These Keto Blueberry Muffins are a delicious, healthy snack that fits perfectly into a low-carb or paleo lifestyle. Made with wholesome ingredients like almond flour and fresh blueberries, they’re naturally gluten-free and packed with flavor. Quick to prepare and ready in minutes, they’re ideal for busy mornings or afternoon cravings. Whether you’re watching carbs or just want a guilt-free treat, these muffins deliver sweet satisfaction without the sugar crash.
Ingredients
- 1/2 cup almond flour
- 1 tbsp coconut flour
- 1/2 tsp baking powder
- 1 tbsp granulated erythritol
- 1 large egg
- 2 tbsp unsweetened almond milk
- 1 tbsp melted coconut oil
- 1/4 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with two paper liners or lightly grease two muffin cups with coconut oil.
- In a medium mixing bowl, combine the almond flour, coconut flour, baking powder, and granulated erythritol. Stir until well blended and no lumps remain.
- In a separate small bowl, whisk together the egg, unsweetened almond milk, and melted coconut oil until smooth.
- Add the wet ingredients to the dry ingredients and mix until the batter is thick and smooth.
- Gently fold in the blueberries, being careful not to crush them as you mix.
- Divide the batter evenly between the two prepared muffin cups, filling each about three-quarters full.
- Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutritional Information
Calories: 120
Protein (g): 4
Fat (g): 10
Carbohydrates (g): 5
Fiber (g): 2
Sugar (g): 2
Sodium (mg): 90
Storage Instructions
Store leftover keto blueberry muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them by wrapping each muffin individually and placing them in a sealed freezer-safe bag or container. Frozen muffins will keep well for up to 2 months.
Reheating Instructions
To reheat, place a muffin in the microwave for about 15–20 seconds if refrigerated, or 30–45 seconds if frozen (allow to thaw slightly first for even heating). Alternatively, warm them in a preheated oven at 300°F (150°C) for 5–7 minutes to maintain a slightly crisp top and moist interior.
Ingredient Swaps & Additions
To enhance the nutritional profile while keeping the muffins paleo-friendly, consider folding in a tablespoon of chia or flax seeds to increase fiber and omega-3 content. You can replace some or all of the almond milk with unsweetened coconut milk for added healthy fats. Swapping in chopped nuts like walnuts adds both crunch and additional protein. A few drops of vanilla extract or a sprinkle of cinnamon can boost flavor without adding carbs. All of these tweaks align with the paleo approach and contribute to higher levels of protein, fiber, or key micronutrients.
