Blueberry Muffins You'll Love: Low-Carb, Diabetic-Friendly
Experience the bliss of these low-carb blueberry muffins that are diabetic-friendly and full of flavour! With juicy blueberries and a moist, fluffy texture, each muffin is crowned with a tempting sweet crumb topping. Perfect for a quick breakfast or a delightful snack, these muffins satisfy your sweet cravings while keeping it wholesome!
Ingredients
- 1 ¾ cups Almond Flour
- ¼ cup Coconut Flour
- ⅓ cup Monk Fruit Sweetener
- 2 tsp Baking Powder
- ¼ tsp Salt
- 3 Extra Large Eggs
- ½ cup Unsweetened Almond Milk
- ¼ cup Unsalted Butter melted
- 1 ½ tsp Vanilla Extract
- 1 cup Blueberries
Crumb topping
- ⅓ cup Almond flour
- 1 tbsp Salted Butter (melted) add a pinch of salt if unsalted
- 1 tbsp Sweetener Monk fruit or Erythritol
- 1 pinch Ground Cinnamon
Instructions
- Line a 12-muffin pan with paper cups and preheat the oven to 425°F (218°C).
- Mix the crumb topping ingredients in a small bowl and set aside.
- Combine the almond flour, coconut flour, baking powder and salt in a medium-sized bowl.
- Whisk the eggs, then stir in the sweetener, melted butter, unsweetened almond milk and vanilla extract.
- Combine the wet and dry ingredients and gently fold the blueberries into the batter. The mixture will become thick, which is ok since the recipe uses coconut flour that absorbs moisture.
- Working quickly, scoop the batter into the muffin cups and top each one with the crumb topping (optional).
- Bake the muffins for 10 minutes at 425°F (218°C), loosely covered entirely with foil, then reduce the temperature to 325°F(163°C) and bake them further for another 10 minutes or until firm to touch.
- After baking, remove the tray from the oven and let the muffins cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely.
Notes
Nutrition Information*:
under 10g net carbs per serving
- 12.9g of carbohydrates
- 3.3g of fibre
- 9.6g of net carbs