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Keto Blueberry Muffins
Indulge in these delightful Keto Blueberry Muffins, bursting with juicy blueberries and infused with a hint of vanilla. Perfect for those following a low-carb lifestyle, these muffins are moist, tender, and make for an ideal breakfast or snack. With almond flour as the base, they not only satisfy your sweet tooth but also keep you on track with your health goals. Historically, muffins have been a beloved baked good since the 18th century, evolving from flat breads to the fluffy treats we enjoy today. These keto-friendly versions are sure to become a staple in your kitchen!
Ingredients
- Blueberries
- 1 cup, fresh or frozen
- Vanilla extract
- 1 teaspoon
- Unsweetened almond milk
- 1/2 cup
- Eggs
- 2 large
- Salt
- 1/4 teaspoon
- Baking powder
- 2 teaspoons
- Erythritol
- 1/3 cup (or any keto-friendly sweetener)
- Almond flour
- 2 cups
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
- In a separate bowl, whisk together the eggs, unsweetened almond milk, and vanilla extract until fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined—avoid overmixing to keep the muffins fluffy.
- Gently fold in the blueberries, being careful not to break them apart.
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full to allow for rising.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy these muffins warm, or store them in an airtight container for up to a week.
Tips
- For added flavor, consider incorporating a teaspoon of lemon zest into the batter.
- You can substitute the blueberries with raspberries or chopped nuts for a delicious variation.
- If using frozen blueberries, do not thaw them before folding into the batter to prevent discoloration.
Dietary Information
Servings: 12 Dish Type: Breakfast/Snack Prep Time: 10 minutes Cook Time: 25 minutes Calories: 120 Fat: 8g Carbs: 5g Protein: 4g Sodium: 150mg Sugar: 1g
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