Muffins might seem like a decadent treat, especially if you’re eating gluten-free or Paleo, but these keto-friendly blueberry muffins pack vitamins and minerals that make for a nutritious snack. Plus, they taste great, with a tart blueberry tang and a gentle sweetness, courtesy of balanced amounts of almond extract and monkfruit.
While fresh blueberries are suggested, you can easily substitute high-quality frozen blueberries or replace them with another berry of your choice. Frozen fruits typically have the same or similar antioxidant properties as their fresh counterparts, and some studies have actually found higher amounts of phytochemicals in frozen blueberries.
Whether you choose to go fresh or frozen, these are some of the best blueberry muffins to make from scratch. With simple ingredients like almond flour, ground flaxseed and almond milk, this low-carb muffin recipe can be easily customized to your tastes. Add a dash of cinnamon for warmth, pure vanilla bean extract for sweetness, or even swap the petite berries for jumbo blues.
How to make keto blueberry muffins
Before gathering your ingredients be sure to preheat your oven to 350 degrees Fahrenheit. Then in a small bowl, combine the milk and lemon juice. Set aside for 5 minutes. In a bowl, whisk together the oil, sweetener, eggs and vanilla extract. Mix in the almond flour, flaxseed, baking powder and salt. Fold in the curdled milk and let the batter rest for a couple of minutes.
Line muffin tins with 8 paper or silicone liners and fold about half of the blueberries into the batter. Scoop the batter into the muffin liners so they each have an equal amount of batter. Top with the remaining blueberries.
Place the muffins into the oven on the middle shelf for about 25 minutes, or until the tops of the muffins are slightly browned and the muffin is firm. Allow the muffins to fully cool before serving.
3 Tbsp granulated monkfruit or erythritol (or granulated sweetener of choice)
3 room temperature eggs
3/4 tsp vanilla extract
1.5 cups fine blanched almond flour
2 tsp ground flaxseed
1/2 Tbsp baking powder
1/4 tsp salt
1/4 cup full fat almond milk or milk of choice
1 tsp lemon juice
1/3 cup frozen blueberries
Instructions
Preheat your oven to 350 degrees Fahrenheit.
In a small bowl, combine the milk and lemon juice. Set aside for 5 minutes.
In a bowl, whisk together the oil, sweetener, eggs and vanilla extract. Mix in the almond flour, flaxseed, baking powder and salt. Fold in the curdled milk and let the batter rest for a couple of minutes.
Line muffin tins with 8 paper or silicone liners and fold about half of the blueberries into the batter. Scoop the batter into the muffin liners so they each have an equal amount of batter. Top with the remaining blueberries.
Place the muffins into the oven on the middle shelf for about 25 minutes, or until the tops of the muffins are slightly browned and the muffin is firm. Allow the muffins to fully cool before serving.
A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.
Muffins might seem like a decadent treat, especially if you’re eating gluten-free or Paleo, but these 
