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Low Carb Blueberry Muffins

Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 12
Author Simple Yummy Keto


  • 3 1/4 cups almond flour
  • 5 tablespoon coconut flour packed
  • 2 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 3/4 cup monkfruit or sweetener of choice
  • 7 tablespoon coconut oil melted
  • 3 large eggs at room temperature Note: make sure to use eggs at room temperature, to ensure your dough is fluffy.
  • 1/2 cup unsweetened applesauce
  • 2 1/2 teaspoon vanilla extract
  • 2/3 cup fresh blueberries


  • Preheat your oven to 350 degrees Fahrenheit and line muffin pan with liners
  • In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt and baking soda. Set aside.
  • In a large bowl, using a mixer, blend together the monkfruit, coconut oil, eggs, applesauce and vanilla until well combined.
  • Stir in the almond flour mixture, along with the blueberries until mixed well. Let the batter stand for 5 minutes, this way the coconut flour can absorb the extra moisture.
  • Divide the batter into 12 muffins and bake until golden brown on top, about 25-26 minutes.
  • Let cool for 15 minutes and enjoy!