Blueberry Muffins- Low Carb



  • 1 Cup Nutiva Organic Coconut Flour (2 tbsp has 11 gm carbs- 8 grams fiber= 3 grams carbs total)
  • 1/2 tsp Sea Salt
  • 1 tsp Baking Soda
  • 1/2 tsp stevia extract (Whole Foods 365 stevia extract powder)
  • 1 Cup Organic Almond Milk
  • 6 Organic Eggs
  • 4 Tbsp Vanilla Extract
  • 4 Tbsp Nutiva Organic Virgin Coconut Oil
  • 4 Tbsp Nutiva Organic Chia Seeds
  • 1 Cup Organic Blueberries, Raspberries, Blackberries (I buy them frozen at Costco and remove the strawberries)


1. Preheat oven to 350 degrees.

2. Sift the coconut flour, baking soda & salt in a bowl.

3. In a blender or bowl mix the milk, eggs, coconut oil, stevia and vanilla.

4. Add the chia seeds and blend on low. Let sit for 5-10 minutes.

5. Pour the wet ingredients into the bowl with dry ingredients and mix well.

6. Spoon the batter into greased cupcake sleeves or tins.

7. Bake at 350 for 25-30 minutes, until golden brown and cooked through.

8. Cool on rack and serve.

*If using frozen berries: in saucepan, add berries sprinkled with stevia and 4 tbsp coconut oil. Stir on low until thawed. Add to wet mixture.  If making these into pancakes, add more almond milk to batter and grill – also make more of this berry coconut oil mixture and use it as a topping.

Freeze muffins or refrigerate them. Will go rancid very quickly.

  • Yield: 12 Muffins (12 Servings)


Leave a Reply

Your email address will not be published. Required fields are marked *