Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Muffin Recipe
- Ingredients You’ll Need
- How To Make Keto Blueberry Muffins From Scratch
- Tips For The Best Almond Flour Muffins
- Variations
- Substitutions
- How To Store Keto Muffins With Almond Flour
- More Keto Dessert Recipes
- More Keto Muffin Recipes
- Tools To Make Low Carb Muffins
- Low Carb Keto Blueberry Muffins With Almond Flour Recipe card
- Recipe Reviews
Is there anything better than a delicious, bakery-style keto blueberry muffins recipe? That’s a definite no (except for keto strawberry muffins, maybe!). I created these low carb paleo blueberry muffins with almond flour as a tribute to the ones I used to love. And, dare I say it, these easy keto muffins are just as good.
Before I went low carb and gluten-free, they were probably my favorite item ever to get from a coffee shop or bakery. I would even pretend that they were healthy blueberry muffins, just because they had blueberries in them. Ha.
The good news is, it’s so easy to make your own keto paleo blueberry muffins — no sugar crash needed! And these were so good that this recipe is included in my Easy Keto Cookbook.
Make a big batch of this keto muffin recipe with almond flour and grab them to go for an easy low carb breakfast all week long. My favorite way to enjoy these low carb blueberry muffins is with a steaming cup of keto coffee or a keto Starbucks drink.
Why You’ll Love This Keto Muffin Recipe
- Delicate vanilla flavor with a hint of almond and juicy blueberries
- Moist, tender texture
- Easy to make in one bowl
- Ready in 30 minutes
- Just 3 grams net carbs each — great for a keto diet!
Ingredients You’ll Need
This section explains how to choose the best ingredients for keto blueberry muffins, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Blanched Almond Flour – The flour quality you use makes a huge difference in the end result! Using one that’s too coarse, or an almond meal, will result in gritty muffins. Wholesome Yum Almond Flour has the finest texture out there, for the best keto blueberry muffins. If you want to use a different flour, see the section on substitutions below.
- Besti Monk Fruit Allulose Blend – This is my sweetener of choice for all my keto baking recipes, and for good reason: It’s the only one that will create a super moist texture, has no aftertaste, and doesn’t crystallize when storing … all with zero net carbs. I previously used erythritol for this recipe, but Besti creates a much better result. If you still want to use something else, see the substitutions section below for alternatives.
- Baking Powder – Helps the low carb muffins rise. I like this brand, which is non-GMO. Be sure you use baking powder, not baking soda — they are not the same.
- Sea Salt – Balances out the sweetness. Optional, but recommended.
- Coconut Oil – This makes it a paleo blueberry muffins recipe, since it’s dairy-free. But if that’s not important to you, unsalted grass-fed butter works just as well and provides a delicious butter-y flavor to these low carb blueberry muffins. I actually prefer it slightly over the coconut oil, but I put coconut oil as the default ingredient since some people don’t consider butter paleo.
- Unsweetened Almond Milk – Thins out the batter. You can use any keto milk option here, such as coconut milk beverage (the liquid kind in a carton, not the thick kind in a can), hemp milk, or watered down heavy cream. I like to use my own homemade almond milk when I get the chance. Regular dairy milk will work from a recipe standpoint, but will increase the carbs, since lactose is sugar. Whatever milk you use, make sure it’s at room temperature, so that it doesn’t solidify the coconut oil or butter when you add the milk.
- Eggs – Use whole, large eggs. Flax eggs may work as an egg substitute, but I haven’t tried to confirm. Let me know in the comments below if you do!
- Vanilla Extract – For flavor. You can also substitute other extracts if you like.
- Blueberries – Yes, blueberries are keto fruits! This keto blueberry muffin recipe is written using fresh blueberries, but you can absolutely use frozen if that’s what you have. If using frozen blueberries, don’t thaw them first. Just use them completely frozen right in the recipe. Your muffins will be soggy if you thaw them first!
VARIATION: Prefer a blueberry loaf instead of muffins?
Try lemon blueberry zucchini bread instead!
