Easy keto blueberry muffins for a low-carb breakfast or snack. Made with a fresh blueberry and almond flour batter, this simple recipe is a healthier alternative to the classic sweet treat.
One of the biggest challenges of the keto diet is finding low-carb desserts or keto breakfast recipes for when you’re craving something sweet. While baking flour and sugars can be substituted, it’s not easy to maintain the integrity or flavor of the dish.
These blueberry muffins fit the bill perfectly. Swapping in almond flour and sweetener, these easy muffins still rise beautifully and taste incredible. Find out how to make them from scratch today.
Why Are My Muffins Crumbly?
Crumbly and dry muffins are a common problems for bakers. Make sure you are not making these easy mistakes.
- The ratio of dry-to-wet ingredients is too high. Too much almond flour and not enough eggs or almond milk can lead to a dry muffin, and not provide enough wet ingredients for the muffin to bind.
- You are handling them too soon after the oven. Let your muffins cool completely before taking them out of the pan.
- You baked them for too long or at too high a temperature. Not only does too long a baking time risk burning, but it also risks the muffins from drying out. Ensure you stick to the times and temperatures recommended in this recipe.
If you encounter any of these issues and are certain you’ve stuck to the recipe, try using ½ teaspoon of xanthan gum in the mixture. This will help bind the batter together next time you bake.
Egg Substitutes
The best way to adapt this recipe for vegan muffins is to replace the eggs with a paste made of water and ground flaxseed, in a ratio of 3-to-1. To replace four eggs, mix six tablespoons of water and two tablespoons of flaxseed. Whisk the ingredients together and leave to stand for a few minutes for it to thicken.
This paste will recreate the binding effects of eggs well, but will not give your muffins the same rise. To remedy this, add two tablespoons of baking powder.
Serving Ideas
There are just a few ways to serve keto blueberry muffins, whether topping them with something or including them with a larger breakfast.
Fresh Fruit
It sounds simple, but one way to enhance a blueberry muffins is to serve it with fresh fruit. You can combine different kinds or just cut up a bowl of your favorite to pair with the muffin. Both are sweet and provide plenty of vitamins to your morning or snack time.
Yogurt and Granola
Yogurt and granola by themselves is a filling, healthy breakfast, but adding a muffin enhances the experience. All three things are sweet but have plenty of protein to get you through the morning.
Scrambled Eggs and Turkey Bacon
Scrambled eggs and turkey bacon bring hot, spicy flavors to your meal for something a little more savory.
Nut Butter Spread
Sometimes, the best breakfast or snack is cutting a muffin in half and spreading something on it. For a blueberry muffin, you could try nut butter, Greek yogurt, or a little almond butter. All these spreads are keto-friendly and increase the sweet factor without increasing your calorie count too much.
How to Make Keto Blueberry Muffins
- Preheat an oven. Make sure you line your muffin pan with muffin liners, or you have sprayed cooking spray into each cup to prevent the muffins from sticking.
- Stir all your dry ingredients together, and then add the other ingredients except for the blueberries. You will fold the blueberries into the mixture last to prevent them from sinking to the bottom of the bowl.
- Scoop batter into the muffin tins until each cup is about ⅔ full. Place a few berries on top before covering them with a little batter, or leave the cups as is.
- Bake for 13 to 18 minutes, depending on your muffins’ size. Test a muffin with a toothpick, and if the toothpick comes out clean, the muffins have finished baking.
- Let the muffins cool completely before handling. This might take a while since handling the muffins before they cool can make them crumble. Let them get firm for at least an hour.
Storage
You can store your keto blueberry muffins in an airtight container at room temperature, or you can place them inside your fridge. Keeping them in the refrigerator might extend their shelf life a little, but either method should keep the muffins fresh for at least three to five days.
Keto muffins do not last long, no matter how you store them. When kept at room temperature, they might last two to three days, but they might last up to a week when kept in the fridge.
Keto Blueberries Muffins
Equipment
- muffin tin
- muffin cases
Ingredients
- 1 cup blueberries
- 1 ½ cups almond flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 ½ tsp sweetener
- 4 large eggs
- 1 tsp vanilla extract
- 4 tbsp unsalted butter
- 2 tbsp almond milk
Instructions
- Preheat oven to 350°F (180°C) and line muffin tin with paper cases
- In a large bowl, combine almond flour, baking soda, kosher salt, and sweetener.
- In a separate bowl, combine the eggs, butter, almond milk, and vanilla extract
- Add the egg mixture to the almond flour mix. Combine well to form a batter.
- Fold blueberries into the batter. Aim for even distribution through the mixture.
- Scoop batter into muffin tin, aiming to fill each case ⅔ full
- Move tray to oven and bake for 15 minutes, until muffins are golden and have set
- Remove muffins from the oven. Transfer cases to wire rack and leave to cool for at least 20 minutes.
