Research shows that restricting dietary carbohydrates can help with weight loss and improve other symptoms of the metabolic syndrome. However, feeling deprived in your diet can sabotage your efforts, and many low carb products available on the market contain ingredients that aren’t particularly healthy. This simple muffin recipe satisfies your cravings while supporting your low carb lifestyle.
Recipe for Sugar Free Blueberry Muffins
- 2 cups fresh blueberries
- 1 cup almond meal/flour
- ½ cup flax seed meal
- 3 eggs
- ½ cup butter
- ¼ tsp salt
- 2 tsp gluten-free baking powder
- ¼ tsp baking soda
- ½ tsp xantham gum
- 1 tsp grated lemon rind
- 2-4 tbsp Truvia (TM) brand sweetener, depending on desired sweetness
- 1/3 cup buttermilk
Directions for Gluten Free Blueberry Muffins
- Preheat oven to 350 degrees F.
- Line a muffin tin (for 12 muffins) with paper liners.
- Combine almond flour and flax seed meal in a large bowl. Stir in lemon peel, baking powder, baking soda, salt and xantham gum. Mix well.
- Beat eggs until fluffy.
- Melt butter, add to eggs and beat until creamy. Add Truvia (TM) and buttermilk to eggs and blend well.
- Add egg mixture to dry ingredients and mix well. Since there is no wheat flour in this recipe, you needn’t worry about over mixing.
- Add blueberries and stir to distribute.
- Spoon batter evenly into muffin tin liners.
- Bake for 15 minutes or until a toothpick inserted into the center of a muffin and removed comes out clean (top will start to turn golden brown). Cool on a wire rack.
Store muffins in an airtight container in the refrigerator. If you cannot eat them all within a few days, wrap muffins individually in cling wrap and store in the freezer until ready for use.
Yield: 12 muffins
Nutrition information, per muffin: 4.3 g net carbohydrate (net carbs are digestible sugars and starches that raise blood sugar; fiber and sugar alcohols are not included in this amount).
Variation: increase the amount of lemon peel and add 1 tsp of lemon extract.
Notes
Almond flour is available from sources like Bob’s Red Mill (TM) or you can make your own by grinding almonds in a food processor until the texture is fine.
Frozen blueberries can be substituted for fresh ones. Adjust the proportions accordingly.
If you use traditional baking powder, these muffins aren’t completely grain free – most baking powders contain about one third to one half starch.
Melted coconut oil may be substituted for melted butter. If you do use coconut oil, other ingredients must be at (warm) room temperature or the coconut oil will solidify upon mixing with them.
Other Recipes for Low Carb Treats
Sugar-Free, Grain-Free Orange-Cranberry Muffins
Recipe for Low-Carb Blueberry Frittata
Adrienne Larocque - Dr. Larocque is an award-winning scientist who has published more than 20 articles in peer-reviewed scientific journals.
