Keto Blueberry Muffins Recipe

Aug 01, 2024Keys Nutrition

Steps

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.

Mix Wet Ingredients: In another bowl, whisk together eggs, melted coconut oil, almond milk, and vanilla extract until smooth.

Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in the blueberries gently.

Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake: Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve: Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Yield: 12 muffins

Use Fresh Blueberries: Fresh blueberries work best in this recipe, but if you use frozen ones, do not thaw them before adding to the batter to prevent them from bleeding.
Sweetener Choice: Erythritol is a great keto-friendly sweetener that doesn’t affect blood sugar levels, but you can substitute with other keto-friendly sweeteners if preferred.
Storage: Store these muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well for longer storage.

Variations:

Add-ins: Try adding some lemon zest or a few chopped nuts to the batter for extra flavor and texture.
Different Berries: You can substitute blueberries with raspberries or blackberries for a different twist.