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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?
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 like to use half oil for a moist muffin and half butter for flavor.
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.
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.
Please follow me on instagram. If you make this, please tag me #spinachtiger. I love to see you make these delicious recipes.
If you love this recipe, please give it five stars. It means a lot. xoxo
- 2 cups, (230 grams) almond flour
- 2 tablespoons coconut flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon cinnamon or dash freshly ground nutmeg
- 4 tablespoons unsalted butter
- ¾ cup granulated Swerve
- ¼ cup avocado oil
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ cup sour cream
- 1 cup blueberries
- Mix together almond flour, coconut flour, salt, baking powder, baking soda, cinnamon, xanthan gum Set aside.
- Cream butter. Add Swerve.
- Add oll. Mix well.
- Add eggs, one at a time.
- Add vanilla.
- Add half dry mixture.
- Add sour cream.
- Add remaining dry mixture.
- Fold in blueberries.
- Bake for 15-20 minutes at 350 degrees F., 180 C.