Nothing beats a good blueberry muffin, and we aim to please. These bad boys run about 290 calories each and pack a whopping 11g of protein with only 4 sugars. How many muffins do that?
Feeling adventurous? Switch this recipe up a bit with unsweetened dried cranberries. Go all lemon or orange, if you want. Whatever, man, you’re an adult.Print
- 1 cup blueberries (fresh or frozen)
- 1 1/2 cup blanched almond flour, well packed
- 1/4 cup plus 2 tablespoons coconut flour, well packed
- 1 tsp baking soda
- 3 tbsp Swerve Granular Sweetener
- 1/2 tsp salt
- 3 large eggs
- 1/4 cup avocado oil
- 1/4 cup full fat coconut milk (can)
- Juice and zest from one large lemon
- Juice from two small mandarin oranges, and zest from one
- 1 tsp vanilla extract
Preheat the oven to 350 degrees F and line a 12-cup muffin tin with paper cups.
For the Fruit
- For fresh blueberries, wash then dry thoroughly and place in a bowl with two tablespoons of the coconut flour. Coat well and set aside. Once the batter is mixed, add any excess coconut flour to the batter and mix then gently fold the blueberries in and spoon into muffin cups.
- For frozen blueberries, do not remove from freezer until batter is mixed. Measure, add to a bowl, and coat in the reserved coconut flour. Add any excess flour to the batter and mix then gently fold the blueberries in and spoon into muffin cups.
- Zest one large lemon and then juice into a large measuring cup. Zest one small mandarin orange, and juice two into the same container as the lemon juice. In all, you want 6 tablespoons of liquid – no more. Add zest to the measured juice and set aside.
For the Batter
- Place a sifter in a large bowl. Measure almond and coconut flours separately, packing down as you go. If the flours are not packed, the muffins will be too wet and will fall apart. Measure two additional packed tablespoons of coconut flour separately for the blueberries.
- Add the almond flour, 1/4 cup coconut flour, baking soda, salt, and Swerve Granular Sweetener to the sifter and sift the ingredients into the bowl. This helps to work out any lumps and incorporate the ingredients thoroughly.
- In a separate bowl, add the eggs, oil, coconut milk, vanilla, and juice mixture. Whisk to combine, then add dry ingredients. Gently whisk again to combine, add any excess flour from the blue berries and mix again, then gently fold the blueberries in with a rubber spatula.
- Spoon into muffin cups. This is enough batter for 12 regular sized muffins.
Baking and Storing
- Bake at 350 degrees F for 30 minutes, testing with a knife after 25. Remove from oven as soon as the knife comes out clean.
- Let the muffins sit in the pan at least five minutes before transferring to a cooling rack. These really are best fully cooled but since you stabbed one of them, you might as well do some quality control. It’s a dirty job, we know.
- Cool completely and store in an airtight container in the refrigerator 3-5 days. These can also be frozen and defrosted in the fridge for later.
Be sure to pack the flour when measuring, otherwise the muffins will fall apart.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert, breakfast
- Method: Baking
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 4g
- Protein: 11g
Keywords: muffins, blueberry, grain-free, gluten-free, no sugar