Keto Blueberry Muffins

4.89 from 36 votes

Easy Keto Blueberry Muffins that are simple to make, and ready to enjoy in less than thirty minutes. A fresh-baked, tender, blueberry keto muffin recipe that’s sugar-free, dairy-free, gluten-free and satisfying.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings:

Calories: 168kcal

Author: Dane & Becky

Equipment

Ingredients

2 cups blanched almond flour
¼ teaspoon salt
½ teaspoon baking powder
¼ cup oil we use avocado oil
¼ cup sugar-free maple flavored syrup or sweetener of choice
3 large eggs
1 teaspoon fresh lemon zest
½ cup blueberries fresh or frozen

Instructions

Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
In a large mixing bowl, whisk almond flour, salt, and baking powder.
Add oil, syrup, eggs, and lemon zest and mix until well combined.
Stir in the blueberries
Spoon batter evenly into your paper liners.
Bake for 20 - 22 minutes or until the center is set.
Remove from the oven and let cool for 5-10 minutes before serving.
Store in an airtight container at room temperature.

Video

Notes

Let the muffins cool for 5 minutes in the muffin pan and then remove and place on a wire rack. This will prevent them from becoming soggy.
We've used coconut oil and avocado oil in this keto blueberry muffin recipe. You can use your favorite oil.
Always bring almond flour to room temperature before baking with it. If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be.
Store these keto muffins in an airtight container at room temperature for up to 4 days. These muffins freeze well! I often make up extra batches and freeze them for busy weeks, camping, or traveling and they are still tender and delightful.

Nutrition