This might just be the low carb muffin recipe to end all low carb muffin recipes. I’ve done it, folks. I’ve mastered the muffin. These lemon blueberry muffins are light and fluffy with nicely domed tops. They’re not dense like most almond flour muffins. I swear to you, they taste exactly like real flour-based muffins– but they’re oh so much better for you.
Seriously, folks. Look at that texture. Doesn’t it look just like the muffins of your past life? These are tiny little guys, but yes, you could make ’em into big ones instead. I like mini muffins because I can grab a few and go, so I know you’ll love ’em too. The combination of flours I used is literally the best I’ve found. I’m so, so excited to present this recipe to you because everyone you know who loves muffins will love these. In fact, if you don’t tell them that they’re low carb and wheat free, they won’t even ask. They’re that good.
I coated the blueberries in oat fiber (but you could also use coconut flour) before adding them to the mixture to prevent them from sinking to the bottom and it worked beautifully. I mean just look at ’em. Don’t you want to eat them all up right now? Of course you do!