One of my favorite breakfast items is any kind of blueberry bread, cake, muffin, donuts or anything blueberry! I’ve always loved blueberries! They are sweet and tart and they are just such a great breakfast treat!
So when I started eating healthier and low carb, all these yummy breakfast treats were a little more of a rarity. But these blueberry muffins are my loophole! It’s so good y’all! And the best part is that they are so easy to make!
My favorite thing to do is pair this with some coffee and turkey bacon for my breakfast! It’s filling and it keeps me energized with healthy fats! I also love it because I can make it and eat on it ALL week. It’s a great meal prep item! I know we all love a good meal prep item.
Can I use a different flour for my muffins?
The short answer is no. The long answer is that when you’re using gluten-free flours like these, they have different rates at which they absorb liquid. This could throw off the whole balance of the recipe. For instance, coconut flour has a higher absorption rate than almond flour. Keep this in mind if you need to substitute!
What is monk fruit sugar?
Monk fruit sugar is a keto and paleo and it’s all natural! It’s a great 1:1 sugar replacement and I LOVE IT! It doesn’t give off a fake sweetener aftertaste or a strong sweet taste like stevia can. I use monk fruit sugar daily! The kind I use is the white Lakanto Monk Fruit Sugar! It is delicious! You can find it at Costco and Amazon if you can’t find it in your regular grocery!
How do I store my Blueberry Muffins?
So I like to put some in the freezer and some in the fridge. This recipe makes about a dozen muffins, so I typically will put 6 in the fridge for my husband and I for the week and then I will put the other 6 in the freezer for a few weeks down the road when I don’t feel like cooking breakfast. After they are cooked, I wait for them to cool or eat them warm (YUM). When I put them in the refrigerator, I put them in an air tight container and they will store for up to 5 days. To heat them back up I put them in the microwave for 10 seconds. When I put them in the freezer, I put them in an air tight container and they will store for up to 3-4 weeks. When they are frozen, you can either heat them straight up in the microwave for 45 seconds or transfer them to the refrigerator and they will last for 5 days! I hope you love these as much as I do!
Almond Flour Blueberry Muffins
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 1/2 tbsp baking powder
- 1/3 cup monk fruit sugar or 2 tsp stevia
- 4 tbsp butter, melted
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 2 eggs
- 3/4 cups almond milk
- 1 cup blueberries
- Preheat the oven to 350º. Line a muffin pan with muffin tins or grease well.
- In a large bowl, mix almond flour, coconut flour, baking powder, and monk fruit sugar.
- Melt the butter and pour it into the mixture. Stir in until it forms clumps. Add in sour cream, vanilla, and eggs and stir until well incorporated.
- Slowly add in almond milk until batter forms. Fold in blueberries.
- Fill muffins tins 3/4 full with batter. Cook in the oven for 40 minutes or until golden brown. Serve warm or store for later!
Almond Flour Blueberry Muffins
Amount Per Serving:
|% Daily Value*|
|Total Fat 9.2 g||14.2%|
|Saturated Fat 5.1 g||25.5%|
|Trans Fat 0 g|
|Cholesterol 41 mg||13.7%|
|Sodium 41.5 mg||1.7%|
|Total Carbohydrate 9.3 g||3.1%|
|Dietary Fiber 2.4 g||9.6%|
|Sugars 3.4 g|
|Protein 2.8 g|
|Vitamin A 34.4%||Vitamin C 1.2%|
|Calcium 6.1%||Iron 5.1%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Muddled and Minced
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