Keto Gluten-Free Blueberry Muffins
Indulge in the perfect breakfast or snack with our Keto Gluten-Free Blueberry Muffins, a deliciously healthy spin on a classic favorite. These moist, fluffy muffins are made with almond flour and sweetened with granulated erythritol, making them ideal for anyone following a low-carb, gluten-free lifestyle. Featuring bursts of fresh blueberries and a hint of vanilla, they balance wholesome nutrition with irresistible flavor. Quick and easy to prepare, these muffins take just 15 minutes of prep time and are ready to enjoy in under 30 minutes. Perfect for meal prepping or sharing, each batch yields 12 servings. Whether you're craving a grab-and-go breakfast or a mid-day treat, these keto-friendly muffins are a guilt-free delight you'll savor again and again.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1.5 teaspoons Baking powder
- 0.5 cup Granulated erythritol
- 0.25 teaspoon Salt
- 3 units Large eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil, melted
- 1 cup Fresh blueberries
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or generously grease with a non-stick cooking spray.
In a large mixing bowl, combine almond flour, baking powder, granulated erythritol, and salt. Stir well to ensure even mixing.
In a separate medium bowl, whisk together the eggs, unsweetened almond milk, vanilla extract, and melted coconut oil until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Fold in the fresh blueberries carefully to avoid breaking them.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warmed or at room temperature. Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.7 g | 221% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1548 mg | 67% | |
| Total Carbohydrate | 169.5 g | 62% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 22.4 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 716 mg | 55% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 373 mg | 8% | |
*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.
