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Keto Blueberry Muffins

Keto Blueberry Muffins

Keto Blueberry Muffins

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
large mixing bowl
2
whisk
3
spatula or wooden spoon
4
12-cup muffin tin
5
muffin liners (optional)
6
measuring cups and spoons
7
oven
8
wire rack
9
oven mitts
10
toothpick

Ingredients

Dry Ingredients

  • 1
    2 cups almond flour
  • 2
    0.5 cup erythritol
  • 3
    2 teaspoons teaspoon baking powder
  • 4
    0.5 teaspoon teaspoon salt

Wet Ingredients

  • 1
    4 count large eggs
  • 2
    0.5 cup cup unsweetened almond milk
  • 3
    0.25 cup cup melted coconut oil
  • 4
    1 teaspoon teaspoon vanilla extract

Add-ins

  • 1
    1 cup cup fresh blueberries

Directions

1

Prepare Equipment

Preheat your oven to 350°F (175°C). Place paper liners into a 12-cup muffin tin. If you don't have liners, grease each cup of the muffin tin generously with coconut oil.

2

Combine Dry Ingredients

In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt. Whisk these ingredients together thoroughly until they are evenly distributed. This ensures the baking powder will lift the muffins.

3

Combine Wet Ingredients

In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract. Make sure the eggs are fully incorporated and the mixture is smooth.

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4

Combine Wet and Dry

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the wet ingredients into the dry ones until just combined. Be careful not to overmix, which can make the muffins tough. The batter should be thick but still pourable.

5

Add Blueberries

Gently fold in the fresh blueberries. Distribute them evenly throughout the batter.

6

Fill Muffin Cups

Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. This will give the muffins room to rise without overflowing.

7

Bake the Muffins

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown. Keep an eye on them after the 20 minute mark to prevent over-baking. Remove the muffin tin from the oven. Use oven mitts to protect your hands from the hot surface.

8

Cool the Muffins

Let the muffins cool in the muffin tin for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from becoming soggy and allows them to set properly.

Recipe Tips

  • For best results, use fresh, firm blueberries. Frozen blueberries can be used, but do not thaw them first, and toss them with a tablespoon of almond flour to prevent color bleeding into the batter.
  • When melting coconut oil, do so gently either in a microwave or in a saucepan on low heat. Do not let it get too hot.
  • If you don't have erythritol, you can substitute with another keto-friendly sweetener like monk fruit or stevia, but adjust the amount to your taste.
  • Almond flour can be stored in the refrigerator or freezer to keep it fresh.
  • The muffins are best consumed within 2-3 days. Store them in an airtight container at room temperature or in the refrigerator for longer storage.
  • Be sure to clean your counter surfaces and baking equipment with soap and water after baking, especially if you handled eggs. This is important for food safety.

Nutrition Facts (per serving)

Calories

190 kcal

Carbs

7g

Protein

7g

Fat

16g

Fiber

3g

Sugar

3g

Sat. Fat

9g

Sodium

190mg

Trans Fat

0g

Cholesterol

100mg

Potassium

150mg

Vitamin A

250%

Vitamin C

2%

Calcium

70%

Iron

1%

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