These Easy Keto Blueberry Muffins are the perfect way to start the day! Large fluffy coconut flour muffins are packed with blueberries, offering a guilt-free and delicious option for breakfast, a snack, or even dessert. These muffins are low in net carbs and are quick and versatile to make in under 30 minutes.
Why Choose Keto Blueberry Muffins?
Most traditional muffins aren’t keto-friendly because they often include flour, sugar, and milk. This recipe uses low-carb ingredients like coconut flour, monk fruit sweetener, and almond milk instead. These muffins are a great source of antioxidants and overall, little powerhouses for nutrients.
Ingredients You'll Need
Here’s what you’ll need to whip up a batch of these delightful muffins:
- Coconut Flour: This is the low-carb base of the muffins.
- Eggs: Essential for binding the batter, since coconut flour doesn’t contain gluten.
- Sour Cream: Adds richness and creaminess while keeping the muffins moist and soft.
- Blueberries: Fresh berries are best for this recipe.
- Monk Fruit: Alternative Keto-friendly sweetener.
- Coconut Flakes: Adds a great texture and flavor to the muffins.
- Baking Powder: Works to leaven (or raise) baked goods.
Aside from these, you'll need butter, oil, milk, vanilla extract, and salt. You'll also need a bowl, electric mixer (hand or standing), spatula, and muffin tin (metal or silicone will work).
Step-by-Step Instructions
Follow these simple steps to create your own batch of keto blueberry muffins:
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- Prepare: Preheat the oven to 350°F (180°C). Lightly grease a 6-cup muffin pan or use silicone muffin pan or use paper liners that have been greased.
- Cream Butter and Sweetener: In a mixing bowl, use an electric mixer to cream together the butter and sweetener on medium speed for about 1 minute.
- Add Wet Ingredients: Add the oil, eggs, milk, and vanilla extract to the same mixing bowl. Beat the mixture until it is well incorporated, scraping the sides of the bowl as needed.
- Combine Dry Ingredients: In another bowl, combine the coconut flour, salt, and baking powder.
- Mix Wet and Dry: Slowly spoon the flour mixture into the wet ingredients while running the electric mixer on low speed. Mix until just incorporated; do not over-mix.
- Fold in Blueberries: Gently fold in the blueberries.
- Fill Muffin Tin: Spray a muffin tin with cooking spray and spoon the batter evenly among six muffin wells, filling each about 3/4 full. Gently press the reserved blueberries on top. Use a ¼ cup scoop per muffin.
- Bake: Bake the muffins for 20-25 minutes or until the muffins have begun to brown on top and have set in the center or until golden brown on top and a toothpick or skewer inserted comes out clean. Testing for doneness can be tricky with coconut flour. If the toothpick test doesn't work, break open a muffin slightly to see if it's done.
- Cool: Cool 5 minutes in pan then transfer to a cooling rack to cool the rest of the way.
- Serve: Perfect with some Vanilla Ghee smeared on top!
Tips for Fluffy and Moist Muffins
- Use Fresh Blueberries: Fresh berries are best. Some muffins can use either fresh or frozen blueberries, but this one does best with fresh berries. Frozen berries add a lot of extra moisture which can weigh down the muffins and cause them to become dense and undercooked. If you only have frozen, defrost them first and then roll them in coconut flour. This absorbs some of the liquid and the berries won't dye the batter blue.
- Don't Overmix: Not weighing the mixture down by overmixing also can make muffins dense, so keep a careful eye on the mixture. Fold the coconut flakes and blueberries in only as much as necessary to keep the batter from becoming overmixed.
- Use Room Temperature Ingredients: It is always best to use room-temperature ingredients when baking. This helps muffin batter to rise properly. Also, let the coconut oil cool to lukewarm after melting.
- Check Baking Powder: Check that it is fresh by putting some in warm water. Baking powder works as to leaven (or raise) baked goods, and it works in this recipe.
- Finely Ground Coconut Flour: Use finely ground coconut flour.
Customizing Your Muffins
Keto blueberry muffins are delicious as-is, but they’re also easy to customize to match your cravings or what you have in your pantry.
- Sweeteners: You can use whatever liquid sweetener you like as long as its a type of syrup like honey, maple syrup or Honest syrup or Lakanto or ChocZero. You can also use Zero Syrup which is vegetable glycerin (a sugar alcohol) and monk fruit or Honest Syrup made of vegetable fiber and monk fruit. While the latter is free of sugar alcohols which is ideal for some, it is high very high in total carbs (fiber).
- Dairy-Free: Make these dairy free easily when you substitute the sour cream with coconut milk. It will work out just the same!
- Nut-Free: These coconut flour blueberry muffins are totally nut-free and dairy-free but you can always use what works for you.
Serving and Storage Suggestions
Keto blueberry muffins are delightful on their own, but pairing them with the right sides and drinks can turn them into a satisfying breakfast, snack, or even dessert.
- Storage: Keto blueberry muffins will stay fresh at room temperature for about 2 days if stored in an airtight container, making them perfect for quick breakfasts or snacks.
- Freezing: Simply place them in a freezer-safe bag or container and they’ll last for up to 2 months. Allow the muffins to cool completely, then double-wrap each one in plastic. These help stop freezer burn and make it easy to grab and go!
- Reheating: 30-second intervals are the quickest way to reheat. In the morning, I warm them for 10-15 seconds in the microwave.
The Goodness of Blueberries
Blueberries are not only delicious but also incredibly good for you. They’re a solid source of fiber, vitamins B6 and C, folate, potassium, and preliminary research has even indicated that they may help to improve memory in older adults.
Common Mistakes to Avoid
- Substituting Flours: Coconut flour and almond flour are NOT INTERCHANGEABLE. Do NOT use almond flour for this recipe.
- Overdoing Blueberries: If you use too many blueberries, you will have to bake for much, much longer as the batter tends to be too liquid once they start to cook down. Also, be sure not to overmix the blueberries so you don't end up with smurf muffins.
- Not Cooling Ingredients: Always avoid great temperature differences between ingredients. It can cause the batter to split.
Nutritional Information
Each muffin contains approximately 4 grams of net carbs.
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