Best Easy Keto Blueberry Muffins
These easy keto blueberry muffins are fluffy, bursting with juicy blueberries, and perfectly sweetened without sugar, making them a guilt-free breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) almond flour
- 1 tsp baking powder
- Pinch of salt
- 3 large eggs
- 1/3 cup (80ml) melted butter or coconut oil
- 1/3 cup (60g) erythritol
- 1 tsp vanilla extract
- 1 cup (150g) blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- In a large bowl, whisk together almond flour, baking powder, and a pinch of salt.
- In a separate bowl, whisk eggs, melted butter or coconut oil, erythritol, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture until combined. Be careful not to overmix.
- Gently fold blueberries into the batter. If using frozen berries, toss them in a tablespoon of almond flour to prevent sinking.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy warm or store for later.
Notes
For best results, use room-temperature ingredients and toss blueberries in almond flour to prevent sinking. Muffins can be stored in an airtight container for up to 3 days at room temperature, a week in the fridge, or frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1
- Sodium: 50
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 6
- Fiber: 3
- Protein: 5
Keywords: keto blueberry muffins, low-carb muffins, keto breakfast, gluten-free muffins