Low-Carb Blueberry Muffins

Posted on January 20, 2013. Filed under: Breakfasts, Desserts, Muffins & Cupcakes | Tags: , , , , |

PrintFriendly

Low-Carb Blueberry Muffins | Low-Carb, So Simple!

Last summer I promised you that at some point I’ll publish my extremely versatile basic muffin recipe. Well, now is the point :) This variation is spotted with yummy blueberries. If you like, you can replace them with vanilla extract or something fancier, depending on the contents of your pantry or freezer, or simply what you happen to fancy at the moment. A dairy-free variation is also easy to make.

 

 

 

Low-Carb Blueberry Muffins

3 extra large organic eggs
1/4 cup = 60 ml organic heavy cream
1/3 cup = 80 ml = 70 g erythritol crystals
5 tablespoons = 75 ml = 37 g organic coconut flour
1/2 cup = 120 ml frozen organic blueberries

 

Directions

  1. Preheat the oven to 350 °F (175 °C).
  2. Line a muffin pan with paper liners.
  3. In a large bowl, whisk together eggs, cream and erythritol until well mixed.
  4. Add the coconut flour to the egg mixture and whisk until smooth.
  5. Wait for 5 minutes until the batter is thick. Add the frozen blueberries and mix well.
  6. Immediately scoop the batter into each muffin cup.
  7. Bake for 25–30 minutes, or until a stick inserted in the middle of the muffin comes out almost dry.
  8. Let cool and serve.

 

Nutrition information Protein Fat Net carbs kcal
The whole batch: 33.6 g 47.1 g 15.8 g 630 kcal
Per muffin if 6 muffins in a batch: 5.6 g 7.9 g 2.6 g 105 kcal
Per muffin if 16 muffins in a batch: 2.1 g 2.9 g 1.0 g 39 kcal

 

 

 

Low-Carb Blueberry Muffins | Low-Carb, So Simple!

 

Tips for making the muffins

These muffins are so quick and easy to make, that there is no reason not to make them! Just mix all the wet ingredients quickly together, add the coconut flour and mix again quickly. Add the frozen blueberries and mix again. It’s that simple! You don’t necessarily need any electric mixer for mixing, a whisk will do.

You can sift the coconut flour, but according to my experiments this is not absolutely necessary. I’m simply too busy to sift anything… And my muffins have turned out well, without any lumps of coconut flour.

You can let the batter sit for a few minutes before adding the frozen blueberries. The batter will thicken and it helps that the blueberries won’t sink to the bottom.

The muffin cups can be filled until they are almost full. Even the muffins rise in the oven, they usually don’t spill over.

The yield is 6 medium size muffins. You can double the amount of the ingredients if you would need more. You can also bake mini muffins in a mini muffin pan.

For my oven, the optimum baking time was 28 minutes for 6 medium size muffins. When I baked mini muffins, the baking time was 15–20 minutes. The yield was 16 or 17 mini muffins.

Low-Carb Blueberry Muffins | Low-Carb, So Simple!

 

My experiments with this muffin recipe

So, I have developed this recipe quite a long time ago and I have baked so many variations that I cannot even remember. The basic recipe is anyway the same. I developed it by testing different ratios of coconut flour, eggs, heavy cream and sweetener.

At some point I tested also butter instead of heavy cream, but the resulting muffins were not nicely moist, they were hard. I thought butter might suit cookie dough making the cookies crunchy. Heavy cream ensures that the muffins turn out deliciously moist.

The biggest amazement for me was that the muffins rise nicely even without baking powder. Actually, the result is pretty much the same with or without baking powder. Weird. So, that’s why I have simply left the leavening agent out from this recipe. Why to add something which doesn’t have any effect to the end result?

 

Low-Carb Blueberry Muffins | Low-Carb, So Simple!

 

Tips for variation

Feel free to replace the blueberries with other berries. Blueberries are not the lowest in carbs, so if you like your low-carb muffins with even lower carbs, you can use frozen or fresh raspberries or cranberries.

When I bake these muffins for my toddler, I use dried organic cherries or cranberries which are sweetened with apple juice. If you use dried berries, I recommend to use 1/4 cup (60 ml) dried berries. You can also use freeze-dried berries.

These muffins are also great as chocolate chip muffins. Just replace the blueberries with 1/4 cup (60 ml) dark chocolate chips.

If you prefer dairy-free muffins, just simply substitute coconut cream or coconut milk for the heavy cream.

One great idea is to make these muffins whoopie pie style — baked in a whoopie pie pan and filled with whipped cream. You can season the cream with a couple drops of vanilla stevia if you like. The blueberries give quite much sweetness — at least to my taste — so I prefer my whipped cream unsweetened.

You can use lower oven temperature for the whoopies so that they don’t get too brown from the edges. 300 °F (150 °C) was ideal for me. The baking time was 15–20 minutes.

I noticed that it’s easiest to remove the whoopies from the pan right after removing them from the oven. Turn the whoopie pie pan upside down and carefully shake the whoopies from their wells onto a cooling rack or parchment paper. Be careful not to burn yourself, the pan and the whoopies are hot!

Let the whoopies cool completely and fill them with whipped cream. Serve immediately. Store the leftovers in the fridge and consume within a day.

 

Low-Carb Blueberry Muffins Whoopie Style | Low-Carb, So Simple!

