Low Carb Almond Flour Blueberry Muffins
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Looking for the perfect way to eat your favorite breakfast muffin on a low carb diet? You just found it! These Almond Flour Blueberry Muffins are only 13 net carbs! Compare this to your favorite coffee shop muffins, which contain 49 net carbs, and you just saved yourself 36 carbs!
In addition to being low carb and gluten free, these healthy muffins are totally delicious and bursting with fresh blueberry flavor! Grab one today for an easy keto breakfast on the go!
This is a sponsored post written by me on behalf of Vons . All opinions are 100% my own.
There’s nothing I love more than biting into a warm, fluffy blueberry muffin! Those bursts of juicy blueberries are the best part, which is why I loaded these muffins with extra berry goodness!
Almond flour muffins are lighter than traditional muffins, making them, might I say, even better than their classic counterpart. They’re gluten-free, and because they’re made with almond milk and coconut oil, they’re also dairy-free!
I picked up all of the ingredients needed to make this muffin recipe at my local Vons in San Diego, including affordable and delicious Open Nature® and O Organics® products.
You can find these products in your area exclusively at the Albertsons Companies family of stores, including ACME Markets, Albertsons, Safeway, Jewel-Osco, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets and Carrs/Safeway.
What You’ll Need
- Open Nature Almond Flour – when making almond flour muffins, you want to use finely ground almond flour. Almond meal has a coarser texture and will not give you the same results.
- Granulated Sugar – natural sugar alternatives, such as erythritol and monkfruit sweetener can be used instead of granulated sugar to make this recipe paleo-friendly. Each of these natural sweeteners contain no calories, no fat and no sugar.
- Baking Powder
- Ground Cinnamon – optional addition, but I love the flavor it brings to these muffins!
- O Organics Unrefined Virgin Coconut Oil
- O Organics Unsweetened Almond Milk
- Vanilla Extract
- O Organics Large Eggs with Omega 3
- Blueberries – fresh or frozen will both work in this recipe. If using frozen blueberries, there’s no need to defrost them, just put them straight from the freezer into the muffin batter!
Step by Step Instructions
- Combine almond flour, granulated sugar, baking powder, salt and ground cinnamon in a large bowl.
- Measure 1/3 cup coconut oil from its solid form. Add the coconut oil to a small microwave-safe bowl. Microwave the coconut oil for 30 seconds. Whisk in almond milk, eggs and vanilla extract.
- Quick tip! Don’t worry if the coconut oil starts to solidify again, it will melt in the muffins as you bake them!
- Add the wet ingredients to the dry ingredients and whisk to combine. Gently stir in fresh or frozen blueberries.
- Spoon the muffin batter into 12 muffin tins, lined with silicone or paper liners. Place in a 350°F oven and bake for 25-30 minutes, or until the muffins are lightly browned on top and a toothpick comes out clean when inserted in the middle of the muffin.
- Remove from the oven and allow the muffins to cool for 10 minutes before removing them from the muffin tins.
Whit’s Tips & Tricks
- Substitute erythritol or monkfruit sweetener to lower the calories, sugar and carbs in these muffins. And to make them paleo friendly! Using either of these natural sweeteners in place of granulated sugar will reduce the calories per muffin to 211 and the sugar down to 1 gram. Because these sweeteners have zero net carbs, the total net carbs per muffin is reduced down to 5, when one of these sweeteners is used in place of sugar.
- These muffins are perfect for making ahead of time and eating throughout the week! I do recommend storing the muffins in a resealable plastic bag in the refrigerator to keep them fresh. When you’re ready to eat one, just pop it in the microwave for 20 seconds to warm it up!
- These muffins can also be frozen for up to 6 months. To defrost, place them in the refrigerator for 24 hours or on the countertop. I recommend popping them in a 350°F oven for 5-10 minutes or in the microwave for 30 seconds to reheat them, after they’ve been defrosted.
- These muffins are also delicious as mini muffins! Instead of a full-size muffin tin, fill 24 mini muffin tins with the batter. Bake at 350°F for 15 minutes. Continue baking until the tops of the mini muffins are lightly browned and a toothpick stuck in the middle of the muffin comes out clean.
- Feel free to mix it up and use different berries in these muffins! Strawberries, raspberries, blackberries, the possibilities are endless! If using a larger berry, like a strawberry, dice it up into pieces about the size of blueberries.
Be sure to grab O Organics and Open Nature products to make this recipe at home!
All O Organics products are offered at a great value compared to leading national organic brands. And with so many O Organic products to choose from, it makes eating organic at home easy and affordable!
You can also feel good about feeding your family Open Nature products, as they’re free from 110 food additives like nitrates, benzoates, artificial flavors and preservatives.
Try clean Open Nature products and USDA certified organic O Organics products exclusively at Albertsons Companies family of stores and online. VISIT www.vons.com/exclusivebrands.
Vons also offers Grocery Delivery and DriveUp & Go™ for convenient ways to shop. I use the grocery delivery service every week and I can’t tell you how many hours of my life it has saved!
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Almond Flour Blueberry Muffins
- 2 ½ cups Open Nature Almond Flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ cup O Organics Virgin Coconut Oil, measured solid, then melted in the microwave for 30 seconds
- ½ cup O Organics Unsweetened Almond Milk
- 3 O Organics large eggs
- 2 teaspoons vanilla extract
- 1 cup blueberries, fresh or frozen
- Preheat the oven to 350°F.
- In a large bowl, combine the almond flour, granulated sugar, baking powder, salt and ground cinnamon.
- In a small bowl, whisk the melted coconut oil and almond milk together.
- Whisk in the eggs and vanilla extract.
- Add the wet ingredients to the dry ingredient and stir to combine.
- Gently mix in the fresh blueberries.
- Spoon the batter into 12 lined muffin tins.
- Place in the oven and bake for 25-30 minutes, or until the muffins are lightly browned.
- Remove from the oven and cool for 10 minutes before removing from the muffin tins.
- Alternative sweeteners: erythritol or monkfruit sweetener can be used in place of sugar to reduce the net carbs, calories and sugar in this recipe. Refer to the post above for exact nutritional information when using these alternative sweeteners.
- Freezer storage: these muffins can be stored in the freezer in an airtight container for up to 6 months. They’re super moist and don’t dry out after freezing! To defrost them, place the muffins in the refrigerator or on the countertop. After they’re defrosted, pop them in the microwave or oven to reheat.
- Mini muffins: these muffins can be made into 24 mini muffins using a mini muffin tin. Adjust the baking time to 15 minutes, then add time if the muffins are not cooked through after 15 minutes.
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