Looking for a delicious and easy blueberry muffin recipe? Look no further! These keto blueberry muffins are low carb and perfect for any time of the day. Plus, they’re so simple to make that you’ll be able to enjoy them any time you want. Give them a try today!
Why We Love These Almond Flour Blueberry Muffins (and you will too!)
only 4g net carbs
perfectly sweet and delicious
great for any time of the day
easy to make and keto friendly
These blueberry muffins are perfect for a quick and easy breakfast on the go. Easy to make, and loaded with juicy blueberries, they’ll be your new favorite breakfast!
You are going to love how easy these muffins are to make. You can literally whip them up in no time at all. Plus, there’s hardly any cleanup required, which is always a bonus.
These muffins are keto and low carb, which makes them a healthy option for those looking for a tasty breakfast or snack. Not only are these muffins healthy, but they’re also incredibly delicious. The almond flour and blueberry combination is irresistible!
What are you waiting for? Let’s start baking!
Frequently Asked Questions
What ingredient makes muffins fluffy?
Generally, baking powder is used in muffins as a leavening agent to make them fluffy. Baking soda can also be used as a leavening agent, but it will give the muffins a slightly different taste and texture.
Are blueberries okay on a keto diet?
Yes, blueberries are okay on a keto diet. They are a good source of fiber and vitamin C, and they only have a few grams of net carbs per serving.
Can you use frozen blueberries in muffins?
Yes, you can use frozen blueberries in this recipe. Just make sure to thaw them first before adding them to the batter.
Why did my muffins sink in the middle?
There are a few potential reasons why your muffins sank in the middle. One possibility is that you didn’t bake them long enough. Make sure to cook them for the recommended amount of time to ensure that they are fluffy and cooked through.
Another possibility is that you over-mixed the batter. Be sure to mix the ingredients together just until combined, and don’t over-mix them.
Quick Recipe Overview
Why this is the best low carb blueberry muffins: This is a top rated recipe that’s easy to make and the perfect breakfast on the go.
Number of servings: 12
How Long It Takes: About 30 minutes
Equipment You’ll Need: mixing bowl, mixer, muffin pan
Ingredients for Almond Flour Blueberry Muffins
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/3 cup monk fruit granulated sweetener
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup melted coconut oil
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
New to Keto? Check out the Keto Starter Guide!
The Keto Starter Guide is an amazing resource as you get started on your keto/low carb journey. This guide has everything you need to get started in 9 simple video lessons and also includes workbooks with step by step instructions for beginners.
- What’s a macro and why do I count them?
- How do I find the best recipes?
- What is ketosis and how do I get my body there?
- What fruits are allowed on a ketogenic diet?
- Will I get “Keto Flu” and what do I do about it?
How to make Keto Blueberry Muffins
Step 1: Preheat
Preheat oven to 320 degrees.
Step 2: Mix it!
Fold in 3/4 parts of blueberries in the batter and gently stir to combine.
Step 3: Prep it!
Line 12 muffin tins with baking cups. Spoon in the muffins batter and then add the remaining blueberries on top of them.
Step 4: Bake it!
Bake for 20-25 minutes, or until they start to get brownish. Let them cool before serving.
Nutrition for Easy Blueberry Muffins
Makes 12 regular muffins
Serving: 1 muffin | Calories: 185 | Carbohydrates: 8g | Protein: 6g | Fat: 15g | Sodium: 153mg | Fiber: 4g | Sugar: 2g | Net Carbs: 4g
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Print the Almond Flour Blueberry Muffins Recipe below.
Almond Flour Blueberry Muffins
- Preheat oven to 320 degrees.
- Fold in ¾ parts of blueberries in the batter and gently stir to combine.
- Line 12 muffin tins with baking cups. Spoon in the muffins batter and then add the remaining blueberries on top of them.
- Bake for 20-25 minutes, or until they start to get brownish. Let them cool before serving.