why make this recipe
Keto Blueberry Muffins are a delicious way to enjoy a sweet treat without breaking your low-carb lifestyle. They are simple to make and packed with flavor. These muffins are perfect for breakfast, a snack, or even dessert. With fresh or frozen blueberries, they add a burst of juicy goodness that everyone will love, while the almond flour and low-carb sweetener keep them keto-friendly.
how to make Keto Blueberry Muffins
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or your preferred keto-friendly sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
- In a large mixing bowl, combine almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
how to serve Keto Blueberry Muffins
You can serve these Keto Blueberry Muffins warm or at room temperature. They are great on their own, but you can add a dollop of sugar-free whipped cream or a drizzle of almond butter for extra flavor. Enjoy them with a cup of coffee or tea for a delightful start to your day.
how to store Keto Blueberry Muffins
To store your muffins, place them in an airtight container at room temperature for up to three days. If you want them to last longer, you can refrigerate them for up to a week. For longer storage, consider freezing them. Just make sure to wrap each muffin tightly in plastic wrap or a freezer bag to prevent freezer burn.
tips to make Keto Blueberry Muffins
- Make sure to measure your almond flour correctly for the best texture.
- If using frozen blueberries, do not thaw them before adding; this helps prevent the batter from turning blue.
- For added flavor, consider adding a teaspoon of cinnamon or lemon zest to the batter.
- Keep an eye on the muffins while baking; ovens can vary, and you want them to be just golden brown.
variation (if any)
You can easily switch up the flavor by using other types of berries, such as raspberries or blackberries. For a chocolate twist, try adding sugar-free chocolate chips instead of fruit. You can also make mini muffins by using a mini muffin tin, adjusting the baking time to about 10-12 minutes.
FAQs
1. Can I use a different sweetener?
Yes, you can use any keto-friendly sweetener you like, such as stevia or monk fruit, but be sure to adjust the quantity according to the sweetener’s sweetness level.
2. Can these muffins be made ahead of time?
Absolutely! You can bake them in advance and store them in an airtight container or freeze them. Just reheat them in the microwave or toaster oven when you’re ready to enjoy.
3. Are these muffins gluten-free?
Yes, Keto Blueberry Muffins are gluten-free since they are made with almond flour instead of regular flour.
4. How many muffins does this recipe make?
This recipe typically makes about 12 regular-sized muffins.
5. Can I make these muffins without eggs?
Yes, you can use flax eggs or chia eggs as a substitute for eggs in this recipe if you’re looking for an egg-free option.