Description
Moist, low-carb blueberry muffins made with almond flour and erythritol, bursting with juicy blueberries and a buttery aroma.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup erythritol or preferred sweetener
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease the cups lightly.
- In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt until evenly combined.
- In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5–10 minutes before transferring to a wire rack to cool slightly.
Notes
Serve warm with butter or Greek yogurt. Add lemon zest for extra brightness.
- Prep Time: 10
- Cook Time: 22
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1.2g
- Sodium: 155mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1.8g
- Protein: 5g
- Cholesterol: 186mg