Keto Blueberry Muffins are an easy, healthy muffin recipe that is low-carb and free of refined flours and sugars. Made with almond flour, monk fruit, coconut oil, and bursting with fresh blueberries and zesty lemon flavor, these muffins are hard to resist.
If you've been on the search for a healthy muffin recipe, I think you will really enjoy this recipe!
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TIMESTAMPS:
0:00 Intro
0:35 Getting Started
0:55 Combining Dry Ingredients
1:51 Combining Wet Ingredients
2:46 Adding Dry & Wet Ingredients Together
2:57 Folding Blueberries Into Batter
3:07 Preparing Blueberries (Optional)
3:24 Fill the Muffin Cups
3:39 Into the Oven
4:03 Enjoy!
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INGREDIENTS & PRODUCTS USED + MENTIONED:
Monkfruit Blend:
Fine Almond Flour:
Muffin Liners:
Glass Mixing Bowls:
12-Cup Muffin Pan:
Meal Prep Containers:
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MORE KETO-FRIENDLY RECIPES:
Keto Lemon Mug Cake:
2-Minute Mug Cakes:
Cauliflower Bagels:
Sheet Pan Pancakes:
Keto Grilled Cheese:
KETO BLUEBERRY MUFFIN RECIPE
2.5 cups almond flour
1/2 cup monk fruit blend (I like this one)
1.5 teaspoons baking soda
1/2 teaspoon salt
1/3 cup coconut oil (measured, then melted)
1/3 cup unsweetened almond milk
3 pastured eggs
1 tablespoon lemon juice
1.5 teaspoons lemon zest
1 cup blueberries
1 tablespoon gluten-free flour blend (*optional)
Pre-heat oven to 350 F.
Line a 12-cup muffin tray with cupcake liners.
In a large bowl combine almond flour, monk fruit, baking soda, and salt. Set aside.
In a separate bowl, combine coconut oil, almond milk, eggs, lemon juice, and lemon zest. Mix well. Add the wet ingredients to the dry ingredients and stir until just combined.
Wash blueberries and toss them with the gluten-free flour blend (this will prevent them from sinking to the bottom of the muffins). Gently fold into the batter.
Evenly distribute the batter amongst all 12 muffin cups and bake for 25 minutes or until fragrant and set through. Cool and enjoy!
NUTRITION
Serving: 1muffin | Calories: 210kcal | Carbohydrates: 7g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 258mg | Potassium: 26mg | Fiber: 3g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg
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#ketoblueberrymuffins #ketomuffins #healthymuffinrecipe
Happy Friday! Excited to share this yummy muffin recipe with you – think of this as your go-to blueberry muffins, leveled-up! It’s delicious and nutritious… what could be better? XO – Dani
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I’m so looking forward to trying these, with blueberries, golden berries, raspberries & strawberries.
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I like the captions you have now. Easier to follow, great recipes.
I love blueberry muffins and your videos. Delicious is the word sans carbs.
These look amazing! I don’t follow a low carb diet, but I love some keto breakfast options because they are more filling. For the gluten free flour you put on the blueberries – which one did you use? I’m wondering if oat flour would work, or if it needs to be a specific mix?
I’ll bet any GF flour would do fine.
Sounds amazing! I was just about to make dinner, so I thought I would bake these straight away for desert, and then remembered that we had finished all the blueberries this morning 🙁 So will have to do it tomorrow. Thank you for the recipe!
another must try in your kitchen. thank you for always showing us some ideas on how and what to cook. Looking forward for more ideas from you
stay safe and greetings
-may
So happy to see a low carb recipe! Can’t wait to try them) It’d be great to see more keto recipes!
Hey Dani! I’ve made your lemon blueberry muffins before, took some amazing pix of them, they were divine! I’m keen to try the keto version also … have a great weekend xox
Perfect timing I have some blueberries on my fridge ☺️
Looking forward to making these!! Thank you!!
Can’t wait to try these and I’m gonna add some lemon zest! Thank again lol
I always enjoy your blooper reel. Especially because your content while warm and friendly is so very polished.
You’re really simplifying cooking and baking, thanks! Should I just replace monk fruit with 1/2 cup maple syrup? Or do I need to change the amount? 🙂
Oh my gosh! I’ve been looking for lower carb options and I have all of these ingredients. Thank you!!