The Best Keto Blueberry Muffins

The Best Keto Blueberry Muffins
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Hi friends, and welcome to FeeRecipes, where I Barbara teaches you how to prepare delicious homemade meals to share with your family and friends. Today I’ll show you how to make Keto Blueberry Muffins., and it’s going to be so delicious. 

Super quick, very healthy, with a low level of carbs, blueberry muffins are very easy to make and you won’t stop eating it for a while!

Blueberry muffins are among my favorite things to prepare for breakfast. Having such a delicious taste and texture, they are quite similar to the traditional muffins. Also, add a hint of lemon to brighten the flavors. As they freeze and melt very well, which makes them perfect for meal preparation.

Healthy Flourless Blueberry Muffins Are: 

  • Low carb
  • Vegan
  • Paleo
  • Oil-Free
  • Gluten-Free

Yeah, homemade blueberry muffins can do it all, and their irresistible softness and buttery texture will make you completely make you fall in love with it at the first bite. Its this the perfect healthy recipe for blueberry season!

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What need to make them

  • almond flour
  •  powdered erythritol
  • sugar 
  • milk 
  • egg
  • baking powder
  • salt
  • blueberries

Let’s jump to directions!

How to make it

  1. Preheat the oven to 350 F. Then line a mini muffin tin.
  2. Whisk together the dry ingredients, and then add all the remaining ingredients, excluding the berries. 
  3. Pour into the muffin cases – add some dough, placed a few berries per muffin on top, then cover it with extra dough. Just squeeze a few berries on top of each muffin after filling with dough.  
  4. Cook for about 13 minutes on the main grill (or 17-18 for normal size muffins). 
  5. Remove it from the oven then leave it to cool for another 10 minutes while remaining firm.
  6. With a knife, carefully twist the sides of each muffin and pull them out. Or if you have used liners, they can easily be removed after a day’s sitting.

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Keto Blueberry Muffins

Course Dessert
Calories 44 kcal

Ingredients
  

  • 1 cup fine almond flour
  • 2 tbsp powdered erythritol, or 1 tbsp sugar or stevia equivalent
  • 1/4 cup milk of choice
  • 1 large egg
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 2/4 cup blueberries
  • optional pinch cinnamon

Instructions
 

  • Preheat the oven to 350 F. Line a mini muffin tin very well.
  • Whisk all dry ingredients well, then add all other ingredients except the berries. 
  • Pour into the muffin cans – I added a little dough, placed a few berries per muffin on top, then covered with extra dough. You also just squeeze a few berries into the top of each muffin after filling with dough.  
  • Bake for 13 minutes on the central grill (or 17-18 for normal size muffins). 
  • Remove from oven and leave to cool for an extra 10 minutes, during which time they remain firm.
  • Then carefully twist the sides of each muffin with a knife and pull them out. Or if you've used liners, they come off easily after a day's sitting.


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