These Keto blueberry muffins are just what you need to go with dinner. They are soft, moist and delicious! And if you didn’t want them with your meal they also make a great healthy snack or for breakfast on the go.
Can you freeze blueberry muffins?
If you want to meal prep and have these throughout the week you can make a double batch of these keto blueberry muffins. Once made allow the blueberry muffins to cool completely then put them in an airtight freezer bag and freeze for up to three months. To eat, thaw out on the counter or overnight in the fridge. You can also warm them up in the microwave for a few seconds.
Are blueberries Keto friendly?
While you can’t have too many fruits on the ketogenic diet because they are higher in carbs, berries are actually an exception cause they are lower in carbs. Blueberries are keto friendly in moderation.
For this recipe I am using Lakanto powdered sweetener and Lakanto monkfruit sweetener. Both are keto friendly. If you're wanting to try the Lakanto Powdered Confectioners Sweetener, Lakanto Monkfruit Sweetener or any other Lakanto products visit them here and enter the code KETO at checkout for a discount.
Keto Blueberry Muffins
Makes 12 Muffins
Ingredients
2 cups almond flour
1 cup Lakanto Classic Sweetener
1½ tsp baking powder
Pinch of salt
3 tbsp butter ( I like to use Kerrygold butter)
⅓ cup unsweetened almond milk
3 large eggs
1 tsp vanilla extract
1 cup blueberries (you can always add more if you want or cut them in halves)
Directions
Preheat oven to 350 degrees.
Add cupcake liners to muffin pan.
Add flour, sweetener, baking powder & salt to a bowl and mix together.
Melt the butter and mix it into the dry ingredients until it starts clumping.
In a separate bowl whisk the eggs, milk and vanilla, then mix it into the flour until it’s combined. Gently mix in blueberries.
Spoon the batter into the muffin pan & bake for 20-25 mins or until tops are nice and golden and toothpick comes out clean.
Let cool in the muffin pan for a few minutes.
After a few minutes, pull them out and let them cool completely on a wire rack.
You can also add butter to the muffins if you want. I like to use Kerrygold butter.
Enjoy!
How to Make Keto Blueberry Muffins
Recipe
Keto Blueberry Muffins
Ingredients
- 2 cups almond flour
- 1 cup Lakanto Classic Sweetener
- 1½ tsp baking powder
- Pinch of salt
- 3 tbsp butter I like to use Kerrygold butter
- ⅓ cup unsweetened almond milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup blueberries you can always add more if you want or cut them in halves
Instructions
- Preheat oven to 350 degrees.
- Add cupcake liners to muffin pan.
- Add flour, sweetener, baking powder & salt to a bowl and mix together.
- Melt the butter and mix it into the dry ingredients until it starts clumping.
- In a separate bowl whisk the eggs, milk and vanilla, then mix it into the flour until it's combined. Gently mix in blueberries.
- Spoon the batter into the muffin pan & bake for 20-25 mins or until tops are nice and golden and toothpick comes out clean.
- Let cool in the muffin pan for a few minutes.
- After a few minutes, pull them out and let them cool completely on a wire rack.
- You can also add butter to the muffins if you want. I like to use Kerrygold butter.
- Enjoy!
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
If you're looking for other Keto dessert recipes, check these out!
Strawberry Cheesecake Fat Bombs
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Tara says
I’m not a fan of almond flour but decided to try these and I’m very pleased with how they turned out. I didn’t have almond milk on hand but substituted heavy cream instead in smaller quantity and they turned out great!! Thank you!!
Mel says
Just wondering what the nutritional breakdown was per muffin, as well as how many muffins is as serving.
Thank you