Keto Blueberry Muffins – Moist, fluffy, and bursting with fresh blueberries. Made with almond flour and sweetened with erythritol, these muffins come together in 30 minutes and taste just like the real thing. A perfect grab-and-go keto breakfast with only 3g net carbs per muffin.
Keto Blueberry Muffins
These keto blueberry muffins are everything you want in a morning treat – moist, tender crumb, sweet blueberry flavor, and a golden domed top. Almond flour gives them a natural richness, while erythritol keeps the sugar count at zero. Batch cook on Sunday for breakfasts all week long.
Ingredients:
Instructions
- Preheat oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
- In a separate bowl, whisk eggs, melted butter, almond milk, and vanilla extract.
- Pour wet ingredients into dry and mix until combined – do not overmix.
- Fold in blueberries and lemon zest gently.
- Divide batter evenly among the 12 muffin cups (about 3/4 full).
- Bake 20-22 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack..
Nutrition Facts
Servings 12
Serving Size 1 muffin
- Amount Per Serving
- Calories 215kcal
Note
If using frozen blueberries, do not thaw – add them straight from the freezer to prevent the batter from turning purple. For extra bakery flavor, sprinkle a pinch of erythritol on top before baking for a sugary crust. These freeze beautifully for up to 3 months.
