Low Carb Blueberry Muffins
These low carb blueberry muffins with crumb topping are the perfect grab-and-go snack or make-ahead breakfast. If you are looking for a healthy and wholesome delicious blueberry muffin recipe you have come to the right place!
I’m going to admit that out of all the types of baked goods muffins are near the bottom of my list. If I had a choice between a cookie, a brownie, a slice of cake, cheesecake, and a muffin you better bet that muffin is the last pick. Unless it is one of these healthy blueberry muffins with crumb topping. Adding the crumb topping makes this low carb blueberry muffin recipe straddle the divide between being a muffin and being a crumb cake. It is healthy enough for breakfast or a snack but indulgent enough for dessert with a cup of tea.
These are based on the Cranberry Orange Muffins and Pumpkin Muffin Recipes I made last fall. Whenever I want to bake something new I look back at a few of my older recipes and combine and tweak as necessary to vary the taste.
Dairy-Free Blueberry Muffins
When I decided I wanted to make a blueberry muffin recipe for my blog I knew two things. The first was that I wanted it to be dairy-free (I’m trying really hard to break my weight loss stall after my fall baby arrived last year) and that it needed a crumb topping.
Low Carb Blueberry Muffin Ingredients:
- almond flour
- coconut flour
- baking powder
- sweetener
- coconut oil
- almond milk
- eggs
- vanilla
- lemon extract
- blueberries
How to make low carb blueberry muffins?
My method is super simple. I just process the batter ingredients in the food processor, divide between paper-lined muffin cups, and top with some blueberries. After that, I make a crumb topping, add that on, and then bake.
Expert Tip: You can omit the crumb topping if you want to save a step and cut back on the calories or carbs. They are delicious with or without it.
Can I mix in the blueberries?
To keep the carb count more accurate after making the batter and scooping it into the muffin tin with a large cookie scoop I divide the blueberries between the muffins. That way I’m positive there is a blueberry in every bite.
How to Make Crumb Topping
After making the muffin base, you pulse the crumb topping ingredients in the same food processor (no washing necessary!) and scatter the crumbs on top. Pop the tray in the oven and about 30 minutes later you have delicious healthy low carb blueberry muffins.
Tips & Substitutions:
Berries – You can absolutely make these with another type of berries. Blueberries are the highest carb berries so subbing in raspberries, blackberries, or strawberries will reduce the number of carbs per muffin by a gram or two.
Coconut – Another option is to top the muffins with coconut flakes instead of the crumble. This simplifies the recipe and can also reduce the carbs because coconut flakes have fewer carbs per ounce than almond flour.
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Low Carb Blueberry Muffins with Crumb Topping
Ingredients
Cake Ingredients:
- 1 1/4 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1/2 cup coconut oil melted
- 1/2 cup almond milk
- 4 eggs
- 1 tsp vanilla
- 1/2 tsp lemon extract
- 1 cup blueberries fresh or frozen
Topping Ingredients:
- 1 cup almond flour
- 2 tbsp coconut oil
- 1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp gelatin
Instructions
- Preheat oven to 350.
- Add all the muffin ingredients (except the blueberries) to a food processor and pulse until smooth. Divide between the prepared muffin tins. Divide the blueberries between the muffins and press down slightly.
- Add the topping to the food processor and pulse until crumbs form. Do not process too long or it will turn into a dough. Scatter the crumbs on top of the muffins.
- Bake for 30 minutes or until golden and firm to the touch. If the crumbs are getting too brown you can loosely cover the tray with aluminum foil.
Notes
Nutrition
More Great Breakfast & Brunch Recipes:
I LOVE blueberries in my muffins and muffins are number two on my list of delights! First CAKE next muffins …
I enjoy your recipes and making them ‘keto’ and ‘keto-ish’ works just fine for me 🙂
Like some of your other recipes I am sure this one will also be great!
do these freeze ok? Wondering about the crumb topping, basically
They do. I would suggest freezing them on a tray and then wrapping individually. That way will help the topping stay on.
I subbed homemade THM baking mix for almond flour/coconut flour, and 1 1/2 tsp lemon zest for the lemon extract, and omitted the crumble topping, with a delicious result. Thanks for a great recipe!
For THM are these an E or S? Thanks
S
The best muffin recipe I’ve tried. And I’ve tried a bunch! Thank you!
I’ve made these twice and they are moist and delicious! But my topping does not look like the photo. I’m wondering if I’m doing something wrong (I’m careful not to over mix) or should I add a little cold butter to the topping mix?
If you don’t need these to be dairy-free you can use butter instead of coconut oil. It is easier to make a crumb topping with butter.
I made these last night and they are delicious! One question: does the total carb count include the sweetener?
Hi! I only have Pyure and monk fruit brown sugar sweeteners. Could I sub these for gentle sweet? If so, what measurements? Excited to try these, they look so delicious!
I’d use the brown monk fruit. Try 1.5 times the amount.
I can’t use coconut flour. Is there another option without having to change the recipe a lot? Can I just use all Almond? If so, will I need to make changes for moisture content?
Also what is THM? People are using so many initials in recipes and I get lost! 🙄
Yes, all almond flour should work. If it seems too wet just add more. THM is Trim Healthy Mama. It’s a healthy eating plan.
The recipe calls for 1 1/4 c almond flour and 1/2 cup of coconut flour. If you were to use THM Baking Blend in place of this how much would you use?
These look so good!!!
I recommend using a little less so try 1.5 cups baking blend total. I also recommend using the almond flour in the topping as directed.