Keto Blueberry Muffins
These keto blueberry muffins aren't too far away in taste and texture than the "real" thing, and on top of that, they're not chock full of unnecessary sugar. Most of the "flour" in this recipe comes from almond flour, but it also uses plain Greek yogurt to let the muffins retain moisture. Although, if you don't have plain Greek yogurt, you could substitute plain yogurt (use less of this because it's runnier than its Greek counterpart) or you could use sour cream. Plain Greek yogurt is preferred because of the texture, taste, and lower carb count than regular yogurt.
As for the blueberries, you're welcome to use either fresh or frozen. This recipe will satisfy your blueberry muffin cravings and are perfect to make ahead as breakfast for the week. Keep them in an air-tight container in the fridge and when you're ready just pop them in the microwave for 30 seconds and put a pat of butter on top.
If you like this recipe for breakfast, you might also like to switch it up and have some sausage egg and cheese muffins throughout the week instead!
Enjoy these dozen keto blueberry muffins that will satisfy your blueberry breakfast cravings.
- 1 stick Butter (Melted (1/2 cup))
- 3 cup Almond flour
- 2 tsp Baking powder
- 1/4 tsp Sea salt
- 2 Tbsp Stevia
- 4 Egg
- 2 Tbsp Lemon juice
- 1/2 tsp Vanilla extract
- 3/4 cup Yogurt (Plain Greek (12 Tbsp))
- 1 cup Blueberries
- Pre-heat Oven
Pre-heat oven to 350 F (180 C).
- Make the batter
In a medium to large size bowl, melt the stick of butter (this can be done in 30 seconds on high or with a melt butter option on the microwave).
Add the almond flour and mix. Add in the baking powder, salt, stevia, lemon juice, and vanilla extract. Mix the eggs into the bowl well. Then, mix in the plain Greek yogurt.
Once it's well combined, fold in the blueberries (they can be fresh or frozen).
- Bake
Place paper cup muffin liners into the dozen holes of a muffin tin. Spray them with a non-stick cooking spray.
Then, using a meatballer (or a greased spoon), put one scoop of the batter into each muffin cup. Repeat a second time until all batter is used up. Give the tops of the muffins quick pats in order to flatten them out a little bit. Almond-flour-based muffins won't allow gravity to spread them out like flour-based muffins do.
Using oven mitts, put the muffins in the oven for 30-35 minutes (until the tops turn a golden brown). Once cooled completely, store in an air-tight container and these should last 5-7 days in the fridge.
Servings 12
- Amount Per Serving
- Calories 278kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 7g35%
- Cholesterol 84mg29%
- Sodium 30mg2%
- Potassium 55mg2%
- Total Carbohydrate 8.5g3%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.