How To Make Keto Blueberry Muffins From Scratch
This section shows how to make low carb blueberry muffins, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
The process to make paleo blueberry muffins is quick and easy. As long as you measure your ingredients and bake them for the right amount of time, these are pretty tough to mess up. There are basically just four steps from start to finish! And, it’s a one-bowl process to make the batter.
Here’s how to make keto muffins with almond flour:
- Mix dry ingredients. In a large bowl, stir together the almond flour, Besti, baking powder, and sea salt.
- Add wet ingredients. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
- Fill muffin cups. Transfer the batter to a muffin tin lined with parchment liners or silicone liners. You’ll need to decide if you want to make 10 or 12 muffins out of it. The picture below is how full to fill them if you’re making 10.
- Bake. Place the almond flour blueberry muffins in the oven and bake until the tops are golden and an inserted toothpick comes out clean. They’ll still be pretty soft to the touch, but will firm up as they cool.
Tips For The Best Almond Flour Muffins
- Use quality ingredients. This almond flour and this sweetener yield the best results.
- Expect a thick batter. It will be a bit thicker than typical muffin batter — this is normal.
- Make 10 muffins for bigger muffin tops or 12 to stretch the nutrition. The recipe makes ten full-size keto blueberry muffins as pictured. If you want them to have muffin tops that overflow a lot, the way they do at a bakery, this is the number to make. But if you want fewer calories and carbs per muffin, simply divide the batter among twelve muffin cups instead of ten. Since these are gluten-free blueberry muffins with almond flour, they are pretty filling even if you stretch the batter to twelve keto muffins.
- Reserve some berries for the tops. If you want blueberries sticking out of the top like my pictures, you can dot the tops with some extra berries, or don’t put all of them into the batter and place the rest on top.
Variations
Low carb blueberry muffins are the most classic choice, but this basic keto muffin recipe is also very versatile and easy to customize. Try some of these variations:
- Swap the berries – Feel free to make these into strawberry, raspberry, or even blackberry keto muffins. If you use any berries other than blueberry, I recommend chopping them into smaller pieces first, similar to the size of blueberries.
- Use different extracts – Vanilla extract is the classic choice, but you can also use maple, almond, or even banana extract depending on the flavor combo you’re going for. The latter is what I did for my keto banana muffin recipe, which is based on this one.
- Lemon – A couple teaspoons of lemon zest compliment the blueberries. You could try up to a tablespoon of lemon juice instead, but the flavor won’t be as strong, and adding more may make the batter too runny.
- Nuts – Chopped walnuts, pecans, or any other keto nuts make a nice addition.
- Chocolate chips – Add sugar-free chocolate chips, like I do for keto chocolate chip muffins.
- Mini muffins – Make the same low carb muffin recipe in a mini muffin tin. You’ll get a larger quantity of smaller servings that way (20-24 of them, depending on how high you fill the cups). Make sure to reduce the baking time (about 15 minutes), though, as they’ll be done faster.
Substitutions
Creating a low carb blueberry muffins recipe is not too hard, but my standards were high. They had to be moist, with a real muffin-like crumb, but no aftertaste or dense, heavy feel. I already covered substitution options for the milk, eggs, and coconut oil in the ingredients section above, but here we’ll dive a little deeper into different flours and sweeteners.
Flour Options:
There are several flour options when choosing a recipe for paleo blueberry muffins. I’m going to share why I chose what I used, what substitutes will work well, and which ones won’t.
- Almond flour – As long as you don’t have a nut allergy, almond flour blueberry muffins are really the best option from a taste and texture perspective. Since I wanted ultra moist blueberry muffins that taste like the real thing, I opted to use blanched almond flour. (It’s also delicious in many other almond flour recipes!)
TIP: Always get blanched almond flour instead of almond meal.
The finer texture will get you the delicate crumb you expect from muffins. If you use almond meal, this paleo muffin recipe will still work, but will have much more of a “healthy multi-grain” taste and texture. They will also be more grainy.
- Other nut flours, such as macadamia nut flour – The texture of other nut flours is not as fine, but is the best substitution if you can tolerate other nuts.
- Sunflower seed meal – This is simply ground sunflower seeds, so it’s a good option if all nuts are out. The muffins may turn green, so don’t be alarmed if that happens — it’s just a reaction with the baking powder and is safe to eat.
