Keto Blueberry Muffins are an easy, sweety low carb breakfast, snack or dessert that´s ready in just 30 minutes! This is my best blueberry muffins recipe! They’re extra buttery, soft, and moist. Prepared with basic ingredients and a couple of mixing bowls, you’ll appreciate this easy breakfast recipe.
These delicious muffins MELT in your mouth and won’t dry out the next day. The best part is it takes less than ten minutes to whip them up and get them in the oven.
They are the perfect homemade blueberry muffins. These moist, fluffy little guys are loaded with juicy, jammy berries, and a pinch of cinnamon gives them an extra depth of flavor. I love to devour one for breakfast or an afternoon snack, and they’d be perfect for packing into lunchboxes or taking on the go. We’ve had this recipe on repeat around here for the last few weeks. I hope you love it as much as we do!
There are no secret ingredients, no tricks, or no complicated steps in this blueberry muffin recipe. You only need a few bowls and a mixer.
Muffins are not as easy to get right as one might think. Too dry, too dense, too sugary—these are all problems that one can encounter when trying to bake the perfect muffin.
This easy keto blueberry muffin recipe, however, makes them just right—fluffy and full of blueberries—and still good the next day!
Ingredients to make Easy Keto Blueberry Muffins
- Almond flour
- Baking powder
- Butter, melted
- Eggs
- Erythritol
- Blueberries
- Vanilla extract
How to make these Easy Keto Blueberry Muffins
The process to make keto low-carb blueberry muffins is quick and easy.
- Preheat your oven to 180C / 350F. Line 8 standard-size muffin cups with paper liners. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
- Melt the butter in the microwave. Mix butter with eggs and vanilla extract.
- Stir together the dry ingredients: almond flour, sweetener, sea salt, baking powder
- Mix in the wet ingredients and combine until uniform consistency. Gently fold blueberries.
- Pour batter into 8 muffins tins and bake for 25 minutes.
- Cool completely and enjoy!
Tips to make the perfect keto blueberry muffins
As a food blogger, a teacher and Mom of two boys and dog I have finally realized that it really is better to make sure you have all of your ingredients BEFORE you start baking.
HOW TO STORE KETO BLUEBERRY MUFFINS
Wait until your muffins are fully cooled, then store them in a cake or muffin tin with a lid. They are fine on the counter for a couple of days. After that keep them in the fridge for up to 5 days.
CAN YOU FREEZE THEM?
Absolutely! Almond flour muffins freeze well. Simply reheat in the microwave for 20-30 seconds or defrost at room temperature.
Other keto muffins recipes
Easy Keto Mocha Chocolate Chips Muffins
Keto Lemon Poppy Seeds Muffins
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 35 minutes |
| Servings |
muffins
|
- 1 cup almond flour
- 1/2 cup erythritol
- 2 eggs
- 1/4 cup melted butter
- 1 tsp baking powder
- 1 cup blueberries
- 1 tsp Vanilla Extract
Ingredients
|
|
- Preheat your oven to 180C / 350F. Line 8 standard-size muffin cups with paper liners. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
- Melt the butter in the microwave. Mix butter with eggs and vanilla extract.
- Stir together the dry ingredients: almond flour, sweetener, sea salt, baking powder
- Mix in the wet ingredients and combine until uniform consistency. Gently fold blueberries.
- Pour batter into 8 muffins tins and bake for 25 minutes. Cool completely and enjoy!
