These ultra-moist, almond flour blueberry muffins are not only a delight to your taste buds but also a healthy, low-carb option that fits seamlessly into your keto lifestyle. With just 3 grams of net carbs per muffin, these little treats are a perfect way to enjoy a sweet snack without breaking your carb bank. Best of all, they’re incredibly easy to make, taking only 30 minutes from start to finish.
What Makes These Muffins Irresistible?
- Rich Vanilla and Almond Flavor: The delicate hint of vanilla combined with the nuttiness of almond flour creates a delightful base, perfectly complemented by juicy blueberries.
- Moist and Tender Texture: The almond flour and coconut oil ensure that these muffins stay moist and tender, giving you that bakery-style feel in every bite.
- Quick and Simple Preparation: With just one bowl and a handful of ingredients, these muffins come together in no time.
- Keto-Friendly: At only 3 grams of net carbs per muffin, you can indulge without guilt.
Key Ingredients for Keto Blueberry Muffins
Blanched Almond Flour
Almond flour is the star ingredient in these muffins. The type of almond flour you use can significantly impact the final texture of your muffins. A finely ground, blanched almond flour is essential to avoid a gritty texture. When choosing almond flour, look for one that’s as fine as possible—this will make your muffins light and fluffy. If you’re considering a different flour, be aware that it may alter the texture and carb count.
Besti Monk Fruit Allulose Blend
This sweetener is a game-changer in keto baking. Unlike other sweeteners, Besti Monk Fruit Allulose Blend creates a moist texture, has zero aftertaste, and doesn’t crystallize when stored. While erythritol was once a popular choice for low-carb baking, Besti offers a superior texture and taste. If you must use a different sweetener, consider options like pure erythritol or a monk fruit blend, but be prepared for slight changes in texture.
Baking Powder
Baking powder is crucial for giving these muffins their rise and fluffiness. It’s important to use baking powder, not baking soda, as the two are not interchangeable. If you’re concerned about additives, opt for a non-GMO brand to keep things clean.
Sea Salt
A pinch of sea salt enhances the sweetness of the muffins and balances the flavors. While optional, it’s highly recommended for the best taste.
Coconut Oil or Grass-Fed Butter
Coconut oil makes these muffins dairy-free and paleo-friendly, but if you’re not avoiding dairy, unsalted grass-fed butter can be used instead. Butter adds a rich, buttery flavor that complements the almond flour beautifully. Whether you choose coconut oil or butter, make sure to measure it solid before melting.
Unsweetened Almond Milk
Almond milk helps to thin out the batter to the perfect consistency. You can substitute with other keto-friendly milk options like coconut milk or hemp milk. Just be sure the milk is at room temperature to prevent solidifying the coconut oil or butter when mixed.
Eggs
Eggs provide structure and moisture to the muffins. Use whole, large eggs for the best results. While flax eggs might work as a substitute for those avoiding eggs, it hasn’t been tested, so proceed with caution.
Vanilla Extract
Vanilla extract adds depth of flavor and enhances the sweetness of the muffins. You can experiment with other extracts like almond or lemon if you want to change things up.
Blueberries
Blueberries are one of the few fruits allowed on a keto diet due to their low carb content. Fresh blueberries are ideal, but frozen blueberries work just as well. If using frozen, add them directly to the batter without thawing to prevent sogginess.
Tips for Making the Best Keto Blueberry Muffins
1. Quality Ingredients Are Key
Using high-quality almond flour and sweetener ensures the best texture and flavor. Opt for finely ground almond flour and a sweetener like Besti for the moistest, fluffiest muffins.
2. Don’t Worry About Thick Batter
The batter for these muffins will be thicker than traditional muffin batter—this is normal. The thickness helps keep the muffins dense and satisfying, with a perfect crumb.
3. Muffin Size Options
This recipe can make either 10 larger muffins or 12 smaller ones. If you prefer a bakery-style muffin with a high, domed top, make 10 muffins. For a slightly lighter option, divide the batter among 12 muffin cups.
4. Add Blueberries Last
To prevent the blueberries from sinking to the bottom, gently fold them into the batter as the final step. For a more visually appealing muffin, reserve a few blueberries to place on top of the batter before baking.
5. Perfect Baking Time
Bake the muffins until the tops are golden brown and a toothpick inserted into the center comes out clean. They will still be slightly soft to the touch but will firm up as they cool.
How to Make Keto Blueberry Muffins
Step 1: Preheat Your Oven and Prepare the Muffin Tin
Preheat your oven to 350°F (177°C). Line a muffin tin with silicone or parchment paper liners to prevent sticking. If you want larger muffin tops, divide the batter among 10 cups; for smaller muffins, use all 12 cups.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the almond flour, Besti Monk Fruit Allulose Blend, baking powder, and sea salt. Stir until the ingredients are well combined.
Step 3: Add the Wet Ingredients
Next, mix in the melted coconut oil (or butter), unsweetened almond milk, eggs, and vanilla extract. Stir until the batter is smooth and thick.
Step 4: Fold in the Blueberries
Gently fold the blueberries into the batter, being careful not to overmix. Overmixing can cause the blueberries to break and bleed into the batter, which could turn your muffins purple.
Step 5: Fill the Muffin Cups
Spoon the batter into the prepared muffin tin, filling each cup to your desired level. For bakery-style muffins, fill the cups almost to the top. For smaller muffins, fill the cups about three-quarters full.
Step 6: Bake and Cool
Bake the muffins in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoying Your Keto Blueberry Muffins
These muffins are best enjoyed fresh out of the oven, but they store well too. Keep them in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. They can also be frozen for longer storage—just thaw at room temperature or warm them in the microwave before serving.
Whether you’re following a keto diet or just looking for a healthier muffin option, these almond flour blueberry muffins are sure to become a favorite. They’re quick, easy, and absolutely delicious—perfect for breakfast, a snack, or even dessert!
Keto Blueberry Muffins
Quick and Easy Keto Almond Flour Blueberry Muffins
Ingredients
- 2 1/2 cups almond flour
- 1/2 cup Fruit Allulose Blend
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt (optional)
- 1/3 cup coconut oil (melted) or unsalted grass-fed butter
- 1/3 cup unsweetened almond milk (at room temperature)
- 3 large eggs (at room temperature)
- 1/2 tsp vanilla extract
- 3/4 cup fresh or frozen blueberries
Directions
- Preheat the oven to 350°F (177°C) and line a muffin pan with 10-12 silicone or parchment paper liners.
- In a large bowl, combine almond flour, sweetener, baking powder, and sea salt.
- Mix in the melted coconut oil, almond milk, eggs, and vanilla extract until smooth.
- Fold in the blueberries.
- Divide the batter among the muffin cups.
- Bake for 20-25 minutes, until the tops are golden and a toothpick comes out clean.
Nutrition Facts
Sugar:2g
Calories:217kcal
Carbohydrates:6g
Protein:7g
Fat:19g
Fiber:3g