Here are a few flour substitutions that don’t work well for this low carb muffin recipe:
- Coconut flour – Sorry, coconut flour will not work in this recipe, because it’s more dense and dry. But, you can make coconut flour blueberry muffins instead if that’s what you want to use.
- Flaxseed meal – Using it alone really won’t taste at all quite like a real blueberry muffin. It can be a bit slimy when used as a flour on its own.
- Cassava, arrowroot, or tapioca flour – These flours are very starchy, so are not suitable for keto friendly blueberry muffins.
Sweetener Options:
- Besti Monk Fruit Allulose Blend – As mentioned above, this is what you should use if you want the best keto muffins. It helps lock in moisture, doesn’t crystallize, and has no aftertaste or cooling effect that most other sugar substitutes have.
- Other granulated sweeteners – If you still want to use something other than Besti, you can use my sweetener conversion chart here to substitute others. Just keep in mind that you will need something having similar volume, so for example, concentrated pure powdered or liquid stevia won’t work very well. (A stevia blend will work just fine if you want to use that.)
- Coconut sugar – For anyone wanting paleo blueberry muffins without a sugar alcohol sweetener, coconut sugar will work great. I wouldn’t recommend maple syrup or honey; since these are liquid, you’d need to make other modifications in this case.
How To Store Keto Muffins With Almond Flour
Since almond flour blueberry muffins have fresh blueberries and no preservatives, they might not last as long as store bought ones. They are fine on the counter for a couple of days, but beyond that, store them in the fridge for up to a week, wrapped in parchment paper or in an airtight container.
TIP: Avoid storing keto muffins in plastic bags or plastic wrap.
Doing so can cause them to get soggy.
If you need to make this low carb muffin recipe last longer, just freeze them.
Can You Freeze Paleo Blueberry Muffins?
Yes, this keto muffin recipe freezes exceptionally well! They’ll last up to 4-6 months in the freezer.
To thaw, you can place the almond flour muffins in the fridge or on the counter, or even reheat them from frozen. You can reheat in the oven or microwave. They are so moist that they don’t dry out easily.
TIP: For a freshly baked taste after freezing, add a bit of butter on top first and reheat in the oven.
More Keto Dessert Recipes
If you like this keto blueberry muffins recipe, here are more reader favorites to try:
- Low Carb Keto Cheesecake – The most popular dessert on this site! This will convert anyone questioning if keto food is good.
- Coconut Macaroons – Super easy with just a few ingredients.
- Fudgy Keto Brownies – The perfect brownie recipe in every way. It’s easy and tastes like the real thing.
- Almond Flour Keto Shortbread Cookies – Only 4 ingredients!
- Keto Chaffles – Not exclusively dessert, but these have gained such a cult following over the years and can be made sweet. Find out what they are, and how to make dessert flavored chaffles, like cinnamon churro or pumpkin spice.
Find even more low carb dessert recipes here!
More Keto Muffin Recipes
If you like this keto paleo blueberry muffin recipe, you’ll love these other low carb muffin recipes:
Tools To Make Low Carb Muffins
- Muffin tin – This is the full-size one I use. You can also get a mini muffin tin and reduce the baking time.
- Parchment paper liners – A must for easy cleanup!
- Silicone liners – Another option if you don’t want to use paper.
This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
ORDER THE EASY KETO COOKBOOK HERE
Low Carb Keto Blueberry Muffins With Almond Flour
Ultra moist almond flour keto blueberry muffins are quick and easy! This low carb paleo keto blueberry muffin recipe has just 3g net carbs!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
-
In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
-
Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
-
Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
1,823 Comments
Judy
0Just made these and had one with cream for dessert. I want another!!
Tracy W
0Thank you! You made me feel like a natural BAKER. I have found that so many keto baking recipes make me feel as if I were catfish. I’ll follow the recipe word for word and the results would end horribly. This Blueberry Muffin recipe was EVERYTHING!!! My 12 yo and I definitely enjoyed them. They are moist, just the right amount of sweetness, and satiating. Don’t wait, bake these NOW.
