Low Carb Keto Blueberry Muffins
Looking for a delicious keto-friendly treat? Try our mouthwatering low-carb blueberry muffins recipe – a perfect addition to your collection of healthy keto recipes. Indulge in the natural sweetness of blueberries without the guilt, as these muffins are designed to keep you on track with your low-carb lifestyle. Enjoy a delightful burst of flavor in every bite!
These insanely delicious keto muffins are easy to make, perfect for meal prep, and freezer friendly.
Related Recipes: Raspberry Keto Muffins / Keto Blueberry Smoothie
What You’ll love About this Recipe:
The Ingredients
How to Make Keto Blueberry Muffins
Step 1. Preheat oven to 160℃ fan/180°C static/375°F. Line a 12 cup muffin (100ml capacity) pan.
Step 2. Combine all the ingredients, except blueberries in a large mixing bowl. Divide equally into muffin pan.
Step 3. Distribute blueberries between each muffin (roughly 3 per muffin – depends on the size of the blueberries).
Step 4. Bake for 20 minutes or until cooked through.
Variations
Here are four variations of keto blueberry muffins:
- Lemon Blueberry Muffins:
- Add the zest of one lemon to the batter for a refreshing lemony twist that complements the sweetness of blueberries.
- Cream Cheese-Filled Blueberry Muffins:
- Prepare the muffin batter as usual, but before baking, spoon a dollop of softened cream cheese into the centre of each muffin. Top with more batter to cover the cream cheese and bake as directed. Enjoy a delightful creamy surprise inside!
- Coconut Blueberry Muffins:
- Replace the almond milk with coconut milk for a tropical flavour. You can also add 1/4 cup of shredded coconut to the batter for added texture and coconut taste.
- Cinnamon Streusel Blueberry Muffins:
- Create a delicious cinnamon streusel topping by combining 2 tablespoons of almond flour, 2 tablespoons of powdered erythritol, and 1/2 teaspoon of ground cinnamon. Sprinkle the streusel over the muffin batter before baking to add a sweet and crunchy element.
Feel free to get creative and experiment with these variations or come up with your own ideas to customize your keto blueberry muffins according to your taste preferences!
Making Muffins in the Thermomix
Making the muffins in your Thermomix is quick, precise and easy. Ensure you follow the cooking times and don’t add the blueberries into the mixer. See the recipe card for full instructions on how to make these delicious diabetic blueberry muffins in your Thermomix. For more low carb Thermomix recipes>>
FAQs
Yes, you can. Freeze in a ziplock bag. To defrost just place in the fridge overnight or pop frozen into a lunchbox for a great cooler (for the lunchbox) and delicious keto snack for later.
At around 9 grams for half a cup (75g) they are a bit high in carbs and sugars but still an accepted keto fruit. Strawberries, raspberries, and blackberries are all lower in carbs.
It is a personal choice mostly and that is why I use the term sweetener as a general ingredient in the recipe.
More Recipes To Try
I know you love my keto recipes so here are just a few of our most popular baked sweets on the website.
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Keto Blueberry Muffins
Equipment
- Thermomix® optional
Ingredients
- 1/4 cup (0.25 cups) light tasting olive oil (55g)
- 1/4 cup (0.25 cup) sweetener (50g)
- 2 cups (2 cups) almond meal or almond flour (240g)
- 4 large (4) eggs room temperature
- 1/4 cup (0.25 cups) Greek or protein yoghurt or yoghurt of choice (60g)
- 2 tablespoons (2 tablespoons) collagen optional
- 1 teaspoon (1 teaspoon) vanilla extract
- 2 teaspoons (2 teaspoons) baking powder I use gluten and aluminium free
- 90 g (3 oz) blueberries approximately 36 large blueberries or 48 small ones
Instructions
CONVENTIONAL METHOD
- Preheat oven to 160℃ fan/180°C static/375°F. Line a 12 cup muffin (100ml capacity) pan.
- Place all ingredients, except blueberries into a bowl. Stir until combined.
- Spoon mix into prepared lined pan. Distribute blueberries between each muffin (roughly 3 per muffin).
- Bake 20 minutes or until cooked through. Cool on wire tray until cool.
THERMOMIX MUFFINS METHOD
- Preheat oven to 160℃ fan/180°C static/375°F. Line a 12 cup muffin (100ml capacity) pan.
- Place all ingredients, except blueberries into mixer; mix 40 sec/speed 4.
- Spoon mix into prepared lined pan. Distribute blueberries between each muffin (roughly 3 per muffin).
- Bake 20 minutes or until cooked through. Cool on wire tray until cool.
Notes
- For a burst of citrus flavor, add the zest of one lemon or orange to the batter.
- If you prefer sweeter muffins, increase the amount of sweetener to suit your taste.
- Use any kind of Greek yoghurt, our 3 Ingredient Yoghurt or substitute sour cream.
- use room temperature eggs as they give a less eggy taste and perfect baking results every time.
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