Blueberry Crunch Muffins

Blueberry Crunch Muffins 8 grams of carbohydrates each and....scrumptious

Blueberry Crunch Muffins
8.5 grams of carbohydrates each and….scrumptious

Blueberry Crunch Muffins

Makes 10  standard (2 ½ inch) muffins

Net Carbohydrates              8.5 per muffin


Chef’s Notes: This recipe makes 10 standard muffins, NOT the giant muffins that you often find at the donut shop. The lemon is used to enhance the flavor of the berries and does not leave a distinctly lemon flavor. I love blueberries, but if you are not as big a fan as I am, you can cut the amount down by ¼ cup.

I use toasted and ground walnuts in the recipe but you can substitute almond flour.


For the dry mixture: (you can do this a day or two ahead)

1 cup walnuts, toasted or 1 cup almond flour

¼ tsp. salt

¾ cup all-purpose flour (you can substitute up to ¼ cup whole wheat flour)

½ cup (or equivalent) granulated sugar substitute

2 tsp. baking power

½ tsp. baking soda

1 tsp. ground cinnamon

For the wet mixture:

2 large eggs

1/3 cup whole milk (either whole or low fat)

3 TBSP. vegetable oil

2 tsp. lemon juice

4 TBSP. sour cream

½ tsp. baking soda

Zest of ½ lemon, grated

1 cup blueberries (I recommend the frozen wild Maine ones)


For the topping:

1/3 cup chopped walnuts

4 tsp. granulated sugar substitute

1tsp. ground cinnamon

How to prepare the recipe:

In the bowl of a food processor, pulse the nuts, salt and ¼ cup of the flour until the nuts are ground into a fine flour. Add all the remaining DRY ingredients and pulse to combine thoroughly.  (This can be done a day or two ahead)


Preheat your oven to 425°

In a large bowl, whisk together the eggs, oil and milk. In a separate bowl, combine the sour cream, lemon juice and ½ tsp. baking soda.

Using a spoon, slowly combine ½ of the dry mixture into the egg mixture. Add the sour cream and lemon mixture then the remaining dry mixture. Stir together until combined, but do not over mix. Add the blueberries and stir to combine.

Topping: Combine the 1/3 cup of chopped walnuts, 4 tsp. granulated sugar substitute, and 1 tsp. ground cinnamon


Line a 12 muffin tin with muffin cups. Spoon 2 tablespoons of the batter into each cup. Top with the nut and cinnamon toping mixture. Bake for 20-25 minutes until a tester comes out dry from the center of the muffin. Cool in the muffin pan on a rack. When completely cooled you can remove from the muffin tin and place in a covered airtight container and keep up to 2 days.