Easy
PREP TIME: 15 minutes
COOK TIME: 40 minutes
YIELD: 12 Muffins
MACRONUTRIENT RATIO: 1.91:1
CALORIES: 221
KETO DIET PLANS: Modified Keto, Modified Atkins, and Low Glycemic Index
Blueberry muffins are an American classic and perfect to enjoy as a light breakfast, afternoon snack, or dessert. Our recipe for low carb, sugar free blueberry muffins is simple to make. You’ll notice that we have not included a sweetener in the ingredients because the blueberries contribute natural sweetness on their own. We encourage you to reduce or eliminate non-nutritive sweeteners, even those derived from natural sources (we have a blog about this topic). You can also experiment with different extracts and spices to modify the flavor. Vanilla and almond extracts are ideal choices, while cinnamon or cardamom can add unique flavor. We hope you enjoy these delicious muffins!
If you like this recipe, you might also like our All-in-one Banana Nut Chocolate Chip Muffins
INGREDIENTS
2 cups (224 grams) almond flour
1/4 cup (30 grams) coconut flour
2 teaspoons (8 grams) konjac root fiber
1 teaspoon (4 grams) baking soda
1 teaspoon (4 grams) baking powder
pinch of salt
1/2 cup (108 grams) olive oil
3 large (150 grams) fresh eggs
2-4 tablespoons water
1/2 cup (74 grams) fresh blueberries
DIRECTIONS
1Preheat the oven to 350 degrees F. and line a muffin tin with 12 parchment or foil liners. 2In a large bowl combine the almond flour, coconut flour, konjac root fiber, baking powder, baking soda, and salt. Use a wire whisk to stir together. 3Add the olive oil, eggs and 2 tablespoons of water to the dry ingredients. Stir well to combine, the batter should be the consistency of thick pancake batter. If it seems too dry, add additional water to achieve thinner consistency. 4Carefully fold the blueberries into the batter. Fill each muffin liner 1/2 - 2/3 full. Bake for about 35-40 minutes or until a wooden skewer or toothpick inserted into the center remains clean when removed. 
