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The keto diet doesn’t have to mean sacrificing fluffy muffins bursting with juicy berries. These Keto Blueberry Muffins are proof!

Made with almond flour and sweetened with keto-friendly ingredients, they deliver a moist and flavorful crumb packed with delicious blueberries.

Plus, this recipe is incredibly easy to make in just one bowl, perfect for busy mornings or a satisfying afternoon snack.

Ditch the high-carb bakery versions and whip up a batch of these delectable Keto Blueberry Muffins.

They’re a delicious way to start your day, curb your sweet tooth, or enjoy a guilt-free treat with a cup of coffee or tea.

Keto Blueberry Muffins Recipe

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon (optional)
• 3 large eggs
• 1/2 cup melted butter
• 1/3 cup granulated Swerve sweetener (or other keto-friendly sweetener)
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Equipment:

• Large bowl
• Electric mixer (handheld or stand mixer)
• Muffin pan
• Muffin liners (optional)
• Spatula

Instructions:

1. Preheat oven to 350°F (175°C). Prepare your muffin pan by lining it with muffin liners or greasing it with butter or cooking spray.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon (if using).
3. In a separate bowl, beat the eggs with an electric mixer until light and fluffy. Gradually add the melted butter and Swerve sweetener (or your chosen sweetener) and continue beating until well combined.
4. Stir in the almond milk and vanilla extract to the wet ingredients.
5. Pour the wet ingredients into the dry ingredients and fold them together with a spatula until just combined. Be careful not to overmix.
6. Gently fold in the fresh blueberries.
7. Divide the batter evenly among the prepared muffin cups.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Serving Size: This recipe yields approximately 10-12 Keto Blueberry Muffins.

Key points:

• Moist: The almond flour and butter combination creates a tender and moist crumb.
• Sweet: Keto-friendly sweeteners provide a touch of sweetness without added sugar.
• Berry: Bursting with fresh blueberries in every bite.

FAQs:

• Can I use frozen blueberries? Absolutely! You can substitute fresh blueberries with frozen blueberries. However, do not thaw them first. Toss them in a little almond flour to prevent them from sinking too much in the batter.
• What if I don’t have almond milk? You can use another sugar-free milk alternative like coconut milk or heavy cream.
• How can I store leftover Keto Blueberry Muffins? Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.