These low carb muffins are so easy to whip up in your blender. Light and fluffy and you can put anything you want in them. We love them with cranberries but they are great as blueberry muffins, raspberry muffins, or even chocolate chips muffins. A versatile low carb muffin recipe for grab and go breakfasts or snacks. Instructional video included!
First cranberry recipe of the season and of course I had to make low carb cranberry muffins. I am well-armed for cranberry season now, as I actually have about 5 bags in my freezer from LAST season. I am not normally this much of a hoarder but a slight cranberry shortage last year sent me into a panic and I started socking them away. I trolled a number of grocery chains in late October/early November and was shocked that they weren’t yet carrying cranberries. Didn’t they know I had Thanksgiving recipes to write? Didn’t they know how damaging it was not to have large displays of cranberries just inside the entryway? I had many many cranberry plans last year that were not realized by the late arrival of those tart little berry gems.
They did finally arrive and I grabbed numerous bags when I saw them. Then my husband, bless his heart, saw a big bag at Costco, and knowing my fears of a cranberry apocalypse, brought two of them home to me. Of course I ended up with far too many cranberries. Wait, what am I talking about? You can never have too many cranberries. Because those firm sturdy low carb berries freeze amazingly well and thaw to be almost as perfect as they are when fresh. So you can divvy them up into quart-sized freezer bags and ride out any sort of local cranberry shortage. Mine seem perfectly fine after 12 months in the deep freeze and now I can make my favorite low carb muffins any old time. That makes me happier than you know.
How To Make Low Carb Cranberry Muffins
Cranberries are great for low carb and keto diets
- Fresh cranberries are very low in carbs and high in fiber
- 1 cup of cranberries has 12 grams of carbs
- They are full of phytonutrients and antioxidants
- They are anti-inflammatory
- Cranberries are high in vitamin C
- Beware of dried cranberries, as they are usually full of added sugars.
I have a great recipe for sugar-free dried cranberries that you can make at home.
These low carb blender muffins are a perfect way to showcase those tart little crimson orbs. They are easy to whip up in your blender and the sour cream gives them an incomparable texture. Light and fluffy and they rise astonishingly well. I put chopped pecans in half of them for extra deliciousness, but kept some pecan-free for the kiddos. These are now ranking up there as some of my favourite muffins to date! And this easy recipe is totally customizable. Craving low carb blueberry muffins? Swap out the cranberries! Or make chocolate chip muffins if you’d prefer. Or stay with the cranberries and add a little orange extract. The possibilities are truly endless.
This recipe contains links to Amazon Affiliates: All Day I Dream About Food is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
These easy low carb blender muffins are bursting with tart cranberries. A deliciously healthy way to start a chilly fall morning! Grain-free.
- 1/2 cup sour cream
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups almond flour
- 1/2 cup Swerve Sweetener
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup cranberries
- 1/2 cup chopped pecans optional
- Preheat oven to 325F and line a muffin tin with parchment or silicone liners.
- Combine sour cream, eggs, and vanilla extract in a large blender jar. Blend about 30 seconds.
- Add the almond flour, sweetener, baking powder, cinnamon, and salt. Blend again until smooth, about 30 seconds to a minute. If your batter is overly thick, add 1/4 to 1/2 cup of water to thin it out (different brands of almond flour can vary).
- By hand, stir in cranberries, keeping a few for the top of the muffins, and chopped pecans if using. Divide the mixture among the prepared muffin cups and bake 25 to 30 minutes, until just golden brown and firm to the touch.
- Remove and let cool completely.
Serves 12. Each serving has 4.51g NET CARBS.
Food energy: 241kcal Total fat: 20.24g Calories from fat: 182 Cholesterol: 66mg Carbohydrate: 8.39g Total dietary fiber: 3.88g Protein: 8.75g Erythritol: 10g
Dawn says
Oooooh these look super simple and yummy! I think I even have all the ingredients….except maybe pecans…I’m going to make these today!!! Thank you!! 🙂
Amy I. says
Is it necessary to use a blender? Or is the blender just to make the process quick and easy?
Carolyn says
I suppose it’s not completely necessary but there is something about whipping it up in the blender that lightens the consistency and gives you fluffier muffins.
Amy Irons says
Good to know, thanks!
Campyhall says
That may be so but after I see how these come out (they are in the oven now) and if I want to make them again, I am using a mixer. Too much trouble and waste to try and get this semi thick batter out from around the blender blade.
Jacque kimball says
These look so good! Would they work with only 3 eggs?
Carolyn says
I am not sure. I didn’t try them that way. The batter may be a lot thicker.
Terri S. says
Carolyn,
Does the listed nutritional info include the nuts or no?
