This recipe is for the very best keto blueberry muffins. These are the most delightful and most guiltless treats for while on the keto diet. They also pair nicely with chia seed noatmeal!
Keto Blueberry Muffins — a low carb (and kid-friendly) “treat”
These keto blueberry muffins are a real treat not just for adults, but for children as well. I have a 6, 4, and 2 year old (and 4 month old..but she’s not quite there) who ask for either these blueberry muffins or keto pancakes daily. This is a great way to feed the family without the worry about high insulin spikes.
This is also a great thing to bring as your dish to a potluck. Sometimes parties can be overwhelming if you’re following a strict ketogenic diet because you want to enjoy delicious food like everyone else. These muffins will do just that — allow you to indulge without the guilt.
Ingredients to make the Keto Blueberry Muffins
To make these delicious keto blueberry muffins, you need just a few ingredients:
- Blanched almond flour (2.5 cups)
- Monk fruit blend (or another sugar substitute that is low glycemic and bakes well) (1/2 cup)
- Gluten-free baking powder (1.5 tsp)
- Pink salt (1/2 tsp)
- Unsweetened vanilla almond milk (1/3 cup)
- Eggs (3)
- Butter (2 Tablespoons)
- Vanilla extract (1/2 teaspoon)
- Maple extract (1/4 teaspoon)
- Frozen blueberries (1 cup — and I actually prefer to leave them frozen because it makes the muffins more moist; you can also use raspberries)
Making the Keto Blueberry Muffin Batter
To make the batter for your keto blueberry muffins you’ll mix your dry ingredients — almond flour, baking powder and salt. Then you’ll add in your wet ingredients — the almond milk, eggs, butter, and extracts. Once the batter is well combined, add your sweetener, and mix well. Then fold in your berries. *Don’t overmix once your berries are added or else the batter will turn purple.
Baking the low-carb muffins
After you make your batter, it’s time to start baking your keto blueberry muffins. The baking time will vary greatly depending on the size of the muffin and your oven. This recipe will make 6 large muffins, or 12 regular-sized muffins. I bake the large muffins at 350°F for about 30 minutes (but start checking them at 25 minutes), or until done using the toothpick test. For smaller muffins, the baking time will be closer to 25 minutes, but you’ll want to start checking them at around the 20 minute mark.
These muffins rise a little less than non-keto muffins, so you can fill the muffin tin about 90% full (as opposed to only halfway filling the tins).
Once your muffins finish baking, let them sit in the tin for about 15 minutes before moving them, or they’ll fall apart. After about 15 minutes, they’ll begin to harden and you can move them to a place or let them further cool on a baking rack.
What did you think of the keto blueberry muffins, and what kind of sweetener did you use? Please let me know in the comments below!
Keto Blueberry Muffin Recipe
- 2½ cups Blanched almond flour
- ½ cup Monk fruit blend
- 1½ tsp Gluten-free baking powder
- ½ tsp Pink salt
- ⅓ cup Unsweetened vanilla almond milk
- 3 medium eggs
- 2 Tbs Butter softened/melted
- ½ tsp Vanilla extract
- ¼ tsp Maple extract
- 1 cup frozen berries blueberries and/or raspberries
- preheat the oven to 350°F and grease your muffin tins
- mix your dry ingredients (except Monk fruit blend — almond flour, baking powder and salt
- add in your wet ingredients — the Unsweetened vanilla almond milk, eggs, butter, and extracts. Mix well.
- add your sugar substitute, and mix well
- fold in frozen berries
- fill greased muffin tins about 90% full
- bake large muffins for about 30 minutes (but start checking at around 25 minutes — the toothpick test), and regular sized muffins about 25 minutes (but start checking at 25 minutes)