A low carb and gluten free blueberry muffins recipe that is also low in sugar, high in fiber and protein. Makes a delicious snack or a different breakfast alternative when you’re sick of eggs and bacon!
Low Carb & Gluten Free Blueberry Muffins
For the past couple of weeks, my house has been pretty heavily stocked up on blueberries. My stepdad tends to go all out when he finds a good sale. And I guess he must have found a good sale recently with how many we have.
Admittedly, I’m not a huge fan of blueberries mostly because I have this weird texture issue. But I do enjoy them on occasion blended into smoothies, yogurts, or even in a good gluten free blueberry muffins recipe. And I actually prefer wild blueberries over the big ones.
And the blueberries would even be good in my cafe style jumbo gluten free chocolate chip muffins. But since I prefer a smaller blueberry, I usually make them in smaller sized muffins as pictured. That’s just how I roll.
For the base, I used Nutiva coconut flour and Swerve sweetener to sweeten. Because of the blueberries, I decided to keep this to a lightly sweetened flavor. You could increase the sweetness with more Swerve or stevia.
Unlike my Chocolate Chip Coconut Flour muffins recipe that has greek yogurt to help keep the recipe moist, I added two more eggs. I find that two eggs per 1/4 cup of coconut flour can be a good ratio to start with. But I wanted to see how these muffins would turn out with the added eggs.
To me, they came out just perfect. But you could also remove the two extra eggs and I’m sure the recipe would turn out okay. And, I have not tried these yet with greek yogurt either.
If you’re not too familiar with baking using coconut flour, then I suggest starting with a food scale. Believe it or not, but different brands of flours can weigh differently per serving. So for coconut flour recipes, I tend to measure in grams.
To figure out the grams of a flour, I typically just do the math. So for every 1/4 cup, there are 4 tablespoons. On my package of coconut flour, it shows that two tablespoons equal 18 grams. When I’m using a food scale, I’d do some math and figure out that a 1/2 cup is equal to 72 grams.
Using a food scale just makes it so much easier to prevent making mistakes. It’s so easy to have too much or too little of the flour or another ingredient. The only thing I don’t typically measure with a food scale are spices, extracts, and liquids.
It gets easier to bake with coconut flour once you learn how to use coconut flour in baking. What really helped me get started in the beginning was reading an e-book “Mastering the Art of Baking With Coconut Flour.” It helped me improve my overall understanding on how to convert recipes better using coconut flour.
But these days, I think I’ve improved enough that I use my own ratios. I do think it’s a great book for beginners, especially if you don’t plan to bake with coconut flour that often. Since I have a recipe blog, I like to test ratios out a lot.
- ½ cup coconut flour
- ¼ cup Swerve sweetener
- 1 tsp baking powder
- ¼ tsp salt
- ½ stick butter
- 6 eggs, large
- ½ tsp vanilla extract
- ½ cup blueberries
- Preheat oven to 350 degrees.
- In a large bowl, mix together the dry ingredients of coconut flour, Swerve sweetener, baking powder, and salt.
- In another bowl, mix together the wet ingredients of eggs, butter, and vanilla extract. When well mixed, add the wet ingredients into the large ingredients and mix well. Then, add in the blueberries.
- Using a regular 12-cup muffin pan or a 6-cup muffin pan (for a bigger muffin), scoop in batter until half filled.
- Place in the oven for 20-30 minutes, or until dry in the middle. The muffins will slightly brown when they are done.
Nutrition: 4 servings (1/2 cup of batter) vs 8 servings (1/4 cup of batter)