Low carb blueberry muffins
Muffins are a real classic and are super fluffy and delicious even with low-carb flour! In our recipe for low-carb blueberry muffins, we use ground almonds and almond flour instead of wheat flour. This means the muffins are also gluten-free!
Blueberry muffins without flour and without added sugar
The combination of the taste of almonds with fresh blueberries or bilberries makes these low-carb muffins a real treat on your coffee table.
Instructions
1. For the low-carb blueberry muffins, first preheat the oven to 180 °C.
2. Beat the butter and Xucker until fluffy.
3. Add the eggs and mix well.
4. Then stir in the almond flour, ground almonds, salt and baking powder. Fold in the milk and let the dough rest for a few minutes.
5. Now carefully fold in the blueberries.
6. Bake the low-carb blueberry muffins for 20 minutes.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
