Low Carb Blueberry Muffin Recipe

To change your life, you have to change your eating style, and it is not just about adding in exercise, it is about food and exercise combined.  Think of this as a lifestyle change, not a diet change.  As I have covered before LCHF Is a lifestyle, certainly not a short-term diet that you use to decrease weight.  Low Carb eating is as wholesome and delicious as eating a meal plastered with starches and carb-laden food, but your results leave your body clean.

In my never-ending quest to create more and amore delectable breakfast foods, I have now created a recipe that I consider the ultimate in Low Carb Blueberry Muffins.  I am not a fan of egg, egg taste or anything with eggs in it, it may be an aversion or it may be an allergy, but I don’t like them.  Therefore this recipe is not only LOW Carb, but egg-free, and created in minutes with outstanding results. Lavishly live a LCHF lifestyle out loud with my Low Carb Blueberry Muffin Recipe.

My latest baking tests have been with Blueberry Muffins.  I have made mistakes, I have made them correctly, and of course I have learned along the way.  I believe that each time I create these I am getting better and better. I have listed what I Have used this time and a few notes below.  I am still experimenting to get these perfect, but these will turn out as pictured below. The almond flour is one that lets things crumbly and it is not for a mistake of drying it out, it is just how the almond flour reacts.  I dislike eggs, the taste of eggs and how they make the LCHF baked goods taste, ALL EGGY, therefore I am eliminating them.  This is my version, and these are my photos of how my batter looked when mixed, when placed in the muffin cups and after being baked.

Low Carb Blueberry Muffin Recipe 

Ingredients 

There are a few things on the recipe I have not listed as this seems to be trial and error each time I bake them.  First, I need to cut the butter back just a bit, so I am going to reduce it to 3/4 of a stick rather than a full stick of butter.  In addition, I played with Coconut Flour in here, each time.  While I don’t like mixing the tastes, I added 1 TBSP to make them drier as the Applesauce really leaves them a bit too moist.  Now, Coconut Flour is so temperamental, that is not my best try, but it did dry them out, but I did not like the taste as much it seemed to change it a bit?

How To:

Just mix everything together, this is not a rocket science recipe, lol, and so easy to make.  I did find using a spatula and a fork to mix are the best method. The fork gets everything combined and the spatula scrapes all ingredients together.

Here is what the ingredients look like when all mixed together, in fact you see you will be spooning this out, it is not a running batter. I simply used loaded my spoon and dolloped the Low Carb Blueberry Muffin Mix into the holders in the pan.  I baked these at 350 degrees(a preheated oven is a must) for 35 minutes to get to the golden brown, clean toothpick.

I also will need to note that the reason there is so much Baking Powder in this recipe is because subbing in Applesauce for eggs, creates the need to add in 1/2 tsp of baking powder per 1/4 C of applesauce. IF you want to read a bit more about the Science Of Cooking, do so here to understand my reasoning on subbing.

**Here is another factor I did not count on and should have as an experience baker: I took my blueberries right out of the freezer and that offered water content, so I believe on my first batch I messed up the liquid ratio, so be warned before making the same mistake.  I should have lessened the water amount just a bit.

Once these tweaks were made, I baked for over 30 minutes to get the muffins to form. My oven is not working, as you might note from a previous post, because once I increased their bake time they came out quite nice as you can see below.  Let the Low Carb Blueberry Muffins bake until they are golden brown on the top.  Of course you could have added in Cinnamon if you like that flavor as well.

These were simple to make, the ingredients were easy to place into the muffin cups and I know I can enjoy one or two daily on my LCHF lifestyle. Lavishly live LCHF out loud, try out these wonderful muffins.

Let me know how your muffins turned out. Did you make any alterations in the batter? If so what did you use? How long did you bake them?

Please note while these are GLUTEN FREE, they are NOT nut-free, so they are not food allergen free for those with nut allergies. *this recipe is based on my experience and ingredients all purchased at Trader Joe’s.