So, you’re on keto, missing those soft, fluffy muffins that make breakfast feel like a treat. Enter these Keto Blueberry Muffins with Almond Flour – the answer to your low-carb dreams! They’re like a comforting hug on a rough morning, wrapped in a blueberry muffin. Made with almond flour, juicy blueberries, and just the right amount of sweetness, these muffins satisfy your cravings without a single ounce of guilt. Plus, they’re gluten-free, grain-free, and packed with healthy fats. And here’s the kicker: they’re kid-approved, too!
Table of Contents
| Look at the Recipe (Key Highlights) |
| Ingredients for Keto Blueberry Muffins With Almond Flour |
| How to Make This Healthy Keto Blueberry Muffins With Almond Flour |
| Storage & Serving Suggestions |
| Tips & FAQs |
Look at the Recipe: Keto Blueberry Muffins with Almond Flour
- Low-Carb Delight: These Keto Blueberry Muffins with Almond Flour offer all the deliciousness of a classic muffin, but with just 3g net carbs per muffin. Perfect for a low-carb or keto lifestyle!
- Fluffy and Moist Texture: Thanks to almond flour and healthy fats like coconut oil, these muffins come out perfectly fluffy and moist every time. No dry, crumbly keto muffins here!
- Gluten-Free and Grain-Free: Completely grain-free, these gluten-free keto blueberry muffins are made without any wheat or grains, so they’re a safe and satisfying option for those with gluten sensitivity.
- Easy and Quick to Make: With simple steps and minimal ingredients, these keto blueberry muffins recipe is quick and beginner-friendly, perfect for anyone new to keto baking.
- Healthy Fats and Fiber: The combination of almond flour and blueberries adds healthy fats, fiber, and a touch of natural sweetness, making these healthy keto blueberry muffins filling and nutritious.
- Kid-Friendly: These low-carb keto blueberry muffins are a hit with kids too! Their sweetness and soft texture make them a breakfast favorite.
- Perfect for Meal Prep: These keto blueberry muffins with almond flour are ideal for meal prep! Make a batch on Sunday, and you’ll have breakfast or snacks ready for the whole week.
- Versatile for Various Diets: These muffins are not only keto-friendly but also suitable for gluten-free, paleo, and low-carb diets. They can even be made dairy-free with coconut oil!
- Naturally Sweetened: Made with a monk fruit allulose blend instead of sugar, these keto blueberry muffins have a subtle sweetness that’s totally keto-approved and won’t spike your blood sugar.
- Delicious Any Time of Day: Whether you’re enjoying them for breakfast, as a snack, or even as a dessert, these Keto Blueberry Muffins with Almond Flour are a perfect choice any time of day!
Enjoy the satisfaction of a warm, fluffy muffin while keeping it low-carb and keto-friendly. These keto blueberry muffins are an easy, delicious way to stay on track with your goals.
Ingredients Needed
- Blanched almond flour
- Monk fruit allulose blend (or your preferred keto sweetener)
- Baking powder
- Sea salt
- Coconut oil (or butter, if preferred)
- Unsweetened almond milk
- Large eggs
- Vanilla extract
- Fresh blueberries
How to Make Keto Blueberry Muffins
These keto blueberry muffins come together easily, so no need to be a kitchen pro here!
Here’s a quick overview:
- Preheat and Prep
Preheat the oven to 350°F (177°C) and line a muffin pan with parchment or silicone liners. Go with 10 liners if you want larger muffins, 12 for a little more moderation (or if you’re trying to keep a couple hidden from the kids). - Mix the Dry Ingredients
In a large bowl, stir together the almond flour, monk fruit allulose blend, baking powder, and a pinch of sea salt. - Blend the Wet Ingredients
In a separate bowl, mix melted coconut oil, almond milk, eggs, and vanilla extract. Whisk until smooth and creamy. - Combine the Ingredients
Pour the wet ingredients into the dry mixture and stir until just combined. Be gentle – we’re making muffins, not wrestling them! Fold in those beautiful blueberries. - Fill and Bake
Spoon the batter evenly into the muffin cups and bake for 20-25 minutes. When the tops are golden and a toothpick comes out clean, you’re good to go.
Storage Tips and Serving Suggestions
Storage Suggestions
- Refrigerator: Store muffins in an airtight container in the fridge for up to 5 days. They stay moist and flavorful!
- Freezer: For longer storage, individually wrap and freeze muffins for up to 3 months. When you’re ready to enjoy one, thaw in the fridge overnight or microwave it for 20-30 seconds.
Serving Suggestions
- Breakfast: Serve warm with a spread of butter or cream cheese for a cozy, low-carb breakfast.
- Snack Time: Pair with a handful of nuts or a spoonful of keto yogurt for a more filling snack.
- Dessert: Enjoy a muffin with a sprinkle of cinnamon or a dollop of whipped cream for a quick keto-friendly dessert option.
FAQs for Making Keto Blueberry Muffins with Almond Flour
Q: Can I use frozen blueberries?
A: Absolutely! Frozen blueberries work just as well, although they might add a bit more moisture. This usually means a slightly softer muffin, but hey, that’s still delicious, right?
Q: Are these muffins paleo-friendly?
A: Yes! Since they’re grain-free and free of refined sugars, these grain-free keto blueberry muffins fit the paleo bill, too.
Q: Can I make these muffins dairy-free?
A: You bet. Just stick with coconut oil instead of butter, and you’ll have dairy-free, gluten-free keto blueberry muffins without a hitch.
Q: What’s the best way to store these muffins?
A: Store them in an airtight container in the fridge for up to five days. They’re perfect for meal prep! For longer storage, pop them in the freezer and thaw as needed.
Health Benefits of Keto Blueberry Muffins with Almond Flour
These Keto Blueberry Muffins with Almond Flour are a nutritional powerhouse, perfect for a low-carb lifestyle! Almond flour provides healthy fats, fiber, and protein, which help keep you full and maintain stable blood sugar levels. Blueberries bring antioxidants and vitamins, adding a natural sweetness and boost to your immunity. Plus, they’re gluten-free and grain-free, so they’re gentle on digestion and ideal for keto, paleo, and low-carb diets. Together, these muffins offer a wholesome, satisfying treat that feels indulgent but keeps you on track with your health goals.
Keto Blueberry Almond Muffins-Keto Breakfast Idea
Description
These Keto Blueberry Muffins with Almond Flour are moist, low-carb, and gluten-free! They’re the perfect keto treat for breakfast or snack time.
Keto Blueberry Muffins with Almond Flour ingredient
Instructions
-
Preheat your oven to 350°F and line a muffin pan with liners. Mix almond flour, keto sweetener, baking powder, and salt in a bowl. In another bowl, whisk coconut oil, almond milk, eggs, and vanilla. Combine the wet and dry ingredients, then fold in blueberries. Fill muffin cups about 3/4 full, bake for 20-25 minutes until golden and a toothpick comes out clean. Let cool, then enjoy!
Servings 10
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 3g1%
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
These Keto Blueberry Muffins with Almond Flour have quickly become a household favorite. As a mom, I love finding recipes that not only satisfy my keto cravings but are also a hit with the kids. These muffins are moist, naturally sweet, and packed with healthy fats, making them perfect for busy mornings or a grab-and-go snack. You can easily swap in frozen blueberries if fresh ones aren’t available, and they freeze well, so I always keep a stash for those “I need a muffin” moments. Enjoy these as a guilt-free, low-carb treat!
