These low carb blueberry muffins may lack that starchy stick-to-the-teeth mouth feel inherent in regular muffins, but they are so soft and fluffy you’d be hard pressed to tell the difference. Coconut flour is the grain-free flour alternative of choice for these muffins.
Add the blueberries and mix to combine. 3. Spoon mixture into a 12-hole ½-cup capacity (125 ml) muffin tin lined with paper patty cases. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer. Remove from tin and cool on a wire rack.
You’re probably then wondering if blueberries are actually okay on a keto diet, and the answer to that is yes, in moderation. These muffins use about 6 blueberries per muffin. There are 9 net grams of carbs in a cup of blueberries, so with this recipe you are getting less than 1 net grams of carbs in one muffin.
Preheat your oven to 350* and line your 12 muffin tin cups with parchment paper cups. In a large bowl, using your hand mixer, cream the butter and sweetener together until smooth. Add each of the 4 eggs, mixing one at a time until mixture is creamy and fully incorporated. Add the lemon extract and continue to blend for 20 seconds.