Introduction

Enjoy the delightful flavors of our Keto Blueberry Muffins, a guilt-free indulgence perfect for those following a low-carb or ketogenic lifestyle. These muffins are moist, tender, and bursting with juicy blueberries, making them a satisfying treat for breakfast or a snack. With almond flour and erythritol replacing traditional ingredients, these muffins are not only delicious but also keto-friendly, ensuring you can enjoy them without compromising your dietary goals. Follow our detailed recipe below to create these delectable muffins at home.

Ingredients

  • 2 cups almond flour
  • 1/3 cup powdered erythritol (or any keto-friendly powdered sweetener)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup unsweetened almond milk (or any unsweetened non-dairy milk)
  • 1/4 cup melted coconut oil (or butter)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat Oven and Prepare Muffin Pan: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease with non-stick cooking spray.
  2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, powdered erythritol, baking powder, baking soda, and salt until well combined. Ensure there are no lumps.
  3. Combine Wet Ingredients: In another bowl, whisk together the eggs, almond milk, melted coconut oil (or butter), and vanilla extract until smooth.
  4. Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix.
  5. Fold in Blueberries: Gently fold the blueberries into the muffin batter, ensuring even distribution.
  6. Fill Muffin Pan: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  7. Bake: Bake the muffins in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.

Introduction

Enjoy the delightful flavors of our Keto Blueberry Muffins, a guilt-free indulgence perfect for those following a low-carb or ketogenic lifestyle. These muffins are moist, tender, and bursting with juicy blueberries, making them a satisfying treat for breakfast or a snack. With almond flour and erythritol replacing traditional ingredients, these muffins are not only delicious but also keto-friendly, ensuring you can enjoy them without compromising your dietary goals. Follow our detailed recipe below to create these delectable muffins at home.

Ingredients

  • 2 cups almond flour
  • 1/3 cup powdered erythritol (or any keto-friendly powdered sweetener)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup unsweetened almond milk (or any unsweetened non-dairy milk)
  • 1/4 cup melted coconut oil (or butter)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat Oven and Prepare Muffin Pan: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease with non-stick cooking spray.
  2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, powdered erythritol, baking powder, baking soda, and salt until well combined. Ensure there are no lumps.
  3. Combine Wet Ingredients: In another bowl, whisk together the eggs, almond milk, melted coconut oil (or butter), and vanilla extract until smooth.
  4. Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix.
  5. Fold in Blueberries: Gently fold the blueberries into the muffin batter, ensuring even distribution.
  6. Fill Muffin Pan: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  7. Bake: Bake the muffins in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.

Nutritional Information

  • Per Muffin (recipe makes 12 muffins):
    • Calories: 180
    • Total Fat: 16g
      • Saturated Fat: 5g
    • Cholesterol: 47mg
    • Sodium: 150mg
    • Total Carbohydrates: 6g
      • Dietary Fiber: 3g
      • Sugars: 2g
    • Protein: 6g

SmartPoints® Value

  • Each Muffin: 5 SmartPoints® (calculated using WW points system)

Conclusion

Our Keto Blueberry Muffins are a testament to delicious baking without the guilt of high carbohydrates. Made with almond flour and sweetened with erythritol, these muffins are perfect for those adhering to a keto or low-carb diet. Enjoy them warm or at room temperature for breakfast, as a snack, or even as a dessert. The juicy bursts of blueberries combined with the moist texture of the muffin make for a delightful treat any time of day. Try baking a batch of these muffins and savor the flavor while staying true to your dietary preferences. With simple ingredients and straightforward instructions, these muffins are sure to become a staple in your keto-friendly recipe collection.