Do you like blueberries? If you do, you are going to love these muffins! They are the perfect healthy breakfast or snack. This recipe is low carb, low glycemic, low calorie, and they are gluten-free. They are also very easy to make, and they taste great.

There is nothing better than a warm, delicious slice of blueberry muffin in the morning. My favorite type is the gluten-free, healthy muffins from the nice people at the bakery at work. I’ve been meaning to use up some of my blueberries and make some muffins. I thought I’d try these delicious low-carb blueberry muffins from tintorera. I’ve got to say, they are way better than the bakery’s!

Blueberry muffins are a popular breakfast food and a healthy muffin recipe is one that is low in calories and that is low in carbohydrates. This muffin recipe for low carb blueberry muffins is really easy to make and also healthy. It is low in carbs and is also low in calories. Using fresh ingredients to make this healthy muffin recipe, you can create these low carb blueberry muffins, when you want to have a healthy breakfast, lunch or dinner, to avoid the cravings for unhealthy foods.. Read more about almond flour blueberry muffins and let us know what you think.

Blueberry muffins with low carbs

 

 

These sugar-free blueberry cream-cheese muffins are easy to make and take just minutes to prepare. We recommend serving them as a dessert rather than breakfast. Instead of a savory, higher-protein breakfast, treat yourself to these delicious low-carb muffins as a nutritious snack.

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2g

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease or line a normal muffin pan with parchment paper liners before baking.

  2. Bring the butter, cream cheese, and eggs to room temperature on the counter.

  3. In a small mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Remove from the equation.

  4. Cream the butter, cream cheese, and erythritol together using a hand mixer or stand mixer until creamy. The erythritol should dissolve and the butter should brighten.

  5. Whip in the eggs one at a time, continuing to use the mixer. To combine all of the ingredients, scrape the sides of the bowl.

  6. Hand-stir in the sour cream with a rubber spatula. Mix in the dry ingredients until a thick batter is formed. Combine the vanilla essence and lemon juice in a mixing bowl. Fold in the blueberries gently.

  7. Evenly distribute the thick batter among the wells. Bake for 30 minutes, or until the tops are lightly browned and slightly firm to the touch. Allow at least 30 minutes for cooling before serving.

 

The easiest way to replace flour with healthier ingredients in your diet is to replace the wheat flour used in baking with almond flour. Therefore, you get less calories and more protein in your dishes, making you feel fuller and healthier.. Read more about almond flour lemon blueberry muffins and let us know what you think.

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