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Low Carb Blueberry Muffins

  • Author: Listotic
  • Prep Time: 10 Minutes
  • Cook Time: 20-25 Minutes
  • Total Time: 30- 35 Minutes
  • Yield: 12 Muffins 1x



  • 2 cups almond flour
  • 3 tbsp splenda (or low carb sweetener of your choice)
  • 1 rounded tsp baking powder
  • 4 eggs (at room temperature)
  • 1/2 cup butter, melted
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 cup frozen blueberries


  1. Preheat the oven to 350 degrees.
  2. Line a muffin pan with 12 muffin tin liners.
  3. In a medium bowl, mix together the wet ingredients.
  4. In a large bowl, mix together all of the dry ingredients except for the blueberries.
  5. Add the wet ingredients to the dry ingredients and mix until just combined (do not over mix).
  6. Carefully fold in the blueberries.
  7. Divide the mixture between the 12 muffin tin liners, and bake for 20-25 minutes or until set in the middle and golden brown on the top.
  8. Enjoy!


According to my calculations, there are about 8 grams of carbs and 7 grams of protein in each muffin.

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