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Healthy keto-friendly muffins have been one of my favorite keto treats lately.
I’ve you’ve been on hungryforinspiration.com a few times before you probably know that I’m a big, BIG fan of keto mug cakes.
And they’ve usually been my go-to option if I wanted a sweet breakfast that’s still very filling and nutritious, but now there’s a new player in the house.
These keto blueberry muffins will satisfy your sweet tooth but you can also eat them with a clean conscience as one muffin only has about 2.7g net carbs!
They’re also pretty satisfying and will keep you full for quite a while and they’ll also provide a good array of micronutrients – something that “normal” muffins usually don’t do!
Enjoy and find out how to make them below!
KETO BLUEBERRY MUFFINS INGREDIENTS:
This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.
(You can find the exact amounts needed on the recipe card embedded below this section).
the finer, the better!
If your almond flour is very coarse, I recommend adding it into a food processor and grounding it up a bit more – this way your texture will be finer and thus: more “real” muffin like!
Why do I love Erythritol so much?
In my opinion, Erythritol is the best keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.
You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when using a 1:1 sugar replacement.
The butter should be quite soft. Take it out of the fridge at least an hour before making the muffins, depending on the room temperature at that moment (it may take longer than an hour if it’s cold in your kitchen).
The eggs should have room temperature.
You can also use “normal” milk, just keep in mind that it’ll add a few more carbs to the recipe.
It’s very important that you use frozen blueberries, not fresh ones.
Frozen blueberries keep their shape while you incorparate them into the dough, fresh ones on the other hand will get mushy and you’ll end up with a big, unappealing mess of a dough.
HOW TO MAKE KETO BLUEBERRY MUFFINS:
These keto blueberry muffins are a perfect option for the ketogenic diet with only 2.8g net carbs per muffins! Easy to make in only 30 min!
Preheat your oven to 350°F/180°C.
Add the soft butter and granulated erythritol into a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
Add remaining ingredients except for the frozen blueberries to the bowl and mix until no chunks of flour are left.
Once the dough is ready, add the frozen blueberries and mix again until they're evenly distributed within the dough.
Fill a muffin pan with 12 cupcake liners and distribute the dough evenly throughout the liners.
You can also add a few extra frozen blueberries on top of the dough in the cupcake liners for decoration.
Bake for approx. 20-25 min at 350°F/180°C.
☝︎ Every oven is different and it is a good idea to watch your muffins as - in my experience - almond flour tends to burn faster than regular wheat flour.
You can test if your muffins are done by pricking them with a toothpick - if they come out "clean", the muffins are done.
If not, keep them in the oven for a few more minutes.
Enjoy them with a cup of coffee or tea!
Store them in an air-tight container for about 3-4 days.
I recommend keeping them at room temperature and not in the fridge, as that will dry them out quicker.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1 muffin
Servings 12
- Amount Per Serving
- Calories 187
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 5.9g2%
- Dietary Fiber 3.2g13%
- Protein 10.9g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat your oven to 350°F/180°C.
Add the soft butter and granulated erythritol into a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
Add remaining ingredients except for the frozen blueberries to the bowl and mix until no chunks of flour are left.
Once the dough is ready, add the frozen blueberries and mix again until they're evenly distributed within the dough.
Fill a muffin pan with 12 cupcake liners and distribute the dough evenly throughout the liners.
You can also add a few extra frozen blueberries on top of the dough in the cupcake liners for decoration.
Bake for approx. 20-25 min at 350°F/180°C.
☝︎ Every oven is different and it is a good idea to watch your muffins as - in my experience - almond flour tends to burn faster than regular wheat flour.
You can test if your muffins are done by pricking them with a toothpick - if they come out "clean", the muffins are done.
If not, keep them in the oven for a few more minutes.
Enjoy them with a cup of coffee or tea!
Store them in an air-tight container for about 3-4 days.
I recommend keeping them at room temperature and not in the fridge, as that will dry them out quicker.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)
POPULAR KETO TREATS:
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I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
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