Blueberry Muffins Low Carb
posted by virtual chef on Sep 6, 2009 | Bakery |
When fresh blueberries start getting soft and mushy, my taste-tester starts separating it from the good ones and I end up trying to figure out what to do with them aside from blending smoothies. Our friends Carlos, Rodney and Ron are staying over for Labor Day Weekend so I thought freshly-baked blueberry muffins for breakfast would be perfect! Since Carlos is on a low-carb lifestyle, I made these muffins using almond flour instead of regular flour.  It looked mushy and soft when it first came out of the oven but after it had cooled off a bit, it turned out really firm and delicious!
Ingredients:
- 2 cups almond flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, melted and cooled
- 4 eggs, beaten
- 1/3 cup water
- 1 – 2 cups fresh blueberries
- 1/3 cup agave nectar or any sweetener (optional)
Directions:
- Preheat oven to 350F.
- Mix almond flour, baking powder and salt in a bowl. Set aside.
- In a separate bowl, whisk eggs, butter, water and sweetener (if used). Mix wet ingredients into dry ingredients and stir until well combined.
- Pour batter equally into 12 muffin pans and bake for 20 – 25 minutes or until lightly brown. Cool in pan for 5 minutes then cool in wire rack.
Note: I did not use any sweetener since the blueberries are sweet and we do like our muffins on the “less-sweet” side. But if you want your muffins sweeter, using liquid sweetener such as agave nectar or honey. If you use liquid sweetener, you can skip the water and use just half of the butter measurement.
I love blueberry muffin. As much as I love my carbs I do like to go the low-carb route every once in a while. ;-D Yum!!!
the muffins were great! the natural sweetness of the blueberries is the only sweetener needed. I probably had 4 small ones and 2 of the large ones….yummy
the muffins were great!
I must have had 4 small ones and 2 big ones…
the sweetness of the blueberries was the only sugar needed!
tasty and healthy! what else do you need!!!
Thanks for the input on almond flour – -I have friends who has “dietary constraints” so to speak – –we’ll try this!
These looks so tasty! And it is awesome for me that the recipe is already gluten-free =)
Love the look of those muffins. Fabulous pictures too!
Thanks for sharing.
really lovely non-gluten muffins. I’m swallowing hard.
Sounds and looks yummy! Anything with blueberries gets my vote!
Tasty ! Yummy ! Yummy ! Thank you for sharing. Cheers !
Jenn: i’m with you…i love my carbs, too, but nothing beats guilt-free low carb munching! LOL..
ron: thank you…i think we were just very hungry that morning..LOL…or all day!
Maria DWB: please let me know how it goes!
Michele: great! i meet more and more people who are gluten sensitive and it is quite challenging to create recipes that are gluten-free!
Keith: thank, keith!
Mary: LOL…don’t choke…!
Lori: yes, those blueberries sure make any dish extra delicious!!
sizzlechef: thanks for stopping by!
I’m just starting to get into baking with almond flour…I really like it! These sound yummy.
this looks yum..I love blueberry muffins..
I am always looking for healthier variations of baked goods. Thanks for sharing!
Alta: it’s amazing how sometimes we don’t miss the flour in baked goods. this recipe is one of them.
Deepa: thanks.
Shauna: you’re welcome!
It was the best muffin I had! And it felt so good eating it – knowing all the ingredients are fresh and healthy! Thanks Raquelita!