I had a reader ask if I had a blueberry muffin recipe to share and, while I do have one on the blog currently, it’s old and was in need of revamping. I decided to throw together a new low carb blueberry muffin recipe tonight because this classic truly is one of my favorites.
These grain free blueberry muffins don’t rise like wheat flour based muffins–but then again, most grain free products just don’t. That doesn’t take anything away from their delicious flavor and moist, cake like texture, however. These gluten free blueberry muffins are simply to die for!
There’s nothing better than lots of delicious melted butter on top of a warm low carb blueberry muffin. For some reason, the berries to tend to sink down to the bottom of the cup to some degree. Because of this, I highly recommend using wild blueberries because they are smaller and won’t make the batter soggy. Make sure you rinse your blueberries very well or else they’ll turn your grain free blueberry muffin a nice shade of purple.