Andrea Van Overbeek
0Delicious muffins but the nutritional values for carbs are way off! Like not even close. 13.6g of carbs per muffin. I calculated based on the recipe making 10 muffins. The high amount of almond flour is the culprit here. Curious, how did you come up with 6 total carbs???
Wholesome Yum D
0Hi Andrea, This recipe makes 12 servings. Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Ange
0Hello. Just made these. Very soft and moist. This recipe is a keeper. Thanks!
Felicia
0I absolutely LOVE this recipe!! I use semi-sweet chocolate chips instead of blueberries, and I use regular sugar because I don’t trust any of the artificial sweeteners. But I only use a third of what the recipe calls for and they are still delicious!!! this is coming from a person who just recently stopped eating two packs of donuts a day! Trust me when I say that these are sweet and tasty and not too grainy like some other popular ones out there. Oh and side note, you can use the eggs and milk at fridge temp, but the mixture turns into more of a cookie batter and the tops of the muffins tend to turn out spiky lol!! live and learn!
Cindy
0Super moist no sticking to the muffins paper. Soooo good.
Maria Torres
0I couldn’t believe how moist they were. I actually enjoy them better than a “regular bb muffin”
Hayat
0Love it, It’s the perfect recipe.
Heidi
0These are great!
Nancy
0Hi! I am BRAND new, like 1 day on Keto! Your recipes look amazing. I just made the Blueberry Muffins…OMG!! They are SO good, I just can’t believe how good they are. How can I eat just one! It’s going to be so much fun making your recipes. I used to cook a lot, but for some reason stopped. I’m totally inspired to cook again!
Thank you so much! YUM!
Ann Cremisio
0My Dad who is not worried about eating keto asked to try a muffin. Rave reviews These muffins are wonderful. They taste great, have the perfect texture and are filling with my morning coffee. Ready to try another recipe.
Jorge Briones
0So amazingly good and easy to make.
Tiana
0Hey this looks amazing! Can I substitute almond flour for coconut flour (consistency/texture-wise) using the same measurements? TIA
Wholesome Yum D
0Hi Tiana, I recommend my Coconut Flour Blueberry Muffin recipe if you want to use coconut flour.
Palma KuyKendall-Paxton
0My husband raved about these blueberry muffins.
Alicia
0This is a great muffin recipe! I have used it with lots of other fruits. It is amazing with pomegranate and a sugar free orange icing. Thanks!
Jess
0I’ve made these muffins three times now and I’m not sure what I’m doing wrong, so any help is appreciated. The first batch I substituted an equal amount of butter for the coconut oil, almost burned the tops, and pulled them from the tin within three minutes. The papers were wet and butter was pooled in the bottom of the tin. I got a new muffin tin so I could do the batch at the same time, and for the second trial I used less butter. I still had some pools at the bottom after taking them out immediately. The third try I used the coconut oil, and still had small beads of it at the bottom of the muffin tin. Help?
Wholesome Yum D
0Hi Jess, It’s best to take the muffins out of the muffin tin to cool, once they are no longer piping hot. Did you do that or did you leave them in the muffin tin to cool? Condensation can form on the liner if they cool completely in the tin.
Emmy jarvis
0This recipe sounds wonderful I plan on making it. I also have a lot of frozen raspberries from my garden I would like to try it with those and also frozen strawberries. Any anything that I should know when I’m using these other berries.
Wholesome Yum D
0Hi Emmy, Yes, raspberries should work just fine.
Karyn
0Hello. Please tell us how to store keto muffins in freezer and refrigerator. You said no plastic wrap or plastic bags. What should we use?
Wholesome Yum D
0Hi Karyn, You can store these in an airtight container.
Eliana Valdivia
0I have never baked in my entire life and I gotta say these muffins are great!! Everyone thinks I’m an expert at baking!! Thank you for this recipe.
Yvette
0I made these blueberry muffins for the first time. I am in LOVE with them!! They were so moist, flavorful, and absolutely delish! I was able to make one dozen. I used frozen blueberries that were plum and juicy (as much as blueberries can be) and blended nicely into the batter. Thank you for adding to my growing keto recipes list!
GetBusyLiving
0Perfect (for me) as written. Only alterations were for ingredients I did not have and did not want to purchase: 1/4 cu. castor sugar vs Erythritol; egg whites vs eggs; almond vs vanilla extract; frozen blueberries (thawed and drained).
