These low-carb blueberry muffins are one of my favorite breakfasts of all time. Super easy and healthy! Low-histamine, Paleo, gluten-free, grain-free, dairy-free.
These low-carb blueberry muffins are perfect for a wide array of dietary restrictions!
I’ve been struggling lately which what I FINALLY believe to be a histamine intolerance. It started several years ago when I was living in a moldy home, and I never fully pieced it together, despite knowing I had an issue with foods that commonly harbor mold.
It literally took me until about two months ago to suspect histamine when I discovered that zyrtec helped a lot with my intense eye pain, sinus problems and headaches.
Since I recently started reducing histamine-containing foods, I’ve found a lot of relief from my symptoms. But the list of foods is long and confusing. I am so happy to be able to consume these low-carb blueberry muffins!
What I love about these muffins is how simple and delicious they are. They’re fluffy, vanilla-y and chock full of delicious blueberries. They’re perfect for breakfast or a quick snack whenever I feel a bit hungry.
As long as I freeze them shortly after baking, I’ve found that I can thaw them out quickly in a microwave and consume them with no issues! For those who are not familiar, histamine also builds within “safe” foods the longer they sit around after being cooked, so leftovers are usually off limits, or need to be consumed rather quickly.
They are super easy to make, too!
To make these low-carb blueberry muffins, you’ll need two bowls, one for the dry ingredients and one for the wet ingredients.
For the dry ingredients, you’ll need coconut flour and a granulated sweetener of your choice. I like the Pyure organic stevia blend, but if you are not low-carb, you can also use coconut sugar.
For the wet ingredients, you’ll need melted butter or coconut oil, three eggs and vanilla extract. Mix them all together until the eggs are fully combined, then add into the wet ingredients. Stir until there are no clumps left. Gently mix in the blueberries.
To six baking cups (I like these reusable silicone ones), add the batter, and top with additional blueberries, if desired. Place filled baking cups onto a baking sheet and bake in a preheated oven for 15-20 minutes, or until the tops begin to brown.
Remove from oven and allow to cool to room temperature before consuming. If you are histamine intolerant, freeze leftovers right away and pop into the microwave for 30 seconds or so, when you are ready to consume.
Can I use almond flour instead of coconut flour?
Yes you can. If you are following a low-histamine diet, you may not want to consume almond flour.
However, if you are simply following a low-carb or Paleo diet, almond flour is totally fine. You can substitute the 1/4 cup coconut flour for 1 cup of almond flour. You will also need to recalculate the macros, as almond flour has a different carb profile.
Can I substitute ___ for blueberries?
Yes, you can customize these muffins in so many ways! Blackberries, raspberries or strawberries, chocolate chips, so many ingredients would work great. Just keep in mind the histamine level of the ingredients you are using if that concerns you!
If you give these low-carb blueberry muffins a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
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Low-Carb Blueberry Muffins (Low-Histamine, Paleo)
Ingredients
- 1/4 cup coconut flour
- 2 tablespoons granulated sweetener of choice
- 2 tablespoons butter or coconut oil, melted
- 1/2 teaspoon vanilla extract
- 3 eggs
- 1/4 cup blueberries
Instructions
- Preheat oven to 350F.
- Mix coconut flour and granulated sweetener together in a bowl. Add in melted butter or coconut oil and vanilla extract. Mix. Add in eggs one-by-one and mix thoroughly to combine. Ensure there are no clumps left in the batter. Add in blueberries and mix gently to combine.
- Spoon mixture into 6 muffin cups. I like silicone baking cups since they are reusable and nonstick.
- Place on a baking sheet and bake until the tops begin to brown, approximately 15-20 minutes depending on your oven and the muffin cups or tin you are using.
- Allow to cool before removing from tin or muffin cups. If following a low-histamine diet, freeze muffins and thaw out in the microwave when ready to consume. For others, store in the fridge for 3-4 days before consuming.
16 comments
Hi, I tried these today! It was my first time using coconut flour. For the sweetener, I used half Splenda Stevia and Sugar. Next time I make them, I’ll try all stevia. Thank you for sharing the recipe, very easy!
Thank you so much Sarah, I’m so glad you enjoyed them!
Made these today. Very good! It was the first paleo/low carb muffin recipe I’ve liked.
I’m so happy to hear that you liked them. I know it took me awhile to get them right, and now they’re one of my favorites too!
Very good
Thank you Julie! So happy you enjoyed them!
Are these mini muffins? I barely had enough mix to make 3 regular ones?
Hi Andrea, I used standard size muffins cups. It sounds like you put more batter in each cup so the muffins were larger. Next time, simply double the recipe if you’d like more muffins. I hope you enjoyed them!
Hi, I was very suprised by no amount of liquids in this recipe and my fears came true – I ended up with sole clumps instead of batter 🙁 I added lots of water and it’s now in the oven so hopefully it’ll be eatable 😀 but what could possibly go wrong please? I used flax eggs and otherwise followed the recipe and ingredients step by step. Thank you.
Hi Jana, I haven’t tried using flax eggs in this recipe. It could be that it did not have as much liquid as a regular egg. I haven’t had this problem when using eggs.
Please help, this sound like an easy recipe and the pictures look great but, I am concerned about making this recipe because I don’t understand how 1/4 cup of coconut flour will produce 6 muffins.
Hi Janeen. They are fairly small muffins. If you have large muffin cups, or want the muffins to be very full, I would recommend doubling the recipe.
Hi! Is there a substitute for the coconut flour. I cannot stand the flavor of coconut. I have cassava and almond. Thanks!
Hi Christy. Yes, you can use almond flour. You’ll need 4x the amount of almond flour to equal the coconut flour. So for this recipe, you would need 1 cup of almond flour.
Can frozen blueberries be used?
Yes, they can!