Mmm…Keto Blueberry Muffins…it’s happening, people!!
All the deliciousness with none of the guilt. Are you ready for this?? These babies are moist, delicious, and are perfect for breakfast or snack…or anytime!
Here are my tips for making these Keto Blueberry Muffins the best you’ve ever tasted:
- This recipe makes approximately 12 muffins but I usually double (or triple!) it and put a bunch in the freezer to pull out for breakfasts or snacks, when desired.
- Note that using flax eggs makes them pretty soft–but still delicious! I find it best to use silicone muffin molds and allow to completely cool before handling.
- If you are good with eggs, feel free to substitute the 3 Flax Eggs for 3 Chicken Eggs
Keto Blueberry Muffins
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Diet: Gluten Free
Description
These muffins are so light and delicate yet super-satisfying! If you like a more firm muffin and can eat eggs, feel free to substitute the flax eggs for chicken eggs.
Ingredients
Scale
- 2 ½ cup almond flour
- ½ tsp salt
- 1½ tsp baking powder
- 3 Flax eggs
- ¼ cup Almond milk
- ⅓ cup Coconut oil, melted
- ½ cup Monkfruit sweetener
- 1 tbsp Vanilla
- 1 cup blueberries
Instructions
- Preheat oven to 350 and line muffin tin with liners or use silicone muffin molds
- Combine almond flour, salt, baking powder, and Monk fruit sweetener in a bowl
- Add in flax eggs, almond milk, vanilla and oil and stir until wellcombined
- Fold in blueberries
- Pour into muffin liners or molds and bake20-25 minutes or until golden brown
- Fully cool (as they are quite soft when warm)and enjoy!
Notes
We love them slathered with cashew butter for a little extra protein but they are equally delicious with grass-fed or vegan butter.
Keywords: Keto, Vegan, Blueberry, Gluten-Free, Refined Sugar-Free
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