(Low-Carb, Gluten-Free, Grain-Free & Dairy-Free Option)
Jump to RecipeDuring the summer months, here in Colorado, blueberries are plentiful! And when I start to see them in the stores, I can’t help myself from buying as many of them as I can get my hands on.
Sure, we like to eat them plain by the handful. They also make a great addition to smoothies and even salads. But my favorite way to eat these little gems is in a warm buttery muffin!
What Makes These Blueberry Muffins Special?
This recipe has evolved over the years, just like many of my other baked goods recipes. I originally made these muffins using an all-purpose flour that contained gluten. I then switched to using a combination of gluten-free flours. And most recently, again, I changed my recipe to use a simple almond flour base that is both gluten-free and grain-free.
Although the flour has changed a number of times, the one special ingredient that has remained is the dried lavender flower. It may seem like a strange ingredient, but it really does add a nice floral taste to the muffins that pairs well with the blueberries. I can honestly say that I have not experienced this with any other blueberry muffin!
What Will I Need To Make These Blueberry Muffins?
My recipe includes the following ingredients:
Dry Ingredients:
Wet Ingredients:
- Virgin Coconut Oil, Butter, or Pork Lard
- Almond Milk, Unsweetened Vanilla
- Eggs
- Vanilla Extract
- Bananas (Optional)
Add-Ins:
- Blueberries
- Dried Lavender Flowers (Optional)
Crumb Topping (Optional):
If you are intimidated by the number of ingredients listed here, don’t be! These muffins could NOT be easier to make.
Most cupcakes and muffins require the same pattern to prepare the batter. And preparing these muffins is no different.
First, you must combine the dry ingredients in one bowl. In a second bowl, combine all of the wet ingredients. When all of the wet ingredients have been well combined, using an electric mixer, add the dry ingredients to the wet ingredients.
Once the batter has been made, fold the blueberries and dried lavender flowers into the batter and stir gently. Then, evenly divide the batter into 12 muffin cups.
If you want, you can stop there and simply bake the muffins for 20 to 25 minutes at 350˚F. Or, you can take these muffins a step further!
Blueberry Muffin Toppings!
These blueberry muffins are delicious by themselves. However, I often add a crumb topping to them, which really adds to the muffins. Served in this fashion, they make a great breakfast or dessert served with tea!
You can also top these muffins with whipped cream cheese frosting and they become absolutely delicious cupcakes, too! They will make a great dessert for a summer birthday, holiday or just for fun!
Can The Carbs Be Decreased In These Blueberry Muffins?
You bet! Although this recipe may never be a keto-approved recipe, it can certainly be adjusted to be lower in carbohydrates.
If you are concerned about your carbohydrate intake, you can eliminate the bananas, which are an optional ingredient added for flavor.
Another variation is to use powdered monk fruit, in place of coconut palm sugar. However, this will alter the taste, a bit, as the powdered monk fruit may leave a cool after taste in the muffins.
Blissful Blueberry Muffins With Lavender Flowers (Low-Carb, Gluten-Free, Grain-Free & Dairy-Free Option)
Equipment
- Large Mixing Bowl
- Medium Mixing Bowl
- Small Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Mixing Spoon
- Electric Hand Mixer
- Muffin Pan
- Parchment Paper Muffin Cups (12)
Ingredients
- 2½ Cups Almond Flour
- ½ Cup Coconut Palm Sugar
- 1½ Tsp Baking Powder
- ¼ Tsp Himalayan Pink Salt
- ⅓ Cup Virgin Coconut Oil, Butter, Grass-Fed, or Pork Lard
- ⅓ Cup Milk or Almond Milk, Unsweetened Vanilla
- 3 Eggs
- ½ Tsp Vanilla Extract
- 2 Bananas, Mashed (Optional)
- 1 Cup Blueberries
- 1½ Tsp Dried Lavender Flowers (Optional)
- 3 Tbsp Almond Flour (Optional)
- ¼ Cup Coconut Palm Sugar (Optional)
- 2 Tbsp Butter, Grass-Fed (Optional)
- ¾ Tsp Ground Cinnamon (Optional)
Instructions
- Preheat oven to 350 ˚ F.
- Grease the muffin pan or line the muffin pan with parchment paper muffin cups.
- In a medium mixing bowl, combine the 1st four dry ingredients (almond flour, coconut palm sugar, baking powder and salt). Stir to combine.
- In a large mixing bowl, combine the next four wet ingredients (oil, milk, eggs and vanilla extract). Combine using an electric hand mixer. If using bananas, add them now and combine well with the electric hand mixer.
- Add the dry ingredients to the wet ingredients, a bit at a time, combining well with the electric hand mixer.
- Fold in the blueberries and lavender flowers, if using. Stir well with a mixing spoon.
- Fill 12 muffin cups equally.
- Optional: In a small bowl, combine the last four ingredients (almond flour, coconut palm sugar, butter and cinnamon). Stir well with a mixing spoon.
- Spoon an equal amount of the crumb topping onto each muffin.
- Bake muffins for 20 – 25 minutes, or until a toothpick comes out clean, when inserted into the center of a muffin.
Notes
- Calories 297.8
- Total Fat 22.1 g
- Saturated Fat 7.8 g
- Polyunsaturated Fat 0.3 g
- Monounsaturated Fat 0.7 g
- Cholesterol 66.3 mg
- Sodium 113.6 mg
- Potassium 29.4 mg
- Total Carbohydrate 22.8 g
- Dietary Fiber 3.2 g
- Sugars 2.1 g
- Protein 7.4 g
However you choose to make these muffins, I highly recommend adding a touch of lavender flowers! And I hope every bite is blissful!
How do you make your blueberry muffins? Have you ever turned them into cupcakes? Please share below.
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