Keto Blueberry Muffins
Try this keto blueberry muffin recipe.
Try this keto blueberry muffin recipe.
- keto blueberry muffin recipe wide
- keto blueberry muffin recipe
- there are some foods that just make the weekend mo i figured that with some adaptation that could be turned into a keto blueberry muffin recipe too. not only was it easy to whip up, they came out hot and delicious! my kids are really liking all of these new recipes, because i probably haven’t baked this fr
- if you can find the smaller blueberries that would be best. i bought my blueberries at costco, and they only seemed to have the gigantic ones. the smaller they are, the better so that you don’t have as many soft blueberry spots throughout your muffins. also, make sure they are fresh too.
- this blueberry muffin recipe yields 12 muffins so if you want to make more or less just adjust the measurements as required. if you are making these in advance, they should keep well on the counter or in the fridge for at least a couple days as long as you put them in an air tight container or ziploc b
- almond flour substitution: every time i show a rec and vice versa. yes, you can make this with almond flour but you will need to triple the amount of flour that i use when using the coconut because almond flour and coconut flour d
- prep time: 10 minutes
- cooking time: 40 minutes
- total time: 50 minutes
- instructions:
- coat the blueberries in 2 tbsp coconut flour and s
- in a large mixing bowl combine the coconut flour lakanto monkfruit sweetener, salt, and baking powder and then stir these dry ingredients together until evenly distributed.
- add in the vanilla extract lemon juice, heavy whipping cream, melted butter, and large eggs and blend together for a couple minutes with a hand mixer on high speed.
- add xanthan gum to the mix and mix with the hand mixer again for about 1 minute. the xanthan gum is used to thicken the batter and bond it together better. it is optional, but it is a great binder in gluten-free recipes.
- pour the blueberry mixture into the batter and fol but it will be when you see the finished muffins.
- get a muffin pan that can make 12 normal size muff but otherwise feel free to use cupcake liners like i did in the video. if you plan on storing the muffins for a couple days the cupcake liners might be a good idea anyhow.
- bake the cupcakes for about 30 to 40 minutes at 35 but you want to cook them until they pass the toothpick test and feel cooked all the way through. it’s even okay if you let them get a little light brown in color on the top.
- remove from the oven and set blueberry muffins on otherwise you may end up tearing your muffins apart.
- i like to serve my blueberry muffin with salted bu but feel free to eat them just as they are if you don’t want butter on yours.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Coat the blueberries in 2 tbsp coconut flour and set aside.
- In a large mixing bowl combine the coconut flour, lakanto monkfruit sweetener, salt, and baking powder and then stir these dry ingredients together until evenly distributed.
- Add in the vanilla extract, lemon juice, heavy whipping cream, melted butter, and large eggs and blend together for a couple minutes with a hand mixer on high speed.
- Add xanthan gum to the mix and mix with the hand mixer again for about 1 minute. The xanthan gum is used to thicken the batter and bond it together better. It is optional, but it is a great binder in gluten-free recipes.
- Pour the blueberry mixture into the batter and fold it in gently.
- Get a muffin pan that can make 12 normal size muffins. Use cupcake liners if desired.
- Bake the cupcakes for about 30 to 40 minutes at 350°F (175°C), or until they pass the toothpick test and feel cooked all the way through.
- Remove from the oven and set blueberry muffins on a wire rack to cool completely; otherwise you may end up tearing your muffins apart.
- Serve with salted butter (optional).
Keto Blueberry Muffins: A Weekend Treat
Weekends are for indulging, aren't they? At least, that's what I tell myself. And sometimes, that indulgence comes in the form of a deliciously decadent treat. This weekend, it was these keto blueberry muffins. I've been experimenting with keto baking lately, trying to find recipes that satisfy my sweet tooth without derailing my healthy eating goals. These muffins absolutely hit the spot.
The inspiration struck me while browsing through recipes online. I spotted a classic blueberry muffin recipe, and my mind immediately started whirring. Could I adapt this beloved classic into a keto-friendly version? The answer, delightfully, was yes! I was surprised how easy it was to transform this recipe. The result? Fluffy, moist muffins bursting with the sweet, tart flavor of fresh blueberries. Even better, they're low in carbs, which is a major win for my keto lifestyle. This recipe became an instant family favorite; my kids devoured them faster than I could take pictures!
One thing I learned along the way is the importance of using fresh, smaller blueberries. I found the larger blueberries tend to leave softer spots throughout the muffins. Smaller berries distribute more evenly throughout the batter. Finding quality blueberries is key to the overall muffin texture and taste. And for flour, I opted for coconut flour. It gives the muffins a lovely texture. It's important to note that the quantities are a bit different from your usual recipes because coconut flour absorbs more liquid.
The process itself is pretty straightforward. It involves combining dry ingredients, whisking together wet ingredients, and then gently folding in the blueberries. Baking them at 350°F (175°C) for about 30-40 minutes ensures perfectly baked muffins. The baking time might vary slightly based on your oven, so it's important to use the toothpick test to determine doneness. Once they’re cool enough to handle, I let them cool completely on a wire rack to prevent them from falling apart.
Now, for the best part – the taste! These keto blueberry muffins have the perfect balance of sweetness and tartness. The blueberries provide a burst of juicy flavor with every bite. The muffins themselves are incredibly moist and tender, with a slightly crumbly texture. I prefer to serve mine with a pat of salted butter, which enhances the flavor even further. However, feel free to enjoy them plain!
These muffins are perfect for a weekend brunch, an afternoon snack, or even a quick breakfast on the go. They’re easily packed for a picnic or a road trip too. The best part? They’re surprisingly easy to make. This recipe has quickly become a staple in my keto baking repertoire, and I can't wait to bake more batches in the weeks to come. Give this recipe a try, and let me know what you think in the comments below!
Tips and Variations:
- Blueberry Size Matters: Use smaller blueberries for better distribution and to prevent soggy spots.
- Almond Flour Substitution: While I used coconut flour, you can experiment with almond flour. Remember, you will need to adjust the amount.
- Storage: Store muffins in an airtight container at room temperature for a couple of days or in the refrigerator for longer storage.
- Sweetener Options: Feel free to adjust the amount of sweetener according to your preference.
Baking keto doesn't have to be complicated or bland. This keto blueberry muffin recipe is a testament to that. So go ahead, indulge in a guilt-free treat that tastes as good as it is good for you (within the context of the keto diet, of course!).