Thanks for a cranberry recipe. They are my fall addiction. I don’t care about pumpkin spiced anything…I just want CRANBERRIES!
Carolyn says
It does include the pecans. I typically include the optional items.
Michelle Dickman says
Saw this first thing this morning and ran out to buy cranberries. Just made them and have to say these are the best muffins I’ve ever made. Blending them changed the texture in the best way. All muffins will now be blender mufffins in my house.
Wonderful, thanks so much!!!
Carolyn says
Aren’t they SO light and fluffy?
JOAN says
I, too, have some in the freezer. Defrost first or us frozen?
Carolyn says
Frozen works just fine.
Dee Gee says
Thanks! I was just about to ask 🙂 I have some frozen cranberries left over from your recipes in the fall/winter. Have a great week!
Casty says
Could I make chocolate chip muffins this way? Yum
Carolyn says
Yup, I am sure you could!
Deb says
I know that recipes can be funny some times and you do not always get the same result if they are simply doubled or in my case, would like to half it for just 6. Any recommendations or adjustments or tweaks when halving a recipe?
Carolyn says
This one should be fine to cut in half.
Sue says
Hello, Can you let me know if using blueberries or raspeberries would significantly change the nutritional value?
I need an alternative to cranberries if possible without shooting the carb value past 10G per muffin.
Second question, Can I use a ninja bullet type blender for this mix?
Many Thanks
Sue
Carolyn says
Please use an online nutritional calculator. It will change the counts some, although probably not significantly. I don’t know about a Bullet, I don’t have one.
Hope says
I’m out of granular Swerve until my Amazon order arrives in a few days. Are there any adjustments for using confectioners Swerve or should I just wait? Been out for a while and kept forgetting to order more. I’m really craving something sweet. Any other suggestions?
Carolyn says
You should be okay using confectioner’s here.
Carla says
Swerve can be bought in Publix and a few grocery stores now.. hope this helps
Dee Gee says
Meijer has a great price on Swerve. They beat Amazon typically.
Anita says
Can xylitol be used instead of swerve
Carolyn says
Sure.
Guinan says
You can make your own confectioners by blending some granular. If you want to make some for future use also, add 1 t. of corn starch to every cup to prevent it clumping up… take count of the extra carbs when doing this.
Stephanie B. Deal says
This may be a totally stupid question but I’ve never cooked with cranberries before and I really want to make these. 🙂 You area talking fresh whole cranberries – not dried cranberries right???
Carolyn says
Yup, fresh (or frozen) berries.
Stephanie Deal says
OH my goodness — I made these yesterday and they are yummy. My husband and my boss say they are perfect…. me? I’d put a dab more sweetener in them if they were just for me (LOL), but I have a raging sweet-tooth. SO delicious and SO easy. Thanks Carolyn!!
Christine Lake says
Thank you for an awesome low carb muffin reciped.. Just found your blog today, and I love your recipes…
Stephanie says
Is there any way you could add the weight of the almond flour to the recipe? I think mine was too packed down because it was way too thick for my blender to blend it.
Stephanie says
I have a vitamix, it should be up to the job!
Carolyn says
That really doesn’t sound right. I don’t pack my almond flour at all, I just scoop and level. What brand of almond flour do you use? I just weight a cup of Bob’s Red Mill and it came to 3.5 ounces.
Randg says
According to Bob’s Red Mill website, 1 cup of their super fine blanched almond flour weighs 4 ounces (1/4 C = 28 grams = 1 ounce): http://www.bobsredmill.com/almond-meal-flour.html.
The difference between using 4oz per cup to your 3.5 oz would add up over the whole recipe to using an extra 1.5 oz = 6 tablespoons, which would affect the texture. I made this recipe this morning and while the flavor is delicious (thank you!), the texture was definitely off. I had to use the tamper on my Vitamiz to get it to mix completely. I will try next time by weighing to your 3.5oz x 3 cups = 10.5 oz.
Carolyn says
They may say that, but I sat there weighing it out in my measuring cup so I would definitely go with the 3.5 oz per cup.
Carolyn says
I am also wondering if different brands of sour cream make a difference…some thicker than others?
Heidi says
My batter was super, super thick as well. Nearly killed my basic blender and my flour wasn’t packed down at all. Next time I will add the dry ingredients slowly or use my mixer.
Carolyn says
Try adding 1/4 cup water.
Heidi says
I ended up using some almond milk. It worked pretty well.
Katharine says
Mine was too thick, too (I have a Blendtec). I scoop and level so not sure … I half blended, half stirred. 🙂 Used Honeyville.
