Low Carb Blueberry Sausage Breakfast Muffins
These blueberry sausage breakfast muffins taste like a stack of maple pancakes with a side of sausage, all baked into one grab-and-go bite. Juicy blueberries and warm cinnamon play against savory turkey sausage for that sweet-and-salty breakfast you’ll crave.
The secret is letting the batter rest 15 minutes before baking so the almond flour soaks up the moisture and the muffins come out tender, not gummy. Each muffin has 13 grams of protein and 5 grams of net carbs.
Low Carb Blueberry Sausage Breakfast Muffins
Blueberry sausage breakfast muffins that are low carb and high protein, with 13g protein and 5g net carbs each. Gluten-free and freezer friendly.
Ingredients
Method
- Preheat oven to 350°F and line a muffin pan with parchment liners.
- Sift almond flour, protein powder, baking soda, baking powder, cinnamon, and salt into a bowl. Stir in flaxseed.
- In a separate bowl, whisk all wet ingredients until smooth.
- Stir wet mixture into dry until just combined.
- Fold in blueberries and cooked sausage crumbles.
- Let batter rest 15 minutes so the almond flour absorbs moisture.
- Reduce oven to 325°F and bake 22 minutes, or until golden and a toothpick comes out clean.
- Cool on a wire rack to prevent moisture buildup in liners.
Nutrition
Video
Notes
- Don’t skip the 15-minute rest. It lets the almond flour fully hydrate so the muffins aren’t dense or gummy.
- Toss frozen blueberries in 1 tbsp almond flour before folding in to keep them from sinking and bleeding into the batter.
- Crumble the cooked turkey sausage small so it spreads evenly. Pat it dry with a paper towel if it’s greasy.
- Refrigerate in an airtight container for up to 5 days. Reheat 15-20 seconds in the microwave.
- Freeze up to 3 months. Thaw overnight in the fridge or microwave 45 seconds from frozen.
