Description
Tender and lightly sweet muffins packed with juicy blueberries, perfectly suited for a low-carb or keto lifestyle.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup erythritol or your preferred sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the almond flour, erythritol, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with butter or cream cheese. Best stored in an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 2g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg