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Easy Low-Carb Lemon Blueberry Nut Butter Muffins
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 40 min
- Servings
- 6.00 - muffins, - serving(s)
Categories
- Muffins
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Low-carb
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Easy Low-Carb Lemon Blueberry Nut Butter Muffins brings together 8 ounces smooth almond butter or 8 ounces smooth peanut butter, 3 eggs, 1/4 teaspoon salt in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 8 ounces smooth almond butter or 8 ounces smooth peanut butter
- 3 eggs
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon lemon juice
- 12 -24 drops liquid stevia
- 1/2 teaspoon lemon extract (or to taste)
- 1/2 pint blueberries (approximately) (optional)
- 2 tablespoons chia seeds (optional) or 2 tablespoons poppy seeds (optional)
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Instructions
Mix eggs, nut butter, salt, baking soda, sweetener, flavoring, and seeds if you’re using them. You will probably need some sort of power tool as nut butters are hard to get to start to blend.
Once you have a batter (it’ll be pretty thick) add the lemon juice and mix again.
If you’re going to use blueberries, fill each cup of a greased muffin tin about 1/4 full of batter, add blueberries, then some batter on top.
Otherwise fill cups 1/2 to 2/3 full.
Bake 20 minutes at 275.
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