Low Carb Blueberry Muffins (Keto + Dairy Free!)

 

These low carb blueberry muffins are the perfect pair for a latte or some breakfast tea, and they’re so quick and easy they work well for brunch, too. 

Ingredients:

Muffins:

• ▢1 1/4 Cups Almond Flour *
• ▢1/4 Cup NOW Powdered Psyllium Husk
• ▢1 Teaspoon Baking Powder
• ▢1/4 Teaspoon Kosher Salt
• ▢1/2 Cup + 2 Tablespoons Swerve or Lakanto (see sweetener notes below)
• ▢1/4 Cup Almond Milk
• ▢2 Eggs
• ▢1 Teaspoon Vanilla Extract
• ▢2 Tablespoons Unsalted Butter room temp
• ▢Zest of 1 Lemon optional, but I love the hint of lemon in these!
• ▢1/2 Cup Blueberries

Streusel Topping (optional):

• ▢1/4 Cup Swerve or Lakanto (see sweetener notes below)
• ▢1/4 Cup Walnuts or Pecans chopped
• ▢1/2 Teaspoon Cinnamon

Instructions:

• Preheat oven to 375 F and line a muffin tin pan with muffin liners.
• Combine the dry ingredients in a medium bowl.
• In a large bowl, use an electric mixer to combine 1 1/4 cups almond milk, 2 eggs, 1 teaspoon vanilla extract, and 2 tablespoons unsalted butter.
• Add the dry ingredients. Combine using the electric mixer, occasionally scraping down the sides to fully incorporate everything.
• Stir in 1/2 cup blueberries and lemon zest (if using) with a rubber spatula.
• Spoon batter into prepared muffin pan.
• Sprinkle the streusel topping over each of the muffins, and gently press to adhere. If you aren't using the topping, you'll want to use damp fingers to smooth the top of each muffin.
• Bake in preheated oven for 25-30 minutes. Enjoy!