Low Carb Blueberry Muffins
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1 cup blueberries
- 3 eggs large
- 1/2 cup reduced-fat milk
- 1/3 cup light brown sugar
- 2 Tbsp light brown sugar
- 1/4 cup avocado oil
- 1 1/2 tsp vanilla extract
Ingredients
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Instructions
- Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.
- Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, brown sugar, oil and vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup).
- Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.
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