Giraffe's Homemade Low-Carb Blueberry Muffins

Taking a bite from a moist and scrumptious blueberry muffin can be a euphoric experience.  Especially, if it's from a low-carb blueberry muffin.  

We've calculated each muffin to have approximately 2.5 grams of carbs each.

We're enjoying our Blueberry Muffins to the extent that we're making a double batch every other day.

The ingredients that we're grabbing at our local grocery store are...

• 1 3/4 Cups of Almond Flour/Meal
• 1 Cup Blueberries
• 3 Eggs
• 1 6 oz. or Small Container of Low-Carb Yogurt
• 3 Tbsp. Sweetener
• 2 Tbsp. Butter/Margarine
• 1 tsp. Vanilla
• 1/2 tsp. Baking Soda
• 1/4 tsp. Apple Cider Vinegar
• 1/4 tsp. Salt

We'll begin by placing our yogurt in our mixing bowl.

Next, we'll place our butter in a cup and will melt in the microwave for about 20 seconds. When mostly liquefied, we'll place our butter in the bowl with our yogurt.

We'll continue by adding our Vanilla, Sweetener, Apple Cider Vinegar, and will stir until blended together.

Next, we'll add our Almond Flour, Baking Soda, Salt, and will blend with our hand mixer on low speed until fully mixed.  

If we blend our dry ingredients on any speed higher than low, the flour will fly all over the kitchen, creating a huge mess. Trust me...we've experienced that one time too many.  😏

We'll then, add our eggs and will blend with our hand mixer on medium speed for about 20 seconds, or until completely mixed.

Finally, we'll add our Blueberries to our mixture and will stir until thoroughly mixed together.

We'll now pre-heat our oven to 350F degrees and will spray our muffin tins with cooking spray.

Next, we'll fill each greased muffin holder with our batter and will place in our oven for 20 minutes or until our muffins are slightly browned. 

For smaller muffins, simply fill each muffin holder half of the way from the top.

After our muffins have finished baking, we'll take them out of the oven and will have them rest in our pan for about 5-10 minutes.

When our muffins have cooled, we'll simply cover our pan with a kitchen towel or baking sheet and will flip over.  

This method for removing our muffins seem to work better than individually scooping them out.  

Ta-da!!  

We love how these moist and scrumptious muffins taste store bought, but were made, right here, in our warm and cozy kitchen. 

Our Blueberry Muffins tend to easily crumble and exude blueberry flavor, whether they are eaten warm or cooled.  

From our kitchen to yours.......Enjoy our Blueberry Muffins with a nice glass of milk or a cup of coffee or tea.  

😋😋😋