Looking for something a little sweet for a morning bite or afternoon snack? These healthy blueberry muffins only have 77 calories and 4.3 net carbs each!
I never get tired of muffins. They’re perfect for a grab-and-go breakfast, tasty afternoon snack, or even an after-dinner treat!
These blueberry muffins are one of my go-to recipes. With only 77 calories and 4.3 net carbs each, I can enjoy one (or two… or three…) whenever I want a little something sweet.
And they’re so simple to make! Just mix the ingredients to form the batter and throw them in the oven.
These healthy muffins are perfect to make on a Sunday so you have a little something to enjoy all week long.
How to make blueberry muffins
This simple muffin recipe comes together in just a few steps.
To start, I like to gather and measure out all my ingredients — this makes the process so easy!
Step 1: Preheat the oven to 350°F (180°C) and place paper muffin liners in a muffin tray. Spray oil or non-stick spray into the muffin liners, then set aside.
Step 2: In a large mixing bowl, add all the dry ingredients and whisk well, making sure there are no lumps.
Step 3: In a separate bowl, whisk together the wet ingredients until smooth.
Step 4: Add the wet ingredients to the dry ingredients and mix until well combined.
Step 5: Fold in the blueberries, making sure they are evenly distributed throughout the batter.
Step 6: Spoon the muffin batter into the paper liners, filling them almost to the top.
Step 7: Place in the oven and bake for 20 – 25 minutes until a toothpick inserted in the middle of a muffin comes out clean.
Step 8: Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes.
Step 9: Remove the muffins from the pan and transfer them to a wire rack to cool completely.
The hardest part is letting the muffins cool. They smell so amazing, you’re going to want to try one right away… but trust me, it’s worth the wait!
Giving the muffins time to cool will help them achieve that fluffy texture we all love.
Variations for this recipe
I love baking with blueberries. They add just the right burst of sweet and tart flavor.
But you’re more than welcome to try other berries in this recipe as well! Raspberries, chopped strawberries, or even mixed berries would be delicious.
Looking for something a little more indulgent? Swap out the fruit for some sugar-free chocolate chips.
Feel free to have a little fun with this tasty muffin recipe!
Storage
If you’re baking these muffins for a get-together or to feed a crowd, they might be gone pretty quickly. But if you’re lucky enough to have some left over, they keep very well!
Simply store the muffins in the refrigerator in an airtight container for up to 5 days.
Other healthy muffin recipes
Muffins are such a nice little treat. Whether sweet or savory, I love enjoying them for a quick breakfast or a tasty afternoon snack! If you’re looking for more healthy muffin recipes, here are a few I think you’ll enjoy:
You can also take a look at this roundup of low-carb muffin recipes for more inspiration.
Blueberry Muffins with Coconut Oil
Ingredients
- Oil of non-stick spray
- 2 cups almond flour
- 5 tablespoons powdered erythritol
- 1 tablespoon baking powder
- 1 teaspoon psyllium husk powder
- ¼ teaspoon salt
- 2 large eggs
- 1 tablespoon coconut oil
- ½ cup milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup blueberries, (fresh or frozen)
Instructions
- Preheat the oven to 350°F (180°C) and place paper muffin liners in a muffin tray. Spray oil or non-stick spray into the muffin liners, then set aside.Oil of non-stick spray
- In a large mixing bowl, add all the dry ingredients and whisk well, making sure there are no lumps.2 cups almond flour, 5 tablespoons powdered erythritol, 1 tablespoon baking powder, 1 teaspoon psyllium husk powder, ¼ teaspoon salt
- In a separate bowl, whisk together the wet ingredients until smooth.2 large eggs, 1 tablespoon coconut oil, ½ cup milk, 1 tablespoon lemon juice, 1 teaspoon vanilla extract
- Add the wet ingredients to the dry ingredients and mix until well-combined.
- Fold in the blueberries, making sure they are evenly distributed throughout the batter.1 cup blueberries
- Spoon the muffin batter into the paper liners, filling them almost to the top.
- Place in the oven and bake for 20 – 25 minutes until a toothpick inserted in the middle of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes.
- Remove the muffins from the pan and transfer to a wire rack to cool completely.
