Fluffy Keto Blueberry Muffins
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5.0
21 reviews
Excellent
Fluffy Keto Blueberry Muffins
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These keto blueberry muffins are made with almond flour. With just six grams of net carbs per muffin, they're perfect for breakfast!
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Ingredients
- Avocado oil spray for pan
- 4 large eggs
- 2 tablespoons whole milk
- 4 tablespoons unsalted butter melted
- 1 tablespoon pure vanilla extract
- 1 ½ teaspoons stevia glycerite equals ½ cup of sugar
- Pinch salt
- 1 ½ cups superfine almond flour 6 ounces
- ½ teaspoon baking soda
- 1 cup fresh blueberries divided; 5 ounces
Instructions
- Preheat the oven to 350°F. Line 7 muffin cups with foil or parchment liners and lightly spray them with oil.
- In a medium bowl, whisk the eggs, milk, melted butter, vanilla, stevia, and kosher salt.
- Add the almond flour, whisking it until smooth. Whisk in the baking soda.
- Gently fold ½ cup of blueberries into the batter using a rubber spatula.
- Use an ice cream scoop to divide the batter evenly among the muffin cups.
- Evenly scatter the remaining blueberries on top of the muffins.
- Bake the muffins until they are puffed, golden, and fragrant, and a toothpick inserted in the center comes out dry, for about 20 minutes.
- Remove the pan from the oven. Carefully remove the muffins from the pan. Place them on a wire rack to cool for about 30 minutes.
- Remove the liners and serve the muffins.
Notes
- This recipe typically makes seven muffins - a bit annoying, I know, but you won't be able to fit the batter into six muffin cups without it overflowing. You can also make eight smaller muffins, as shown in the video.
- Almond flour baked goods stick to regular paper liners. However, they do not stick to greased foil or parchment liners.
- Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. Feel free to use 2 teaspoons of fresh, gluten-free, and aluminum-free baking powder instead of baking soda.
- Since almond flour is not as absorbent as wheat flour, I use fewer blueberries in these muffins than one would use in a traditional muffin. Some of the blueberries will sink to the bottom of the muffins. You can mitigate this issue by drying the blueberries thoroughly and dusting them with a teaspoon of cornstarch.
- I don't recommend using frozen blueberries. They are too mushy and will bleed into the batter and stain it.
- It's important to cool the muffins to room temperature before enjoying them. Their flavor and texture dramatically improve after a 30-minute rest. If you eat them straight out of the oven, they will taste slightly eggy and won't be as fluffy.
- Once completely cool, you can place these muffins in a resealable bag or an airtight container and keep them in the fridge for up to 4 days. You can also freeze them for up to three months.
Nutrition Information
Show Details
Serving
1muffin
Calories
255kcal
(13%)
Carbohydrates
9g
(3%)
Protein
9g
(18%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Sodium
157mg
(7%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 7muffins
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 255kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Sodium | 157mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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