Sandy
0Is it ok to use frozen blueberries?
Wholesome Yum D
0Hi Sandy, Yes, you can use frozen blueberries. Just use them completely frozen right in the recipe. Your muffins will be soggy if you thaw them first!
Linda
0Making for the second time they are awesome. Used heavy cream and butter thanks for the recipe.
Shawnee
0I only have vegetable oil. Can I use this instead of butter or coconut oil?
Wholesome Yum D
0Hi Shawnee, Yes, vegetable oil would work.
Vanessa
0Amazing, I was so glad I stumbled on this recipe whilst scrolling on Youtube, changed my daily life from craving cake to satisfaction. Highly recommend.
Cathy
0Is the calories for one muffin 1 out of 10 or 1 out of 12 muffins?
Thanks so much
Cathy
Wholesome Yum D
0Hi Cathy, This recipe is calculated using 12 muffins.
Leslie Yates
0The bottom of the paper liner was VERY greasy. I used 1/3 cup of melted butter as was called for in recipe. What did I do wrong?
Maya | Wholesome Yum
0Hi Leslie, It’s best to take the muffins out of the muffin tin to cool, once they are no longer piping hot. Did you do that or did you leave them in the muffin tin to cool? Condensation can form on the liner if they cool completely in the tin.
Myrna
0Absolutely delicious! I added more blueberries and they were awesome. Thanks for this recipe!
Denese
0Delicious! I only had brown sugar swerve and it worked beautifully. Thanks for the goodness.
Josephine
0I’d love to make these muffins but I’m not a fan of almond milk. What type of milk can I substitute for the almond milk?
Wholesome Yum D
0Hi Josephine, You can use any unsweetened alternative milk you have on hand or heavy cream.
Constance
0Add to my comment: I used Monk Fruit as the sweetener.
Constance
0I put chopped walnuts on top. My oven needed a little more than 25 min cook time. Delicious!!!
John
0This is my go-to recipe for blueberry muffins. I use butter instead of coconut oil because what isn’t better with butter? The only change I make is doubling the blueberries. I grow my own and my wife and I can’t get enough. Excellent recipe! Thanks!
Lisa
0I swapped out one cup of almond flour for gluten-free substitute flour (Bob’s Red Mill 1:1) for texture–I know that’s not a keto/paleo substitute but for our family, these were a huge hit! We switched to an anti-inflammatory diet last year and have missed bread and baked goods so much. These muffins were the first truly satisfying baking we had in a year! Thank you for a great recipe!
Suzana
0I liked the muffins – think they needed more fruit (but that’s probably a personal taste)
easy to make. Kids added icing to the top.
Jayve
0Hi
I was hoping to make this recipe… but is there any diabetic substitute for butter /coconut oil, that you would know of?
Thank you..
Ps thanks for all the keto recipes btw. Great and helpful site
Wholesome Yum M
0Hi Jayve, Both butter and coconut oil are suitable for diabetics. I hope this helps!
Mindy
0Delicious. Just the right amount of sweet, exactly the texture I expected. The muffins hold together for buttering when hot, and save well. Thanks for sharing!
Jillian
0These were fantastic! Thank you for sharing your recipes
Lynn Koonce
0I sprinkled the tops with a cinnamon/xylitol mixture (I add it to all my muffins and quick breads) and they were amazing!!
Meena
0Would flax eggs work in place of real eggs?
Wholesome Yum D
0Hi Meena, Sorry, I have not tested this recipe using flax eggs.
Marcy
0Hello, can you use raspberries and blueberries?
Wholesome Yum D
0Hi Marcy, Yes, absolutely! Feel free to make these into strawberry, raspberry, or even blackberry keto muffins.
anne
0I made the muffins and substitute the coconut oi with MCT oil as I do not like the flavor of coconut. The muffins were wet inside so I put them back in the oven for another 10 minutes. They still seem too moist inside. Can you tell me if I should have adjusted the amount of MCT I used. The flavor of the muffins is great and definitely want to try to make these again.
