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Homemade Keto Blueberry Muffins photo

Keto Blueberry Muffins

These Keto Blueberry Muffins are a low-carb delight! Bursting with flavor, they're perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 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
  • 1 lemon zest (grated from 1 lemon)
  • 1 teaspoon vanilla extract
  • 1/2 cup blueberries (fresh or frozen, 70g)

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.