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Keto Blueberry Muffin Recipe

Keto Blueberry Muffin Recipe

This keto blueberry muffin recipe is absolutely delicious and perfect for making for breakfast.  When fresh blueberries are in season these low carb muffins are a must bake!

Too busy to make this right away?! Pin it for later!  Pin this recipe to your favorite board on Pinterest and it’ll be waiting for you when you’re ready.

Once I adapted to a keto lifestyle I soon discovered that low carb keto desserts were either super expensive or tasted like cardboard. Not so with these delicious keto blueberry muffins!

Keto Blueberry Muffin Recipe

Blueberries are one of the lowest carb fruits and are the perfect sweet treat to add to keto recipes! We love to use berries in things like this Huckleberry Cheesecake and Blackberry Cheesecake.

Keto Blueberry Muffin Recipe

Some of our favorite muffin recipes that you simply have to try are: Avocado & Banana Muffin RecipeRhubarb Muffin Recipe and Double Chocolate Chip Muffins.

How to make keto blueberry muffins:

Keto Blueberry Muffin Recipe Process

Ingredients:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup granulated swerve
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup cream or half/half
  • 1/2 cup fresh blueberries

Topping:

  • 1/4 cup granulated swerve
  • 1/3 cup almond flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon
Keto Blueberry Muffin Recipe Process

Directions:

1. Preheat the oven to 350 degrees F.  Line a muffin tin with paper cups.

2. Combine almond flour, coconut flour, sweetener, salt and baking powder in a large mixing bowl.

3. Add oil, egg and cream. Mix until a cake-like batter forms.

4. Fold in fruit.

5. Fill muffin cups right to the top.

6. Mix together the topping ingredients with a fork, and sprinkle over muffins before baking. 

7. Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted comes out clean.

Keto Blueberry Muffin Recipe

We take this recipe camping too.  I pre-measure and package all of the ingredients before combining while camping and baking them in the trailer. You could also bake them slowly over the campfire in a foil muffin tin.  Just be sure to adjust the baking time as necessary and watch that the bottoms don’t burn.

Keto Blueberry Muffin Recipe

OTHER SUGAR ALTERNATIVES:

  • Stevia is made from the Stevia leaf, I like to use both the granulated and powdered version of this in my recipes.  
  • Monk Fruit extract is made from Monk fruit, this is another sugar substitute that is low on the glycemic index.
  • Erythritol is a sugar alcohol and another popular low carb sweetener that can be used in baking.

LOW CARB FLOURS:

  • Almond flour is my personal favorite for consistency and flavour.  I like to purchase the Kirkland brand almond flour from Costco.
  • Coconut flour can sometimes be crumbly in my experience but good in combination with almond flour.  I like the Red Mill brand.
  • Rice flour is my least favorite in terms of consistency but a great alternative for those who may have allergies.
Keto Blueberry Muffin Recipe

If you love this keto blueberry muffin recipe, please give it a five star review and help me share it on Facebook and Pinterest so that others can enjoy it too!

Keto Blueberry Muffin Recipe

Keto Blueberry Muffin Recipe

This keto blueberry muffin recipe is absolutely delicious and perfect for making for breakfast.  When fresh blueberries are in season these low carb muffins are a must bake!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Heather Painchaud
Servings: 12
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Ingredients

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup granulated swerve
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup cream or half/half
  • 1/2 cup fresh blueberries
  • Topping:
  • 1/4 cup granulated swerve
  • 1/3 cup almond flour
  • 1/4 cup butter cubed
  • 1 1/2 teaspoons ground cinnamon

Instructions

  • 1. Preheat the oven to 350 degrees F.  Line a muffin tin with paper cups.
  • 2. Combine almond flour, coconut flour, sweetener, salt and baking powder in a large mixing bowl.
  • 3. Add oil, egg and cream. Mix until a cake-like batter forms.
  • 4. Fold in fruit.
  • 5. Fill muffin cups right to the top.
  • 6. Mix together the topping ingredients with a fork, and sprinkle over muffins before baking. 
  • 7. Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted comes out clean.

Nutrition

Serving: 1serving | Calories: 233kcal | Carbohydrates: 7g | Protein: 5g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 34mg | Sodium: 210mg | Fiber: 3g | Sugar: 2g
about heather

Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...

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