Imagine biting into a soft, moist muffin bursting with the freshness of blueberries, complemented by the nutty richness of almonds.
That’s what you will get in my keto blueberry muffin recipe.
Each muffin is a little bundle of joy, perfect for satisfying your sweet cravings without straying from your keto goals.
I am a sucker for snacks. I am always looking for something to eat in between meals, because not only snacking is a habit ingrained in our society but I am also always on the go and really need something to keep me going until the next meal.
Low carb muffins with almond flour only will be very bland, so I added flaxseed meal, almond slices, almond butter, blueberry and egg for the delicious taste and texture.
These muffins are a great snack. They are loaded with healthy protein and fats and have a great amount of fiber and some lovely nutrients from the nuts and blueberries. You can double this recipe and keep these in the fridge for a week or 2 or even freeze it for around 3 months.
I like to freeze them and take them with me so I can eat it an hour or 2 later without worrying if they will keep well or not.
You can modify this gluten-free blueberry muffin recipe in many ways by changing the nuts and the nut milk/butter and using either raspberries or blackberries. You can substitute the olive oil with coconut oil and even add cocoa nibs or 85% chocolate chunks to make this more amazing.
These are indulging enough to be part of an afternoon break with coffee or tea or even go for dessert if you are looking for a treat. Don’t be surprised if your friends or family sneak on you and finish it all before you get a chance to eat them!
How to Make Low Carb Blueberry Muffins
Preheat the oven to 350°F.
In a mixing bowl, beat two eggs and stevia for around 5 minutes until the mixture is light and airy.
Add the almond flour, baking powder, almond butter, almond milk, and flaxseed meal to the egg mixture. Pour the melted butter, vanilla extract, and olive oil next. Stir well.
Gently drop the blueberries and shaved almonds and fold into the mixture.
Prepare a cupcake tin and pour the batter. Top with the additional almonds.
Bake for approximately 17 minutes.
Remove from oven and enjoy!
Save this recipe by pinning this picture to your Pinterest board for later use!
Related:
Keto Blueberry Muffins
Ingredients
- 2 eggs
- 1 cup fresh blueberries
- 1/4 cup Flaxseed Meal
- 1/2 cup almond slices
- 1 tbsp almond butter
- 1/2 cup unsweetened almond milk
- 1 cup almond flour
- 1 tbsp baking powder
- 2 tbsp butter (melted)
- 1 tbsp olive oil
- 1/3 cup So Nourished Erythritol
- 1 tsp vanilla extract
Instructions
- While preheating the oven to 350°F, beat 2 eggs and Erythritol (or stevia) in a mixing bowl for around 5 minutes until the mixture becomes light and airy.
- Put the baking powder, almond flour, almond butter, almond milk, and the flaxseed meal in the egg mixture. Then pour the melted butter, the vanilla extract, and the olive oil. Stir the ingredients together.
- Gently drop the shaved almonds and fresh blueberries into the mixture and fold.
- Prepare a muffin or cupcake cooking pan and transfer the batter into it. Top with additional shaved almonds.
- Bake for around 17 minutes or wait until the muffins are cooked thoroughly.
- Remove from the oven and enjoy.
Video
Notes
Nutrition/Macros
FAQ
How many carbs are in a keto blueberry muffin?
The carb content in a keto blueberry muffin varies depending on the specific recipe you follow, but a typical keto recipe should contain between 2 to 5 grams of net carbs per muffin. My recipe above has 4 net carbs per muffin, which is significantly lower than traditional blueberry muffins made with regular flour and sugar.
How to reheat low carb blueberry muffins
To reheat low carb blueberry muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and warm them in the oven for about 5-10 minutes, or until they are heated through. I love this method because it helps to preserve their texture and flavor. Alternatively, you can microwave them for a quick reheat, but do so in short intervals, like 10-15 seconds, to avoid making them too soft or dry. Heating them gently is key to maintaining their quality.
Can you freeze blueberry muffins?
Yes, you can freeze blueberry muffins. To do so, ensure they are completely cooled first, then wrap them individually in plastic wrap or aluminum foil and put them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When you’re ready to eat them, thaw the muffins at room temperature or gently reheat them in the oven or microwave.
Can I use coconut flour instead of almond flour in keto muffins recipe?
Yes, you can use coconut flour instead of almond flour in a keto muffins recipe, but keep in mind that coconut flour is much more absorbent than almond flour. Typically, you would use about 1/4 to 1/3 cup of coconut flour for every 1 cup of almond flour. Additionally, you might need to increase the number of eggs or add more liquid to the recipe because coconut flour tends to dry out the batter. It’s important to adjust the recipe to get the right consistency and texture.
Can you use frozen blueberries in muffins?
Yes, you can use frozen blueberries in muffins. When using frozen blueberries, there’s no need to thaw them first. Just mix them into the batter as they are. This helps prevent the blueberries from bleeding too much color into the batter. Keep in mind that frozen blueberries might slightly increase the baking time. Be sure to gently fold them into the batter to keep them intact.
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