KETO BLUEBERRY MUFFINS. An all-rounder, these light and fluffy Keto blueberry muffins are great for breakfast, but also perfect as a nutritious low carb snack. From my entire family, these got the thumbs up, including the carb-lovers!

You guys, with how these muffins have turned out, I’m SO pleased. They are unbelievably fluffy and light!

Instead of wheat flour, these muffins use almond flour, which makes them low in carbs. Plus, instead of sugar, I’m using erythritol to achieve a pleasant but not overpowering sweetness.

FLAVOUR VARIATIONS

Add 1 tbsp of grated orange zest, to add a fruity-zingy note.

Replace with any other berries you have available if you don’t have blueberries. Blackberries, cranberries and raspberries can be used whole. Cut them into smaller pieces first if you’re using strawberries. You could even use dried berries!

SUBSTITUTIONS

For Greek yoghurt, you can substitute the sour cream if you like. In this case, also to achieve a similar fat content, add 2 tbsp of butter.

HOW TO STORE KETO BLUEBERRY MUFFINS

Wait until your muffins are cooled(fully), then with a lid, store them in a cake/muffin tin. For a couple of days, they are fine on the counter. For up to FIVE days, after that keep them in the fridge.

CAN YOU FREEZE THEM?

Absolutely! Almond flour muffins freeze well. I like to make a double batch and when I want a treat, take one out at a time! For 20-30 seconds, simply reheat in the microwave/defrost at room temperature.

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Cuisine British
Servings 8
Calories 231 kcal

INGREDIENTS

(NOT super-fine almond flour) ▢2 cup / 200g almond flour or ground almonds.
▢3 eggs large, or 4 medium
▢½ cup / 120g sour cream

▢⅓ cup / 60g granulated erythritol/to taste
▢1 ½ tsp baking powder
▢1 tbsp lemon juice

▢lemon zest, grated from 1 lemon
▢1 tsp vanilla extract
▢½ cup / 70g blueberries fresh or frozen

INSTRUCTIONS

Preheat the oven to 350 Fahrenheit.
For a few minutes, blend the eggs until they have increased in volume and are frothy.
Add the wet ingredients – vanilla extract, lemon juice, zest and sour cream – and blend.
Then add the dry ingredients – baking powder, almond flour, erythritol/your low carb sweetener of choice – and blend until it gets combined.
Into 8 paper muffin cups, fill the batter (or use a silicone muffin tray) and add the blueberries. Inside the batter, push some and leave some on top.
Until it gets lightly browned, bake for TWENTY FIVE minutes.

NOTES

Makes 8 muffins. Net carbs per muffin: 3.7g.
Weight: circa 70g each.
For ground almonds or regular/coarser almond flour, this recipe is designed. Reduce the amount by TWO tbsp as it absorbs more liquid if you want to use super-fine almond flour.
Lemon zest really takes the recipe to the next level, don’t leave out the lemon zest.
For up to TWO days, store on the counter, fridge for FIVE days/freeze for up to THREE months.