Blueberry Muffin Recipe
These simple muffins are great as the flour base is gluten free, low carb, THM legal, dairy free (when you use coconut oil instead of butter) and all components can be readily picked up from most major grocery stores in North America. No ordering and waiting…and waiting, and no pesky shipping fees. Just warm sweet blueberry loveliness. <3
With this recipe I used the NSI blend (no special ingredients) recipe from my Chocolate Chip Muffin and it’s just as lovely. The flour blend is just the slightest bit more dense then your regular oat fiber blend but that honestly doesn’t take away from the great texture or fantastic flavor. My son actually prefers this simple blend of NSI flours over the ones that have oat fiber in them.
Recipe:
NSI Blend use: ½ cup Coconut Flour, ¼ cup Golden Flax Meal, ¼ cup Almond Flour (or you could use just 1 ¼ cup THM Baking Blend instead)
¼ cup Coconut oil or Butter
½ cup of Erythritol or 2½ Tbsp of Super Sweet or ¼ cup Gentle Sweet
2 doonks pure Stevia (buy here)
1 tsp Vanilla Extract
¼ tsp Mineral Salt
4 large Eggs
1½ rounded tsp of Baking Powder
½ cup + 2 Tbsp cup of Water
2/3 cup fresh or frozen blueberries (using frozen berries will cause a soggier texture, still tasty, just not as nice as fresh)
Instructions:
*Preheat oven to 350 degrees. And grease your muffin pans (should be 8 spaces)
1. Blend together eggs, sweeteners, salt and vanilla until creamed.
2. Add to that – baking blend, baking powder, butter or coconut oil, and water. Mix well.
3. Add your blueberries, and mix in well. Your batter should be thick (like a hardy Pancake batter, not a cookie dough) but not too thick. Use your best judgment here and add more water if necessary. Start with a tbsp and go from there.
4. Scoop ⅓ cup amount into well greased muffin pans (I use butter for best non stick results).
5. Bake at 350 degrees for 30-35 mins. Test done-ness around the 25 minute mark.
6. Let cool in pan for 5 minutes before removing from your tin.
Serve and Enjoy
With Love,
Chrissy <3
[recipe title="Blueberry Muffins (THM S)" servings="4-8" time="45min" difficulty="easy"]Recipe:
NSI Blend use: ½ cup Coconut Flour, ¼ cup Golden Flax Meal, ¼ cup Almond Flour (or you could use just 1 ¼ cup THM Baking Blend instead)
¼ cup Coconut oil or Butter
½ cup of Erythritol or 2½ Tbsp of Super Sweet or ¼ cup Gentle Sweet
2 doonks pure Stevia (buy here)
1 tsp Vanilla Extract
¼ tsp Mineral Salt
4 large Eggs
1½ rounded tsp of Baking Powder
½ cup + 2 Tbsp cup of Water
2/3 cup fresh or frozen blueberries (using frozen berries will cause a soggier texture, still tasty, just not as nice as fresh)
Instructions:
*Preheat oven to 350 degrees. And grease your muffin pans (should be 8 spaces)
1. Blend together eggs, sweeteners, salt and vanilla until creamed.
2. Add to that – baking blend, baking powder, butter or coconut oil, and water. Mix well.
3. Add your blueberries, and mix in well. Your batter should be thick (like a hardy Pancake batter, not a cookie dough) but not too thick. Use your best judgment here and add more water if necessary. Start with a tbsp and go from there.
4. Scoop ⅓ cup amount into well greased muffin pans (I use butter for best non stick results).
5. Bake at 350 degrees for 30-35 mins. Test done-ness around the 25 minute mark.
6. Let cool in pan for 5 minutes before removing from your tin.
Serve and Enjoy
[/recipe]
Related Post: Chocolate Sauce Recipe / Thm Baking Blend
My blueberries just sank to the bottom of the muffins, hope they are still good.
Dana, it sounds like your batter is too thin. It should be as thick as a Pancake batter. Did you add extra liquid?
I also have luck with tossing the blueberries first in some flour then add them to the batter. This helps them to not sink to the bottom. Just toss with a small amount of the THM blend.
Is this spongy tasting? I made THM Bam cake and it was too spongy for me. What are your thoughts on the texture of this muffin? Thank you! !
I personally love this texture. Though I know it’s hard to judge on someone else’s taste. 🙂
These muffins turned out perfect,and I used frozen blueberries. Thanks for the recipe
Yay!!!! I love to hear that! Thank you so much
LOVE these!!! I’m so excited to have found this recipe!! I used THM baking blend and frozen blueberries. Best batch muffins I have ever had on THM.
Yay!!! I love to hear that! I’m so glad you like them. <3
Is that a struessel topping I see in the pictures?
If so ? How did you do that ?
Nope there’s no topping, that’s just the way it bakes. <3
How much is a dunk of stevia
Hi Sarah a doonk is 1/32 of a tsp, it’s the tiny spoon that comes with your stevia.
Hi
Your baking blend is equal to one cup, you say to use 1 1/4 cup of THM blend.
Is this correct or which is right??
Nili’s baking blend is quite equal to the THM baking blend.
Delish! I’m eating them as I type. Do 2 of these for breakfast have enough protein for my meal?
I made these last week and they were fantastic! My hubs and my son loved them, too! I’m having guests this week and they will be having Blueberry muffins for breakfast THM style!!! Thanks for the great recipe Chrissy!!
Best muffins I’ve made so far on THM! So glad I found this recipe. I added a bit of protein powder and needed a little more water because of that, but they turned out so yummy! Put some melted butter on top and sprinkled with a tiny bit of truvia and love them. My daughter’s will be excited to eat blueberry muffins in the morning!
that’s so great to hear KC!!! Thank You!!
I made these tonight and just ate one. These are very good! Thank you so much for the recipe!
I think this will be breakfast tomorrow too!
So glad to hear that Carol!
Hi there! I’m BRAND new to THM, just started 2 days ago and these were the first muffins I’ve made in a LONG time. First THM legal. And WOW!! I’m so excited. they were easy, and the base recipe is so versatile. I split the batter, then added chocolate chips to one half, and blueberries to the other! Even my 3 yr old liked them. Thank you!!!
I’m sooo glad to hear this Lisa. I LOVE this recipe as well…it’s been a life saver for me many times.
I have these in the oven now!! So excited to have blueberry muffins again. I ran out of THM blend a while ago but purchased all the flours needed for this a few months ago! Found this recipe on three Recioe index on the THM website. Thank you for creating this!
I have been making these muffins constantly for over a year. Thank you, Chrissy, for sharing this recipe! They are the go to for a snack in my home, and they continue to be popular after all this time. I accidentally made it without the coconut oil one day—totally forgot to add it! I always bake these muffins in silicone baking cups, so I was worried that they might stick. Not so. They came out beautifully and even browned better than normal, on convection bake. They also rose better, staying nicely risen as they cooled, and they tasted great.
Oh love this happy accident. I can’t wait to try that myself!
These taste great. My blueberries sunk to the bottom but that’s not a deal breaker for me. Thank you
Wow! I used this recipe for the first time today. I used a three berry blend, added some lemon zest and 2 T of lemon juice instead of water. Please forgive me for being “that” person, altering the recipe out of the gate. But the taste and texture was amazing! I didn’t feel like I was settling for a second rate breakfast that was healthy at all. And I can see the “base recipe” can lead to so many variations!! Thanks so much!
That’s great! I never fully follow recipes either, you’re in good company!