Keto Sourdough Blueberry Muffins
Indulge in the perfect blend of tangy and sweet with these Keto Sourdough Blueberry Muffins. Combining the distinct flavor of a fed and bubbly keto sourdough starter with the irresistible bursts of fresh or frozen blueberries, these low-carb muffins are a delightful treat for breakfast or a snack. Made with wholesome almond and coconut flour, a keto-friendly sweetener, and a touch of vanilla, they deliver a fluffy, moist texture without compromising your diet. Quick to prepare in just 15 minutes and baked to golden perfection, these muffins offer a satisfying guilt-free indulgence while catering to keto and gluten-free lifestyles. Perfectly portioned and easy to store, you'll want these guilt-free goodies on repeat!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Granulated keto-friendly sweetener (e.g., erythritol or monk fruit sweetener)
- 3 large Eggs
- 0.33 cups Unsweetened almond milk
- 1 teaspoons Vanilla extract
- 0.25 cups Melted coconut oil (or butter)
- 0.5 cups Keto sourdough starter (fed and bubbly)
- 0.75 cups Fresh or frozen blueberries
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with 8 paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, and granulated keto-friendly sweetener until well combined.
In a separate medium bowl, beat the eggs until frothy, then whisk in the almond milk, vanilla extract, melted coconut oil, and the keto sourdough starter.
Pour the wet ingredients into the dry ingredients and mix until a thick batter forms. Be careful not to overmix.
Gently fold in the blueberries, being cautious not to crush them.
Scoop the batter evenly into the prepared muffin tin, filling each liner about ¾ of the way full.
Bake the muffins in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.6 g | 226% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1773 mg | 77% | |
| Total Carbohydrate | 193.8 g | 70% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 20.3 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 657 mg | 51% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 449 mg | 10% | |
*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.
