Keto Blueberry Muffins
Soft, fluffy keto blueberry muffins that are low in carbs and big on flavor. Naturally sweetened, gluten-free, and perfect for breakfast or snacking.
Equipment
- Mixing bowl
- Whisk
- Muffin tin
- Muffin liners or spray
- Cooling rack
Ingredients
- 2 cups blanched almond flour
- 2 large eggs
- 1/4 cup melted coconut oil or butter
- 1/4 cup erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup fresh or frozen blueberries thawed and dried
Instructions
- Preheat your oven to 350°F (175°C). Prepare your muffin tin by placing 8 liners inside each cup, or give them a light coating of oil to prevent sticking.
- In a mixing bowl, blend the eggs, melted coconut oil, sweetener, and vanilla until smooth and well combined.
- Stir in almond flour, baking powder, and sea salt until just combined.
- Gently fold in the blueberries with a spatula.
- Divide the batter evenly among the muffin cups.
- Place the muffin tin in the oven and bake for 22 to 25 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out with just a few moist crumbs.
- Allow the muffins to rest in the tin for about 5 minutes before gently moving them to a cooling rack.
Notes
Once fully cooled, keep them in an airtight container at room temperature for up to 3 days, or tuck them in the fridge where they’ll stay fresh for nearly a week.
Can be frozen for up to 1 month. Thaw overnight before eating.