Keto Blueberry Muffins
If you’re on a keto diet and have been missing the joy of freshly baked muffins, you’re in for a delightful treat! These Keto Blueberry Muffins are not only low in carbs but also bursting with flavor. With a moist and tender crumb, they are sweetened naturally and are the perfect option for breakfast or a snack. Made with almond flour, fresh blueberries, and a touch of lemon, these muffins are sure to become a beloved staple in your kitchen.
Why You’ll Keep Making It
These Keto Blueberry Muffins are incredibly easy to whip up, making them ideal for busy mornings or an afternoon pick-me-up. The almond flour provides a nutty flavor while keeping the carb count low, and the blueberries add a burst of sweetness in every bite. Plus, they are gluten-free, and you can easily customize them to suit your taste. With just a few simple ingredients, you’ll have a batch of muffins that are not only delicious but also healthy!
Ingredient Checklist
- 2 cups almond flour (or ground almonds, 200g). Use 2 tablespoons less for super-fine almond flour.
- 3 large eggs (or 4 medium, at room temperature).
- 1/2 cup sour cream (room temperature, 120g).
- 1/4 cup granulated erythritol (or to taste, 60g).
- 1 teaspoon baking powder.
- 1 tablespoon lemon juice.
- Lemon zest (grated from 1 lemon).
- 1 teaspoon vanilla extract.
- 1/2 cup blueberries (fresh or frozen, 70g).
Equipment & Tools
- Muffin tin – For baking the muffins.
- Mixing bowls – For combining the ingredients.
- Whisk – To mix the wet ingredients thoroughly.
- Spatula – For folding in the blueberries.
- Measuring cups and spoons – To ensure accurate ingredient measurements.
- Cooling rack – For cooling the muffins after baking.
Keto Blueberry Muffins in Steps
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
Step 2: Prepare the Muffin Tin
Line a muffin tin with paper liners or grease it lightly with oil or cooking spray to prevent sticking.
Step 3: Mix Dry Ingredients
In a large mixing bowl, combine the almond flour, baking powder, and granulated erythritol. Whisk until well combined, ensuring there are no clumps.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together the eggs, sour cream, lemon juice, lemon zest, and vanilla extract until smooth. It’s essential that all wet ingredients are at room temperature for the best texture.
Step 5: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Step 6: Fold in Blueberries
Gently fold in the blueberries with a spatula, being cautious not to break them up too much. The batter should be thick and fluffy.
Step 7: Fill Muffin Tin
Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. This allows room for the muffins to rise.
Step 8: Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 9: Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a cooling rack. Enjoy these Keto Blueberry Muffins warm or at room temperature.
If You’re Out Of…
- Sour cream – You can substitute with plain Greek yogurt for a similar texture.
- Granulated erythritol – Use another keto-friendly sweetener like monk fruit or stevia, adjusting to taste.
- Blueberries – Try raspberries or chopped strawberries for a different fruit flavor.
- Almond flour – Coconut flour can be used, but use only 1/3 cup as it absorbs more moisture.
Slip-Ups to Skip
- Do not overmix the batter; this can result in dense muffins rather than the light, fluffy texture you want.
- Make sure your ingredients are at room temperature, especially the eggs and sour cream, to avoid clumping.
- Avoid opening the oven door too early, as this can cause the muffins to sink in the middle.
- Don’t skip the lemon juice and zest; they enhance the flavor of the muffins and balance the sweetness.
Best Ways to Store
To keep your Keto Blueberry Muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to wrap each muffin individually in plastic wrap or foil before placing them in a freezer bag. When you’re ready to enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds.
Questions People Ask
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries! Just make sure to fold them into the batter gently to prevent them from breaking apart. There’s no need to thaw them beforehand.
How many carbs are in each muffin?
Each Keto Blueberry Muffin contains approximately 4-5 grams of net carbs, depending on the exact ingredients used and portion sizes.
Can I make these muffins ahead of time?
Absolutely! These muffins can be made ahead of time and stored in an airtight container. They also freeze well, making them a perfect option for meal prep.
Is there a dairy-free option for these muffins?
Yes! You can replace the sour cream with a dairy-free yogurt alternative or use a combination of coconut cream and lemon juice for a similar effect.
In Closing
These Keto Blueberry Muffins are not just a delicious treat; they’re a fantastic way to enjoy a low-carb lifestyle without sacrificing flavor or satisfaction. With their tender texture and delightful sweetness, they’re perfect for breakfast, snacks, or even dessert. So, whether you’re on a keto diet or simply looking for a healthier muffin option, these delightful treats will keep you coming back for more. Happy baking!
Keto Blueberry Muffins
Ingredients
Equipment
Method
- Step 1: Preheat the Oven - Begin by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
- Step 2: Prepare the Muffin Tin - Line a muffin tin with paper liners or grease it lightly with oil or cooking spray to prevent sticking.
- Step 3: Mix Dry Ingredients - In a large mixing bowl, combine the almond flour, baking powder, and granulated erythritol. Whisk until well combined, ensuring there are no clumps.
- Step 4: Combine Wet Ingredients - In a separate bowl, whisk together the eggs, sour cream, lemon juice, lemon zest, and vanilla extract until smooth. It's essential that all wet ingredients are at room temperature for the best texture.
- Step 5: Combine Wet and Dry Mixtures - Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Step 6: Fold in Blueberries - Gently fold in the blueberries with a spatula, being cautious not to break them up too much. The batter should be thick and fluffy.
- Step 7: Fill Muffin Tin - Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. This allows room for the muffins to rise.
- Step 8: Bake - Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Step 9: Cool and Enjoy - Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a cooling rack. Enjoy these Keto Blueberry Muffins warm or at room temperature.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze muffins individually wrapped for up to 3 months.
- Use plain Greek yogurt as a substitute for sour cream.
