Low-Carb Blueberry Muffins (Low-Histamine, Paleo)
These low-carb blueberry muffins are one of my favorite breakfasts of all time. Super easy and healthy! Low-histamine, Paleo, gluten-free, grain-free, dairy-free.
Ingredients
- 1/4 cup coconut flour
- 2 tablespoons granulated sweetener of choice
- 2 tablespoons butter or coconut oil, melted
- 1/2 teaspoon vanilla extract
- 3 eggs
- 1/4 cup blueberries
Instructions
- Preheat oven to 350F.
- Mix coconut flour and granulated sweetener together in a bowl. Add in melted butter or coconut oil and vanilla extract. Mix. Add in eggs one-by-one and mix thoroughly to combine. Ensure there are no clumps left in the batter. Add in blueberries and mix gently to combine.
- Spoon mixture into 6 muffin cups. I like silicone baking cups since they are reusable and nonstick.
- Place on a baking sheet and bake until the tops begin to brown, approximately 15-20 minutes depending on your oven and the muffin cups or tin you are using.
- Allow to cool before removing from tin or muffin cups. If following a low-histamine diet, freeze muffins and thaw out in the microwave when ready to consume. For others, store in the fridge for 3-4 days before consuming.
Notes
Nutrition Facts (per muffin, recipe makes 6 muffins): 92 calories, 7 g fat, 4 g total carbs, 2 g fiber, 1 g sugar alcohols (1 g net carbs), 4 g protein