Blueberry Muffin

Blueberry Muffin

These easy blueberry muffins are low in carbs, high in fibre, guilt-free treat any time of day.

Prep Time

Cook Time

Servings

Difficulty

10 mins

45 mins

4 large muffins

Easy

Prep Time

10 mins

Cook Time

45 mins

Servings

4 large muffins

Difficulty

Easy

Easy Low-Carb Sugar-free

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

Ingredients

  • 🔅Muffin🔅
  • 50g CoreBake

  • 2 tbsp (~20g) preferred sweetener or sweeten to taste (This version used 1 tbsp erythritol-stevia triple strength sweetener. Link to make your own sweetener: click here)

  • Pinch of sea salt
  • 50 ml unsweetened almond milk
  • 20g coconut yoghurt
  • 3 medium eggs
  • 30 g preferred fat (this version used melted butter)
  • 20g blueberry
  • ¼ tsp bicarbonate of soda – optional
  • 🔅Streusel topping🔅
  • 5g CoreBake
  • 1 tbsp sweetener
  • 10g room temperature butter

Nutritional Fact

Nutritional values (total)*

  • Energy (Kcal): 553.2
  • Fat: 42.3 g
  • Protein: 20 g
  • Carbohydrates: 6.7 g; of which sugars: 2.4 g
  • Fibre: 43.4 g**

Nutritional values per muffin*

  • Energy (Kcal): 138.3.8 Kcal
  • Fat: 10.6 g
  • Protein: 5 g
  • Carbohydrates: 1.7 g; of which sugars: 0.6 g
  • Fibre: 10.9 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

  1. 🔅Prepare the Topping: In a bowl, whisk together CoreBake and sweetener.
  2. Add the butter and rub it in with your fingers until the mixture forms coarse crumbs of various sizes.
  3. Set aside.
  4. 🔅Make the Batter: In a bowl, combine the eggs, coconut yogurt, almond milk, and fat.
  5. In a separate bowl, whisk together CoreBake, sweetener, salt, and bicarbonate of soda.
  6. Add the dry ingredients to the wet mixture along with the blueberries, then gently fold everything together with a spatula until no flour clumps left – make sure not to overmix.
  7. Preheat the oven to 150°C.
  8. While the oven heats, let the batter rest for about 15 minutes.
  9. Divide the batter evenly into lined muffin trays and sprinkle the top with the prepared topping.
  10. Bake for 55 minutes.
  11. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before serving.

TIP

Swap the blueberries with raspberries or any other fruits of your preferences.
Don’t overmix the batter for a light texture, and if using frozen blueberries, fold them in while still frozen to keep the colour bright.

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