Keto Blueberry Muffins Recipes

LOW CARB KETO BLUEBERRY MUFFINS WITH ALMOND FLOUR

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
• In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
• Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
• Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.

KETO BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350°F/175°C
• Set aside 5 large blueberries and cut the in half, set these aside. Cut the remaining blueberries into quarters.
• Using a hand mixer, thoroughly combine eggs, mayonnaise, blueberry quarters and vanilla extract. Set aside.
• In a separate bowl combine the almond flour, Swerve, salt and baking powder.
• Thoroughly combine the wet and dry ingredients, use hand mixer if necessary. The batter will be thicker than normal muffin batter, this is normal.
• Spoon 1/4 cup of the batter into 10 muffin liners (using a measuring cup greased with coconut oil for easy transfer).
• 7. Top each muffin with a blueberry halve.
• 8. Bake at 350°F/175°C for 20-25 mins, until muffin tops have browned. Let the muffins cool and enjoy! *Note, you do not taste the mayo AT ALL. It provides necessary fat and moisture for the muffins and adds 0 carbs. I have tried substituting with sour cream and Greek yogurt and the muffins come out dry, dense and hard to swallow. Don't be afraid of the mayo (it's basically just eggs, vinegar and lemon juice anyway).

CREAM CHEESE KETO BLUEBERRY MUFFINS (EASY RECIPE)

Steps:

• Preheat the oven to 350ºF.
• Line a 12-cup muffin pan with paper cups. Set aside.
• In a bowl combine the almond flour and baking powder. Set aside.
• Wash the blueberries and gently pat dry with kitchen towel. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sweetener until pale and fluffy, about 2-3 minutes.
• Add the butter, cream cheese and beat until well combined.
• Add the almond milk and vanilla extract and mix to combine.
• Add in the almond flour mixture and beat until smooth.
• Gently fold in the blueberries.
• Scoop the batter into the prepared muffin cups.
• Bake in preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven and allow to cool completely before serving

KETO BLUEBERRY MUFFINS

Steps:

• Preheat oven to 180°C (160ºC fan) and line a 12-cup muffin pan with cupcake liners.
• In a large bowl, whisk to combine almond flour, sweetener, baking powder, bicarbonate of soda, and salt. Whisk in melted butter, almond milk, eggs, and vanilla until just combined.
• Gently fold blueberries and lemon zest (if using) until evenly distributed. Scoop equal amounts of batter into each cupcake liner and bake until slightly golden and a toothpick inserted into the centre of a muffin comes out clean, 23 minutes. Let cool slightly before serving.

KETO BLUEBERRY MUFFINS

Steps:

• Preheat your oven to 350 degrees. In a medium bowl add almond flour, baking powder, eggs and erythritol. Mix well. Melt butter and add to almond flour mixture. Once fully combined, gently fold in blueberries. Pour batter into baking cups about half way to the top. Bake for 25 minutes. Enjoy! ☺

KETO BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees
• Mix the dry ingredients in a bowl and set aside.
• Add the wet ingredients to a stand mixer and whisk until incorporated.
• Add the mixed dry ingredients to the stand mixer and stir to combine
• Add 1 cup of the fresh blueberries to the batter - use a rubber spatula to fold them in (being gentle helps to keep them whole)
• Line a muffin tin with cupcake liners. You can spray them with avocado oil to keep them still
• Use a scoop to divide the muffin batter to the lined muffin tin.
• Press the remaining fresh blueberries to the tops of the muffins
• Spray the tops of the muffin batter with avocado oil spray
• Bake for 25 minutes
• Allow the muffins to cool for 10 minutes
• Mix the ingredients for the simple glaze in a bowl
• Drizzle the glaze on top of the cooled muffins