Low Carb Blueberry Muffins (made with stevia and almond flour)

These low carb blueberry muffins are sweetened with stevia and use almond flour for a sugar-free, grain-free treat!

I have this childhood memory of holding a white paper bag tightly in my hand while being filled with excitement because I know what’s inside. I reach into the bag and pull out a huge blueberry muffin the size of my head and happily eat the entire thing. I can’t remember any other details, but I know that this muffin was incredibly special.

You would think that that experience would have given me a lifelong obsession with muffins. It didn’t. I honestly haven’t had one in years. I went through a vegan cupcake baking phase back in high school, but eventually realized that all those cupcakes (and the diet) were making my insides cry.

So why did I decide to make low carb blueberry muffins, you ask? Well, I was playing around with almond flour and stevia ratios for a new cookie recipe and accidentally made muffin batter. I decided to run with it and replaced my cookie sheet with a muffin tin. I swapped out the chocolate chunks for fresh blueberries and the rest is history!

When I made muffins in the past, I would always add the blueberries or chocolate chips directly to the batter before pouring it into the muffin tins. This time I poured the batter first and then added the blueberries to the tins. It may seem a little OCD, but I really love evenly distributed blueberries.

See below for the full recipe for my low FODMAP, low carb blueberry muffins and let me know if you try them in the comments below!

Print Recipe

Blueberry Muffins (Low Carb, Low FODMAP, Gluten Free)

Course

Treats

Servings

Muffins

Ingredients

• 3 cups almond flour
• 1 1/2 cups sweetener (I use cup for cup stevia)
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter (8 Tablespoons)
• 3 eggs
• 2 teaspoons vanilla extract (optional)
• 1/2 cup blueberries, fresh

Course Treats Servings Muffins Ingredients 3 cups almond flour 1 1/2 cups sweetener (I use cup for cup stevia) 2 tablespoons baking powder 1/2 teaspoon salt 1/2 cup butter (8 Tablespoons) 3 eggs 2 teaspoons vanilla extract (optional) 1/2 cup blueberries, fresh

Instructions

1. Preheat your oven to 350°F and line a muffin pan with 12 muffin papers.
2. Combine dry ingredients in a large mixing bowl: almond flour, sweetener, baking powder, and salt.
3. Melt butter in a small saucepan on the stove or in a small bowl in the microwave for about 1 minute.
4. Beat egg in a small mixing bowl and add to the dry ingredients. Then add the melted butter and optional vanilla extract.
5. Mix until a thick batter forms. The consistency is closer to that of a dough.
6. Use a large spoon or ice cream scoop to fill the muffin cups with batter to about 1/2 inch below the rim.
7. Add 4-5 blueberries to each muffin tin cup and use your fingers to push the berries into the batter and smooth out the tops.
8. Bake in the oven for 13 minutes or until a toothpick comes out clean after being inserted into the muffin.
9. Remove from oven and let cool on a cooling rack or plate for about ten minutes.
10. Enjoy with a big glass of almond milk!

Recipe Notes

The batter is really more like a dough. You need to use your fingers to press the batter into the muffin tins.

Low FODMAP Diet Notes:

Almond flour is low FODMAP in servings of 1/4 cup or less. There are three cups of almond flour in the entire recipe, so stick to a serving size of one muffin less.

Stevia is low FODMAP, but be mindful of other ingredients added to the stevia. Erythritol is a grey area and individual tolerance should be taken into consideration. Choose your sweetener carefully when on the elimination phase of the low FODMAP diet.

All information on the FODMAP content of foods comes from the Monash University Low FODMAP Diet App as of 4/2/18. For the most recent data, please refer to the app.