These almond flour blueberry muffins are sweet, delicious, and healthy! There’s no better way to start your morning than with a gluten-free and low-carb pasty.
Traditional blueberry muffins are high in carbs and sugar, which are both avoided on a keto diet. However, these muffins are made with almond flour and monk fruit sweetener, which are low-carb alternatives to flour and white sugar.
Not only are these muffins a healthier version of classic blueberry muffins, but they’re also very easy to prepare. This recipe takes under 35 minutes to make and uses minimal cookware, which allows for an easy clean-up.
Is this recipe gluten-free?
For these keto blueberry muffins, you’re going to need almond flour and coconut flour. Almond flour and coconut flour happen to be gluten-free, which means this recipe is safe for people with celiac disease. Even though this recipe is gluten-free, it’s still important to avoid cross-contamination when catering to celiac disease.
How to make almond flour low carb blueberry muffins:
The ingredients you’re going to need to make keto muffins recipe:
- 1 ½ cups almond flour – As stated before, almond flour is a low-carb and gluten-free flour. It’s a great substitute for normal flour in keto recipes because of that. Almond flour is also packed with healthy fats that are going to help keep you full.
- ½ cup coconut flour – Coconut flour is another gluten-free and low-carb flour. Coconut flour helps absorb moisture and holds the muffins together. Almond flour can be very crumbly, so coconut flour is a must.
- ⅓ cup monk fruit sweetener – Monk fruit sweetener is a low-sugar and low-carb version of white sugar. It can be bought at most health stores and is also sweeter than white sugar. If you don’t have monk fruit sweetener, you can use 1/2 cup of white sugar. Do note that if you chose to use white sugar, this recipe will be higher in carbs and sugar.
- 2 tsp baking powder – Baking powder is essential in almost every baking recipe. It helps the food rise and creates a nice texture.
- ½ tsp baking soda – Similar to baking powder, baking soda will help these almond flour muffins rise while they are baking.
- ⅓ cup melted coconut oil – Coconut oil is going to add healthy fats and also add tons of moisture to these keto muffins. It’s sweeter than olive oil or butter, so it’s perfect in pastries like these muffins.
- ¼ tsp salt – Salt adds a hint of flavor, but its main role is to enhance all of the other flavors. A pinch of salt goes a long way and can make a big difference in any recipe. Salt does a great job of enhancing the savory flavors.
- 1 cup unsweetened almond milk – Almond milk is a low-carb, low-calorie, and low-sugar version of milk. It’s sweeter than normal milk, which makes it perfect for baked goods. You can substitute almond milk for any other plant-based milk but if you are watching your carbs, make sure you have unsweetened milk.
- 4 eggs – Eggs add structure, color, and flavor to these keto almond flour muffins. Without eggs, these muffins would crumble and fall apart very easily.
- 1 tsp vanilla extract – Similar to salt, vanilla enhancing the other flavors. Although, salt enhances the savory flavors while vanilla enhances the sweet flavors. A little goes a long way and makes a big difference.
- 1 cup fresh blueberries – Fresh blueberries taste amazing in pastries and add so much juicy flavor. These muffins are to-die-for, and adding blueberries is a must!
The directions to make prepare almond flour blueberry muffins:
Step 1:
Preheat oven to 320 degrees Fahrenheit.
Step 2:
Beat eggs in a medium bowl. Then add monk fruit, almond milk, vanilla extract, coconut oil, baking soda, and baking powder and whisk well.
Step 3:
Add coconut flour and almond flour.
Step 4:
Stir until combined.
Step 5:
Fold in ¾ parts of blueberries in the batter and gently stir to combine.
Step 6:
Line 12 muffin tins with baking cups. Spoon in the muffin batter, and then add the remaining blueberries on top of them.
Step 7:
Bake for 20-25 minutes, or until they start to get brownish. Let them cool before serving.
Tips for making almond flour blueberry muffins:
Let cool completely – Almond flour tends to be very crumbly, so it’s important that you let your muffins cool completely before removing them from the muffin tray. This will prevent your muffins from falling apart.
Sprinkle sugar on top – For extra flavor and a caramelized look, you can sprinkle extra monk fruit sugar on top of your muffins before baking. This is optional, but it’s worth it!
Can I use frozen blueberries?
Yes, you can use frozen blueberries, but the color will bleed. Your muffins won’t look as appealing or have as much blueberry flavor, but frozen blueberries will work in a pinch.
Flavor varitations of almond flour muffins:
Use different berries – You can easily add raspberries, strawberries, or blackberries to this recipe for a different taste! Frozen berries will work as well.
Add lemon – You can add 2 tbsp of lemon juice and 1 tsp of lemon zest to this recipe to get a lemon-blueberry flavor. Lemond and blueberries pair so well together! Add lemon ingredients in with the coconut and almond flour before baking.
Add coconut – Adding 2-3 tbsp of shredded coconut flakes is a great way to add more healthy fats and more flavor. You can add coconut flakes in with the blueberries before baking. When buying coconut flakes, it’s important to make sure you are buying unsweetened coconut flakes. Added sugar and unnecessary carbs can hide in sweetened coconut flakes.
Related Recipes:
* Almond Flour Blueberry Muffins
These almond flour blueberry muffins are sweet, delicious, and healthy! There’s no better way to start your morning than with a gluten-free and low-carb pasty.
Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- ⅓ cup monk fruit (or ½ cup white sugar)
- 2 tsp baking powder
- ½ tsp baking soda
- ⅓ cup melted coconut oil
- ¼ tsp salt
- 1 cup unsweetened almond milk
- 4 eggs
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 320 degrees Fahrenheit.
- Beat eggs in a medium bowl. Then add monk fruit, almond milk, vanilla extract, coconut oil, baking soda, and baking powder and whisk well.
- Add coconut flour and almond flour
- Stir to combine.
- Fold in ¾ parts of blueberries in the batter and gently stir to combine.
- Line 12 muffin tins with baking cups. Spoon in the muffin batter and then add the remaining blueberries on top of them.
- Bake for 20-25 minutes, or until they start to get brownish. Let them cool before serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 197Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 62mgSodium: 209mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 6g
The nutrition information shown is an estimate provided by an online nutrition calculator. Carb count will vary with different ingredients and brands. It should not be considered as a substitute for a professional nutritionist’s advice.
