Keto Blueberry Muffins
Keto blueberry muffins. These are light on the blueberries, but there is just enough for blueberry flavor in each bite. Made with coconut flour, they will not rise a lot, but these are still very moist and fluffy. Make sure to allow to fully cool or they may stick to the muffin liner.
Servings Prep Time
24muffins 10minutes
Cook Time Passive Time
30minutes 5minutes
Servings Prep Time
24muffins 10minutes
Cook Time Passive Time
30minutes 5minutes
Ingredients
Instructions
  1. If not using muffin liners, be sure to fully grease and flour the muffin tin.
  2. Soften butter and cream cheese and blend together until smooth.
  3. Blend in almond milk, erythritol, vanilla, and eggs until smooth.
  4. Mix in coconut flour, psyllium husk powder, baking powder and salt until fully mixed. Allow to sit for 5 minutes for the coconut flour to fully absorb the liquid. If the batter is grainy/chunky, use up to 1/4 cup more unsweetened almond milk per 24 muffins to get a smoother consistency. The batter will NOT be runny, but should be smooth.
  5. Gently stir in the blue berries, or you can add them individually to each muffin.
  6. Using cupcake liners, line each muffin tin. If desired, use Pam or equivalent to spray grease on each muffin liner.
  7. Fill each muffin tin 3/4 of the way full (the dough will not rise as much as normal muffins).
  8. Bake at 350F for 25-30 minutes, or until the top of the muffin is starting to brown.
  9. Remove from oven and let fully cool. If not fully cooled, the muffin may stick to the liner.