BLUEBERRIES CARBS RECIPES

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LOW-CARB BLUEBERRY MUFFINS RECIPE | EATINGWELL



Low-Carb Blueberry Muffins Recipe | EatingWell image

Just because you're watching carbs doesn't mean you can't have the classic breakfast pastry. In place of all-purpose flour, nutty almond and coconut flours make these muffins fluffy while slashing carbs. A bit of brown sugar blunts the tartness of fresh blueberries. Make these ahead for a grab-and-go breakfast for the week.

Provided by Carolyn Casner

Categories     Healthy Blueberry Muffin Recipes

Total Time 1 hours 0 minutes

Number Of Ingredients 11

1?¾ cups almond flour
¼ cup coconut flour
1 tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup blueberries
3 large eggs
½ cup reduced-fat milk
? cup plus 2 tablespoons light brown sugar
¼ cup avocado oil
1?½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.
  • Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, brown sugar, oil and vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup).
  • Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.

Nutrition Facts : Calories 204 calories, CarbohydrateContent 14.9 g, CholesterolContent 47.3 mg, FatContent 14.6 g, FiberContent 2.9 g, ProteinContent 5.8 g, SaturatedFatContent 2 g, SodiumContent 230.1 mg, SugarContent 9.9 g

THE BEST KETO BLUEBERRY MUFFINS - DELIGHTFULLY LOW CARB



The Best Keto Blueberry Muffins - Delightfully Low Carb image

These Keto Blueberry Muffins are so fluffy and moist. They make the perfect on-the-go breakfast or snack for anyone watching their carb intake.

Provided by Laura

Categories     Breakfast    Snack

Total Time 23 minutes

Prep Time 5 minutes

Cook Time 18 minutes

Yield 8

Number Of Ingredients 10

1 cup almond flour
1/4 cup Allulose (or Erythritol or Swerve)
1 tablespoon coconut flour
1/2 tablespoon baking powder
1/4 teaspoon xanthan gum (optional)
1/8 teaspoon salt
2 large eggs
1/4 cup unsweetened almond milk
1/4 cup sour cream
1/2 cup fresh blueberries (or frozen)

Steps:

  • Preheat the oven to 350 degrees F (176 degrees C). Add muffin liners to 8 slots in a muffin tin.
  • In a mixing bowl, combine all the dry ingredients. Blend together.
  • Mix in the eggs, almond milk and sour cream. Stir until well combined and no lumps remain. Gently stir in the blueberries.
  • Fill the muffin cups to the top of the liners.
  • Bake for approximately 18 minutes. Muffins are done when golden on top and no longer spongy. Note: if using frozen blueberries, increase cook time to 26-28 minutes.

Nutrition Facts : ServingSize 1 g, Calories 122 kcal, CarbohydrateContent 6 g, ProteinContent 5 g, FatContent 10 g, SaturatedFatContent 2 g, TransFatContent 1 g, CholesterolContent 50 mg, SodiumContent 154 mg, FiberContent 2 g, SugarContent 2 g, UnsaturatedFatContent 2 g

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