Fluffy Keto Blueberry Muffins
User Reviews
5
Fluffy Keto Blueberry Muffins
Description
Fluffy Keto Blueberry Muffins rely on almond flour instead of wheat flour, combined with eggs, melted butter, milk, and vanilla extract to create a rich batter. Stevia glycerite provides sweetness without sugar. Baking soda is used as a leavening agent to help lift the muffins.
Blueberries are folded into the batter and scattered on top before baking, providing bursts of fresh fruit flavor and moisture. The muffins bake at 350°F until puffed and golden, with a toothpick test ensuring doneness.
Line muffin cups with greased foil or parchment; almond flour causes sticking to paper liners. Cooling muffins to room temperature improves flavor and texture, as eating them immediately may taste eggy. These muffins can be stored refrigerated for up to four days or frozen for longer storage.
Notes suggest alternatives to baking soda to prevent any ammonia odor, recommend drying and dusting blueberries with cornstarch to reduce sinking, and advise against using frozen blueberries to avoid color bleeding and mushy texture.
Ingredients
- Avocado oil spray for pan
- 4 egg large
- 2 tablespoons milk whole
- 4 tablespoons butter melted, unsalted
- 1 tablespoon vanilla extract pure
- 1 ½ teaspoons stevia glycerite equals ½ cup of sugar
- Pinch salt
- 1 ½ cups almond flour 6 ounces, superfine
- ½ teaspoon baking soda
- 1 cup blueberries divided; 5 ounces, fresh
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 yields seven muffins; dividing into eight smaller portions is possible.
- Use greased foil or parchment liners as almond flour batter sticks to paper liners.
- Cooling muffins for about 30 minutes before eating enhances flavor and texture, reducing eggy taste.
- Store cooled muffins in an airtight container in the fridge up to 4 days or freeze up to 3 months.
- Replace baking soda with gluten-free, aluminum-free baking powder if ammonia smell occurs.
- Dry blueberries thoroughly and dust with cornstarch to prevent sinking; avoid frozen blueberries to prevent color bleeding and mushiness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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