Keto blueberry muffins are fluffy, moist and simply easy to make. One bowl is all you need to create these low sugar, gluten free and grain free muffins.
Since it is blueberry season here in the Northwest we went to our favorite local farm and picked our fair share of fresh blueberries. It is such a fun family activity and we look forward to it every year. I have spent the past couple of weeks freezing and you guessed it; creating and testing new recipes where I can use blueberries! Keto Blueberry muffins are one of our favorite blueberry treats.
Generally most berries in moderation are okay to have on Ketogenic or Low Carb diets. It is important to keep in mind fruit including berries are nature’s candy and blueberries are no exception. Blueberries are slightly higher in sugar/carbs when compared to other berries such as raspberries, blackberries and strawberries. Moderation is so important, this recipe while big on blueberry flavor contains just 1.5 carbs per muffin in blueberries.
How to make Keto Blueberry Muffins…
As promised they are super easy. Start off by adding all of your dry ingredients; Almond flour, sweeteners, baking powder, and salt to a bowl and stir to combine. Next you will add the melted butter, heavy whipping cream, eggs and vanilla to the dry ingredients and stir until everything is incorporated.
Finally fold in the blueberries into the batter and pour into your paper lined or well greased muffin tin. Bake at 350 for 20-25 minutes or until a toothpick inserted comes out clean. This recipe makes 12 muffins.
Bob’s Red Mill Almond Flour
Bob’s Red Mill Baking Powder
I am loving the idea of these Reusable Cupcake Liners! Placing my order today!
Tricks and Tips…
Make ahead and Freeze: Keto Blueberry Muffins freeze and thaw great. Make these ahead for a quick and easy breakfast treat or throw into your lunchbox frozen and they will be ready by lunch!
When picking blueberries from the field or garden, you are looking for dark blue berry. Size is not an indicator of how ripe a berry is. A truly ripe berry will take minimal effort to pick, and should fall off right into your hand. Green, white or blueberries with red are not yet ripe and blueberries do not continue to ripen after harvesting.
When purchasing blueberries from the grocery store you should look for ones that are plump, dent free and blue. If they have bloom (the waxy, silvery white substance) still on the berries this is a sign of their freshness, as it fades with time and handling.
For great looking muffins, I like to reserve some of the blueberries to top the muffins prior to baking.
Hope you love this quick and easy recipe. would love to hear how they turned out for you. – The Scrambled Eggs.
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Keto Blueberry Muffins
Equipment
- Muffin Tin; Muffin Papers or Silicone Muffin Cups
Ingredients
- 2.5 Cups Almond Flour ( Blanched – Superfine
- 1/2 Cup Swerve Sweetener Granular
- 1.5 tsp Gluten Free Baking Powder
- 1/4 tsp Salt
- 6 tbsp Melted Butter
- 1/3 Cup Heavy Whipping Cream or Unsweetened Almond Milk
- 3 Lg Eggs
- 1/2 tsp Vanilla Extract
- 3/4 cups Blueberries Some Reserved for topping (optional)
Instructions
- Start off by adding all of your dry ingredients; Almond flour, sweeteners, bakingpowder, and salt to a bowl and stir to combine.
- Next you will add the melted butter, heavy whipping cream, eggs and vanillato the dry ingredients and stir until everything is incorporated.
- Finally fold in the blueberries into the batterand pour into your paper lined or well greased muffin tin.
- Bake at 350 for 20-25 minutes or until atoothpick inserted comes out clean. This recipe makes 12 muffins.
Notes
[…] Serve Baked keto chicken legs with our amazing Keto Broccoli Salad and finish it off with one off with Keto Blueberry Muffins! […]