Need a fresh start to the day? How about Keto Blueberry Muffins made with nutty almond flour and fresh blueberries? These muffins are easy to make and can be meal prepped on Sundays for healthy breakfasts all week. {gluten free, whole30, paleo, keto, dairy free}
How’s your meal prepping going guys? Hope you are getting it all done on Sundays! It makes the week so much easier and we aren’t tempted by bad choices at the last minute.
I love making these Keto Blueberry Muffins for quick breakfasts and snacks on the go. They are packed with protein from the almond flour and the blueberries pack an antioxidant punch!
You can make these with regular sugar if you are not keto and they are just as good. I use erythritol if I making them keto.
They are perfect for the low carb or keto diet because they are high in healthy fats from the almond flour and contain no sugar. Berries are one of the few fruits that are okay on the keto diet because they are lower in carbs.
How Do You Make Keto Muffins?
On the keto diet you are not allowed to have any high carb flours like all-purpose, corn, rice, and wheat flours. It’s not always easy to find a replacement but there are lots of options to work with. My favorite is almond flour, also known as almond meal. It has a different texture than regular all purpose flour – more nutty and flavorful.
My Favorite Low Carb Flours…
- Almond Flour – (also known as almond meal) even before I started carb cycling and doing keto two days per week I was using almond flour to make gluten free baked goods. I love the nutty flavor it imparts in muffins, bread, cakes and even Apple Crisp.
- Coconut Flour – I don’t use this flour as much because I don’t love the flavor but I know that it’s great when mixed with almond flour. Coconut flour absorbs a lot of liquid from other ingredients and can thicken batter quite a bit.
- Ground Flax Meal – I only use this in addition to other flours in a recipe. It can add some yummy nutty flavor and adds a lot of nutrition. I use it in my super popular Gluten Free Doughnut Recipe.
Top these Keto Blueberries Muffins with almond or peanut butter for a super special treat.
Keto Blueberry Muffins
Ingredients
- 2 1/2 cups almond flour
- 1/3 cup sweetener of choice
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup melted butter, cooled
- 3 eggs
- 1/3 cup almond or coconut milk
- 1 tsp vanilla
- 1/2 tsp almond extract
- 1/3 cup dried blueberries
- 1/2 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees. Spray muffin tin with cooking spray.
- Whisk together almond flour, sweetener, baking powder, baking soda and salt.
- Add eggs, melted butter, extracts, and milk. Stir well.
- Add dried and fresh blueberries. Stir well.
- Use an ice cream scoop to fill muffin cups 3/4 full.
- Bake for 20 - 25 minutes or until cooked through. Top with almond or peanut butter for a special treat!
I’m trying (and sometimes failing) to do both Keto and Whole30 right now. So happy to find a muffin that works for both diets!
Best of luck to you with your diets and hope these muffins help!
So great that there’s a delicious blueberry muffin that can be fit into a keto diet now and then! I have tried to stay away from anything sweet because I’m WEAK lol…but I’m saving this recipe to try soon to celebrate – I am almost at my 1st goal!!
Yes I know what you mean. I really shouldn’t even have stuff like this in the house since I like to over do it with them!
I’d find it so much easier to get out of bed if I knew I had these waiting for me – yummy!
Ha Ha, it does help especially if the house smells good!
I like that you use both dried and fresh blueberries in these muffins. I’ve not tried baking with a keto recipe but these muffins sure do look delicious!
Yes I love the flavor of the dried ones – they are instensely sweet but the fresh ones burst open and make the muffins moist!
Blueberry-packed muffins! I love it! Great keto recipe, it looks absolutely delicious. I’d gladly have them for breakfast or even as a snack!
They are great smeared with any nut butter! Especially when they are still hot – thanks MIchelle!