Low Carb Lemon Blueberry Muffins (Air Fryer)
Low carb muffins bursting with lemon and blueberries topped with a golden-brown streusel made in the air fryer.
Prep Time5 minutes mins
Cook Time12 minutes mins
Total Time17 minutes mins
Course: Dessert
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 6 Muffins
Calories: 112kcal
Cost: $5
Muffins
Preheat air fryer to 300°F
In a small bowl combine the almond flour, baking powder and salt. Set aside.
In a large bowl whisk together the erythritol, cooled melted butter and the egg.
Add remaining ingredients except the blueberries. Mix together with a rubber spatula until well combined.
Gently fold in the blueberries until evenly distributed throughout the mixture.
Scoop out about 1.5 tablespoon of the muffin batter into the individual silicone muffin liners.
Place the muffins in the air fryer basket and cook for 10 minutes at 300°F. You may need to do this in batches.
Streusel Topping
In a small bowl mix together the ingredients until crumbled.
Top the cooked muffins with the streusel and then air fry for another 2-4 minutes at 300°F.
Allow muffins to cool in the air fryer basket before removing or they may fall apart. (See the video below for more detailed instructions if needed)
Tips:
These muffins are super moist and may easily fall apart. Once they are cooled, remove them from the muffin liners and place them upside down on a cooling rack to help cool the bottoms of the muffins.
Turn the muffins every two minutes in the air fryer basket (optional)
Calories: 112kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Fiber: 1g | Sugar: 2g