Blueberries are like tiny bursts of happiness, aren’t they? These keto-friendly muffins—crafted with the magic of almond flour—are my go-to when I crave something sweet yet guilt-free. Imagine a lazy Sunday morning, the aroma of baking wafting through the kitchen, while you sip coffee and wonder if you should have just one more.
Steps
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it well.
- In a large mixing bowl, combine almond flour, baking powder, and a pinch of salt until well mixed.
- In a separate bowl, whisk together eggs, melted butter, vanilla extract, and a low-carb sweetener of your choice until smooth.
- Combine the wet and dry ingredients, stirring them together until a batter forms. Gently fold in the blueberries.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
- Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup erythritol (or another granulated sweetener)
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/3 cup unsalted butter, melted
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup fresh blueberries
FAQ
- Can I use a different type of flour instead of almond flour for this recipe?
- Almond flour is key to keeping these muffins keto-friendly. Substituting with another flour, such as coconut flour, will require recipe adjustments due to differing absorbency and texture.
- Are these keto blueberry muffins gluten-free?
- Yes, these muffins are gluten-free as almond flour does not contain gluten, making them a great option for those with gluten sensitivities or celiac disease.
- Can I use fresh blueberries instead of frozen ones?
- Absolutely! You can use fresh blueberries, but keep in mind that they may release more juice during baking, which might alter the texture slightly.
- How should I store these muffins, and how long will they last?
- Store the muffins in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week or freeze for up to three months.
- Can I add other ingredients like nuts or chocolate chips to the muffins?
- Yes, you can customize the muffins by adding nuts or sugar-free chocolate chips. Just be mindful of any additional carbs these might introduce if you’re tracking macros closely.
Tips
- When using almond flour for keto blueberry muffins, ensure it is finely ground to achieve a smoother texture in your baked goods.
- To keep your muffins moist, consider adding a small amount of unsweetened applesauce or a similar substitute, which won’t compromise the keto-friendly nature of the recipe.
- Gently fold the blueberries into the batter at the end to prevent them from bursting and staining the entire mixture.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack to avoid them breaking apart while still warm.
Equipment
- Muffin tin or silicone muffin molds – If you don’t already have a muffin tin, you might need to purchase one to bake the muffins.
- Silicone muffin liners – These can be a useful, reusable alternative to paper liners.
- Electric mixer – Useful for mixing ingredients thoroughly if you don’t already own one.
- Cooling rack – Essential for allowing muffins to cool evenly after baking.
