Best Keto Blueberry Muffins Recipe

Breakfast
Desserts
Gluten Free
Paleo
Quick Easy
Snacks
Vegetarian
4.5/5
(721 reviews)
Best Keto Blueberry Muffins
Zylo Recipes

Description

Imagine biting into a warm, tender muffin bursting with juicy blueberries. These delightful muffins offer a comforting taste of home, reimagined for a modern palate. Each bite delivers a moist, satisfying crumb, perfectly balanced by the sweetness of the berries.

The subtle tang of the blueberries complements the delicate nutty notes, creating a symphony of flavors that dance on your tongue. These muffins are incredibly versatile. They make a wonderful start to your day, providing a wholesome and delicious breakfast.

Pack them as a convenient and satisfying snack to ward off those mid-afternoon cravings. Or, serve them as a delightful accompaniment to your favorite brunch dishes. Their inviting aroma and appealing appearance make them a welcome addition to any table.

The texture is key to the success of these muffins. They should be light and airy, yet substantial enough to hold their shape. The blueberries, evenly distributed throughout, add pops of juicy goodness that elevate each bite.

For the best results, consider using frozen blueberries. This simple trick helps prevent them from bursting during baking, ensuring that the muffins maintain their vibrant color and the berries retain their distinct flavor. These muffins are not only delicious but also a thoughtful choice for those seeking a lighter alternative to traditional baked goods.

Enjoy them fresh from the oven, or store them in the refrigerator to savor their delightful flavor throughout the week. They stay moist and flavorful for days, making them a perfect make-ahead treat. Whether you're enjoying a quiet moment alone or sharing them with friends and family, these blueberry muffins are sure to bring a smile to everyone's face.

Preparation Time

Prep Time
12 min
Cook Time
25 min
Total Time
37 min

Nutrition Information

Per 1 muffins serving
C
Calories
301 Kcal

C
Carbs
7 g
Fi
Fiber
3 g
Sugar
2 g

P
Protein
6 g

C
Fats
28 g
Saturated Fats 11 g
Unsaturated Fats 15 g

Cholestrol 83 mg
Sodium 218 mg
Potassium 72 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Live ! Download now on Android !

Ingredients

    1.
    Almond Flour
    Almond Flour
    3 cup
    2.
    The Ultimate Sugar Replacement Granular by Swerve
    The Ultimate Sugar Replacement Granular by Swerve
    ½ cup
    3.
    Baking Powder
    Baking Powder
    1-½ teaspoon
    4.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ¼ tsp
    5.
    Coconut Oil
    Coconut Oil
    ⅓ cup
    6.
    Raw Egg
    Raw Egg
    3 large
    7.
    Vanilla Extract
    Vanilla Extract
    0.5 teaspoon
    8.
    Blueberries
    Blueberries
    1 cup, whole pieces
    9.
    Almond Milk
    Almond Milk
    ⅓ cup

Instructions

    1.
    Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with muffin liners. In a large mixing bowl, whisk together the almond flour, sweetener, baking powder, and salt.
    2.
    Add the coconut oil to the dry ingredients. Ensure the coconut oil is solid at room temperature for optimal mixing. Combine until the mixture resembles coarse crumbs with small pea-sized pieces of coconut oil dispersed throughout.
    3.
    Incorporate the milk, eggs, and vanilla extract into the batter. Mix thoroughly by hand or using a stand mixer until well combined. It's okay if you still see small streaks of coconut oil in the batter.
    4.
    Gently fold the blueberries into the muffin batter. For best results, freeze the blueberries beforehand to prevent them from breaking and bleeding into the batter.
    5.
    Divide the batter evenly among the muffin cups, filling each about ¾ full or slightly more. Bake for 25 minutes, or until the tops are golden brown and the muffins are cooked through. Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean.