These blueberry muffins are the perfect fluffy texture, paired with the freshness of the lemon and the sweetness of the blueberries. You will love the flavor of these blueberry muffins so much that you will be making them often. Muffins are moist and fluffy. Your kids will especially love them!
The muffins are low carb and diet-friendly. You can easily eat them in your diet schedule and normal lifestyle. It will take around 40-45 minutes to make these delectable muffins.
Ingredients
- 3 eggs
- 100 g cream cheese, softened
- 50 g butter, softened
- ½ cup sweetener
- ½ cup almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- zest of 1 lemon
- 100 g blueberries (fresh or frozen)
Instructions
- Preheat the oven to 160C/320F. Grease and line your muffin trays. We prefer to use silicone muffin trays to avoid the muffins sticking, which does happen with low carb baked goods
- Line all the ingredients except the blueberries into a blender and blend for 1-2 minutes until the mixture is smooth and all the cream cheese and butter is combined
- Detach the mixture from the blender and place it in a bowl. Add the blueberries and stir through gently
- Split the mixture between 6 muffin cup molds and place in the preheated oven
- Bake for 25-30 minutes until the muffins are golden brown on top and cooked through
- Permit to cool in the muffin tray for 5 minutes and then remove and place on a wire rack to continue cooling
Nutrition Information Per Serving
- Calories: 195kcal
- Carbohydrates: 9g
- Protein: 8g
- Fat: 14g
- Fiber: 3g
- Sugar: 3g
- Net Carbs: 6g
How to Store Low Carb Muffins
Be sure to store these in the refrigerator. They will be good to eat for 7-10 days out of the fridge. Some recipes do require storing in the fridge due to their high moisture content compared to traditional pastries and baked goods. Freezing these is not a great idea because you will lose the soft muffin texture when frozen.
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