These quick and super healthy low carb keto blueberry muffins are easy to make and impossible to stop eating!
Healthy Flourless Blueberry Muffins
The homemade blueberry muffins can be all of the above, and their irresistibly soft and buttery texture will make you fall completely in love at first bite. It’s the perfect healthy recipe for blueberry season!
Also be sure to try this Chocolate Keto Cake Recipe
Earlier this month, I traveled up to Baltimore for the annual Natural Products Expo, which is basically a foodie’s dream weekend.
Imagine a giant convention where thousands of your favorite healthy food companies all offer you free samples of their newest products, many of which haven’t even hit stores yet.
I spent the weekend sampling nut butters, brownies, breakfast bars, raw chocolates, paleo waffles, cauliflower pizzas, vegan mac and cheese, and at least seven different brands of dairy free gelato or oat milk ice cream.
(Two weeks later, I’m still seeing mocha oat milk ice cream in my dreams…)
There were three predominant food trends I noticed at the conference: cauliflower, Oat Milk, and everything keto.
Almond Flour Blueberry Muffins
The keto trend reflects increased consumer demand for low carb or sugar free products, and I’ve recently been receiving a similar demand from readers to post more keto-friendly recipes.
I know the keto diet can be a super polarizing subject—with people either loving or hating it—and therefore today’s healthy flourless muffin recipe can easily be keto OR non-keto, whichever you prefer. If you do choose to make them keto, the muffins have just 1.5 net carbs per serving and just 1 Weight Watchers smart point each.
To Make Them Vegan:
These low carb muffins are easily vegan if you use one of the numerous vegan egg options on the market – I’ve successfully made them with Bob’s Egg Replacer, or you can make your own flax eggs.
If you go with the Bob’s version, simply stir together 1 tbsp of the powder with 3 tbsp water and use that as the egg called for in the recipe. The muffins will rise and look just like they would if you used a real egg!
More Low Carb Recipes:
(Above: watch the video of making the muffins)
Keto Blueberry Muffins
Adapted from these Keto Muffins
Keto Blueberry Muffins
Yield: 14-16 muffins Print This Recipe No ratings yet.
- 1 cup fine almond flour
- 2 tbsp powdered erythritol, or 1 tbsp sugar or stevia equivalent
- 1/4 cup milk of choice
- 1 large egg, including the vegan options listed earlier in the post or 1 flax egg
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 2/3 cup blueberries
- optional pinch cinnamon
*Mini muffins will have a lighter texture, but you can definitely make regular-size muffins if you prefer. The recipe yields 4 regular-size muffins.
Preheat oven to 350 F. Line or grease a mini muffin tin very well. Stir all dry ingredients very well, then add all remaining ingredients except berries. Scoop into the muffin cups – I added a little batter, placed a few berries per muffin on top, then covered with more batter. You could also just press a few berries into the top of each muffin after filling with batter. Bake 13 minutes on the center rack (or 17-18 for regular-size muffins). Remove from the oven and let cool an additional 10 minutes, during which time they continue to firm up. Carefully go around the sides of each muffin with a knife and pop out. Or if you’ve used liners, they peel off easily after sitting for a day.
More Healthy Breakfast Options:
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