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Lately I have been trying to focus on making low carb breakfast and Keto snack options. These Keto blueberry muffins definitely deliver.
To me, a muffin is basically a personal sized cake, without the icing of course! Who wouldn’t like to indulge in a personal sized cake for breakfast! Well with this Keto blueberry muffin, now you can eat a muffin guilt-free, without all the wheat and the sugar!
These muffins are low carb, gluten-free, and sugar-free. They are made with almond flour and sweetened with Erythritol Monk fruit sweetener, making them a healthier option than a regular muffin from a bakery.
If you are on the Keto diet and miss the days of grabbing a coffee and a baked good from your local coffee shop, you will be happy to know that this recipe is very quick and easy to make. These Keto Blueberry muffins are very convenient to have on hand for a quick snack or for a breakfast on the go. They are by far the best Keto muffins I have ever made. They are moist and so delicious.
Can You Substitute Other Berries for this Recipe?
Most definitely! Instead of blueberries, you can substitute strawberries, raspberries, blackberries, add a splash of lemon extract or whatever other fruit your heart desires. If you are using larger berries like blackberries or other fruits I would recommend that you cut them into smaller pieces. The only thing I would say is that if you are trying to keep to a Keto diet, be mindful of the carbohydrates. Some fruits can be very high in carbohydrates and you can easily go over your daily recommendation.
Can You Use Frozen Blueberries?
Yes, you can use equal amounts of frozen blueberries instead of fresh ones for this recipe. Just note not to thaw them out, otherwise you run into the risk of having very soggy muffins once out of the oven. I have tried this recipe with fresh and frozen and there is really no difference in the texture or taste.
Can You freeze Keto Blueberry Muffins?
Yes, you can definitely freeze these muffins in an air tight container or in a large freezer bag and they can last up to 6 months in the freezer. Just reheat in the microwave with a little bit of butter on top and enjoy a muffin that tastes like it just came out of the oven.
What is the Best Way to Store these Muffins?
Once they are baked and properly cooled I would recommend storing them in an air tight container and keeping them in the refrigerator. I have stored them on my countertop but would not keep them out for more then 2-3 days.
I hope you enjoy these keto blueberry muffins!
Looking for some other Keto treats and snacks? Check out these Almond Walnut Cookies and these Keto Chocolate Cookies
Keto Blueberry Muffins
Low carb, sugar-free, gluten-free Keto blueberry muffins
Ingredients
- 2 ½ cup Almond Flour
- ½ tsp Pink Himalayan Salt
- 1 tsp Baking Powder
- 1/3 cup Sweetener
- ¼ cup canola oil
- 4 eggs
- ¼ cup milk of your choice
- 2 tsp vanilla extract
- 1 cup frozen or fresh blueberries
Instructions
- Preheat oven to 350 degrees F and line a muffin tin with
muffin paper cups. - In one bowl combine flour, baking powder, and salt and give
it a good stir to combine well. - In your stand mixer or a mixing bowl beat eggs, oil, sugar,
and vanilla on medium for 1 minute. - Reduce the mixer speed and slowly scoop ¼ cup full of flour
mixture into the egg mixture until all four mixture is well combined. - Scrape down the sides of the bowl and add blueberries to the
mixture and give it a good stir. - Fill muffin tins with liners 2/3 full.
| NUTRITION FACTS | SERVING FOR 1 MUFFIN |
| Calories | 204 |
| Fat | 18g |
| Carbohydrates | 6g |
| Fiber | 3g |
| Protein | 7g |
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