These easy keto blueberry muffins, with a rustic look, dense, perfectly crumbly texture, and light vanilla flavor are low carb and sugar-free bliss that can’t be distinguished from regular blueberry muffins. Enjoy them with a cup of coffee or a glass of cold milk for breakfast!
I was re-reading an intro to this keto muffin recipe and I almost drooled. These muffins are amazing. My loyal taste tester (my partner, haha) said that they taste exactly like the muffins that you buy in a bakery shop. I was pleasantly flattered and happy that I finally (after 2 months of testing) nailed this gluten-free, low carb, and keto blueberry muffins recipe that I’m sharing with you today.
INGREDIENTS FOR THESE LOW-CARB MUFFINS
Blanched almond flour and coconut flour: I found the blend of these two flours works great for many baked keto goodies. However, an almond allergy is very common these days, which makes it impossible for those who have it to enjoy these amazing low carb keto muffins – or many more keto desserts (most baked keto desserts have almond flour in them ). But, there’s another flour you can use instead of almond – hazelnut flour. Hazelnut flour is so close to almond flour that you don’t even need to adjust its amount in the recipe; just use 90g!
Now, I know it’s also a nut flour and that’s a big no-no for the people who are allergic to most or all kinds of nuts. However, to avoid nuts in this particular keto muffins recipe, you should create a completely different one with completely different ingredients, cooking time, texture, and taste.
Lemon juice: You’re probably wondering why there’s lemon juice in the recipe! Ready to listen? Okay, we need extra acidity for the baking soda to start working and creating all those carbon dioxide bubbles that help our gluten-free low carb blueberry muffins to rise and get a slightly crumbly, classic blueberry muffin texture. Also, lemon juice will help to remove baking soda’s metallic aftertaste. You can also add some lemon zest if you want more intense lemon flavor.
Sweetener: I use a granulated erythritol and stevia blend from Sukrin, but you can use granulated Swerve, Allulose, or another keto-friendly sweetener of your choice to make this blueberry muffin recipe.
Unsweetened almond milk: If you’re allergic to almonds, use a full-fat pasteurized milk or coconut milk – or you can swap it with half and half or light cooking cream.
Blueberries: Frozen or fresh, which ones are better for this recipe? I recommend using frozen blueberries for this recipe because they’re cheaper and they don’t sink to the bottom like the fresh ones can do. You don’t even need to thaw them before folding them into the butter; just use them right from the freezer. But, if you have fresh blueberries on hand, it’s totally fine to use them to make these coconut and almond flour blueberry muffins!
HOW TO MAKE KETO BLUEBERRY MUFFINS?
This can be a one-bowl recipe! But, for better results and to avoid baking powder and soda clumping in one place, let’s start by combining all dry ingredients in one bowl and all wet ingredients in another bowl. Then, pour the wet mixture into our dry mixture and combine everything together. There’s no need to work the butter for too long! When you see that there are no dry ingredients left, stop mixing! Add our blueberries and gently fold them into the batter.
We’re almost done! Now we need to spread out batter between 6 muffin tins well greased with unsalted butter, coconut oil, or a cooking spray. Don’t use muffin liners; let the butter touch the hot surface of the non-stick muffin tins and to give our muffins a nice and rustic look. It will also help our muffins to cook through completely, while muffin liners may leave the bottoms too wet.
Bake our blueberry keto muffins in a preheated to 350F (175C) oven on a lower third rack for 20-25 minutes or until the tops start becoming golden brown. When done, remove from the oven and wait for 10 minutes before taking our blueberry muffins out to cool down on a cooling rack.
Enjoy your low carb muffins with a cup of coffee, tea, or a glass of cold milk of your choice.
ARE BLUEBERRIES KETO?
Yes, yes, and one more time – yes! Berries like blueberries, raspberries, cranberries, blackberries, and strawberries are our friends because they’re so tasty, yet very low in carbs. 100g of frozen blueberries have around 9g net carbs! You can enjoy them in moderation in your morning yogurt, muffins, or pancakes without spiking your blood sugar and kicking you out from ketosis.
MORE DELICIOUS LOW CARB RECIPES
Easy keto blueberry muffins
- Muffin pan
- 1 cup (90g) almond flour
- ¼ cup (30g) coconut flour
- 5 tbsp (70g) granulated sweetener of your choice, use coconut sugar to make this recipe Paleo compatible!
- 1/4 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- 3 tbsp (40ml) unsweetened almond milk, room temperature
- 3 tbsp unsalted melted butter
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2 medium eggs, room temperature
- 1/3 cup (40g) blueberries, frozen (not thawed) or fresh
- Butter or a cooking spray for greasing, unsalted
- Preheat oven to 350F (175C).
- In a large mixing bowl, combine the first 6 ingredients.
- Using a hand mixer or an immersion blender with a whisk attachment, blend the next 5 ingredients together until fully combined.
- Add the wet mixture to the dry mixture and, using a spatula, combine everything together until the butter has a homogenous consistency. Don’t overmix the batter!
- When ready, add the blueberries and fold them carefully into the batter.
- Spread the batter evenly between 6 muffin tins greased with butter or a cooking spray. I don’t recommend using muffin liners for this recipe!
- Place the muffins into the oven’s lower third rack and bake for 25 minutes or until the muffins have risen and their tops are golden brown.
- Remove the muffins from the oven and let them chill for 10 minutes, then remove them from the muffin pan and let them cool completely before serving.