Sue says
My second comment –
I Just made these with fresh blueberries and brown Splenda and wow They are gorgeous!! I will make these again.
I used my mini Ninja blenda for the eggs, sour cream and vanilla and then added that wet mixture to the dry and used a spatula. They rose very well indeed. 12 good sized muffins.
Please can you share a link to a nutrition calculator that you use.
Thanks
Carolyn says
I can’t share a link to the nutrition calculator because it is software that is downloaded to my Mac, not an online source. It is called MacGourmet.
Deb Brewer says
Yum! I bet these would be good with a little orange zest and a touch of orange extract!
Frances says
Can’t wait to try these! I need to order more blanched almond flour. I too only have confectioners swerve. I am wondering if I could actually get by with just using this confectioners In my baking all the time instead of the granular?..
Carolyn says
In most cases, you can use confectioners. Occasionally, the granular is important for whipping air bubbles into cakes and such.
Dee Gee says
Costco and Sam’s carry finely ground almond flour in this are now.
Susan Pelter says
I made these with the zest of a large orange and 1.5 tsp Boyajian orange oil added and left out the pecans. They are GORGEOUS and taste wonderful. Another Carolyn win!
Tram says
I really want to try these as I have frozen cranberries in hand but don’t have sour cream. Can i replacement it with cream cheese? Thanks so much and I love all your recipes.
Carolyn says
Cream cheese will be much too thick, but you might try half cream cheese and half whipping cream.
Tram says
Thanks Carolyn!!
I will try as you suggested.
Barbara B says
Made these and loved them. The cranberries really popped. I used Sukrin:1 instead of Swerve and my non-D hubs said they could be a little sweeter for him, but he liked them as well. Will adjust sweetener next time. I am going to try this with blueberries as well. This recipe made me wonder if this could be done with your fabulous Almond Flour Yogurt waffles – of which I made three batches this past weekend ! (Blueberry, cranberry almond, and choc chip) All resting nicely in the freezer along with my cranberry muffins !! Another hit recipe, Carolyn !!
Barbara B says
I also made a batch with blueberries, adding a couple drops of EZ Sweetz this time. Delish !! Thanks for pointing out the weight issue in the other posts on the almond flour. Mine was thick as well, I scoop lightly and level, but will weigh next time. I have an old Oster Kitchen center that I love, but I don’t think the blender is capable of handling the job, as toward the end of adding in the almond flour, I could tell it was straining to process it, so I finished the last portion in a bowl. I’m in the market for a high powered blender that can handle my low carb tasks. Great recipe again, Carolyn !!
Kathy says
Made these and loved them. The subtle nutty sweetness of the muffins with the bright zing of the cranberries – seriously good. Made them in my nutribullet in two batches. I’m glad the previous poster mentioned the waffles – This was such an old post I never would have found it but now am anxious to try. Thanks for another good recipe.
Stacey says
Would I use the same amount of Truvia as Swerve? Thanks
Carolyn says
I believe that the regular Trivia (not the baking blend) is sweeter but I don’t know the conversion.
Shari Taylor says
Hey Carolyn,
First off – love your recipes!! I discovered you several months ago when I started low carb / keto. I have since transitioned to Trim Healthy Mama, and am LOVING it. However – I can’t have much of those calorie dense almond flour packed goodies. 🙁 I really love your recipes, and I really love the THM Baking Blend. I know you’ve used the baking blend before. Is there a formula to convert straight almond flour recipes to using the baking blend? I tried subbing 1:1 on some muffins, but they cam out dense and kinda dry. I know the BB is more absorbent, so maybe add more liquid? Another egg? Your help would be MUCH appreciated. Thanks!
Carolyn says
I feel like it very much depends on the recipe because some recipes already have the added moisture built in. These are pretty moist but I would probably do more like 2 1/3 cups baking blend. then I would see how thick the batter is. If it’s really runny and liquidy, I’d add another 1/3 cup.
Keshia Stamps says
Thanks for asking this question.
Sheryl says
I have everything but the sour cream… Would Greek yogurt be a good substitute? They sound great!
Carolyn says
I think that should work just fine.
Carolynn says
I only have 1 cup almond flour, could I sub it for something else? Thanks!
Carolyn says
That depends on what you have. If you have coconut flour, you could do 1/3 cup coconut flour for each cup of almond flour. You might need more eggs and liquid, though. I haven’t tested it so I can’t be sure.
Ruthi says
Every week we have breakfast for dinner one night. Since we are relatively new to low carb, it has been one experiment after another. These are fabulous!!! I, too, added orange peel to the batter. I love my new silicone pans for baking them.
Carolyn says
Glad you liked them. Welcome to the lifestyle!
