Keto Blueberry Muffins: A Guilt-Free Treat Bursting with Flavor

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When I first ventured into the world of keto baking, I was skeptical. Would these muffins really taste like the real thing? Fast forward to now, and I’m a firm believer. These keto blueberry muffins have become a family favorite—so much so that they’ve earned a permanent spot in our weekend breakfast rotation. The subtle sweetness, the juicy bursts of blueberries, and the perfectly moist texture make these muffins a total winner.

And here’s the best part: they’re quick and easy to whip up, making them perfect for busy mornings, lazy Sundays, or even a midweek snack. Whether you’re following a low-carb lifestyle or just want a healthier take on a classic, these muffins are here to save the day!

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What Makes These Muffins Special?

These aren’t your average muffins—they’re a low-carb dream come true. Made with almond flour, they’re naturally gluten-free and keto-friendly, but you wouldn’t know it from the taste! The secret lies in the perfect balance of ingredients, ensuring a fluffy texture and rich flavor without the carb overload. Plus, the addition of fresh (or frozen) blueberries adds a pop of tart-sweet goodness in every bite.

Whether you’re hosting brunch, packing snacks for the week, or just craving a cozy treat, these muffins are versatile enough for any occasion. And the best part? They’re beginner-friendly! You don’t need fancy equipment or expert-level skills to pull these off.

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Why You’ll Love This Recipe

• Keto-Friendly: Only 4g net carbs per muffin!
• Quick & Easy: Prep in just 10 minutes.
• Family-Approved: A hit with kids and adults alike.
• Make-Ahead Magic: Store or freeze for a grab-and-go breakfast.
• Customizable: Add a twist with different flavors or toppings.
• Budget-Friendly: Simple ingredients that won’t break the bank.

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Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 8 muffins
• Calories per Muffin: ~122 kcal

Equipment Needed

• Essential Tools:
  • Mixing bowls
  • Whisk or hand mixer
  • Standard 12-cup muffin tin
  • Paper or silicone muffin liners
  • Measuring cups and spoons
  • Rubber spatula
• Alternatives:
  • If you don’t have a muffin tin, use silicone muffin molds on a baking sheet.

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Ingredients

Main Components

• Almond Flour: 1 cup (120g) – blanched and finely ground for a smooth texture.
• Coconut Flour: 1 tablespoon (7g) – helps absorb moisture for a perfect consistency.
• Baking Powder: ½ tablespoon (6g) – ensures a good rise.
• Salt: ⅛ teaspoon – enhances flavor.
• Eggs: 2 large, at room temperature – for structure and richness.
• Unsweetened Almond Milk: ¼ cup (60ml) – keeps it dairy-free.
• Sour Cream: ¼ cup (60g) – adds moisture and tang.
• Sugar Substitute: ¼ cup (50g) – erythritol or any keto-friendly sweetener.
• Vanilla Extract: 1 teaspoon – for a warm, sweet aroma.
• Blueberries: ½ cup (75g) – fresh or frozen (don’t thaw if frozen).

Optional Toppings

• A sprinkle of sliced almonds for crunch.
• Zest of one lemon for a citrus twist.

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Expert Tips for Success

1. Room Temperature Ingredients: Ensures a smooth, lump-free batter.
2. Don’t Overmix: Gently fold in the dry ingredients to avoid dense muffins.
3. Distribute Blueberries Evenly: Toss them in a little almond flour before folding into the batter to prevent sinking.
4. Line the Tin: Use muffin liners to make removal easy and mess-free.
5. Check for Doneness: A toothpick inserted in the center should come out clean.

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Instructions

1. Preheat the Oven: Set it to 350°F (175°C) and line your muffin tin with liners.
2. Mix the Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. Combine the Wet Ingredients: In a large bowl, whisk the eggs, almond milk, sour cream, sugar substitute, and vanilla until smooth.
4. Blend the Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in Blueberries: Gently fold in the blueberries to distribute them evenly throughout the batter.
6. Fill the Muffin Cups: Divide the batter evenly, filling each about ¾ full.
7. Bake: Place in the oven and bake for 18–20 minutes, or until the tops are golden and a toothpick comes out clean.
8. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

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Variations and Substitutions

Dietary Adaptations

• Dairy-Free: Swap sour cream for unsweetened coconut yogurt.
• Nut-Free: Use sunflower seed flour instead of almond flour (note: this may affect carb count).
• Vegan: Replace eggs with flaxseed eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).

Flavor Variations

• Add lemon zest for a refreshing twist.
• Mix in a pinch of cinnamon for a cozy flavor.
• Swap blueberries for raspberries or blackberries.

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Serving Suggestions

• Pair with a hot cup of coffee or tea for a perfect breakfast.
• Serve with a dollop of whipped cream for a dessert-like treat.
• Enjoy alongside scrambled eggs and avocado for a hearty brunch.

With these keto blueberry muffins, you’re just a few simple steps away from enjoying a delicious, guilt-free treat. Whether you’re meal-prepping, baking for a crowd, or treating yourself, these muffins are sure to impress. Give them a try and let me know how they turn out—I’d love to hear your feedback!

Print Recipe

Beginner-Friendly

Keto Blueberry Muffins: A Guilt-Free Treat Bursting with Flavor

Author: Sophie Bennett Cooking Method: Baking Cuisine: American, Keto, Low-Carb Courses: Breakfast, Brunch, Dessert, Snacks Recipe Keys: A almond flour recipes D diabetic-friendly treats K keto blueberry muffins L low-carb dessert

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Rest Time 5 mins Total Time 35 mins

Cooking Temp: 350  °F Estimated Cost: 12 Calories: 122

Best Season: Summer, when fresh blueberries are in season, though frozen blueberries make this a year-round recipe.

Dietary:

D Dairy-Free (with substitutions) D Diabetic-Friendly G Gluten-Free K Keto-Friendly L Low-Carb P Paleo (optional) S Sugar-Free

Description

These keto blueberry muffins are moist, fluffy, and packed with fresh blueberries. Made with almond flour and sweetened with a keto-friendly sugar substitute, they’re a guilt-free treat that fits perfectly into a low-carb lifestyle. Whether for breakfast, a snack, or a dessert, these muffins are quick to prepare and freezer-friendly for meal prep.

Ingredients

Scale

1/2x 1x 2x 3x

• ⅛ teaspoon Salt (– enhances flavor.)

• 2 large Eggs (at room temperature – for structure and richness.)

• ¼ cup Unsweetened Almond Milk (60ml)

• ¼ cup Sour Cream (60g – adds moisture and tang.)

• ¼ cup Sugar Substitute (50g – erythritol or any keto-friendly sweetener.)

• 1 teaspoon Vanilla extract (– for a warm, sweet aroma.)

• ½ cup Blueberries (75g – fresh or frozen (don’t thaw if frozen).)

Optional Toppings

• A sprinkle of sliced almonds for crunch.
• Zest of one lemon for a citrus twist.

Nutrition Facts

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Amount Per Serving

Calories 122kcal

% Daily Value *

Total Fat 10g16%

Cholesterol 35mg12%

Sodium 150mg7%

Total Carbohydrate 6g2%

Dietary Fiber 2g8%

Protein 5g10%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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