If you’re following a keto diet, you may be wondering if you can still enjoy baked goods like muffins. The good news is that with the right ingredients, you can create delicious keto-friendly muffins that are also healthy. In this article, we’ll show you how to make keto blueberry muffins that are moist, flavorful, and perfect for breakfast.
What is the Keto Diet?
Before we dive into the recipe, let’s briefly review what the keto diet is. The keto diet is a high-fat, low-carb diet that is designed to put your body into a state of ketosis. In this state, your body burns fat for fuel instead of carbohydrates. The keto diet has been shown to have a number of health benefits, including weight loss, improved blood sugar control, and increased energy levels.
To make keto blueberry muffins, you’ll need the following ingredients:
2 cups almond flour
1/4 cup coconut flour
1/2 cup granulated erythritol or other keto-friendly sweetener
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 large eggs
1/2 cup unsweetened almond milk
1/3 cup melted coconut oil
1 tsp vanilla extract
1 cup fresh blueberries
Preheat your oven to 350°F and line a muffin tin with paper liners.
In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until well combined.
Gently fold in the blueberries.
Divide the batter evenly among the muffin cups.
Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Making Perfect Keto Blueberry Muffins
Use fresh blueberries for the best flavor and texture.
Don’t overmix the batter or the muffins may become tough.
Let the muffins cool completely before storing them in an airtight container in the fridge or freezer.
If you don’t have almond milk, you can use any other unsweetened milk substitute.
You can swap out the blueberries for other berries, such as raspberries or blackberries.
Health Benefits of Keto Blueberry Muffins
Not only are these keto blueberry muffins delicious, but they’re also packed with nutrients. Almond flour is a good source of protein, healthy fats, and fiber. Coconut flour is low in carbs and high in fiber. Blueberries are loaded with antioxidants and vitamin C. Plus, these muffins are sweetened with erythritol, a natural sweetener that doesn’t raise blood sugar levels.
Keto blueberry muffins are a tasty and healthy breakfast option that you can enjoy while following a keto diet. With almond flour, coconut flour, and erythritol, these muffins are low in carbs and high in healthy fats and fiber. Plus, they’re packed with the delicious flavor of fresh blueberries. Give this recipe a try and see how easy it is to make keto-friendly baked goods.
Are these keto blueberry muffins gluten-free?
Yes, these muffins are gluten-free as they are made with almond flour and coconut flour instead of wheat flour.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but be sure to thaw them before adding them to the batter.
Can I use a different sweetener instead of erythritol?
Yes, you can use any other keto-friendly sweetener, such as stevia or monk fruit.
How many carbs are in each muffin?
Each muffin has approximately 4 grams of net carbs.
How long do these muffins last?
These muffins can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.