 

 

 

Make a Comment

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Protected by WP Anti Spam

33 Responses to “Low-Carb Blueberry Muffins”

RSS Feed for Low-Carb, So Simple! — gluten-free, sugar-free recipes with 5 ingredients or less Comments RSS Feed

I just made these and they were delicious! I didn’t add any berries but a Tbsp of cocoa powder (trying to do as low carb as possible) and used stevia instead. I even topped them with homemade whipped cream. YUMM!!

Hi Sandi, great that you liked them! Your variation sounds really good and low in carbs!

[…] Recipe and Photo credit via lowcarbsosimple.com […]

Yum! Just made these. They turned out fantastic! Thank you, Elviira, for sharing the fruits of your labor. You have a great talent.

Hi Amber, perfect! The best reward is that you like my fruits of labor! :)

How many calories per muffin are the blueberry muffins? They are amazing!

Hi Lisa, if you bake the batter as 6 medium-sized muffins there are 105 kcal per muffin, if you bake 16 mini muffins there are 39 kcal per mini muffin. (More nutrition info is in the table right under the recipe.) Hope this helps!

[…] Get the rest of the recipe at Low Carb So Simple. […]

This is simple and yummy. I had to make slight changes based on what I had. I used 6 teaspoons of granulated splenda and 2 tablespoons of sugar free vanilla syrup. I had fresh blueberries and used them instead. This is my go to muffin recipe and will be changing out ingredients.

Kelly, thanks for trying out my recipe. Great that you like it! It’s good to know that the recipe works also with Splenda and vanilla syrup.

These are so good I found myself scraping off the bits stuck to the muffin liner!

Rachael, thanks for your comment! Great to hear that you like the muffins :)

I plan on making these tomorrow for my kids! I have lots of experimenting to do! I have some coconut sugar I am going try try, then date sugar…oh the possibilities are endless!!!

Thanks!
Britt

Brittany, thanks for your comment! Yes, the possibilities are endless, just choose the sweetener which is the best for you and feel free to make your own variations. Hope you and your kids like the muffins!

Hi,
Just wanted to know what can you substitute the Erythritol Crystals for if you do not have this? Thanks

Angie, xylitol or Splenda would do, but they increase the carb count. I don’t know if stevia would work, or if the texture will be different.

Your a Genius! .. Love it that I stumbled across Your Site.. Im going to try these out right away..
Also, What can I use instead of Cream?.. I was thinking coconut milk, or almond Milk?..
and can I add some baking powder if I want them a Lil raised?..

Xx thankyou!

Hi, thanks for stumbling across my site! I’m not genius, I just like to do things :)

Coconut milk works well instead of cream. You can also add 1 teaspoon baking powder for ensuring better rising, although in my experiments it had hardly any effect. Maybe it works better for you. Happy baking!

Ok thank you very much that sounds really good! I was looking through all the recipes and the cinnamon cake caught my eye so even better! I recently started the gluten and sugar free diet and have been trying to find yummy recipes and am so glad I found your blog! Thank you :)

You’re welcome :) I hope you like the cake/muffins!

Hi I was wondering if you can substitute almond flour for the coconut flour?

Hi Amanda, unfortunately almond flour won’t work here because it reacts so in a different way. Coconut flour absorbs huge amounts of fluid (cream and eggs) compared to almond flour. You might want to try my other recipe: http://www.lowcarbsosimple.com/low-carb-cinnamon-bundt-cake/. Just omit the cinnamon and add 1/2 cup (120 ml) blueberries in the end and bake the batter in muffin cups. How does that sound?

I love how incredibly tender these muffins look, and all of those bright blue blueberries in them are gorgeous!
I also love the looks of those whoopie pies… what a creative twist on the recipe!

Thanks, Alexandra, for your nice comment!

Mmmmm. I made these this morning. I think they are *delicious*. And I have already eaten three of them. Oops. Thanks for the recipe! I’m sure I’ll make these regularly in the future!

Hi Tara, thanks for giving them a try :) I’m glad you liked them!

I cannot wait to do these!!! (dairy free version)
also I think I own the same muffin liners!
Twins!

Megan, hope you like them :) If you try them, please let me know how they turned out!

Would you sub 1/3 cup granulated Splenda? Has anyone tried liquid sweetener? Do you think it would work??

Becki, I think 1/3 cup Splenda makes the muffins too sweet. As far as I have understood the sweetness is 1:1 with sugar. Erythritol is 60–70% as sweet as sugar. I guess 1/4 cup Splenda would be enough.

I have tried to sweeten the muffins with liquid stevia (20 drops unflavored + 20 drops vanilla stevia). The muffins turned out fine, however the texture was a bit spongy. I guess baking powder might help improve the texture.


Where's The Comment Form?

  • Welcome to My Blog!

    My passion is to develop healthy and simple gluten-free, sugar-free low-carb recipes. Everything is tested carefully. Every week a new recipe.

  • Facebook

  • My Blog in Finnish / Blogini suomeksi

    www.alakarpisti.com
  • Featured Author
    Featured Author
    view my recipes
    Featured Author
  • Top Food Blogs
  • my foodgawker gallery
  • my photos on tastespotting
  • My KitchenArtistry Gallery
  • Low-Carb, So Simple! on Pinterest

    Low-Carb, So Simple!

  • Tasty Query - recipes search engine