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22
Mar

Home / Food & Recipes / Keto Diet Recipes / Keto Blueberry Muffins

Keto Blueberry Muffins

By recommended tips
/ tags blueberry, keto, muffins, recipes
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These popular Keto Blueberry Muffins that have the texture of regular blueberry muffins. Deliciously low carb and grain-free, and perfect for an easy breakfast or snacks. Keto Blueberry Muffins – You must try this recipe.


Keto Blueberry Muffins
Keto Blueberry Muffins
Keto Blueberry Muffins

Is there anything better than a delicious, bakery-style Keto Blueberry Muffins recipe? That’s a definite no. I created these low carb, grain-free blueberry muffins with coconut flour as a tribute to the ones I used to love.

Before I went low carb and gluten-free, they were probably my favorite item ever to get from a coffee shop or bakery.

I take my low carb baking seriously. If I’m going to spend extra carbs indulging in a low carb treat, it’d better be good. I think these Keto Blueberry Muffins are VERY good. We can all agree that low carb baked goods are different than the “real thing” – not bad, just different.

These Low Carb Blueberry Muffins may lack that starchy stick-to-the-teeth mouth feel inherent in regular muffins, but they are so soft and fluffy you’d be hard-pressed to tell the difference.

Jump to Recipe
If you like this, you can try similar recipes:
  • Keto Blueberry Cream Cheese Muffins
  • Low Carb Zucchini Blueberry Muffins
  • Keto Double Chocolate Muffins
  • Keto Coconut Flour Chocolate Chip Muffins
  • Keto Low-Carb Lemon Poppy Seed Muffins
  • Low Carb Sugar-free Nutella Swirl Muffins
  • Low Carb Strawberry Chocolate Chip Muffins
  • Keto French Toast Muffins
  • Keto Cheesy Cauliflower Muffins

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See Disclosure
Keto Blueberry Muffins
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Keto Blueberry Muffins

5 from 5 votes
Recipe by Kati, Photo Credit: Kati Finell Course: Breakfast, DessertCuisine: American
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

188

kcal

These popular Keto Blueberry Muffins that have the texture of regular blueberry muffins. Deliciously low carb and grain-free, and perfect for an easy breakfast or snacks.

Ingredients

  • Cream together:
  • 1/2 stick (2 oz) butter, very soft

  • 4 tablespoons (2 oz) cream cheese, very soft

  • 1/2 teaspoon vanilla extract

  • Dry Ingredients:
  • 1/2 cup coconut flour

  • 1/4 cup Monk Fruit

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/16 teaspoon cinnamon

  • 1/8 tbsp xanthan gum

  • Wet Ingredients:
  • 3 large eggs – cold

  • 1/4 cup heavy cream

  • Add last:
  • 1/3 cup fresh blueberries

  • 2 teaspoons Monk Fruit


Directions

  • Preparation:
  • Preheat oven to 350°. Position oven rack to the lower third of the oven. Line a six cup muffin tin with paper liners. Add the dry ingredients together in a smaller bowl and whisk together to combine and break up any lumps.
  • Combine:
  • In a medium bowl, cream the butter, cream cheese, and vanilla together until light and fluffy. Add 1 egg and beat into the butter mixture until the mixture is light and fluffy (it may break or separate, it’s okay). Add 1/3 of the dry ingredients and mix until completely incorporated, making sure to keep that light, fluffy texture. Keep in mind that we want a light and fluffy – almost mousse-like texture throughout this process.
  • Add another egg and beat until fully combined and the batter is fluffy. Add half of the remaining dry ingredients, beating again. Add the last egg, beating until fully incorporated, followed by the last of the dry ingredients. Finish by adding the heavy cream, once again, beating until the batter is thick, but still light and fluffy. Fold in the blueberries.
  • Filling the muffin tin:
  • Spoon the thick batter into a plastic zip-lock bag and snip off a corner, producing about a 3/4 inch hole. Place the snipped corner into a muffin liner and squeeze the batter into a fat, rounded mound, filling the muffin liner about 3/4 full. Repeat for each muffin liner, adding any remaining batter to those that need a little more. Knockdown any peaks with your finger. Sprinkle about ¼ teaspoon of Monk Fruit over the top of each muffin to help prevent burning and to give the muffins a nice look.
  • Bake:
  • Place the muffins into the oven. Turn the oven up to 400° degrees for 5 minutes. Then, turn the oven back to 350° and bake the blueberry muffins for about 25 minutes more. They’re ready when they feel firm when lightly pressed with a finger, but still sound a little moist. Remove from the oven and let cool five minutes before gently removing from the pan and placing on a cooling rack.

Notes

  • Net Carbs: 2g.
Print Recipe
Nutrition Facts
Per 1 (6)

Amount % Daily Value*
Calories 188
Total Fat 15g 23%
Saturated Fat 8.8g 44%
Cholesterol 116mg 39%
Sodium 204mg 9%
Potassium 134mg 3%
Total Carbohydrate 2.2g 1%
Dietary Fiber 4.2g 17%
Sugars 1g
Protein 4.8g 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only.

We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Thank you for understanding!

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LATEST COMMENTS
  • Making again today! I forgot how easy they were. The recipe sou
    Charlene
  • Very good and filling! I used cookie scoop and got 10 - 1 ounce
    NancyBanana
  • Made this tonight with a few modifications of adding cavenders se
    Darlena
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