Low-Sugar Blueberry Brie Muffins


Low Sugar Blueberry Brie Muffins

Cheese in a blueberry muffin!? Oh yeah, TRUST ME! These low-sugar muffins taste like a blueberry cupcake, but they're healthy enough to enjoy for breakfast, as a snack or dessert!
Servings 12 muffins



  • 1 3/4 cup blanched almond flour
  • 1/2 cup coconut flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder


  • 4 large eggs
  • 1/3 cup avocado oil
  • 1 cup canned full-fat coconut milk sub 1/2 C almond milk
  • 1/2 cup granulated monkfruit sweetener
  • 1/3 cup soft brie cheese rinds removed
  • 1 teaspoon vanilla extract


  • 1 rounded cup frozen blueberries


  • Preheat oven to 350 degrees F and line a 12-cup or 2 6-cup cupcake tins with liners.
  • Combine all dry ingredients in a large mixing bowl and whisk until evenly incorporated.
  • Crack eggs into to a mixing bowl and check for shell. Add eggs to a blender, along with all remaining ingredients, in the order listed. Blend until uniform and creamy.
  • Add wet ingredients to dry and stir until smooth and incorporated. Fold in blueberries.
  • Evenly distribute batter into cupcake tins. Dampen fingers or a spatula with water and pat down batter into an even layer.
  • Bake for 33 minutes, or until muffins have golden-brown edges and a toothpick comes out ALMOST completely clean. Cool 15 minutes before enjoying.
Course: baked goods, Breakfast, Snack
Cuisine: American
Keyword: blueberry muffin, brie, Gluten Free, healthy baking, healthy breakfast, keto friendly, low sugar

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