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Mad Creations Keto Recipes
Keto Blueberry Muffins on a wire rack

Keto Blueberry Muffins

Deliciously soft and moist these keto blueberry muffins are irresistible. Perfect for a wholesome snack or the lunch box.
5 from 6 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Dessert Snack, Snack
Cuisine: American
Recipe Category: Low Carb
Calories: 94kcal
Author: Megan Ellam
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Servings: 12 muffins
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Ingredients

Instructions

CONVENTIONAL METHOD

  • Preheat oven to 160℃. Line a 12-hole muffin (100ml capacity) pan.
  • Place all the ingredients, except blueberries, into a mixing 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.

THERMAL METHOD

  • Preheat oven to 160℃. Line a 12-hole muffin (100ml capacity) pan.
  • Place all the ingredients, except blueberries, into the mixer bowl; 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, free in a ziplock bag in the freezer.
INGREDIENTS
I use light tasting olive oil but butter or ghee can be used in its place.
For the sweetener I use Sukrin:1. It is an erythritol and steviol mix and does not have any aftertaste. Monk Fruit/erythritol blends can be used or other brands such as Natvia and SoNourished.
Almond meal or almond flour can be used. For a nut free keto muffin you can substitute with lupin flour however I have not tested it.
I was sent some of the Two Good Yoghurts to trial. I LOVED the vanilla yoghurt in this recipe. Two Good yoghurts are sweetened with stevia and only lightly so. If you are looking for a substitute, I would use Greek yoghurt as most yoghurts are too sweet for this recipe. Alternatively, use out 3 Ingredient Yoghurt.
I always use room temperature eggs as they give a less eggy taste and perfect baking results every time.
I use Eureka Blueberries. I am slightly addicted to these fat plump blueberries. If using a smaller variety, there will be more than 3 per muffin. Either way they are delicious!
EQUIPMENT
 
 
 

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
Tried this recipe?Mention @meganellam or tag #madcreations!