Blueberry Almond Flour Muffins
Moist, tender almond flour muffins studded with juicy blueberries and sweetened without sugar. A bakery-style keto breakfast you can grab on the way out.
Bakery muffins that fit your macros
The bakery blueberry muffin is a carb bomb in disguise, often hiding fifty grams of sugar under that domed top. Rebuilt with almond flour and a keto sweetener, the same craving gets satisfied for a fraction of the carbs.
Almond flour keeps these muffins moist for days, and a handful of blueberries goes a long way. Berries are the most keto-friendly fruit, so a modest scatter adds bursts of flavor without wrecking your day's total.
- Toss the berries in a little almond flour so they do not sink
- Do not overmix once the flour goes in
- Cool fully before storing so they do not turn gummy
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Ingredients
- 2 1/2 cups blanched almond flour (net carbs →)
- 1/2 cup granulated erythritol (net carbs →)
- 2 teaspoons baking powder (net carbs →)
- 1/4 teaspoon salt
- 3 large eggs (net carbs →)
- 1/3 cup melted butter (net carbs →)
- 1/3 cup unsweetened almond milk (net carbs →)
- 1 teaspoon vanilla extract (net carbs →)
- 1/2 teaspoon lemon zest (net carbs →)
- 3/4 cup fresh blueberries (net carbs →)
Instructions
- 1Preheat the oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
- 2In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
- 3In another bowl, beat the eggs, melted butter, almond milk, vanilla, and lemon zest until smooth.
- 4Pour the wet ingredients into the dry and stir until just combined, being careful not to overmix.
- 5Toss the blueberries with a teaspoon of almond flour, then gently fold them into the batter.
- 6Divide the batter among the muffin cups, filling each about three-quarters full.
- 7Bake for 22 to 25 minutes, until golden and a toothpick comes out clean. Cool in the tin for 10 minutes before removing.
Nutrition (per serving)
Recipe FAQ
Can I use frozen blueberries?
Yes, but do not thaw them first. Toss frozen berries in almond flour and fold them in while still frozen to keep them from bleeding purple streaks through the batter.
How should I store these muffins?
Keep them in an airtight container at room temperature for two days, in the fridge for up to a week, or freeze for up to two months. Almond flour muffins stay moist longer than wheat ones.
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The classic 2-ingredient keto chaffle: just egg and cheese in a mini waffle maker. Crispy, sturdy, and endlessly customizable as low-carb bread, buns, or a base for sweet and savory toppings.
What should I eat today?
Turn the ingredients you like or already have into a keto breakfast, lunch & dinner — net carbs counted.