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2 keto blueberry muffins on a white plate with two more muffins above to the left and right of them.
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5 from 63 votes!

Keto Blueberry Muffins

Deliciously soft and moist, these keto blueberry muffins are irresistible. Perfect for a wholesome snack or for the lunch box. They are ready in under 30 minutes and only 2g net carbs each.
Enjoy them with a dollop of Keto Lemon Curd or Keto Whipped Cream Buttercream and extra berries for an extra sweet and healthy treat! Delish!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert Snack, Snack
Cuisine: American
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Servings: 12 muffins
Calories: 94kcal
Author: Megan Ellam

Equipment

Ingredients

  • 1/4 cup light tasting olive oil (55g)
  • 1/4 cup sweetener (50g)
  • 2 cups almond meal or almond flour (240g)
  • 4 large eggs room temperature
  • 1/4 cup Greek or protein yoghurt or yoghurt of choice (60g)
  • 2 tablespoons collagen optional
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder I use gluten and aluminium free
  • 90 g blueberries approximately 36 large blueberries or 48 small ones
Metric - US Customary

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

STORAGE
After cooling at room temperature keep the muffins in an airtight container in the fridge for up to 4 days. Alternatively, freeze in a ziplock bag in the freezer.
INGREDIENTS
  • 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.

Nutrition

Serving: 1serve (1 muffin) | Calories: 94kcal | Carbohydrates: 3g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 11mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg | Magnesium: 1mg | Net Carbs: 2g