The ChipMonk Vault is open once again, and, this time, we’re sharing our favorite recipe for a healthy breakfast treat! No more sugar filled mornings leaving you feeling groggy just hours later. Fuel your mind and body with these delicious, almond-flour blueberry muffins. With flavor like this, you won’t believe each muffin only has 2 net carbs! Share with the family, or eat them all yourself, just make sure you have some fun while making them!

Easy Recipe: Blueberry Muffins With Lemon Icing (Low-Carb, Gluten Free, Keto, Paleo, Diabetic Friendly)

SERVINGS: ~12 MUFFINS (~70 GRAMS EACH)

PREP TIME: 20 MINS

TOTAL TIME: 45 MINS

INGREDIENTS

Muffins

• 1/3 cup Coconut Oil (measured solid, then melted; can also use butter)
• 1/2 cup Granulated Sweetener (Lakanto Monk Fruit Sweetener, AlluMonk Allulose + Monk Fruit Sweetener, or pure allulose all work great)
• 3 Large Eggs
• 1/3 cup Unsweetened Almond Milk (Almond Breeze is good though most grocery stores have their own cheaper private label brand that will work)
• 2.5 cups (280g) Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
• 1/2 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
• 1/4 teaspoon Fine Salt
• 1.5 teaspoons Baking Powder
• 3/4 cup Raw Blueberries (frozen or fresh)
• (Optional but recommended) Set aside 1 Tablespoon of Almond Flour and 1 Tablespoon of your Sweetener to coat your blueberries before mixing them into your batter

    

Lemon Frosting (Optional)

• 4 oz (113g) Cream Cheese
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
• 1/4 cup (Lakanto Monk Fruit Sweetener, AlluMonk Allulose + Monk Fruit Sweetener, or pure allulose all work great)
• 1/4 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
• 1/4 teaspoon Lemon Extract (Most groceries stores sell McCormick which works great)
• 1/2 teaspoon Lemon Zest (freshly grated or you can buy dried lemon peel)
• 1/2 Tablespoon Lemon Juice (fresh squeezed tastes best but isn’t necessary)

   

INSTRUCTIONS

Blueberry Muffins

1. Heat oven to eat the oven to 350°F/180°C. Line a muffin pan with silicone or parchment paper muffin liners.
2. If needed, microwave the coconut oil for 30 seconds to soften, but it should not be melted if possible.
3. Place the coconut oil into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, egg, and almond milk. Mix together.
4. Mix in baking powder and then stir in almond flour.
5. In a separate small bowl, mix together 1 Tbsp of allulose and 1 Tbsp of almond flour
6. Roll your blueberries in the small bowl from step #5 to give them a coating (prevents them from sinking in the batter during baking)
7. Fold the blueberries into the batter mixture in your large bowl
8. Distribute the batter evenly among the muffin cups. Using a cookie scoop can help.
9. Bake for 20-25 minutes (at 10-12 minutes, take pans out, rotate positions, and put back in the oven), until top is golden and an inserted toothpick comes out clean.

    

Lemon Frosting

1. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
2. OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
3. Add the sweetener, lemon extract, vanilla extract, lemon juice, and lemon zest to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
4. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
5. Use a piping bag (something like these) to pipe the lemon frosting on top of the muffins you baked in the steps above. Feel free to garnish the top with some fresh blueberries!
6. Enjoy! Keep any remaining blueberry muffins in an airtight container in your fridge. If refrigerated, they should be good for about a week.