These Easy Keto Blueberry Muffins are the perfect way to start the day! Large fluffy coconut flour muffins are packed with blueberries for about 4 net carbs each.
Why You’ll Love these Muffins
- Guilt-free: These muffins are packed with wholesome ingredients like coconut flour and blueberries, making them low in carbs but rich in nutrients. They’re perfect for a keto-friendly treat.
- Quick and Versatile: Easy to make in under 30 minutes, these muffins are great for breakfast, a snack, or even dessert.
- Grain-Free Goodness: Made with coconut flour, they’re perfect for gluten-free and grain-free lifestyles while still being light and fluffy.
Ingredients for Keto Blueberry Muffins
As always, this is a quick overview of the ingredients you need for this recipe. For the complete, printable recipe, just keep scrolling.
- Butter: This should be slightly softened but still good and cold
- Brown sugar monk fruit sweetener – This adds a depth of flavor without calories or net carbs.
- Coconut Flour: I would not recommend any flour substitutions. If you prefer a recipe with only almond flour, try this Chocolate Muffin recipe. Here’s a great writeup about coconut flour if you’re new to baking with it.
- Baking powder and salt – These help make the muffins fluffy and flavorful.
- Wet ingredients – Eggs, Unsweetened almond milk, vegetable oil, and vanilla extract.
- Coconut flakes – These add a great texture and flavor to the muffins. It complements the blueberries and the coconut flour.
- Blueberries – Fresh blueberries are best as frozen blueberries add a lot of moisture and can make the muffins dense and undercooked.
How to make Keto Muffins
Aside from the ingredients listed above, you will need a bowl, electric mixer (hand or standing), spatula, and muffin tin (metal or silicone will work). I’ve documented the entire process below so you can see each step of the baking process.
Cream the Butter and Sweetener
Add the monkfruit and butter to a mixing bowl. Using an electric mixer, cream the butter and sweetener on medium speed. This process will take about 1 minute. It will resemble the texture you see above.
Add Liquid and Dry Ingredients
Next, add the oil, eggs, milk, and vanilla extract to the same mixing bowl. Using the electric mixer again, beat the mixture until it is well incorporated. Be sure to stop and scrape the sides of the bowl down as needed.
In another bowl, combine the coconut flour, salt, and baking powder. Slowly spoon the flour mixture into the wet ingredients while running the electric mixer on low speed. When the ingredients are incorporated, stop the mixer; do not over-mix the batter because coconut flour is extra absorbent. Lastly, fold in the fresh blueberries and unsweetened shredded coconut flakes.
Bake
Spray a muffin tin with cooking spray and spoon the batter evenly among six muffin wells. Bake the muffins at 350 degrees F for 25 minutes or until the muffins have begun to brown on top and have set in the center. Enjoy immediately with a pat of butter and a cup of coffee!
Storage
- These muffins can be stored in an airtight container on the countertop for 1 week. You can store them in the fridge for 2 weeks, but they’re best enjoyed warm or at least room temperature.
- Freezer: Allow the muffins to cool completely, then double-wrap each one in plastic. These help stop freezer burn and make it easy to grab and go! Store the wrapped muffins in a freezer-safe container and eat them within 3 months for the best taste and texture.
- Reheat: 30-second intervals are the quickest way to reheat. You could also place in the toaster oven afterwards if you prefer the crisp edges on top.
Recipe FAQ
Baking powder works as to leaven (or raise) baked goods, and it works in this recipe. Not weighing the mixture down by overmixing also can make muffins dense, so keep a careful eye on the mixture. Fold the coconut flakes and blueberries in only as much as necessary to keep the batter from becoming overmixed.
Some muffins can use either fresh or frozen blueberries, but this one does best with fresh berries. Frozen berries add a lot of extra moisture which can weigh down the muffins and cause them to become dense and undercooked.
Most of the time, muffins include flour, sugar, and milk, so they aren’t keto friendly. This recipe uses low-carb ingredients like coconut flour, monk fruit sweetener, and almond milk instead.
If you like these Keto Blueberry Muffins, you’ll love these recipes:
- Blueberry Swirl Cheesecake Bars
- Blueberry Lemon Cheesecake Bars
- Easy Blueberry Chaffles
- No Bake Cheesecake Parfaits
Easy Keto Blueberry Muffins
Ingredients
- 2 tablespoons butter: slightly soft but still cold
- 1/3 cup brown sugar monk fruit sweetener
- 2 large eggs
- 1/2 cup unsweetened almond milk regular if not keto
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened coconut flakes
- 1/2 cup blueberries
Instructions
- While the oven preheats to 350 degrees F, grease a 6 count muffin tin and set it aside.
- Use an electric mixer to cream together the butter and sweetener in a mixing bowl. When the mixture is combined well add the eggs, milk, oil and vanilla extract, beat with the electric mixture again until creamy.
- In another bowl combine coconut flour, salt and baking powder. Slowly spoon the flour mixture into the wet ingredients while running the electric mix on low speed. When the ingredients are incorporated stop the mixer (do not over mix) and fold in the coconut and blueberries.
- Immediately spoon into the wells of the prepared muffin tin and bake 25-30 or until the muffins have begun to brown on top and have set in the center.
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