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Keto Blueberry Muffin Recipe

Enjoy a delicious and guilt-free treat with these Keto Blueberry Muffins! Perfect for those following a low-carb diet, this recipe combines almond flour and baking powder for a light, fluffy texture, while fresh or frozen blueberries add a burst of flavor. The muffins are sweetened with keto-friendly sweeteners and flavored with vanilla extract. Easy to make and bake in just 20-25 minutes, they’re a great option for breakfast, a snack, or a dessert. With minimal carbs and a satisfying taste, these muffins fit perfectly into your keto lifestyle. Store them for a quick snack or breakfast on the go!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 4 People
Calories 1675 kcal

Equipment

  • Muffin Tin or Silicone Muffin Cups: For baking the muffins.
  • Mixing bowls To combine dry and wet ingredients.
  • Whisk or Electric Mixer For mixing the ingredients.
  • Measuring cups and spoons To accurately measure ingredients.
  • Spatula To fold in the blueberries and scrape down the sides of the bowls.
  • Cooling Rack To cool the muffins after baking (optional, but helpful).

Ingredients
  

  • 2 Cups Almond Flour
  • 2 Teaspoons Baking Powder
  • ½ Cup Sweetener (e.g., erythritol or stevia)
  • ¼ Teaspoon Salt
  • 3 Large Eggs
  • ½ Cup Unsalted Butter (melted)
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Fresh or Frozen Blueberries

Instructions
 

  • Preheat Oven: Set to 350°F (175°C) and line or grease a muffin tin.
  • Mix Dry Ingredients: Combine almond flour, baking powder, sweetener, and salt in a bowl.
  • Combine Wet Ingredients: Whisk eggs, melted butter, and vanilla extract in another bowl.
  • Mix and Fold: Combine wet and dry ingredients, then gently fold in blueberries.
  • Bake and Cool: Spoon batter into muffin tin, bake for 20-25 minutes, cool in tin for 5 minutes, then transfer to a wire rack.

Notes

Here are some important notes for the Keto Blueberry Muffin recipe:
  1. Ingredient Substitutions: If you prefer, you can use coconut flour instead of almond flour, but you will need to adjust the quantity as coconut flour is more absorbent. Typically, 1/4 cup of coconut flour is used in place of 1 cup of almond flour.
  2. Sweetener Choice: The type of sweetener used can affect the texture and sweetness. Erythritol, stevia, or monk fruit are good options. Be mindful of the conversion ratios if using a different sweetener.
  3. Blueberry Handling: If using frozen blueberries, do not thaw them before adding to the batter to avoid bleeding and making the muffins soggy. Gently fold them in to minimize breaking.
  4. Mixing Tips: Avoid overmixing the batter to ensure the muffins stay light and fluffy. Mix just until the ingredients are combined.
  5. Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for up to 3 months; just thaw before eating.
  6. Testing for Doneness: Ovens vary, so start checking the muffins a few minutes before the recommended baking time to ensure they don’t overcook. The muffins are done when a toothpick inserted into the center comes out clean.
  7. Muffin Tin Liners: If using paper liners, lightly grease them to prevent sticking, especially with keto recipes that can sometimes be prone to sticking.
  8. Butter Substitution: You can use coconut oil instead of butter for a dairy-free version, but it may slightly alter the flavor and texture.
Keyword Keto Blueberry Muffin