Felicia says
I just made these this morning and they are fantastic! My 14 yo DD and I had them with our morning cuppa! I am making them again but using 1/2 Cranberry & 1/2 Blueberries to make “sweet & Sour” Muffins- as always, your recipes are Fantastic! Thanks so much!!
Tami S. says
Carolyn, I used orange extract instead of vanilla and added a teaspoon of dried valencia orange peel to the batter because I wanted some orange cranberry muffins. This recipe is a keeper! So delicious! Thank you!
Carolyn says
Sounds delish!
wendy says
I just made these with blueberries and thick coconut yogurt to make it dairy free and it came out perfect and they look just like yours, I also added a few extra drops of Stevia to make them a little sweeter.
Thank you so much for this recipe this will be something I will do a lot at home with some variations.
Barbara says
Just made these this morning and they were great. I added extra liquid sucralose and used my homemade cranberry sauce instead of raw cranberries. This is a keeper. Thanks so much.
Carolyn says
Sounds good!
Debbie Life says
These sound so yummy? I like Swerve, but my husband is not a fan 🙁 Do you think THM Gentle Sweet could be used in place of Swerve? I am afraid the batter would be too thin with the Gentle Sweet (1/2 c Swerve = 3 Tbsp Gentle Sweet). TIA
Carolyn says
I think it will be absolutely fine with the THM sweeteners.
Gabriella says
Carolyn ,
Best ever muffin! I will use this as a base for blueberry, peach,etc muffins, the possibilities are endless 😉
What size pan should I you use if I’d like to make it as a coffee cake and what would be the baking time?
Also, for chocolate muffin, how much cocoa powder would you add and should I add extra liquid? I’m thinking chocolate chocolate chip muffin:)
Lynn Doyle says
These are great muffins!. I think I’ll also use this as a base for blueberry with lemon zest muffins, too. I have 1 question: could I substitute 1/4 cup oil or melted butter for one of the eggs? Looking at standard muffins recipes, they all seen to have the added fat.
Alice says
What could I use in place of swerve? Splenda? Sugar?
Carolyn says
Either would be fine in these.
Joanne Sushames says
Could i substitute Kefir for sour cream
Carolyn says
I’m honestly not sure, I’ve never baked with kefir.
Spaceranger says
Four years ago I was pregnant with gestational diabetes and was eating very low carb to minimize my need for insulin. I was craving sweets like, well, a pregnant woman. I baked endlessly and *really* didn’t like most of what I baked. I threw a lot of it away. I eventually found one low carb blueberry muffin recipe that wasn’t terrible, but it wasn’t really that good either. Four years later it’s looking like I’m on a fast track to type two diabetes and I’m eating low carb again. Either the low carb world has changed a lot in four years, or I was doing a terrible job of finding the good low carb stuff when I was pregnant. All of that to say, I *really* like these muffins. They smell, look, and taste wonderful. I also made your Nanaimo bars, and German chocolate truffles (not all at once). Also sooooo delicious. Thank you!
Carolyn says
Glad to help. I think honestly…the low carb baking world has come a long way in 4 years. Some of the stuff I made 4 years ago was pretty good though. I hate to toot my own horn but…I kind of pushed the envelope in low carb baking because I love it so much! 🙂
Spaceranger says
Yes! Yes! Do toot your own horn! Your recipes are amazing. I’m sure I would have been a much happier pregnant lady if I had found your recipes. You have pushed the envelope! Thank you!
Shayna says
I don’t often comment on posts, but am so thankful to have found your blog as I have made many of your recipes with great success. With that said, I love love love these. They have the light fluffy texture like a non-keto muffin. They are so good I made a batch yesterday and another batch today! Thank you so much for sharing this recipe.
Carolyn says
It’s my new favorite way of making muffins so expect a few fun variations!
Megeshnie says
These were delicious. I tried them last night. Swapped out the cranberry for blueberries. So so so good. Thank you for your wonderful recipes!
Cornelie says
Amazing muffins – and I’m usually not a fan of a lot of low carb baking. I subbed the sour cream for Greek yougurt and they turned out perfect. Delish!
Jan says
Question: Sorry, I hate when people ask you about substitutions on a recipe you’ve clearly put a lot of thought into, but what purpose does the sour cream serve? My biggest problem with low carb recipes is the dairy. I’m not allergic, but very intolerant so try to avoid it. If it’s necessary or you don’t know of what else might work I’ll move on to another recipe. Thanks for all your lovely recipes.
Jan
Carolyn says
Moistness and texture. sorry but this recipe really requires it.
Jeanne says
I am about to try these with the tofutti brand vegan sour cream for your same issue. I use their cream cheese and vegan butter and vanilla, to make great cream cheese frosting, no one has a clue! For low carb use Swerve, or sugar if not low carb.
