Classic Blueberry Muffins

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.

Classic Blueberry Muffins

Makes 10 muffins @ 3g net carbs per muffin.


  • 1 C almond flour, sifted
  • 1 T + 1 tsp. coconut flour
  • 1 scoop (3 T) unflavored vanilla whey protein powder (I used Jay Robb)
  • 2/3 C sweetener (I used granulated xylitol)
  • 1/4 C coconut oil or vegan palm shortening (melted)
  • 1/4 C butter, softened
  • 2 eggs, lightly beaten (preferably at room temperature)
  • 1/4 C water
  • 1/2 tsp. salt
  • 3/4 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1/2 tsp. apple cider vinegar
  • 1/8 tsp. almond extract (optional)
  • 1 C blueberries, rinsed well (I used Wyman's frozen wild blueberries)


  1. Preheat your oven to 350 degrees and grease 10 muffin wells in a muffin pan (or line with papers).
  2. In a medium bowl, cream together the coconut oil, butter and sweetener.
  3. Add in the eggs and beat until smooth.
  4. Next, add in salt, baking powder, vanilla extract, almond extract and water and mix well.
  5. Add in sifted almond flour, coconut flour and protein powder and again, mix until smooth.
  6. Add in the apple cider vinegar and mix well (make sure you do this in a separate step-- it's important!)
  7. Stir in blueberries by hand until just mixed.
  8. Fill muffin tins 2/3 full and place pan onto the middle rack. Bake for 15-17 minutes or until ever so slightly golden brown.
  9. Cool for several minutes, then enjoy--preferably with lots of butter. Store unused muffins in an airtight container at room temperature for up to a week.

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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