Quick and Easy! Homemade Low Carb, Sugar Free, Almond Flour Blueberry Muffins

There is nothing particularly stunning about this muffin recipe.  It doesn't have a crumbly lemon topping like some of my blueberry muffin recipes. It doesn't combine  flavors (like lemon and blueberry) as some of my other versions do.  It is just a simple, basic almond flour blueberry muffin recipe if you need to whip up something very quickly at the last minute.

They taste good but be sure you allow time for them to cool before serving as the taste improves as they cool and the stay together better when cool, as they are prone to easy breakage (due to the only almond flour base) when hot.

My husband loves these even more than the 'fancier' muffins I usually make.  And I like these because I can whip them up fast using only a bowl, a wooden spoon and/or whisk, and the oven.

 Almond Flour Blueberry Muffins

2 c almond flour
1 T sweetener of choice in granular form (Ideal, etc.)
1/4 t sea salt
1/2 t baking soda
2 eggs
2 T sugar free honey
1 T apple cider vinegar

1 t vanilla and 1/4 t almond extract
1 cup blueberries; frozen or fresh

Whisk or beat the eggs, honey, vinegar, extracts.  Blend the dry and add it to the wet, along with the blueberries. Mix just until blended completely.  Scoop or spoon into 12 lined muffin tins.  Bake in a preheated 350 degree oven until the centers are done; about 20 minutes depending on how your oven runs, and the baking pan used.   Cool.

Print Friendly and PDF