Keto Blueberry Muffins

Here are soft, bakery-style Keto Blueberry Muffins—low carb, sugar-free, and perfect for breakfast or snacks 🫐🧁

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🫐 Keto Blueberry Muffins

Makes: 12 muffins

Net carbs: ~3–4g per muffin

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Ingredients

• 2 cups almond flour

• ¼ cup coconut flour

• ⅔ cup powdered monk-fruit or erythritol

• 2 tsp baking powder

• ¼ tsp salt

• ½ tsp cinnamon (optional)

• 3 large eggs

• ½ cup sour cream or Greek-style keto yogurt

• ⅓ cup melted butter or coconut oil

• 1 tsp vanilla extract

• 1 cup fresh or frozen blueberries (tossed in 1 tsp almond flour)

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Instructions

1. Preheat oven to 350°F (175°C). Line a muffin pan.

2. Whisk almond flour, coconut flour, sweetener, baking powder, salt, and cinnamon.

3. In another bowl, beat eggs, sour cream, butter, and vanilla.

4. Combine wet and dry ingredients until smooth.

5. Fold in blueberries gently.

6. Divide batter evenly into muffin cups.

7. Bake 22–26 minutes, until golden and a toothpick comes out clean.

8. Cool completely before removing.

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Optional Topping (Highly Recommended)

• ¼ cup chopped walnuts or pecans

• 1 tbsp melted butter

• 1 tbsp keto brown sweetener

Sprinkle before baking for a bakery-style crunch ✨

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Tips for Best Results

✔ Use fresh blueberries for less moisture
✔ Don’t overmix to keep muffins fluffy
✔ Store refrigerated up to 5 days or freeze up to 2 months

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Variations

• Lemon Blueberry: Add 1 tsp lemon zest

• Cream Cheese Swirl: Add sweetened cream cheese dollops

• Nut-Free: Use sunflower seed flour instead of almond flour