 6g of protein, 11g of fat, and a total of 146 calories. This gluten free and lacto ovo vegetarian recipe serves 6 and costs 69 cents per serving. This recipe from Low Carb Yum requires lemon extract, coconut flour, blueberries, and butter. 818 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 35 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 18%. Users who liked this recipe also liked Blueberry Streusel Muffins with Lemon Cream Cheese Icing (Low Carb and Gluten Free), Blueberry Streusel Muffins with Lemon Cream Cheese Icing (Low Carb and Gluten Free), and Low Carb Blueberry Cobbler – Gluten Free.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 cup almond flour
1 teaspoon baking powder
1/2 cup blueberries use less for fewer carbs
2 Tablespoons butter melted
1/4 cup coconut flour
3 eggs
2 Tablespoons powdered erythritol or Swerve
1/2 teaspoon lemon extract
1/4 teaspoon salt
1/4 cup water or seltzer water
1/4 teaspoon stevia concentrated extract
Equipment:
oven
whisk
bowl
muffin liners
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees F.Mix almond flour, coconut flour, baking powder and salt in small bowl. Set aside. In separate bowl, whisk eggs, butter, water, erythritol, stevia and lemon extract. Mix dry ingredients into wet ingredients and stir until well combined. Fold in blueberries.Spoon batter equally into 6 muffin cups. Bake for 20-25 minutes or until lightly brown. Cool in pan 5-10 minutes then remove from pan and cool muffins on rack.
Step by step:
1. Preheat oven to 350 degrees F.
2. Mix almond flour, coconut flour, baking powder and salt in small bowl. Set aside. In separate bowl, whisk eggs, butter, water, erythritol, stevia and lemon extract.
3. Mix dry ingredients into wet ingredients and stir until well combined. Fold in blueberries.Spoon batter equally into 6 muffin cups.
4. Bake for 20-25 minutes or until lightly brown. Cool in pan 5-10 minutes then remove from pan and cool muffins on rack.
Nutrition Information:
