Keto Blueberry Muffins

Keto Blueberry Muffins

Parker Feierbach Some mornings, we crave something sweet with our morning coffee. The problem is, most breakfast pastries usually have little to no nutritional benefits, and their high amount of sugar leave us hungry long before lunchtime. As much as we love a good cinnamon roll, chowing down on one isn’t exactly the best way to…

recipe image

keto muffins with blueberries in cupcake liners, center cupcake split in half

Parker Feierbach

Some mornings, we crave something sweet with our morning coffee. The problem is, most breakfast pastries usually have little to no nutritional benefits, and their high amount of sugar leave us hungry long before lunchtime. As much as we love a good cinnamon roll, chowing down on one isn’t exactly the best way to start the day. These muffins were MADE for those cravings. They’ve got protein, fruit, AND they’re sugar free. Win/win/win!

Can I add other fruits besides blueberries?

Yes! Raspberries, strawberries, and blackberries would all be great substitutes. Just be sure to stay away from fruits with higher carbs like apples, pears, or bananas. 

What can I do to avoid that fake sugar aftertaste?

Many keto-approved sweeteners can have unappealing aftertastes. To have that much-needed sweetness without sacrificing flavor, we say go crazy with the add-ins! Vanilla or almond extract, dry warm spices like cinnamon or cloves, or citrus zest (lemon, in this case) are great for masking that artificial sugar taste.

Can these be toasted?

Absolutely! If you really want to treat yourself, you can toast them in butter in a skillet. Melt a tablespoon of butter over medium heat in a small skillet and halve your muffin top to bottom. Place muffin halves cut-side down in the pan and let sit undisturbed until golden. 😍Best. Breakfast. Ever.

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Made these? Let us know how it went in the comment section below!

Yields:

1


dozen

Prep Time:

0

hours

15

mins

Total Time:

0

hours

40

mins

2 1/2
c.

almond flour

1/3
c.

keto friendly sugar (such as Swerve)

1 1/2
tsp.

baking powder

1/2
tsp.

baking soda

1/2
tsp.

kosher salt

1/3
c.

melted butter

1/3
c.

unsweetened almond milk

3


large eggs

1
tsp.

pure vanilla extract

2/3
c.

fresh blueberries

Zest of 1/2 lemon (optional)

  1. Preheat oven to 350° and line a 12-cup muffin pan with cupcake liners.
  2. In a large bowl, whisk to combine almond flour, Swerve, baking powder, baking soda, and salt. Whisk in melted butter, almond milk, eggs, and vanilla until just combined.
  3. Gently fold blueberries and lemon zest (if using) until evenly distributed. Scoop equal amounts of batter into each cupcake liner and bake until slightly golden and a toothpick inserted into the center of a muffin comes out clean, 23 minutes. Let cool slightly before serving.

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Senior Food Editor
Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

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