Donna DeVoue says
Just made these muffins and they turned out great! I didn’t have cranberries, but I had a cup of leftover low carb homemade cranberry sauce (made with Xyla), so I just cut the swerve in half and folded in a cup of my cranberry sauce. Hubby is happy with them too. My Vitamix didn’t blend the ingredients well, so I had to scrape it out and finish with my hand mixer. But the finished product is a winner! Thanks!
Carolyn says
Hmmm, I would have thought a Vitamin would do great with this batter! Well, glad they turned out!
Patti says
Carolyn, you did it again and created another fabulous blender muffin. I think this one may just be my favorite. Hubby, who is rather finicky, said he doesn’t like cranberries. Well, you’d never know it by the way he’s enjoying these. I guess he does like cranberries after all. Thank you for all you do in creating delicious recipes.
Kay says
Would this work with monk fruit?
Carolyn says
I imagine so!
Deb Turner says
Love this recipe as a base for more flavours! Just used frozen chopped rhubarb and pecans for a truly yummy, moist muffin! To make, go generous with both the rhubarb and chopped pecans as well, be sure to top with a full pecan piece for extra eye-appeal! Makes big, yummy, nutty, fruity muffins!
Christy Scott says
Thank you so much for this recipe – the best low carb bread/dessert I’v ever tasted! I had to use erythritol and 30 drops of stevia because I had no Swerve. Could you tell me what kind of blender you use? My Waring wouldn’t blend these well, and I had to scrape a ton of times. Messy, but the results were so good, it makes the mess totally worth it!
Carolyn says
I have a Blendtec so it’s pretty powerful. If your batter is super thick like that, try adding a few tbsp of water.
Sherry Annand says
I’m very new to baking low-carb. Despite not using a blender, and being uncertain about the sweetener I had, I really enjoyed this recipe. It was dense as expected, but not unpleasant. Next time I’ll make a full batch, because I suspect this half batch will not last long. Thank you! 🙂
Carolyn says
If it was dense, I promise that a blender will make it much lighter!
Sherry Annand says
lol, I know. I just didn’t want to clean it!! I don’t mind dense. I do have a question, if you don’t mind. I really miss banana muffins and would like to add a small banana to this recipe. In your baking opinion, would I have to adjust any of the other ingredients? This was my very first foray into baking with almond flour, and I’m really excited by it. I love this recipe as is, will def make it again, but I’m wondering how adaptable it might be.
Carolyn says
I think it would be fine with 1 banana. If you really want some banana flavour, see if you can find some banana extract.
Zavier says
I can’t have eggs or anything stevia related, so I was wondering two things:
1) will flax egg work here?
2) what purpose does the sugar serve, if any, outside of sweetening? Should I be fine cutting the sugar down to 1/4 c, or will I need to add some more flour or another dry ingredient to make up for the lost bulk?
Thank you!
Carolyn says
I have no idea if flax eggs will work, sorry. If you want to use sugar, 1/4 should be okay. Not as sweet but okay.
Zavier says
Thank you for the info!
Mary says
These were so good!
Elizabeth Keyes says
I made these with sugar-free chocolate chips and a bit of splenda brown sugar. YUM!
This is totally my go-to muffin recipe. Next up: blueberry muffins!! Yay!
Carolyn says
It’s my go to recipe as well. Love with chocolate chips!
leanne says
Do you think this would work with full fat yogurt instead of the sour cream?
Carolyn says
Yes, it certainly should.
Roxana says
Made these tonight, did not have cranberrys but used frozen blueberrys and sweet leaf orange drops (1 tsp) They rocked, also used silicon muffin pan, no stick, GREAT RECIPE
MOMOF8 says
I just tried these and they taste great! We added mini chocolate chips to them. Super yummy! I used my Blendtec and it couldn’t handle the batter. It was WAY too thick. I ended up pouring in at least a 1/2 cup of almond milk and it still didn’t move the batter. Took it out and hand mixed it. Definitely needs more liquid in the recipe.
Carolyn says
It really doesn’t need more liquid. I have made this recipe so many times. It may be a difference in things like almond flour. What brand did you use?
Carolyn says
Actually, come to think of it, I am going to amend the recipe and mention more liquid if the batter is too thick. Most people don’t have issue but just in case…
Deana says
Can this be made in a loaf pan or 8×8 baking dish?
Carolyn says
Probably! I don’t know the baking time, though.
Deana says
I’ll give it a whirl and let you know my results and specifics (oven temp, time baked, etc.)!
