Keto Blueberry English Muffins
Start your day off right with these irresistibly moist and fluffy Keto Blueberry English Muffins—crafted to fit your low-carb lifestyle without sacrificing flavor. Made with almond and coconut flour, these gluten-free muffins are packed with wholesome ingredients and just a hint of natural sweetness from juicy blueberries. Ready in just 10 minutes, this quick and easy microwave recipe is perfect for busy mornings or a grab-and-go snack. Toast each half for a golden brown finish and pair with your favorite keto-friendly spread for the ultimate indulgence. Whether you're following a ketogenic diet or simply looking for a grain-free breakfast option, these English muffins deliver on taste and texture while keeping your carb count low.
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Recipe Information
Ingredients
- 3 tablespoons almond flour
- 1 tablespoon coconut flour
- 0.5 teaspoon baking powder
- 0.125 teaspoon salt
- 1 large egg
- 1 tablespoon melted coconut oil
- 2 tablespoons unsweetened almond milk
- 2 tablespoons blueberries
- 0.25 teaspoon vanilla extract
Instructions
In a small mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Stir well to ensure there are no clumps.
In another bowl, whisk together the egg, melted coconut oil, almond milk, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients. Stir until you have a smooth batter.
Gently fold in the blueberries to the mixture, distributing them as evenly as possible throughout the batter.
Grease a microwave-safe ramekin or mug lightly with coconut oil.
Pour the batter into the prepared ramekin, smoothing the top with a spatula or the back of a spoon.
Microwave the batter on high for about 90 seconds to 2 minutes, or until the muffin is firm and a toothpick inserted into the center comes out clean.
Carefully remove the ramekin from the microwave (it will be hot) and allow the muffin to cool for a few minutes before handling.
Once slightly cooled, use a butter knife to loosen the edges of the muffin and gently remove it from the ramekin.
Slice the muffin in half horizontally. If desired, toast each half in a dry skillet over medium heat until golden brown.
Serve warm and enjoy your Keto Blueberry English Muffin!
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 655 mg | 28% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 4.0 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 119 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 132 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
