Keto Blueberry Crumb Muffins
Crunchy Cinnamon Topping atop Vanilla-Cinnamon Cake filled with blueberries
Prep Time15 minutes mins
Cook Time20 minutes mins
Course: Keto Muffins
Cuisine: American
Keyword: coffeecake muffin, keto muffins
Servings: 14 Muffins
Calories: 261kcal
Muffin Batter
Batter Wet Ingredients
- 6 eggs
- 1/2 cup avocado oil
- 4 tablespoons sour cream
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
Coffeecake Cinnamon Topping
Muffin Batter
Add all dry ingredients together. Set Aside.
Add eggs to mixing bowl. Beat until frothy, about five minutes.
Stream in oil, slowly.
Add sour cream to milk in a cup and mix well. Add to batter.
Add vanilla.
Cinnamon Topping
Add almond flour, Swerve, cinnamon together in separate bowl.
Add butter and mix with hands to make crumble.
Add dry mixture to batter and mix on low, just until incorporated. Don't over mix.
Make Muffins
Preheat oven to 350 convection bake or bake.
Spray muffin liners.
Fill muffin cups 2/3 full with an ice cream scoop. Batter will be thick. Smooth out with an small offset spatula.
Add about 5 blueberries to each muffin after they are put in liners.
Top each muffin with crumble.
If using flat tart liners, bake for 15 to 18 minutes.If using cupcake liners, bake for 20-25 minutes. Check at 15 minutes. You may need to cover loosely with foil once top are golden. The muffins are done when the middle is at 207 degrees F. in the center. I use a meat thermometer for all my cakes. Cool before drizzling glaze.
Muffins freeze well. Wrap each individually in plastic. Take out to defrost about an hour in advance.
Serving: 170 g | Calories: 261kcal | Carbohydrates: 7g | Protein: 7g | Fat: 24g | Fiber: 3g