Want a kid-friendly treat that’s perfect for breakfast and snack time? Try these tender and fruity Keto Blueberry Muffins.
Remember those muffins that came in individual baggies from the grocery store? They are full of preservatives and strange ingredients, but man, are they good! My kids loved those mini muffins and used to beg for them every time we went shopping. Being the good keto mom that I am (please sense the sarcasm here), I never obliged. Instead, I would make them these delicious keto blueberry muffins when I wanted to spoil them (and myself!). Well, over the years, they became a huge hit!
These homemade muffins are a cleaner alternative to the store-bought kind—and they’re incredibly easy to make! The macerated blueberries give them an irresistibly fruity taste, and the almond flour provides their beautifully moist and tender crumb. These muffins are not only a lifesaver on busy mornings when I want to reach in the fridge for something nutritious to enjoy on the go, but they also make a great dessert served warm with a little Greek yogurt. Did I mention the recipe is easy to tweak, too?
Make it your own
If you’re not crazy about blueberries, there are plenty of other low-carb options. You can swap the blueberries for strawberries, raspberries, or blackberries, some of the lowest-carb fruits around. You could also go fruit-free, though that might leave you with a slightly bland batch of muffins.
To give these muffins a citrusy kick, stir the zest of one unwaxed (preferably organic) lemon through the batter. A lovely idea is to replace the vanilla extract with almond extract and scatter some almond slivers over the top of the muffins before baking.
How do I store leftovers?
These muffins can be kept in an airtight container at room temperature for up to 3 days. In the fridge, they’ll last up to 1 week. For longer storage, freeze the muffins. Double-wrap them in plastic wrap and transfer them to a Ziploc bag. They will keep for about 3 months. Defrost them at room temperature.
Similar recipes to try
Looking for more delicious muffin recipes to make those busy weekday mornings something to look forward to? Try these zingy Keto Lemon Poppyseed Muffins, which happen to pair beautifully with this refreshing Keto Raspberry Smoothie Recipe. Love all things blueberry? Dollop this lovely Keto Blueberry Compote over a slice of warm Keto French Toast. Breakfast bliss guaranteed!
Keto Blueberry Muffins
Ingredients
- 1/2 cup blueberries
- 2 tablespoons granulated sweetener
- 1 tablespoon water
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup powdered sweetener granular works too
- 1/2 teaspoon vanilla extract
- 1 cup sour cream
- 3 eggs
Instructions
- In a small bowl, mix the blueberries, granulated sweetener, and water. Use a fork to gently "bruise" the blueberries, making sure not to mash them up. Place the berries in the refrigerator to macerate for at least 2 hours and up to 24 hours.
- Preheat the oven to 350°F. Grease a muffin tin or silicone muffin cups.
- In a large bowl, combine the almond flour, baking powder, soda, and powdered sweetener. Whisk to combine.
- Take the blueberries out of the fridge and drain the liquid. Pat them dry with a paper towel. Take 1 to 2 tablespoons of the dry muffin mix and add it to the berries. Toss to coat and set aside.
- Add the vanilla, sour cream, and eggs to the remaining muffin mixture. Whisk until fully combined.
- Fold in the blueberries.
- Divide the batter between 10 muffin cups.
- Bake for 20 minutes. Let the muffins cool for 5 minutes before removing them from pan.
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