These Low Carb Sugar Free Keto Blueberry Muffins with Almond Flour are SO tender and moist! Hard to believe they are healthy and gluten free!
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Yep. Another blueberry muffin recipe.
Because the 1094039 paleo blueberry muffin recipes, zucchini blueberry muffin AND healthy whole wheat blueberry muffins that you can find on Pinterest are not enough right?
Actually, that IS RIGHT. Because those paleo blueberry muffins are not T-H-E-S-E muffins.
These little gems, bursting with fresh, sweet and JUICY blueberries with this perfectly lightly-crisp outside and tender, moist, yet CHEWY inside are pretty much one of the best keto muffins that I’ve made. Even rivaling the chocolate chip keto low carb muffins.
I mean, truth be told, I love ALL muffins and would consider myself a muffin inclusivist. If you put oatmeal applesauce almond butter muffins, easy healthy gluten free carrot cake muffin or paleo chocolate muffins in front of me, I wouldn’t say no.
But, put these? GOING. TO. TOWN.
Why this is the BEST Keto Muffin RecipeÂ
Have you tried my whole wheat banana muffins with chocolate chips? Or perhaps my strawberry oatmeal rhubarb muffins? Seriously, with ALL of the delicious muffin recipes to choose from here on the blog, might as well just call me the muffin woman! Today’s low carb muffin recipe is a keeper, and it is also keto friendly- perfect for those following the keto diet or who simply want to cut down on carbs. These muffins are moist and delicious, bursting with blueberry goodness AND loaded with protein! They are the perfect breakfast or snack anytime of day.
Ingredients you will need
To make these keto muffins, you’ll need a handful of wholesome ingredients. Using better-for-you ingredients doesn’t mean you have to say goodbye to tasty flavor and perfect texture, though- remember that! Here’s what you’ll need:
- Almond Flour
- Coconut Flour
- Baking Powder
- Sea Salt
- Baking Soda
- MonkfruitÂ
- Coconut Oil
- Large Eggs
- Unsweetened Applesauce
- Vanilla Extract
- Fresh Blueberries
How to make Keto Blueberry Muffins
Spray
Spray the muffin pan generously with COOKING SPRAY. This is KEY!
Mix
Mix all the dry ingredients in one bowl, and beat all the wet ingredients in another bowl.
Combine
Add the dry ingredients into the wet ingredients and stir until combined. Fold in the blueberries. Let the batter stand for 5 minutes. This allows the coconut flour to start absorbing the moisture!
Bake
Divide them into muffin cavities. I like to try to use my fingers to evenly disperse the berries! Bake at 350 degrees until they are done!
DEVOUR
Cool in the pan for 15 minutes, and then on a cooling rack to cool COMPLETELY! Serve and enjoy!
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Top tips for the BESTÂ Blueberry Keto Muffins
Be sure to use cooking spray when spraying the muffin cavities. If you rub coconut oil on the cavities, the batter will soak it all up and the muffins will stick to the pan!
Let the batter sit for a bit once you finish mixing it. This is important as it will allow the coconut flour to absorb some of the moisture and will result in muffins that are moist!
Why I used Almond Flour
I decided to use almond flour for this keto muffin recipe because it bakes really well. It also has a delicious nutty flavor that compliments the blueberries. Coconut flour, used in large quantities, can leave you with mushy textured muffins so do not try and use that instead of almond flour!
Keto Muffins FAQ
I recommend using fresh blueberries to make these muffins, however frozen should also work well as long as you do not thaw them beforehand. Just toss them in frozen!
These muffins will be done after about 24-25 minutes in an oven at 350 degrees Fahrenheit. When you insert a toothpick and it comes out clean, you can be sure that they are done!
Absolutely! These muffins freeze really well and will last in the freezer for a few months if properly stored. The perfect easy snack or breakfast to thaw and enjoy!
Store these muffins in the fridge for up to a week in an airtight container. If you want them to last longer, toss them in a freezer style zip lock bag or in a freezer safe airtight container for up to 3 months!
Similar recipes you might like
Grain Free Low Carb Keto Granola
Easy Low Carb Keto Breakfast Casserole
Zucchini Low Carb Muffins with Tahini
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Ingredients
- 3 Cups Almond flour (300g) *
- 4 Tbsp Coconut flour, packed (32g)
- 1 Tbsp Baking powder
- 1 tsp Sea salt
- 1 tsp Baking soda
- 3/4 Cup Monkfruit (or granulated sweetener of choice)
- 7 Tbsp Coconut oil, melted
- 3 Large Eggs, at room temperature (this is key)
- 1/2 Cup Unsweetened applesauce
- 2 tsp Vanilla extract
- 2/3 Cup Fresh blueberries, (105g) **
Instructions
- Preheat your oven to 350 degrees and spray a muffin pan with oil spray. ***READ NOTES
- In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt and baking soda. Set aside.
- In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil, eggs, applesauce and vanilla until well blended.
- Stir in the almond flour mixture, along with the blueberries until well combined. Let the batter stand for 5 minutes so the coconut flour can begin to absorb the moisture.
- Divide by 12 muffin cavities (I like using a big ice cream scoop so that the muffins cook up with really domed tops!) and bake until very golden brown and a toothpick inserted in the center comes out clean, about 24-25 minutes.
- Let cool for 15 minutes. Then, gently run a knife around the edges of each muffin to loosen them. Then, let cool COMPLETELY in the pan before trying to take them out.
- DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
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More Gluten Free Recipes
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WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE SMART POINTS: 9Â POINTS+: 7. OLD POINTS: 6
(per 1 muffin)
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I didn’t have applesauce, so I substituted full fat sour cream! Now I only use sour cream in them. We are both on Keto and love these muffins!! Thank you for an awesome recipe!
Yaaayyy! That’s good to know your substitute was a success!
You’re welcome, Lisa!
These blueberry muffins are scrumptious. So easy and tasty. Thanks for the great recipe.
You’re welcome Bonnie! So glad you loved them!
are you sure the recipe calls for 1 Tablespoon of Baking Powder?
It seems salty to me.
Thank you!
Hey Connie! I see you’re concerned about the 1 tablespoon of baking powder in the recipe, and I understand why you might find it a bit salty. However, the recipe as listed is correct.
If the taste of the baking powder is too prominent, you can try reducing the baking powder by half a tablespoon and see how the muffins turn out. Keep in mind that adjusting the leavening agents may affect the final result in terms of texture and rise. Additionally, double-check the ingredients list and ensure you’re using unsalted baking powder and baking soda, which could help reduce the salty flavor.
Happy baking!