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Here is a healthy blueberry muffins recipe for those watching their carbs or on a gluten free diet. I made it to take to a breakfast neighbor gathering to welcome someone new on the block. It was a bit daring of me as I’d never made this type of muffin before. However, earlier this week I’d decided to watch the carbs and forego things with sugar or gluten in them.
I wanted to be sociable, but without destroying my new diet, so this was my answer. And if there’s one thing I know about neighborhood potluck; take what you want to eat and it better be yummy because there will be a lot of temptations!
I researched low carb muffins online and there are plenty of recipes for inspiration out there (see below). I decided on a recipe that was almond flour based as I have to avoid soy products. Then I went to work adding my own adjustments and touches. I used Honeyville Almond flour and was suprised and pleased at how light the texture of the muffins were.
The final results of this healthy blueberry muffins recipe were delicious, if I do say so myself, and well received at breakfast. All of which helped me feel less self conscious about trying to diet ‘incognito’ and enjoy my time with my neighbors more. Happy breakfast! Happy diet! — Laura
P.S. Thanks Janice, for this pretty plate (and what came on it)!
Healthy Blueberry Muffins Recipe Low Carb and Gluten Free
An easy and healthy muffin recipe that is low carb and gluten free.
Ingredients
- 2 cups Almond Flour
- 3 T. Agave syrup
- ½ tsp. baking soda
- ½ tsp. salt
- 3/4 cup light sour cream
- 2 eggs
- 1 cup fresh blueberries rinsed and dried
- 1 tsp. lemon zest opt
- 1 tsp. vanilla extract opt
Instructions
- Preheat oven to 350 degrees.
- Line two muffin pans with liners. (Spritz liners with oil.)
- Stir together almond flour, salt, and baking soda in a medium mixing bowl.
- In a small mixing bowl,beat the eggs, and stir in the sour cream, agave, lemon zest and vanilla until smooth.
- Add the sour cream mixture to the dry ingredients and stir until batter is formed and ingredients are well incorporated.
- Add the blueberries and stir them in gently.
- Spoon mixture into muffin cups, filling each cupcake paper about 1/2 full.
- Bake for about 20 mins. for full size or 10-12 mins. for mini-muffins. Tops should be golden. Allow to cool slightly before serving.
- Makes 15 regular size muffins or 30 mini-muffins.
Notes
Bake mini-muffins for 10-12 minutes.
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Inspirations:
looks yummy, I will definitely try making these this weekend!
These look so good! I used to cook with almond flour a lot, but when I moved, I didn’t buy it again because of the price. I wonder how the sour creme affects the taste? I’ll have to try these out sometime. They look great for a spring treat.
These look great! I wonder if you can add lemon to make Lemon Blueberry muffins. I’m not sure how lemon would react with the sour cream though. What do you think?
Lemon zest is an optional ingredient in the recipe because i love a little lemon flavor in the blueberry muffins and it sounds like you would too. Enjoy!
These look good — my kids love blueberry muffins!
Oh yummy yummy yummy. My son and I absolutely love blueberry muffins so this post is right up our taste buds.
These sound yummy! I don’t have celiac disease, but the almond flour actually does sound like a yummy alternative!
These look really good! My hubby needs to eat lower carb due to diabetes…I will have to try these!
These look great! Pinned!
136 carbs!!!! think this is a mistake… can you give me the true carb count? If it is 136 carbs then it shouldn’t be on low carb pinterest
The calories are 136. The carbs are 7.5. Hope that clears things up! 🙂