These delicious keto blueberry muffins are light and fluffy and ready in just 30 minutes. These muffins are gluten-free and quick and easy to prepare as an amazing breakfast or snack.
The blueberry muffins are my best breakfast treat when I want some sweet and healthy. These muffins are a lovely treat that fits in perfectly with a low-carb lifestyle because they are full of benefits, both in flavor and nutrition, just like keto egg muffins. These muffins offer a vibrant a blast of blueberries, with each bite bursting with juicy sweetness. Blueberries are rich in antioxidants, vitamins, and minerals.
The base is made using almond flour, which adds a delicious nuttiness without including a lot of carbs. This substitution adds a gluten-free feature. In place of refined sugar, we are using a low-carb sweetener that allows guilt-free cravings. These muffins are a fantastic treat that will blow your mind, whether you eat them for a guilt-free dessert, a satisfying snack, or a quick breakfast.
WHY YOU'LL LOVE THIS KETO BLUEBERRY MUFFINS
- Soft, fluffy and moist tender texture
- Made with almond flour, natural sweeteners, and healthy fats like butter.
- Delicious dose of antioxidants from the blueberries
- Enjoy these muffins at any time of day, whether on the run, as a midday pick-me-up, or as dessert after dinner.
- Ready in 30 minutes
- 1 1/2 cups almond flour
- 1/4 cup granulated erythritol ( natural sweetener)
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen blueberries
Instructions:
1. Preheat the oven temperature to 175°C, or 350°F. Line a muffin tray with paper liners or grease well.
2. In a large bowl, mix together the baking powder, salt, sweetener, and almond flour.
3. Beat the eggs in a another bowl and mix in the melted butter, almond milk, and vanilla extract. Mix until smooth.
4. Add the liquid mixture to the dry mixture and whisk just until combined. Be careful not to mix too much.
5. Gently mix the blueberries into the batter until equally distributed.
6. Distribute the batter evenly among the muffin cups, filling them about 3/4 full.
7. Place in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool fully.
Enjoy your Keto blueberry muffins
NOTES :
- Gently fold in the blueberries to prevent them from breaking and bleeding into the batter.
- Keep an eye on the muffins while baking to prevent them from overcooking, because almond flour browns quickly.
- Allow the muffins to cool completely before eating to get the best texture and flavor.
- Use low-carb natural sweetener ( erythritol ) instead of sugar.