Keto Blueberry Muffins
Keto Blueberry Muffins are the perfect guilt-free treat for breakfast or as a snack. Bursting with fresh blueberries and made with almond flour, these muffins offer a delightful low-carb alternative to traditional baked goods. With just a few simple ingredients and minimal prep time, you can whip up a batch of these moist, flavorful muffins in under 30 minutes! They’re not only keto-friendly but also loved by kids and adults alike. Enjoy them plain or dressed up with cream cheese or nut butter for an extra indulgent twist. These muffins are versatile enough to fit into any occasion, ensuring that you never have to sacrifice taste for health.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: Approximately 12 mini muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Ingredients
Scale
- 1 cup fine almond flour
- 4 tbsp powdered erythritol
- 1/4 cup milk (of choice)
- 1 large egg
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 2/3 cup blueberries
Instructions
- Preheat your oven to 350°F (175°C) and prepare a mini muffin tin by lining or greasing.
- In a mixing bowl, combine almond flour, powdered erythritol, baking powder, and salt.
- In another bowl, whisk together milk and egg until well combined.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- Gently fold in the blueberries.
- Fill each muffin cup with batter and bake for about 13 minutes for mini muffins.
- Allow muffins to cool before removing from the tin.
Nutrition
- Serving Size: 1 muffin (30g)
- Calories: 90
- Sugar: 1g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://glutenfreecookingguide.com/keto-blueberry-muffins/