Keto Blueberry Muffins
Quick and healthy low carb keto blueberry muffins that are easy to make and impossible to resist!
- 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.