Blender muffins are a quick and easy way to make up your favorite low carb blueberry muffins. Grab your blender and whip up the perfect muffin batter each and every time.
With the new year on the horizon many of us will be taking on low carb diets, eating healthier, and the list goes on. Or maybe you are already on a low carb diet. Either way, this recipe is a fantastic one to jumpstart the day.
Blender muffins are unique because you use your blender to mix up the batter. It will make it super fast and easy, and give you light and moist blueberry muffins.
How Do You Make Blender Muffins
You toss your ingredients into your blender, give it a mix, and then pour right into your muffin tin. I always use liners and then bake as directed below. A low carb muffin recipe that takes minutes to prep before they go in the oven.
Here are more low carb recipes
What Sweetener Do You Use for Low Carb Blender Muffins
I used Swerve Sweetener. I love the way it tastes and works in these muffins. Now if you have another favorite sweetener feel free to convert the recipe to fit the sweetener. Just make sure to measure it properly as not all sweeteners measure the same.
Can I Make Blender Muffins Without A Blender
Yes, you can still make blender muffins without a blender. Just mix it in a bowl with a mixer or whisk. It will still provide you a tender and moist muffin. The blender is just a quick and easy way to whip up the batter, but feel free to skip it if you need to.
Can I Swap The Fruit In This Blender Muffin Recipe
Of course, if you don’t want to use blueberry feel free to reach for any other fruit. Or use some sugar-free chocolate chips for a different take. The sky is the limit with what you can add to these muffins to create whatever flavor you want.
- 4 eggs
- ¼ tsp salt
- ½ cup swerve sweetener
- 1 cup fresh blueberries
- 3 cups almond flour
- 2 tsp baking powder
- ½ cup sour cream
- 1 tsp vanilla extract
- Preheat oven to 325F and line a muffin tin with paper or silicone
liners. Combine eggs, vanilla extract, and sour cream in a large
blender. Blend about 30 seconds or until well combined.
- Add almond flour, sweetener, baking powder, and salt. Blend again
until smooth, about 45 seconds.
- Next, stir in the blueberries by hand, keeping a small handful for
the tops of the muffins.
- Divide the mixture among the muffin cups and bake 22-25 minutes until
the middle is firm.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 217 Total Fat: 17g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 68mg Sodium: 157mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 4g Sugar: 4g Sugar Alcohols: 0g Protein: 8g
How To Store Blueberry Low Carb Muffins
You will want to store your muffins in the fridge for up to five days. If you don’t plan to eat them right away you can freeze your muffins. Place in an airtight container and store in the freezer for up to three months.
These are such a great muffin to meal prep for later on. Great for those mornings you need to head out the door fast, but want something to nibble on to kickstart the day.