Gluten FreeLow Carb

These gluten free blueberry muffins are moist, full of flavor and just popping with blueberries. A healthy way to start the day!

Gluten Free Blueberry Muffins

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Gluten Free Blueberry Muffins

I love muffins. Sweet muffins, savory muffins, any muffins.

My two FAVORITE muffins are chocolate chip muffins and chocolate chip muffins, gluten free of course. Ok, ok, I’m going to change that to my top THREE favorite muffins and add in lemon poppy seed! YUMMERS!

I like to make a batch once a week or once every two weeks and eat them for breakfast or a snack throughout the day.

Now, as much as I’d like for them to last more than 2 days, it is rare. I have 5 kiddos and a hubby and things don’t last long. We have one counter in our house that our dogs can’t reach so that is where I put all the snacks and desserts I bake/test/photograph. That is the first place my kids look when they get home from school!

Gluten Free Blueberry Muffins

How to Make Gluten Free Blueberry Muffins

Preheat oven to 350 degrees and line a muffin pan with a paper liner. You can use spray, but liners are easier for cleanup.

Add gluten free flour, baking powder and salt to a medium bowl. Wisk together until well combined.

In a separate bowl, add butter and sugar. Mix using hand beaters until light and fluffy. Then add the eggs one at a time, continuing to beat in between each egg addition.

Gluten Free Blueberry Muffins

Add the yogurt, lemon juice, vanilla extract, and lemon zest. Mix until well combined.

Gluten Free Blueberry Muffins

Fold in the blueberries.

Gluten Free Blueberry Muffins

Add batter to prepared muffin tins. Fill to the top.

Gluten Free Blueberry Muffins

Bake for 22 to 25 minutes, until a toothpick inserted in the center comes out clean.

Remove from oven and cool in pan for 5 minutes, then continue cooling on wire rack.

Are Blueberries Keto Friendly?

They most certainly are! Blueberries are a very keto friendly fruit.

100g of blueberries is 14g carbs and 2.4 g fiber. 100g is roughly 1 full cup of blueberry.

A reasonable serving is 1/4 cup which would be about 2.9g net carbs. Perfect!

Gluten Free Blueberry Muffins

How to Store Blueberry Muffins?

Once the muffins are cooled, you will want to store them in an airtight container in the refrigerator.

If stored properly, they will stay fresh for 3-4 days.

Are These Low Carb Blueberry Muffins Keto?

Not really. While they certainly could fit into the macros for a day, I’m not sure I’d use this many carbs for a single muffin.

They are low carb, however, but not strict keto.

If you are looking for an AMAZING keto muffin recipe, check out these keto chocolate chip muffins. You could sub out the chocolate chips for blueberries if you like!

Gluten Free Blueberry Muffins

Kitchen Essentials

Nothing fancy for this good old fashioned gluten free muffin recipe.

You will, of course, need a muffin tin and some liners. I use a regular muffin tin and a silicone one and I don’t find a HUGE difference. So they are fairly interchangeable.

Other Gluten Free Muffins You Might Like

Cinnamon Collagen Muffins

Keto Lemon Poppy Seed Muffins

Pumpkin Chocolate Chip Muffins

Keto Chocolate Chip Muffins

Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins

These gluten free blueberry muffins are moist, full of flavor and just popping with blueberries. A healthy way to start the day!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 1/2cups gluten free baking flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 3/4-1 cup (depends on taste) low carb sweetener (I use Lakanto Monkfruit)
  • 4 eggs
  • ½ cup Greek yogurt
  • 1/4 cup lemon juice
  • 2 teaspoons vanilla extract
  • The zest of one lemon
  • 1 cup fresh blueberries

Instructions

    1. Preheat oven to 350 degrees and line a muffin pan with paper liner. You can use spray, but liners are easier for cleanup.
    2. Add gluten free flour, baking powder and salt to a medium bowl. Wisk together until well combined.
    3. In a separate bowl, add butter and sugar. Mix using hand beaters until light and fluffy.
    4. Add the eggs one at a time, continuing to beat in between each egg addition.
    5. Add the yogurt, lemon juice, vanilla extract, and lemon zest. Mix until well combined.
    6. Fold in the blueberries.
    7. Add batter to prepared muffin tins. Fill to the top.
    8. Bake for 22 to 25 minutes, until a toothpick inserted in the center comes out clean.
    9. Remove from oven and cool in pan for 5 minutes, then continue cooling on wire rack.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 222Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 103mgSodium: 279mgCarbohydrates: 13gNet Carbohydrates: 12gFiber: 1gSugar: 4gProtein: 4g

Nutrition is calculated using a third party plug-in. It is best to always validate!

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