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471 0 0 0 16 9. Just because you’re watching carbs doesn’t mean you can’t have the classic breakfast pastry. In place of all-purpose flour, nutty almond and coconut flours make these muffins fluffy while slashing carbs. A bit of brown sugar blunts the tartness of fresh blueberries. Make these ahead for a grab-and-go breakfast for the week. Read the full recipe after the video.

834 0 0 0 0 11. Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray. Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, brown sugar, oil and vanilla in a medium bowl.

Add to the dry ingredients and stir until combined. Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely. Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

I will definitely make these again. Have tried a few low carb options but some don’t taste that appetising. I have made these 3 times now the last I added raspberries and blueberry together. I also lined the muffin tins.

At first was a little thrown off but loved them in the end! I used regular brown sugar instead of light and sprinkled a bit of raw sugar crystals on top. Only changes, apple sauce for sugar and rice dream for dairy. Used frozen berries, once thawed enough I strain juice into my tea cup for later.