Jessica says
Hi! I don’t have cupcake tins — did you ever figure this out?
patricia says
Hi Carolyn, just love your recipes. I have to be dairy free. So would coconut milk work for the sour cream, maybe just a little less? Dairy free products are really hard to find in my area. I also cannot have soy. Thanks.
Carolyn says
Can you use the cream part from the can of coconut milk? I think that would work too.
Grace says
Just made these, and have to say – wonderful! Everyone’s comments were very helpful. Thank you, adventurous bakers-all! The thing I liked best about these was how perfectly they popped out of my muffin cups, besides how lovely they look. No liner necessary! I just hate all the waste when a good portion of the muffin is left behind on paper liners.
I would really like to try tampering with the amount of almond flour, and might try replacing a cup or so with some coconut flour and an added egg, although it does seem foolish to tamper with such a good outcome.
Lastly, it is really nice to have your input, Carolyn, on changing the recipe up to afford flexibility for different fruit additions or to adjust for dietary limitations. Adventure on!
Mika says
I Just made these and they are DELICIOUS!
Next time I will more than likely us a hand mixer. It took a bit longer than it should have trying to mix the thick batter in my blender.
10/10 Would recommend
Judy says
Could I substitute Stevia for swerve? Same amount?
Carolyn says
What kind of stevia? Extract or the baking blend kind that measure like sugar?
laquetta says
Carolyn,
I just wanted to tell you that these are amazing, I made them last nite, I read comments and made a few minor adjustments, added 1/3 c almond milk and 1/3 c coconut oil to debunk the thickness issues, and I didn’t add pecan but I did half cranberries half strawberries and I tell you that they are so light and fluffy that you cant tell the diff from those made with white flour, this is my go to now for muffins I will try different flavors of course, and even for pancakes or waffles. thanks so much for all your hard work you keep me able to survive this lifestyle!!!
Guinan says
Oops… I had my head in another place and used Blueberries instead of Cranberries, but O.M.G. are these ever sensational! “I found my thri-hill, on Blueberry Hi-hill” 😀
I read a lot here about them being dense but mine were a bit too wet, they came apart when I took them out of the mould. So… I used a spoon to get every last wonderful morsel out of the mould and into my mouth!! Waste not, want not LOL.
Perhaps I should use smaller eggs or should have dried the blueberries after washing them, or maybe I could just add a tablespoon of Coconut Flour to “mop up” the liquid next time, what do you think?
I’m sooo happy with my brand new Blendtec, it really whips up a storm with this mixture!
Cindy says
I live in Guatemala where we can’t get cranberries. Do you think frozen strawberries could be substituted? What other fruit could be substituted? If blueberries are used, how many would you use to keep from having a crossover? Also, could a baking blend be substituted for the almond flour?
Carolyn says
Any berry will be fine but just FYI that strawberries have a high liquid content and kind of get mushy. I don’t remember the constraints for a crossover recipe but 1/2 cup here of blueberries would probably be fine. Baking blend is drier to you will need less…about 2/3 of the almond flour.
Anita says
Hi Carol,
Thanks for this recipe. This looks amazing. Can’t wait to try them this weekend. I do not have sour cream in hand. Do you think I can replace the sour cream with heavy cream?
Carolyn says
No, you can’t replace with heavy cream as it’s too liquidy. Greek yogurt works, though.
Anita says
Just made these with homemade sour cream and frozen blueberries. OMG, they are delish- fluffy and moist! My hubby ate 2 right after they were done. I used a food processor instead of a blender, and otherwise followed the recipe. Thanks for sharing. Love your website!
Doortje says
Best low-carb muffin recipe I’ve tried!
Used greek yoghurt instead of sour cream and dark chocolate the batter was kust perfect!
Amy says
According to the diabetes website these muffins have 18 g of carbs versus eight. I’m pretty sure I compared the ingredients exactly. What do you think is correct?
Carolyn says
What diabetes website? This recipe is mine and shouldn’t be on any other website. However, chances are they are counting the erythritol, which has little to no impact on blood glucose.
Mary says
These are the best low carb baked goods I have ever made! The texture was like a traditional muffin. I have a very inexpensive blender, so I did have to add quite a bit of almond milk to keep my blender from overheating. But they are wonderful! I can’t wait to try them with different flavors. Thank you so much for sharing!
Does anyone have any brand recommendations for a new blender?
Carolyn says
Glad you like them. I love my Blendtec!
Cassandra says
These are great! I used unbleached almond flour so they came out darker than yours, but they still look (and taste) lovely. Had my boyfriend try a piece sans cranberry and he thought I’d made regular muffins. I love how light and fluffy they are compared to most keto baked goods – definitely going to be making these all holiday season for family events so I have something tasty on hand, too! (Well, these and crustless pumpkin pies, ha!)
