This Keto Blueberry Muffins Recipe will be your new go-to low carb breakfast. So delicious you will never believe they are low carb.
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One thing I have missed since starting the keto lifestyle is muffins... especially blueberry muffins. There is just no better way to start the weekend than with hot buttery blueberry muffins!
I set out to make keto blueberry muffins that would cure my craving without blowing my macros, and I am so so excited to share that I have found it!
I have made this recipe a couple of times now and finally found the perfect ratio of everything. I never knew almond flour blueberry muffins could be so tasty!
These keto muffins also stay good all week long, so I just keep them in the fridge and warm up for a perfect low carb breakfast any day of the week. Just wrap in a damp paper towel and heat for 30 seconds! Voila!
I have used both frozen blueberries and fresh blueberries and they both turn out just fine. The frozen blueberries do seem to "sink" into the batter a bit more.
I also recommend using silicone baking cups like these that I found on amazon. The keto blueberry muffins pop right out and do not stick to the sides at all.
Slathered down with butter these keto blueberry muffins are a family favorite and the perfect way to start the day.
I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:
Each Keto Blueberry Muffin has 4 net carbs, 6 total carbs. 3 g fiber, 18 g fat, 6 g protein and 198 calories.
Note: With any Keto Recipe you want to make sure you scan and calculate your specific ingredients as exact macros many vary depending on brands!
Keto Blueberry Muffins Recipe
- 2 1/2 cups blanched almond flour
- 1/2 cup granulated monk fruit
- 1 1/2 tsp baking powder
- 1/3 cup butter, melted
- 1/3 cup unsweetened almond milk
- 3 eggs
- 1/2 tsp almond extract
- 1/2 cup blueberries
In a large bowl mix together dry ingredients until well combined.
Mix in butter, almond milk, eggs, and almond extract.
Gently fold in blueberries.
Line a muffin tin with silicone liners and evenly distribute the batter between 12 cups.
Bake for 20 minutes or until tops begin to brown and a toothpick comes out clean.
- In a large bowl mix together dry ingredients until well combined.
- Mix in butter, almond milk, eggs, and almond extract.
- Gently fold in blueberries.
- Line a muffin tin with silicone liners and evenly distribute the batter between 12 cups.
- Bake for 20 minutes or until tops begin to brown and a toothpick comes out clean.
- Serve warm.
Muffins stay fresh in an airtight container in the refrigerator for up to one week.
To reheat, wrap in a damp paper towel and microwave 30 seconds. Let sit an additional 30 seconds before eating.
You can use almond extract or vanilla extract.
Frozen or fresh blueberries work just fine.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 198Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 13gCholesterol 60mgSodium 119mgCarbohydrates 6gFiber 3gSugar 2gProtein 7g
Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.