Wholesome Yum M
0Hi Anne, Butter or ghee would have been a better option if you aren’t a fan of coconut oil. MCT is not the best choice for baking. It will change the composition of the recipe and doesn’t react well to higher heat cooking/baking.
Trish
0Fantastic recipe, perfect for breakfast with a little cream cheese. Light and fluffy muffins thats satisfy that sweet craving. Didn’t have quite enough almond flour so added a tblsp coconut flour and worked out perfectly!
wafa
0Hi Maya, I’m in love with your recipes and I have tried your easy taco salad with ground beef also your beefburger casserole and it was awesome !!! I and my sister were eating them like a monster. It was so tasty. But I tried the muffin recipe, it’s my fault, of course, turned out to be a flop. Could you tell me what can I do to improve? because when I looked yours and my batter it’s entirely different. yours was smooth batter but mine was too thick and course. and after baking for an hour it was still undercooked. Since the batter was too thick I used more than 1/3 cup of milk. I think my almond flour was full of crap, was lumpy, and very bad.
It’s ready in the fridge still undercooked. is there any way to improve it? please help.
Wholesome Yum M
0Hi Wafa, Sorry this recipe didn’t turn out as expected. Did you make any ingredient substitutions? What kind of almond flour did you use? I recommend using Wholesome Yum Almond Flour. It is blanched (no skins) and is very finely ground, which is perfect for keto baking. Also, is it possible you may have forgotten the eggs? After an hour of baking, they should have been more than baked through. Let me know your experience and I’ll do what I can to help!
Alaina
0Is it possible to make these without any sugar/sweetener?
Wholesome Yum M
0Hi Alaina, Sorry, this recipe needs the bulk from the sweetener for these muffins to work.
Leza Marinesi
0These were awesome! So moist and incredible texture. Our family actually prefers these over regular blueberry muffins! I used Kerrygold butter instead of coconut oil…who could go wrong with that? Thank you for this recipe!
Sharon
0I haven’t made these yet…can i add sour cream to this recipe? staying keto friendly 🙂
Wholesome Yum M
0Hi Sharon, The recipe doesn’t really need any additional moisture, but if you would like to replace some of the almond milk with sour cream, you can.
Laura
0Absolutely delicious, the whole family loved them! I used butter instead of coconut oil and frozen blueberries, but otherwise followed the recipe exactly!
Tessie Brooks
0Can you use frozen blueberries?
Wholesome Yum M
0Hi Tessie, Yes, frozen blueberries will work in this recipe, but be aware that using frozen fruit will likely cause the bread to turn out purple. If you are looking for the pretty color variation between the bread and the berries then you will need to use fresh. Enjoy!
Jinny
0Made half of my batch blueberry and the other half chocolate chip~ Super yummy!
Eva
0Divine! Thank you! I used butter (cuz, why not, keto) and they were moist and crumbly and delicious!! What a treat!! I think next time I will put the batter in the muffin cups and then stick the blueberries in, in hopes that they won’t all sink to the bottom and make it all blue on the bottom. But that’s just for looks. Fabulous!
sherry chandos
0Any idea what the sodium for these are when you use butter and make 12 muffins? I make these often and love them. Husband is now following a Cardiac low sodium diet and I wondered if he could eat these.
Wholesome Yum M
0Hi Sherry, I don’t know the sodium levels off hand. Feel free to enter the recipe into an online recipe calculator to get an accurate sodium count.
john stih
0Where does the 19 g of fat come from!!!!??!?
we love these muffins!!
Wholesome Yum M
0Hi John, The fat is mostly from coconut oil (or butter) and eggs. Glad you are enjoying them!
Chrissy
0I got a question. Do I store it in the fridge or leave it ? Thanks.
Wholesome Yum M
0Hi Chrissy, These are fine on the counter for a couple of days, but if you would like to keep them longer than that, then I suggest storing them in the fridge. Enjoy!
David Ezmirly
0These muffins were excellent…made a batch for my Sunday school group and they were a big hit.
Chrissy
0Oh so delicious I used lemon extract instead cause I didn’t have vanilla. OMG it made it so good. The muffin bottom it so fluffy and top is crunchy. Now I can eat like I bought it from the bakery . Thank you!