Posted by These low carb Gluten-Free Keto Blueberry Muffins are moist, tender muffins made with almond flour and loaded with juicy blueberries!
PREPRATION TIME:
- PREP TIME10 mins
- COOK TIME20 mins
- TOTAL TIME30 mins
INGREDIENTS:
- 2 1/2 cups almond flour
- 1/2 cup monk fruit sweetener (or other keto sweetener. You can use sugar if not keto), divided
- 2 teaspoons baking powder gluten-free
- 1/2 teaspoon baking soda gluten-free
- 1/4 teaspoon salt
- 1/3 cup butter melted
- 1/3 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cups blueberries
INSTRUCTIONS:
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Preheat oven to 350F and line a muffin pan with muffin liners.
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Reserve 2 tablespoons of sugar (or sweetener of choice). Wash and rinse the blueberries (but do not pat dry). Toss the in the sugar.
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In a large bowl, combine the almond flour, remaining sugar (or sweetener of choice), baking powder, baking soda and salt.
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Add the melted butter, milk, eggs, and vanilla extract and mix to combine. Gently fold in the blueberries into the batter.
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Scoop batter into the muffin liners and bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
NOTES:
- *substitute melted coconut oil and non-dairy milk for a dairy-free muffin
The nutritional values listed are an estimate only. If you are on a keto diet, it is recommended you double check the calculations based on the ingredients you use.
NUTRITION:
Calories: 165kcalCarbohydrates: 7gProtein: 7gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 48mgSodium: 193mgPotassium: 43mgFiber: 3gSugar: 2gVitamin A: 94IUVitamin C: 1mgCalcium: 111mgIron: 1mg
