Low-Carb, Low-Sugar Blueberry Muffins

low carb low sugar blueberry muffins.jpg

My husband and I recently agreed it's time to face reality: We eat far too much sugar, consume way too many carbs. We are now on a mission to minimize our consumption of both in hopes of increasing our energy levels as well as — we hope — our longevity.

Learning how to cut the sugar, cut the carbs has a steep learning curve, let me tell ya. After 35+ years of loving all things sugary, white, carb filled (and scrumptious... though unhealthy as all get-out), I'm struggling to find healthier foods we actually enjoy eating. 

I finally found success with these scrumptious muffins. The secret: almond flour, Splenda, and coconut oil. The surprise: My husband raved about the taste without me even prodding. Success indeed!

2 1/2 cups almond flour

1/2 cup Splenda (or other granulated sweetener)

1 1/2 teaspoons baking powder

1/3 cup melted coconut oil (measure solid then melt)

1/3 cup sour milk (1 teaspoon cider vinegar plus milk to equal 1/3 cup; let sit 5 minutes)

3 eggs, slightly beaten

2 teaspoons vanilla

1 cup blueberries

Preheat oven to 350 degrees (375 for high altitude). Prepare muffin pan with liners OR baking spray OR use a silicone pan.

With wire whisk, combine almond flour, Splenda, and baking powder. Add oil, sour milk, eggs, and vanilla. Stir just until well combined. Add blueberries and gently stir to evenly distribute berries.

Evenly fill 12 muffin cups two-thirds full. Bake 18-22 minutes or til light golden on top. Let stand about two minutes then carefully remove from muffin cups (so they don't get steamy and mushy). Refrigerate leftovers.

Makes 12 muffins