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The Best Keto Blueberry Muffins – vegetarian recipe
Stav Kogan

The Best Keto Blueberry Muffins

A keto blueberry muffin that captures that nostalgic, comforting flavor without compromising a low-carb lifestyle. We use just enough blueberries for that perfect burst of fruity sweetness, while almond flour and sour cream create an incredibly moist, tender crumb.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 muffin
Calories: 248
Ingredients Method Nutrition

Ingredients
  

  • 1½ cups / 168g (5.9 oz) finely ground blanched almond flour
  • ½ cup (100 g / 3.5 oz) granular erythritol
  • 2 teaspoons (8 g / 0.28 oz) baking powder
  • ¼ teaspoon (1.5 g / 0.05 oz) salt
  • 2 large eggs, at room temperature
  • ¼ cup (60 g / 2.12 oz) sour cream
  • ½ teaspoon (2.5 ml / 0.1 fl oz) vanilla extract
  • ½ cup (75 g / 2.65 oz) fresh blueberries
  • for Perfect Keto Muffins
  • Use room temperature eggs and sour cream. This helps the combine smoothly for a more uniform texture and better rise.
  • Avoid overmixing the batter once you add the dry . Mix only until the flour is just incorporated to ensure a tender, not tough, muffin.
  • If using frozen blueberries, do not thaw them first. Toss them in a teaspoon of almond flour before folding them into the batter to prevent them from sinking and bleeding color.
  • Silicone muffin liners are highly recommended. Almond flour batter is stickier than traditional batter, and silicone liners guarantee a clean, easy release every time.

Method
 

  1. Prepare your pan and oven.
  2. Preheat the oven to 350°F / 175°C.
  3. Grease a standard 12-well muffin pan or line it with silicone or paper liners.
  4. Combine dry .
  5. In a medium bowl, whisk together the almond flour, erythritol, baking powder, and salt until no lumps remain.
  6. Combine wet .
  7. In a separate, larger bowl, whisk the eggs until frothy.
  8. Stir in the sour cream and vanilla extract until smooth.
  9. Mix the batter. Gradually add the dry to the wet , stirring with a spatula until just combined. Be careful not to overmix. Gently fold in the fresh blueberries.
  10. Fill and bake.
  11. Divide the batter evenly among the 12 prepared muffin wells, filling each about three-quarters full.
  12. Bake for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  13. Cool completely.
  14. Let the muffins cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely. This step is crucial for them to set properly. Store leftovers in an airtight container.

Nutrition

Calories: 248kcalCarbohydrates: 7gProtein: 8gFat: 22g

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