Valerie says
Do I need to do anything to the cranberries, like cook them or slice them? Won’t they be hard inside muffin?
Carolyn says
No, they get cooked as the muffins cook.
Nives says
Hello, I love your site.
I plan to make this muffins today. A question: how long are they still OK to eat after made? Should I store them in the refrigerator? T
Carolyn says
I store them on the counter for up to 3 days, and in the fridge after that.
Nives says
Perfect. Thank you very much for your quick response. Keep up the good work ?
Jessica says
These are fabulous. I did not have sour cream on hand, but I did have heavy cream. I mixed heavy cream and 1/2 t lemon juice in my mixer until it thickened, almost as thick as sour cream. Then I combined all the ingredients as stated in recipe in the mixer.
They turned out perfect! I love them! Thank you – I just bought your cookbook and am very eager to use it. I’ve been eating Keto for 4 months.
Carolyn says
Thanks, Jessica!
Laura Byrd says
Can I make this in a regular cake pan instead of muffins!
Carolyn says
I haven’t tried that but I can’t see why not!
Laura Byrd says
Thank you! Have a wonderful thanksgiving
Jen says
Hi Carolyn, I have a lot of cranberry/orange/apple relish left over from Thanksgiving and I wondered if I could add a cup of that instead of cranberries — do you think that might work? Or might it work better with another one of your muffin recipes? Thanks!
Carolyn says
I would make the muffin batter and then just swirl a little of the relish in to each muffin. That sounds pretty good!
Jen says
Thanks — I can’t wait to try it!
Barbara says
Made these today and they were delicious. Next time I might toss the cranberries in some swerve before mixing them in since they were quite tart. I added some orange extract to them too. So good. Thanks for another great recipe, Carolyn.
Peggy Deichelbohrer says
After reading many comments, I decided to throw mine in the mix. I am dairy free so I used 1/2 cup coconut cream (thick part that separates from the liquid) and 4 tsp fresh lemon juice for the sour cream. I also mixed the dry ingredients separately in a medium bowl and added the wet blended ingredients to the bowl and stirred it up. Instead of chopping the nuts, I twirled them in the blender for a few seconds at the end. I mistakenly chopped the cranberries that way also. I might have liked the whole cranberries better but the muffins are awesome! Thanks again, Carolyn, for another great recipe. BTW They baked a bit quicker then I expected. And very easy!
Michelle says
I love your website and recipes, but this one was not a winner for me, unfortunately. I followed the recipe and the muffins look amazing, but they did not taste good, they are dry and chalky tasting and are not sweet enough. I threw the rest away, so sad! I am wondering if the recipe needs more fat (butter, oil, etc., to help with the moistness, and I can always add more sweetener if I make them again…
Carolyn says
Hi Michelle. Sorry to hear it but something had to have gone wrong here. As you can see from the responses, this is an extremely popular recipe. Can you tell me what brands of almond flour and sweetener you used? Because these are anything but dry and chalky.
Michelle says
Hi Carolyn,
Thanks for the reply! I used Anthony’s almond flour and confectioners Lakanto as the sweetener. The batter was very thick, so I added a little water as per the recipe.
Michelle
Carolyn says
Okay, so the almond flour is possibly the issue. The batter should not be too thick…it shouldn’t be pourable but you should be able to scoop it easily into the cups. Also, if you’re using a powdered sweetener, chances are you are getting more sweetener per cup (because it’s more finely ground) so it’s going to possibly add to the thickness as well. I always use Bob’s Red Mill almond flour and it’s about 100g per cup, so you may want to try weighing your almond flour in the future.
Mo says
I don’t own a regular blender, just an immersion blender. Do you think that will work? I also have a kitchinaide. Thanks! These look awesome
Carolyn says
Don’t do an immersion blender. Maybe just do the mixer instead.
Debbie says
I just made these and they are wonderful. I had all the ingredients and didn’t have to change out of my PJ’s!
Tiffany says
This was my first try at using almond flour and these did not turn out. The center is all dense and a little moist, they didnt rise at all. I used a stand mixer instead of the blender is that the problem? Batter was thick and used 1/2 cup water like recipe said but very disappointed they don’t taste better. Any suggestions would be helpful.
Carolyn says
Yes, a stand mixer is part of the problem. The blender makes these very light and fluffy. Also could be your almond flour. not sure what brand you used.
Sharon says
Made these this afternoon and the taste and texture is spot on to a regular muffin. Mine never did get
brown on top. The picture shows them to be darker so I am not sure what I did wrong.
Kelly says
How much Splenda would I use instead of Swerve? I had gastric bypass and cannot tolerate Swerve. Thanks!
