Introduction Indulge in the delightful flavors of keto-friendly blueberry muffins, perfect for those adhering to a low-carbohydrate lifestyle. These muffins are not only delicious but also easy to prepare, offering a guilt-free alternative to traditional baked goods. Packed with wholesome ingredients and bursting with juicy blueberries, they are a wholesome snack or a satisfying breakfast option.

Ingredients

  • 2 cups almond flour
  • 1/3 cup granulated erythritol (or sweetener of choice)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup melted coconut oil
  • 3 large eggs
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease well.
  2. Dry Ingredients: In a large bowl, whisk together almond flour, erythritol, baking powder, baking soda, and salt until well combined.
  3. Wet Ingredients: In another bowl, whisk together melted coconut oil, eggs, almond milk, and vanilla extract until smooth.
  4. Combine: Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Be careful not to overmix.
  5. Blueberries: Gently fold in the blueberries until evenly distributed throughout the batter.
  6. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake: Bake 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. Cooling: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  9. Serve: Enjoy your keto blueberry muffins warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Introduction Indulge in the delightful flavors of keto-friendly blueberry muffins, perfect for those adhering to a low-carbohydrate lifestyle. These muffins are not only delicious but also easy to prepare, offering a guilt-free alternative to traditional baked goods. Packed with wholesome ingredients and bursting with juicy blueberries, they are a wholesome snack or a satisfying breakfast option.

Ingredients

  • 2 cups almond flour
  • 1/3 cup granulated erythritol (or sweetener of choice)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup melted coconut oil
  • 3 large eggs
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease well.
  2. Dry Ingredients: In a large bowl, whisk together almond flour, erythritol, baking powder, baking soda, and salt until well combined.
  3. Wet Ingredients: In another bowl, whisk together melted coconut oil, eggs, almond milk, and vanilla extract until smooth.
  4. Combine: Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Be careful not to overmix.
  5. Blueberries: Gently fold in the blueberries until evenly distributed throughout the batter.
  6. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake: Bake 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. Cooling: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  9. Serve: Enjoy your keto blueberry muffins warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Nutritional Information (per muffin)

  • Calories: 220 kcal
  • Total Fat: 19g
    • Saturated Fat: 8g
  • Total Carbohydrates: 6g
    • Dietary Fiber: 3g
    • Sugars: 2g
  • Protein: 7g

Smart Points (WW)

  • Each muffin contains 6 SmartPoints on the Weight Watchers program.

Useful Information These keto blueberry muffins are not only delicious but also nutrient-dense, providing a good source of healthy fats from almond flour and coconut oil. Almond flour, a staple in many keto recipes, is rich in vitamin E, magnesium, and fiber, offering benefits for heart health and digestion. Erythritol, a natural sugar alcohol, adds sweetness without spiking blood sugar levels, making these muffins suitable for those managing their carbohydrate intake or following a ketogenic diet.

Blueberries are a low-glycemic fruit choice, adding a burst of flavor and antioxidants to this recipe. Antioxidants such as anthocyanins in blueberries help combat oxidative stress and inflammation in the body, contributing to overall health and well-being. By using unsweetened almond milk and avoiding refined sugars, these muffins adhere to keto principles while still satisfying cravings for a sweet treat.

Whether enjoyed as a quick breakfast option or a satisfying snack, these keto blueberry muffins are sure to please even those who aren’t following a low-carb diet. Their moist texture and delightful blueberry flavor make them a versatile addition to any meal plan. Experiment with different berries or add a sprinkle of chopped nuts for variation. Embrace the goodness of keto baking with these delectable muffins that prove you don’t have to sacrifice flavor to maintain a healthy lifestyle.