Keto Blueberries Muffins
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.
Servings 6 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.