Description

These easy keto blueberry muffins are moist, tender, and bursting with juicy blueberries, all while being low in carbs and high in protein and fiber. Perfect for a quick breakfast, meal prep, or a healthy snack that fits your keto, gluten-free, or low-carb lifestyle.

Ingredients

Scale

1 1/2 cups almond flour (finely ground, about 150g)
2 tablespoons coconut flour (about 16g)
2 teaspoons baking powder (about 8g)
1/4 teaspoon xanthan gum (optional, about 1g)
1/4 teaspoon salt (about 1g)
1/2 cup granulated erythritol or monk fruit sweetener (about 100g)
3 large eggs, room temperature
1/3 cup sour cream (about 80g, or Greek yogurt as substitute)
1/4 cup unsalted butter, melted and cooled (about 57g, or coconut oil for dairy-free)
1 teaspoon vanilla extract (about 5ml)
2/3 cup fresh or frozen blueberries (about 100g)
Zest from 1/2 lemon (optional)
Extra blueberries for topping (optional)
Sprinkle of granular sweetener for topping (optional)

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners and lightly spray with nonstick spray if using paper liners.
In a large bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum (if using), salt, and granulated sweetener. Break up any lumps for a smooth mix.
In a medium bowl, whisk together eggs, sour cream, melted and cooled butter, and vanilla extract until well blended and creamy.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. The batter will be thick. Let it rest for 2-3 minutes so the coconut flour absorbs moisture.
Gently fold in the blueberries and lemon zest (if using). If using frozen berries, toss them in a teaspoon of coconut flour first to prevent bleeding.
Divide the batter evenly among the muffin liners (about 2 heaping tablespoons per muffin). Top each with a few extra blueberries and a sprinkle of sweetener if desired.
Bake for 18-22 minutes, or until the tops are golden and a toothpick comes out mostly clean (a few moist crumbs are OK).
Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack. Enjoy warm, or cool completely for easy removal from liners.

Notes

For best results, use room temperature eggs and fresh baking powder. Do not overmix the batter. Let muffins cool before removing from liners to prevent sticking. For dairy-free, use coconut oil and coconut yogurt. For nut-free, substitute almond flour with sunflower seed flour. Muffins can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 140
Sugar: 1
Sodium: 120
Fat: 12
Saturated Fat: 4
Carbohydrates: 5
Fiber: 2
Protein: 6

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