My family-favorite keto blueberry muffin recipe that you can make in one bowl in less than 30 minutes. They make the perfect keto breakfast to take on the go. Made with almond flour and coconut flour, these keto muffins are gluten-free, keto, and low-carb.
Keto Blueberry Muffins
There’s nothing like a classic blueberry muffin. I love this recipe for keto scones because it makes tender and moist muffins with a bakery-style crumb and a light texture.
The recipe calls for a handful of common keto baking ingredients, plus fresh or frozen blueberries. The great thing about this recipe is that can be made in less than 30 minutes — so you can easily make it on a weekend morning.
These blueberry muffins aren’t too sweet, and they are perfect spread with a little butter. Pair them with hot tea or bulletproof coffee.
Ingredients in Keto Blueberry Muffins
This keto muffin recipe calls for a handful of common keto ingredients, like almond flour, coconut flour, and butter. A couple of eggs and some unsweetened almond milk keeps these keto muffins moist and fluffy.
You’ll notice that this recipe uses a mix of almond four and coconut flour. I like to use both for the best texture. Using just almond flour on its own can create a dense texture that I don’t always love — so using a bit of coconut flour tends to lighten things up.
Like a lot of keto baking recipes, these muffins start out with finely-ground almond flour. Almond flour is one of the best grain-free alternatives to all-purpose wheat flour.
For baking, I like to use an almond flour made from blanched almonds with a super-fine ground texture. I like Bob’s Red Mill and Wellbee’s brand fine almond flour, which you can find on Amazon.
Coconut flour is a high fiber flour that is super useful in gluten-free, grain-free and low-carb baking.
But because of its high-fiber content, baking with coconut flour can be a bit tricky. Coconut flour absorbs liquid like crazy — so recipes using coconut flour tend to have a higher ratio of wet ingredients like eggs, coconut milk, or water.
Xanthan gum is a gluten-free baking staple. It is a common food additive that helps keto baked good to retain their structure in the absence of gluten. A little bit of xanthan gum goes a long way.
If you don’t have xanthan gum, you can try substituting a teaspoon or two of psyllium husk powder for similar, but not identical, results.
For even more information about keto baking ingredients, check out this comprehensive Guide to Keto Flour Substitutions.
How to Make Keto Blueberry Muffins
These simple blueberry muffins are very easy to make. To start, combine the dry ingredients in a large mixing bowl. I like to whisk the dry ingredients together first, to break up any lumps in the almond flour and combine the other ingredients thoroughly.
Then, in another smaller mixing bowl, whisk together the wet ingredients, including the melted butter, eggs, milk and vanilla. Next, add the wet ingredients to the dry ingredients and stir to combine.
If you can, let the batter rest for a few minutes before you fold in the blueberries. This will give the batter a chance to hydrate and thicken up.
I like to use a large cookie scoop to portion the batter into your prepared muffin tin, making sure not to fill each cup more than 3/4 full. Finally, bake 20-25 minutes until tops are golden and an inserted toothpick comes out clean.
Tips for Baking Keto Muffins
This keto blueberry muffins recipe is a great easy recipe that is perfect for beginning keto bakers. Here are a few more tips to help you bake the best batch of keto scones possible.
- Use finely ground almond flour. Using an almond flour labeled “super-fine” will give you the best texture. Less gritty, and more like actual flour.
- If you have the time, let the dough rest for up to 10 minutes before baking to allow the flour to hydrate. Keto flours, especially coconut flour, really soak up the liquid ingredients. If you can spare a few extra minutes (like while the oven preheats) give the dough a chance to hydrate. That way, the scone dough will be easier to portion out into the muffin tin. And, the blueberries will be less likely to sink to the bottom.
- Use muffin paper liners to prevent sticking. Keto baked goods like to stick to baking pans. So, for extra insurance against sticking and burning, you can even grease the muffin liners.
More Keto Baking Recipes
How to Store Keto Muffins
After baking, you can store keto blueberry muffins in a lidded container at room temperature for 2-3 days.
You can also make these blueberry muffins ahead of time and freeze them to eat later. Sometimes, I like to make a double batch and freeze half. To do this, freeze them after baking and cooling. Store them well wrapped. You can warm them up in the oven if you want, or reheat them in the microwave just before serving.
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup sweetener
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp xanthan gum
- 1/2 cup butter, melted
- 3 eggs, large
- 1/2 cup almond or coconut milk
- 1/2 tsp vanilla extract
- 1/2 cup blueberries
- Preheat oven to 350°. Line a muffin tin with paper liners.
- Add the dry ingredients together in a medium bowl and whisk together to combine. Break up any lumps.
- In another bowl, add the wet ingredients together and whisk until smooth.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Add the blueberries to the batter and gently stir to combine.
- Spoon the batter into your prepared muffin tin, making sure not to fill each cup more than 3/4 full.
- Bake 20-25 minutes until top is golden and an inserted toothpick comes out clean.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 124 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 67mg Sodium: 195mg Carbohydrates: 4g Fiber: 2g Sugar: 1g Protein: 3g
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