Keto Blueberry Muffins
User Reviews
5
Keto Blueberry Muffins
Description
This Keto Blueberry Muffins recipe relies on almond flour as a low-carb flour substitute, combined with eggs, sour cream, and erythritol to create a moist batter. Fresh lemon zest and juice with vanilla extract add complexity and a slight tang that complements the sweet blueberries. The blueberries are incorporated both inside and on top of each muffin to offer both aesthetic appeal and juicy bursts.
The muffins bake at 350°F (180°C) for about 25 minutes until the tops are lightly browned and the texture is set. The crumb is expected to be moist and tender due to the sour cream. Rolling frozen blueberries in almond flour before adding them helps prevent berry juice from bleeding into the batter, keeping the crumb from becoming soggy.
These muffins can be stored at room temperature for 2 days, refrigerated for up to 5 days, or frozen for up to 3 months. They make a low-carb option suitable for breakfast or snack when a sweet baked good is desired without added sugars. The recipe yields 8 muffins weighing approximately 70 grams each, with about 3.7g net carbs per muffin.
Ingredients
- 2 cup / 200g almond flour or ground almonds. Use 2 tablespoons less for super-fine almond flour
- 3 egg large, or 4 medium, room temperature
- ½ cup / 120g sour cream room temperature
- ⅓ cup / 60g erythritol or to taste, granulated
- 1 ½ teaspoon baking powder
- 1 tablespoon lemon juice
- lemon from 1 lemon, zest, grated
- 1 teaspoon vanilla extract
- ½ cup / 70g blueberries fresh or frozen
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Blend the eggs for a few minutes until they are frothy and have increased in volume.
- Add the wet ingredients - sour cream, lemon juice, zest and vanilla extract - and blend.
- Then add the dry ingredients - almond flour, baking powder, erythritol or your low carb sweetener of choice - and blend until combined.
- Fill the batter into 8 paper muffin cups (or use a silicone muffin tray) and add the blueberries. Push some inside the batter and leave some on top.
- Bake for 25 minutes or until lightly browned.
Notes
- Roll frozen blueberries in almond flour before adding to prevent color bleeding and sogginess.
- Do not omit the lemon zest; it enhances the flavor notably.
- Store muffins on the counter for up to 2 days, refrigerate for 5 days, or freeze for up to 3 months.
- This recipe makes 8 muffins, each about 70 grams and 3.7g net carbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 70g | |
| Calories | 231kcal | 12% |
| Total Carbohydrates | 5.8g | 2% |
| Protein | 8.1g | 16% |
| Fat | 18.5g | 28% |
| Saturated Fat | 3.1g | 16% |
| Fiber | 2.1g | 8% |
| Sugar | 1.7g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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