Fluffy Keto Blueberry Muffins (Low-Carb & Gluten-Free)

Fluffy Keto Blueberry Muffins (Low-Carb & Gluten-Free)

Indulge in warm, tender muffins bursting with juicy blueberries, all while staying true to your low-carb and keto goals!These easy-to-make muffins are perfectly sweet, moist, and a delightful way to enjoy a classic breakfast or snack without the guilt.

Yields: 12 muffins Prep time: 10 minutes Cook time: 15-17 minutes

Ingredients:

• 2 cups super-fine blanched almond flour
• ¾ cup Swerve Granulated Sweetener (or other keto-friendly granulated sweetener like erythritol)
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup unsalted butter, melted
• ⅓ cup unsweetened almond milk
• 1 teaspoon pure vanilla extract
• ¾ cup fresh or frozen blueberries (do not thaw if using frozen)

Equipment:

• Standard 12-cup muffin tin
• 12 paper or silicone muffin liners
• Large mixing bowl
• Medium mixing bowl
• Whisk or spatula

Instructions:

1. Preheat Oven & Prep Muffin Tin: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper or silicone muffin liners.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, Swerve Granulated Sweetener, baking powder, and salt until well combined and no lumps remain.
3. Combine Wet Ingredients: In a separate medium mixing bowl, whisk together the eggs, melted butter, unsweetened almond milk, and vanilla extract until smooth.
4. Combine Wet & Dry: Pour the wet ingredients into the dry ingredients. Stir with a whisk or spatula until just combined. Do not overmix; a few small lumps are fine. Overmixing can make almond flour baked goods tough.
5. Fold in Blueberries: Gently fold in the blueberries until evenly distributed throughout the batter. If using frozen blueberries, fold them in quickly and do not let them thaw in the batter to prevent the color from bleeding too much.
6. Fill Muffin Liners: Divide the batter evenly among the 12 prepared muffin liners, filling each about two-thirds full.
7. Bake: Bake for 15-17 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
8. Cool & Enjoy! Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success:

• Almond Flour Type: Using “super-fine blanched almond flour” is crucial for the best texture in keto baking. Almond meal (unblanched, coarser) will result in a denser, grainier muffin.
• Don’t Overmix: Overmixing develops gluten in traditional flour, but for almond flour, it can make baked goods dense and crumbly. Mix just until combined.
• Blueberry Carb Count: While blueberries are a great source of antioxidants, they do contain natural sugars. For very strict keto, consider reducing the amount to ½ cup or even ¼ cup, or tracking your carbs carefully.
• Testing for Doneness: Muffins are done when they spring back slightly when gently touched, and a toothpick inserted in the center comes out clean.
• Sweetness Adjustment: Taste the batter before adding blueberries (if desired) and adjust sweetener to your preference.

Serving Suggestions:

• Enjoy warm with a pat of butter.
• Pair with a cup of coffee or tea for a complete breakfast.
• Serve as a healthy dessert.

Storage: Store cooled muffins in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days. For longer storage, freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature or warm gently.

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Recipe Analysis & Dietary Classification

This “Keto Blueberry Muffins” recipe is a fantastic, crowd-pleasing option for your app!

• High Protein: Moderately high protein, primarily from the eggs and almond flour. While not as high as a meat dish, it’s good for a baked good.
• Low-Carb: Yes, this recipe is low-carb. It uses almond flour instead of wheat flour and a sugar-free sweetener.
• Keto: Yes, this recipe is keto-friendly, provided the amount of blueberries is factored into daily carb limits.
  • Almond Flour, Swerve, Baking Powder, Salt, Eggs, Butter, Unsweetened Almond Milk, Vanilla: All are core keto staples.
  • Blueberries: While a fruit, blueberries are relatively lower in net carbs than many other fruits. However, ¾ cup divided by 12 muffins means each muffin will have a small amount of net carbs from the blueberries. Users tracking strict keto should be aware of this and can adjust the amount if needed.
• Gluten-Free: Yes, this recipe is naturally gluten-free, as it uses almond flour and other naturally gluten-free ingredients.