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5 from 4 votes

Keto Blueberry Muffins

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. 
Course Breakfast
Cuisine American
Keyword keto blueberry muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 237kcal
Author Karen Kelly

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!

Notes

I used a combo of dried wild blueberries and fresh.  You can use all fresh if you prefer.

Nutrition

Calories: 237kcal | Carbohydrates: 10g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 243mg | Potassium: 154mg | Fiber: 3g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 0.6mg | Calcium: 111mg | Iron: 1.3mg