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Keto Blueberry Muffins

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These Keto Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries. Perfect for breakfast, snacks, or dessert, they’re low-carb, gluten-free, and packed with wholesome ingredients. A guilt-free indulgence that’s easy to make and even easier to enjoy!

Ingredients

Scale
  • 5 oz (141.75 g) full-fat plain Greek yogurt (room temperature)
  • 3 large eggs (room temperature)
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 1/2 cups (265 g) almond flour (finely ground)
  • 1/2 cup (91 g) Swerve Sweetener (or preferred low-carb sweetener)
  • 1/3 cup unflavored whey protein powder (or egg white protein powder)
  • 2 tsp baking powder
  • Water (as needed to thin batter)
  • 1/2 cup (74 g) fresh blueberries (or frozen, thawed slightly)

Instructions

  1. Preheat & Prepare: Preheat your oven to 325°F (163°C). Line a standard muffin pan with silicone or parchment liners.
  2. Blend Wet Ingredients: In a blender or mixing bowl, combine the yogurt, eggs, vanilla extract, and salt. Blend until smooth and frothy.
  3. Mix Dry Ingredients: Add almond flour, sweetener, whey protein powder, and baking powder to the wet mixture. Blend again until smooth. If the batter feels too thick, stir in water one tablespoon at a time until it’s thick but pourable.
  4. Add Blueberries: Gently fold in the blueberries by hand to avoid breaking them apart.
  5. Fill & Bake: Divide the batter evenly into the muffin cups, filling each about three-fourths full. Bake for 25–30 minutes, or until the tops are golden brown and firm to the touch.
  6. Cool & Serve: Let muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

Serving Suggestions:

  • Pair with coffee or tea for a cozy breakfast or snack.
  • Add a dollop of whipped cream or butter for extra indulgence.

Tips & Tricks:

  • Use finely ground almond flour for the best texture.
  • Fresh blueberries work best for appearance; frozen ones may bleed color but taste just as delicious!
  • Avoid overmixing to keep the muffins light and fluffy.

Storage & Reheating:

  • Store at room temperature in an airtight container for up to 4 days, or refrigerate for up to 8 days.
  • Freeze muffins in a freezer-safe bag or container for up to 3–4 months. Thaw overnight in the fridge before reheating.
  • To reheat, microwave on medium power for 15 seconds or warm in an oven at 300°F (150°C) for 5–7 minutes.

Find it online: https://ketorecipesnow.com/keto-blueberry-muffins/