We love these keto blueberry muffins and we think you will too. Made with lots of healthy ingredients, like almond flour, butter, blueberries, and heavy cream, these muffins are sure to be a hit with the whole family. Since they’re made with almond flour, they’re low-carb, so are perfect for people on the keto diet.
Making these muffins is super easy, it only requires five steps. You start by combining the dry ingredients together into a large mixing bowl and then adding the wet ingredients. After that, mix them all together. Once mixed, fill up a muffin baking tray (the recipe yields 12 muffins) and then bake until your muffins are golden brown on top. Finally, once cooled, you can ice them with a lovely citrus cream icing.
The good thing about this recipe is you can make some adjustments to suit your tastes. For example, blueberries can be replaced with another berry variety or you can add nuts or chocolate chips to give them extra flavor. The choice is yours!
Since these low-carb muffins are made from almond flour and don’t contain preservatives, they’ll need to be eaten within a couple of days if kept on the kitchen counter. Alternatively, you can keep them in the fridge in an air-tight container for a week. Next time you’re wanting to cook up a batch of sweet treats, why not try these delicious blueberry muffins?
Yields 12 servings of Keto Blueberry Muffins
The Preparation
Blueberry Muffins:
- 2 1/2 cup almond flour
- 1/2 cup erythritol
- 2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup butter, melted
- 6 tablespoon heavy cream
- 3 large egg, room temp
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3/4 cup blueberries
Icing:
- 1/4 cup powdered erythritol
- 2 tablespoon heavy whipping cream
- 1 1/2 tablespoon lemon juice
The Execution
1. Measure out and prepare all of the ingredients. Preheat oven to 350F and line a muffin pan with liners.
2. Put almond flour, erythritol, baking powder, lemon zest, and sea salt in a bowl.
3. Stir until combined well with a whisk.
4. Add in the melted butter, heavy cream, eggs, and vanilla extract. Whisk it together until combined well.
5. Stir the blueberries into the mixture.
6. Pour the batter into the muffin pan evenly. Top with extra blueberries. Bake in the oven for 20 minutes or until a toothpick inserted comes out clean.
7. Make the icing by combining the powdered erythritol, heavy whipping cream, and lemon juice together in a bowl.
8. Stir the icing until combined well.
9. Using a spoon, drizzle the icing over the top of the blueberries once they cool slightly.
10. Serve and enjoy!
This makes a total of 12 servings of Keto Blueberry Muffins. Each serving comes out to be 231 calories, 20.4g fat, 4g net carbs, and 7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2.50 cup almond flour | 1621 | 140 | 61.6 | 36.4 | 25.2 | 58.8 |
| 0.50 cup erythritol | 19 | 0 | 0 | 0 | 0 | 0 |
| 2.00 teaspoon baking powder | 5 | 0 | 2.6 | 0 | 2.5 | 0 |
| 0.25 teaspoon sea salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.25 cup butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 6.00 tablespoon heavy cream | 303 | 32.1 | 2.4 | 0 | 2.4 | 2.5 |
| 3.00 large egg | 236 | 15.7 | 1.2 | 0 | 1.2 | 20.7 |
| 1.00 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1.00 tablespoon lemon zest | 3 | 0 | 1 | 0.6 | 0.3 | 0.1 |
| 0.75 cup blueberries | 63 | 0.4 | 16.1 | 2.7 | 13.4 | 0.8 |
| 0.25 cup powdered erythritol | 1 | 0 | 0 | 0 | 0 | 0 |
| 2.00 tablespoon heavy whipping cream | 101 | 10.7 | 0.8 | 0 | 0.8 | 0.8 |
| 1.50 tablespoon lemon juice | 4 | 0 | 1.3 | 0.2 | 1.1 | 0.1 |
| Totals | 2776 | 245 | 87.5 | 39.9 | 47.6 | 84.4 |
| Per Serving (/12) | 231 | 20.4 | 7.3 | 3.3 | 4 | 7 |
Keto Blueberry Muffins
Ingredients
Blueberry Muffins:
- 2 ½ cup almond flour
- ½ cup erythritol
- 2 teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup butter melted
- 6 tablespoon heavy cream
- 3 large egg room temp
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¾ cup blueberries
Icing:
- ¼ cup powdered erythritol
- 2 tablespoon heavy whipping cream
- 1 ½ tablespoon lemon juice
Instructions
- Measure out and prepare all of the ingredients. Preheat oven to 350F and line a muffin pan with liners.
- Put almond flour, erythritol, baking powder, lemon zest, and sea salt in a bowl.
- Stir until combined well with a whisk.
- Add in the melted butter, heavy cream, eggs, and vanilla extract. Whisk it together until combined well.
- Stir the blueberries into the mixture.
- Pour the batter into the muffin pan evenly. Top with extra blueberries. Bake in the oven for 20 minutes or until a toothpick inserted comes out clean.
- Make the icing by combining the powdered erythritol, heavy whipping cream, and lemon juice together in a bowl.
- Stir the icing until combined well.
- Using a spoon, drizzle the icing over the top of the blueberries once they cool slightly.
- Serve and enjoy!
