Low-Carb Blueberry Muffins Recipe
Low-Carb Blueberry Muffins
Posted on January 20, 2013. Filed under: Muffins & Cupcakes | Tags: carbs under 5, coconut flour, muffin |
Last summer I promised you that at some point I’ll publish my extremely versatile basic muffin recipe. Well, now is the point This variation is spotted with yummy blueberries. If you like, you can replace them with vanilla extract or something fancier, depending on the contents of your pantry or freezer, or simply what you happen to fancy at the moment. A dairy-free variation is also easy to make.
Low-Carb Blueberry Muffins
- 3 extra large organic eggs
- 1/4 cup = 60 ml organic heavy cream
- 1/3 cup = 80 ml = 70 g erythritol crystals
- 5 tablespoons = 75 ml = 37 g organic coconut flour
- 1/2 cup = 120 ml frozen organic blueberries
Directions
Preheat the oven to 350 °F (175 °C).
Line a muffin pan with paper liners.
In a large bowl, whisk together eggs, cream and erythritol until well mixed.
Add the coconut flour to the egg mixture and whisk until smooth.
Wait for 5 minutes until the batter is thick. Add the frozen blueberries and mix well.
Immediately scoop the batter into each muffin cup.
Bake for 25–30 minutes, or until a stick inserted in the middle of the muffin comes out almost dry.
Let cool and serve.
Nutrition information
Protein
Fat
Net carbs
kcal
The whole batch:
33.6 g
47.1 g
15.8 g
630 kcal
Per muffin if 6 muffins in a batch:
5.6 g
7.9 g
2.6 g
105 kcal
Per muffin if 16 muffins in a batch:
2.1 g
2.9 g
1.0 g
39 kcal
Tips for making the muffins
These muffins are so quick and easy to make, that there is no reason not to make them! Just mix all the wet ingredients quickly together, add the coconut flour and mix again quickly. Add the frozen blueberries and mix again. It’s that simple! You don’t necessarily need any electric mixer for mixing, a whisk will do.
You can sift the coconut flour, but according to my experiments this is not absolutely necessary. I’m simply too busy to sift anything… And my muffins have turned out well, without any lumps of coconut flour.
You can let the batter sit for a few minutes before adding the frozen blueberries. The batter will thicken and it helps that the blueberries won’t sink to the bottom.
The muffin cups can be filled until they are almost full. Even the muffins rise in the oven, they usually don’t spill over.
The yield is 6 medium size muffins. You can double the amount of the ingredients if you would need more. You can also bake mini muffins in a mini muffin pan.
For my oven, the optimum baking time was 28 minutes for 6 medium size muffins. When I baked mini muffins, the baking time was 15–20 minutes. The yield was 16 or 17 mini muffins.
My experiments with this muffin recipe
So, I have developed this recipe quite a long time ago and I have baked so many variations that I cannot even remember. The basic recipe is anyway the same. I developed it by testing different ratios of coconut flour, eggs, heavy cream and sweetener.
At some point I tested also butter instead of heavy cream, but the resulting muffins were not nicely moist, they were hard. I thought butter might suit cookie dough making the cookies crunchy. Heavy cream ensures that the muffins turn out deliciously moist.
The biggest amazement for me was that the muffins rise nicely even without baking powder. Actually, the result is pretty much the same with or without baking powder. Weird. So, that’s why I have simply left the leavening agent out from this recipe. Why to add something which doesn’t have any effect to the end result?
Tips for variation
Feel free to replace the blueberries with other berries. Blueberries are not the lowest in carbs, so if you like your low-carb muffins with even lower carbs, you can use frozen or fresh raspberries or cranberries.
When I bake these muffins for my toddler, I use dried organic cherries or cranberries which are sweetened with apple juice. If you use dried berries, I recommend to use 1/4 cup (60 ml) dried berries. You can also use freeze-dried berries.
These muffins are also great as chocolate chip muffins. Just replace the blueberries with 1/4 cup (60 ml) dark chocolate chips.
If you prefer dairy-free muffins, just simply substitute coconut cream or coconut milk for the heavy cream.
One great idea is to make these muffins whoopie pie style — baked in a whoopie pie pan and filled with whipped cream. You can season the cream with a couple drops of vanilla stevia if you like. The blueberries give quite much sweetness — at least to my taste — so I prefer my whipped cream unsweetened.
You can use lower oven temperature for the whoopies so that they don’t get too brown from the edges. 300 °F (150 °C) was ideal for me. The baking time was 15–20 minutes.
I noticed that it’s easiest to remove the whoopies from the pan right after removing them from the oven. Turn the whoopie pie pan upside down and carefully shake the whoopies from their wells onto a cooling rack or parchment paper. Be careful not to burn yourself, the pan and the whoopies are hot!
Let the whoopies cool completely and fill them with whipped cream. Serve immediately. Store the leftovers in the fridge and consume within a day.
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