Keto Blueberry Muffins are a low-carb, sugar-free muffin recipe with no processed flours or sweeteners. These muffins are impossible to resist, made with almond flour, monk fruit, coconut oil, and bursting with fresh blueberries and tangy lemon taste.
If you’ve been looking for a healthy muffin recipe, I’m confident you’ll love this one!
How To Make Keto Blueberry Muffins Recipe
I’m showing you how to make keto blueberry muffins. These muffins are super light and delicious, and they would be perfect if you’re on a keto diet. If you’re following a low-carb meal plan, or if you want to level up your muffin, gain them because they are 100% free of all refined flours and sugars.
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Keto Blueberry Muffins Ingredients
- almond flour (2.5 cups)
- a half-cup of monk fruit mix (I like this one)
- baking soda (1.5 teaspoons)
- a half teaspoon of salt
- a third cup of coconut oil (measured, then melted)
- 1/3 cup almond milk, unsweetened
- 3 eggs (pastured)
- a quarter-cup of lemon juice
- 1 cup blueberries 1.5 tablespoons lemon zest
- 1 tbsp. gluten-free flour mix (*optional)
- Preheat the oven to 350 degrees Fahrenheit.
- Use Cupcake liners to line a 12-cup muffin tin.
- Combine almond flour, monk fruit, baking soda, and salt in a large mixing bowl. Remove from the equation.
- Combine coconut oil, almond milk, eggs, lemon juice, and lemon zest in a separate bowl. Mix thoroughly. Combine the wet and dry ingredients in a mixing bowl and stir until just incorporated.
- Toss the blueberries with the gluten-free flour blend once they’ve been washed (this will prevent them from sinking to the bottom of the muffins). Fold gently into the batter.
- Bake for 25 minutes, or until fragrant and set through, evenly distributing the batter among the 12 muffin cups. Keep it cool and have fun!
Serving: 1muffin | Calories: 210kcal | Carbohydrates: 7g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 258mg | Potassium: 26mg | Fiber: 3g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg
How To Make Keto Blueberry Muffins (Procedures)
The first thing I do is Preheat the oven to 350 degrees Fahrenheit. And then I have a twelve-cup muffin pan that I’m going to line with some muffin liners.
Now, if you didn’t have liners, no big deal. You could spray the pan down or rub a little bit of butter or coconut oil. We want to make sure that the muffins don’t stick. Once everything is prepped and set up, and ready to go, I’m going to start with my dry ingredients.
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So into a nice big Bowl, I have two and a half cups of extra fine almond flour. Almond flour is rich in protein and healthy fats, and this is why we often see it in keto and or low-carb recipes.
Then I have half a cup of Monk fruit. The brand I’m using is a blend of Monk fruit and Erythritol. These all-natural sugar alternatives can be subbed one for one with granulated sugar.
So they’re really easy to work into different recipes. They’re very simple to perform. If you do not want to use that or you don’t have any, you can sub in any granulated sugar you have on hand and know that Maple syrup will work as well. Then I have one and a half teaspoons of baking soda that will help our muffins rise. And half a teaspoon of sea salt.
So I’m going to whisk that all together. Then we’ll set it aside and combine the wet ingredients. Starting with three eggs, one three cups of melted coconut oil.
And just as a side note, I always measure my coconut oil before I melt it. And of course, if you don’t have coconut oil, you could also use lovely pastured butter.
Then one three cups of unsweetened almond milk. Or again, any milk you prefer or have on hand. One and a half teaspoons of fresh lemon zest, and then one tablespoon of lemon juice from that very same lemon.
Now keep in mind when you are zesting your lemon, you want to always give the lemon a good rinse under some cold water. And then, when you’re zesting, you want to get this bright, beautiful lemon skin.
That’s where all the essential oils live. Once you get to that white pith between the skin and the actual lemon fruit, you want to stop because that white layer is bitter.
I will give the wet ingredients a good mix get everything well incorporated. Then slowly add the dry ingredients into the wet ingredients and stir until you have a nice light and fluffy muffin batter. From here, I’m going to fold in one cup of fresh blueberries gently, and you want to fold them until they’re just incorporated.
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As for the blueberries, right after I rinse them, I like to toss them in just one tablespoon of a gluten-free flour mixture. It prevents the blueberries from sinking to the bottom of the muffin.
Now, if you’re hardcore keto, you can skip this step. But do note, while the muffins will taste delicious, your blueberries may sink to the bottom. So from here, I’m just going to separate the muffin batter among the twelve muffin cups.
You want to try to get it as even as possible, so I always recommend going a little bit less when you’re starting so you can see what it’s going to look like because it’s much easier to go back and add more than it is to have to scoop it out.
I’m going to pop these into my 350-degree oven for 25 minutes, or until they are light, Golden Brown and the kitchen smells amazing. And another pro tip. Whenever you are baking, the kitchen starts to become very fragrant, kind of like you want to take a bite out of the air. So that is a great indicator that whatever is in the oven is just about done.
Trust your nose. Now you must want to let these cool completely before diving, and it just allows all to set up and taste even more delicious. I’m getting that little hint of lemon with the pop of the blueberry.
Now, if you are wondering how to store them, what I like to do is just put them right in an airtight container, and they will happily last up to a week in your fridge. So that is what I recommend. But, of course, you could also pop it all in the freezer if you wanted Keto Blueberry Muffins to last longer.