Carolyn says
Swerve measures like sugar so use your splenda depending on how sweet it is compared to sugar.
Jen says
Oh my word! These were SO GOOD! I substituted Kite Hill unsweetened plain yogurt for the sour cream, cut back the swerve to 1/3 cup (I don’t like things too sweet), and added a few drops of orange oil. This is a keeper recipe. Even my non-keto husband ate one and loved it, thinking they were just regular GF muffins. You’re amazing! (and I got your cookbook for Christmas and LOVE IT!)
Carolyn says
So glad you liked it!
Loretta says
A friend made these and said they were great so I made a batch this morning. Wow! So soft. Best almond flour muffins Ive ever had! Like others, I added a tsp of orange extract because I love that flavor combo. Friend used stand mixer and so I did too. No problem getting light, fluffy muffins. Thank you, Carolyn. I have your cookbook and waiting for the next!
Laura says
These are AMAZING!! Made them this morning with blueberries. Followed the recipe exactly other than that. I’m excited to try more of your recipes!!! Thank you from a recovering sugar addict.
Nicole says
Im in the middle of making these and struggling with not being able to find oven temperature and amount of baking time. Im using Pinterest and the ingredients are listed outside the link to the blog but not on the blog post itself. Scratching my head over that too. Sill video has no info either and you have to watch the video to see the order of ingredients. Hope the muffins are good otherwise it’s a fail for a recipe blog post and a waste of 3 cups of almond flour
Carolyn says
It’s not you. My site is having issues and we are trying to get it fixed ASAP.
Let me grab you my recipe notes…
Carolyn says
Okay, 325F for about 25 minutes. You blend everything except the cranberries and pecans, pour into greased muffin tin and bake. Again…sorry. I have people working on my site to fix things.
Loni says
Mine made 18 muffins. Did I do something wrong?
Carolyn says
I am assuming you either have a smaller pan or you didn’t fill them quite as much. Either way…enjoy!
Lidia Ponce says
I just made these muffins and they were delicious, thanks
Lidia says
How is the best way to store these muffins? Can you freeze them?
Carolyn says
Yes, these freeze very well.
Anjie says
My son has a nut allergy.
Do you think it would work with coconut flour and if so how much would you use?
Thank you!
Carolyn says
No, coconut flour does not work in this recipe. But you can sub sunflower seed flour.
Bri says
These were great! I tweaked it a bit, doing 3 eggs and 1 flax egg to up the fiber, adding some heavy cream and using 1/3 cup pyure. This is a great base for any muffin and it’ll be my go to from now on. Thanks!
Grace says
These are amazing!!! I didn’t have cranberries so I added blueberries and strawberries instead. I also increased the swerve amount to 3/4 cup, some of which I sprinkled on the berries first to macerate the fruit . These muffins tasted like the real deal! Thanks so much!!
Cassandra says
I made this for the third time today and made it in a cake pan. Followed the recipe as printed except used greek 5% fat yogurt instead of sour cream – and added some cardamom & lemon extract, yum. Greased a 9×9 cake pan A LOT with coconut oil (and it’s still sticking a little). Baked at 350F for 35 minutes and it was perfect. I started checking it after 30 min with a tooth pick. Turned out just as good as the muffin versions before.
sarah says
Made these this morning,yumm! I only had dried cranberries and used 1/4 cup of raw honey . They came out great .
Julie says
Happy Mother’s Day, Carolyn. I made these as a treat for myself this morning. I used finely ground King Arthur’s almond meal, which I weighed out to 10.5 ox., 1/2 cup of 4% whole milk yogurt instead of sour cream and fresh blueberries since that is what I had on hand. All other ingredients were used as in the recipe. The batter was super thick and my Vitamix had a hard time handling it until I added about 2 Tbl. of almond milk. The muffins turned out great. The recipe made 10 muffins.
Filmibuff says
Didn’t have cranberries so I used finely chopped strawberries and these came out divine. Last week I tried your double chocolate blender muffins and they were a huge hit.
Carolyn says
Glad to hear it!
Karen Johansen says
My all time favorite and so simple! Blueberry works also!
Jen says
Can coconut cream be used instead of sour cream? I’m dairy free.
Carolyn says
Yes, I think so.
vicki price says
My husband eats these EVERY morning and has for a year now. They are delicious! I add cream cheese frosting and they freeze beautifully. I switched it up last week adding 1 finely grated apple (about 1 1/2 cups, squeezed liquid out) and 1 teaspoon cinnamon. No cranberries. I used the cream cheese frosting and he thinks it tastes just like banana bread. They are also delicious! Thanks so much!