Imagine starting your day with a warm, fluffy muffin bursting with juicy blueberries and the nutty crunch of toasted almonds. These Keto Blueberry Almond Muffins are not just a dream; they’re a simple, delicious reality you can whip up in under 30 minutes. They’re the perfect grain-free treat to satisfy your sweet cravings without the sugar crash. Let’s get baking!
Ingredients
• 2 large eggs
• 1 cup / 150g fresh blueberries
• ¼ cup / 28g flaxseed meal
• ½ cup / 45g slivered almonds, plus more for topping
• 1 tbsp / 16g almond butter
• ½ cup / 120ml unsweetened almond milk
• 1 cup / 96g almond flour
• 1 tbsp / 12g baking powder
• 2 tbsp / 28g butter, melted
• 1 tbsp / 15ml olive oil
• ⅓ cup / 67g granulated sweetener
• 1 tsp / 5ml vanilla extract
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C and line a 10-cup muffin tin with paper liners.
3. In a large mixing bowl, use an electric mixer to beat the 2 eggs and granulated sweetener on high speed for 3-5 minutes, until the mixture is light and fluffy.
4. Add the almond flour, baking powder, almond butter, almond milk, and flaxseed meal. Pour in the melted butter, olive oil, and vanilla extract. Stir with a spatula until just combined.
5. Gently fold in the fresh blueberries and ½ cup of slivered almonds. Be careful not to overmix.
6. Divide the batter evenly among the prepared muffin cups and top with additional slivered almonds.
7. Bake for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutritional Information
• Nutrition Facts
• Serving Size: 1 Muffin
• Calories: 167
• Fat: 14g
• Protein: 5.6g
Pro Tips
• Use room temperature eggs and almond milk for a smoother, more uniform batter.
• Toss the blueberries in 1 teaspoon of almond flour before folding them in to prevent them from sinking to the bottom of the muffins.
• Do not overmix the batter after adding the dry . Mix only until just combined to ensure a tender, fluffy texture.
• For an extra burst of flavor, add a pinch of salt and a ½ teaspoon of lemon zest to the batter.
FAQ
Q: Can I use frozen blueberries instead of fresh
A: Yes, you can use frozen blueberries. Do not thaw them before folding them into the batter to prevent the color from bleeding. Tossing them in a teaspoon of almond flour, as mentioned in the pro tips, will help prevent them from sinking to the bottom.
Q: How should I store these keto muffins
A: Store the muffins in an airtight container at room temperature for up to 2 days. For longer freshness, you can refrigerate them for up to a week.
Q: Are these blueberry almond muffins gluten-free
A: Yes, this recipe is naturally gluten-free and grain-free because it uses almond flour and flaxseed meal instead of traditional wheat flour. Ensure your baking powder is certified gluten-free if you have a severe intolerance.
Q: What makes these muffins fluffy
A: The key to a fluffy texture is beating the eggs and sweetener on high speed for 3-5 minutes until light and airy. Also, be careful not to overmix the batter once the dry ingredients are added, as this keeps the muffins tender.
