Vegetarian

Low-Carb Blueberry Muffins is for Breakfast.

Low-Carb Blueberry Muffins takes 15 minutes to prepare.

Low-Carb Blueberry Muffins takes 25 minutes to cook.

Low-Carb Blueberry Muffins makes 12 servings.

The ingredients for Low-Carb Blueberry Muffins are:

1 ? cups almond flour
? cup coconut flour
1 tablespoon baking powder
? teaspoon baking soda
? teaspoon salt
1 cup blueberries
3 eaches large eggs
? cup reduced-fat milk
? cup avocado oil
1 ? teaspoons vanilla extract
zest of 1 lemon

Here is how you make Low-Carb Blueberry Muffins:

Step 1Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray. Step 2Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, oil, zest and vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup). Step 3Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.Serving Size: Makes 12 muffins Number of Servings: 12Recipe submitted by SparkPeople user BUUKWORM14.

The nutritional information for Low-Carb Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 169.1

• Total Fat: 13.9 g
• Cholesterol: 54.0 mg
• Sodium: 258.9 mg
• Total Carbs: 7.8 g
• Dietary Fiber: 3.1 g
• Protein: 5.9 g

The dietary needs meet for Low-Carb Blueberry Muffins is Gluten Free