Calling all keto enthusiasts and muffin lovers! If you’re on a low-carb diet but still craving the deliciousness of freshly baked muffins, then you’re in luck.
These Keto Blueberry Muffins are the perfect guilt-free treat for breakfast or snack time.
Packed with juicy blueberries and bursting with flavor, these muffins are sure to satisfy your sweet tooth while keeping you on track with your keto goals.
So grab your mixing bowl and let’s get baking!
Ingredients
For the Muffins:
- 2 cups almond flour
- 1/4 cup granulated erythritol or sweetener of choice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Optional:
- 1 tablespoon lemon zest for added flavor
Instructions
Preparing the Muffin Batter:
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners or greasing with non-stick cooking spray.
In a large mixing bowl, combine the almond flour, granulated erythritol, baking powder, and salt.
Mix well to ensure that the dry ingredients are evenly distributed.
In a separate bowl, whisk together the eggs, almond milk, melted coconut oil or butter, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Be careful not to overmix the batter.
Gently fold in the blueberries and lemon zest, if using, until evenly distributed throughout the batter.
Baking the Muffins:
Divide the muffin batter evenly among the prepared muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutritional Facts
(Per Serving – 1 muffin)
- Calories: 180
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 150mg
- Total Carbohydrates: 6g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 6g
FAQs
1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries in this recipe. However, be sure to thaw them first and pat them dry to remove any excess moisture before adding them to the batter.
2. Can I substitute almond flour with coconut flour?
While almond flour is preferred for its texture and flavor in this recipe, you can experiment with coconut flour. Keep in mind that coconut flour absorbs more liquid, so you may need to adjust the amount of almond milk accordingly.
3. Can I replace erythritol with another sweetener?
Yes, you can use any keto-friendly sweetener of your choice, such as stevia or monk fruit sweetener, in place of erythritol.
4. How should I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze them for longer storage.
5. Can I add nuts or seeds to the muffins for extra crunch?
Absolutely! Feel free to add chopped nuts or seeds, such as almonds or pumpkin seeds, to the batter for added texture and flavor. Just be mindful of the carb count if you’re strict keto.