Low Carb & Gluten Free Blueberry Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
A super easy low carb, low sugar, and gluten free blueberry muffin recipe.
  • 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
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together the dry ingredients of coconut flour, Swerve sweetener, baking powder, and salt.
  3. 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.
  4. Using a regular 12-cup muffin pan or a 6-cup muffin pan (for a bigger muffin), scoop in batter until half filled.
  5. Place in the oven for 20-30 minutes, or until dry in the middle. The muffins will slightly brown when they are done.
Recipe by Drop The Sugar at https://www.dropthesugar.com/low-carb-and-gluten-free-blueberry-muffins/