Keto Blueberry Pancake Muffin
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What happens when you combine your favorite keto blueberry muffin with maple? You have the perfect keto blueberry pancake muffin. And, it’s easy!
The muffin is flavored with maple and filled with blueberries, topped with a maple glaze. It’s a sugar free, mobile blueberry pancake breakfast on the go.
Keto Bakery Owner
If this is your first time here, you may not know I’ve owned a home keto bakery since 2019. Since that time I’ve been able to perfect keto muffins and cakes and experiment with lots of flavors, extracts, fruits, and sweeteners. You can choose to add the maple butter glaze or eat them without glaze, heated up and topped with butter.
Ingredients for Keto Blueberry Pancake Muffin
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- Almond Flour
- Coconut Flour
- Eggs
- Xanthan Gum
- Baking Powder
- Swerve Granulated
- Swerve Confectioner’s Sweetener
- Avocado Oil
- Baking Powder
- Sour Cream (substitute with coconut milk for dairy free and skip the glaze).
- Blueberries
- Maple Extract
Frozen Blueberries
I prefer frozen blueberries, and I place them in the muffins after the batter is in the liners. This way the batter doesn’t turn blue. Frozen blueberries tend to be sweeter than store-bought unless you have local blueberries you know are sweet.
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More Keto Breakfast Muffins
- Keto Coffee Cake
- Keto Lemon Blueberry Muffin
- Keto Strawberry Muffins
- Keto Carrot Muffin
- Keto Vanilla Glazed Donut Muffins
Keto Blueberry Pancake Muffins
Ingredients
Muffin Ingredients
- 2 1/4 cups blanched almond flour 260 grams
- 4 tablespoons coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon xanthan gum
- 1 cup Swerve Granulated
- 1/2 cup avocado oil
- 6 extra large eggs
- 4 tablespoons sour cream 60 grams
- 1/4 cup almond milk
- 1/4 teaspoon Maple Extract
Maple Glaze Ingredients
- 1/2 cup Swerve Confectioner's Sweetener
- 1/4 cup butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon Maple extract, more if needed
- 1 teaspoon water
Instructions
- Preheat oven to 350 degrees F. 180 C.
Muffin Instructions
- Mix all dry ingredients except the sweetener. Set aside.
- Beat eggs well.
- Slowly stream in avocado oil.
- Mix sour cream and almond milk, shaken in jar. Add to mix.
- Add maple extract and vanilla extract.
- Gently mix in the dry mixture.
- Do a taste test to see if you have enough maple flavor. Microwave 1 teaspoon of batter for about 20 seconds.
- Use ice cream scoop to scoop evenly into 12 muffin liners.
- Add blueberries, pressing into batter.
- Bake for 15 to 22 minutes at 350 F. or until golden brown.
- Prepare maple glaze and spoon over the top.
Maple Glaze Instructions
- Heat Confectioner's Swerve Sweetener, butter and maple extract together, stirring until all in incorporated. Immediately spoon on muffins. This will dry to a glaze.
- The muffins are also good without glaze and with butter.
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