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Easy Blueberry Muffins
It’s Labor Day weekend! Here in Northern Virginia, the weather has given us a little break and we have actually had a couple cool mornings so we were craving something sweet. therefore, we decided to try making some easy blueberry muffins.
Can I put an emphasis on the easy too please? Because truly, who has time to be in the kitchen for hours? Not us!
We have work, school, sports, dogs, and chores just like everyone else, it seems.
I am sure once winter hits, I will be missing the warm weather again. Why is it that people are just never fully content? Perhaps contentment is for a future life.
Once Fall hits, my cravings for hot beverages and sweets increases.
I saw a commercial for blueberry muffins on television and they looked so good! Or course, I had to ask my daughter to make me some that I could eat.
First Draft of Easy Blueberry Muffins
The first go-around, we used a recipe that called for coconut flour, 2 tablespoons of coconut oil, and 1 egg.
This trial recipe turned out a little on the dry side. They were edible and tasted okay, but you really needed some liquid to keep it from sticking in your throat.
Who wants to eat baked goods that don’t have a good texture? That’s just part of the deal! It has to be soft and moist.
And so we tried again…
This time we used a little more oil, and another egg and it had a much better consistency!
We each sat on our back deck and ate one as our dogs ran around the back yard. We have two adopted dogs and if we haven’t mentioned it before, are huge dog lovers!
So, it turned out that the adjustments we made to the original recipe made the muffins more moist.
Following a little cooling process, we froze the rest next to our zucchini muffins.
These easy blueberry muffins are the perfect thing to grab for breakfast, to pack in our lunch boxes for school/work or to have after dinner for dessert.
I don’t know how many times I have been caught hungry and reached for foods that were convenient but then ended up making me feel sick.
Why? Just because I wasn’t armed with a portable healthy snack like one of these easy blueberry muffins.
Being prepared with choices for those times when you are in a rush but craving something is critical to sticking to your eating plan. Here are some tips from a previous post along these lines that may be useful.
Easy Low Carb Blueberry Muffins
These are really great with a cup of tea in the morning or anytime really.
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 2 eggs
- 1/2 - 1 cup almond milk, coconut milk, or coconut cream if you want more fat (adjust to desired batter texture)
- 1/2 cup blueberries
- 3 tbsp. coconut oil melted
- 2 tbsp. powdered stevia or other low carb sweetener
- 1/8 tsp baking soda
- pinch of salt
- Preheat the oven to 350 degrees
Combine the coconut and almond flours, baking soda, stevia, and salt in a bowl
- Add the blueberries, coconut oil, egg, and milk
- Stir to combine
- Place about 3 tbsp. of batter into the muffin tins
- Cook for 20-25 minutes
Net Carbs: 3.5