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Keto Blueberry Crumb Muffin
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Keto Blueberry Crumb Muffins

Crunchy Cinnamon Topping atop Vanilla-Cinnamon Cake filled with blueberries
Prep Time15 minutes
Cook Time20 minutes
Course: Keto Muffins
Cuisine: American
Keyword: coffeecake muffin, keto muffins
Servings: 14 Muffins
Calories: 261kcal

Ingredients

Muffin Batter

Batter Dry Ingredients

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

Instructions

  • 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.

Nutrition

Serving: 170 g | Calories: 261kcal | Carbohydrates: 7g | Protein: 7g | Fat: 24g | Fiber: 3g