Keto Blueberry Muffins

Serve as preferred breakfast and snack, keto blueberry muffins are worth recommending to all low-carb eaters. Made with almond flour, blueberries, unsweetened almond milk, gluten-free baking powder, egg and vanilla extract, these cute little cupcakes can be also added to paleo and gluten-free diets. Even if you are just a muffin addict, you may also satisfy your appetite with these.

In this article, we introduce an easy yet savory recipe for keto blueberry muffins. If you prefer homemade food, have cravings for muffins or just find it helpful, keep scrolling!

Keto Blueberry Muffins

Recipe by Anna SmallingCourse: Breakfast, SnacksCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

217

kcal

Serve as preferred breakfast and snack, keto blueberry muffins are worth recommending to all low-carb eaters.

Ingredients

• 2 1/2 cup Blanched almond flour

• 1/2 cup Erythritol (or any granulated sweetener)

• 1 1/2 tsp Gluten-free baking powder

• 1/4 tsp Sea salt (optional, but recommended)

• 1/3 cup Coconut oil (measured solid, then melted; can also use butter)

• 1/3 cup Unsweetened almond milk

• 3 large Egg

• 1/2 tsp Vanilla extract

• 3/4 cup Blueberries

Directions

• Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 12 silicone or parchment paper muffin liners.
• In a large mixing bowl, combine almond flour, erythritol, baking powder and sea salt. Stir well.
• Add in melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
• Pour the batter evenly among the muffin cups. Bake in preheated oven for about 20-25 minutes, until the top is golden.

Notes

• If you do not have almond flour, you may make these muffins with coconut flour. It’s also friendly to your keto diet.