Every year we pick blueberries at Golden Bell Blueberry Farm right next to our subdivision. This is a summer tradition for the last several years. We came home and made a blueberry pie for the boys, and keto blueberry muffins for me.
This a well balanced recipe, made with almond flour, blueberries and sour cream. What I love about these muffins is they make a perfect breakfast cake, high enough in fat to keep you satisfied until lunch.
The crumb is perfect, not dense, not eggy like many keto muffins can be. You can make a batch and freeze and these are healthier for kids too because they are sugar free.
What is alternative flour used for keto blueberry muffins?
This recipe uses mostly almond flour and a small amount of coconut flour. Almond flour is a lovely baking flour and produces a small tight crumb. We love this brand.
Why Do I use xanthan gum in this recipe?
The xanthan gum helps to keep the texture from being too crumbly.
What is the best fat for keto muffins?
I recently changed my recipe to full butter. You can use half butter, half oil or all avocado oil, but I like butter as the fat for muffins, as long as you’re willing to beat that butter a good five minutes before adding eggs.
I 
Can You Use Frozen Blueberries?
You could but the batter will turn blue if you fold in. I suggest spooning in defrosted blueberries, once the batter is in the liners. I still prefer fresh organic blueberries.
What is the Carb Count for the Keto Blueberry Muffins?
There are 2 net carbs per muffin.
I’ve been eating low carb for a few years. I am thrilled that the low-carb desserts that I can make are a part of the Spinach Tiger Big Fat Healthy Lifestyle. I will be offering this blueberry muffin in my keto home bakery in the Franklin area coming soon.
More Keto Sweets from Spinach Tiger
Raspberry White Chocolate Bundt Cake
Keto Chocolate Chip Pecan Cookies
Keto Blueberry Muffins
Ingredients
- 230 grams blanched almond flour
- 26 grams coconut flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon 1/2 t. cinnamon or dash freshly ground nutmeg
- 8 tablespoons unsalted butter
- 1 cup granulated Swerve erythritol
- 6 large eggs
- 1 teaspoon vanilla extract
- 60 grams sour cream 4 tablespoons
- 3/4 cup unsweetened almond milk
- 1 cup blueberries
- baking spray
Instructions
- Mix together almond flour, coconut flour, salt, baking powder, nutmeg or cinnamon, xanthan gum Set aside.
- Cream butter. Add Swerve. Beat for five minutes.
- Add eggs, one at a time. Beat until the butter is very incorporated.
- Add vanilla.
- Add sour cream.
- Add in milk.
- Add half dry mixture.
- Add dry mixture.
- Fold in blueberries.
- Lightly spray baking cups.
- Bake for 25-30 minutes minutes at 350 degrees F., 180 C. Muffins should be golden brown.
- Depending on size of cups, this recipes makes 12-14 muffins.
Nutrition
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Followed this recipe to the t- most of the blueberries went to the bottom and then made the bottoms soggy… any tips?
Maybe put the batter in first and then stick blueberries in. I don’t have that issue and I make them all the time. My batter is quite thick though.