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Blueberry Muffins

Recipe

Blueberry Muffins

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Keto Blueberry Muffins

Quick and healthy low carb keto blueberry muffins that are easy to make and impossible to resist!

Ingredients

  • 1 cup fine almond flour
  • 2 tbsp powdered erythritol, or 1 tbsp sugar or stevia equivalent
  • 1/4 cup milk of choice
  • 1 large egg, including the vegan options listed earlier in the post or 1 flax egg
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 2/3 cup blueberries
  • optional pinch cinnamon

Instructions

*Mini muffins will have a lighter texture, but you can definitely make regular-size muffins if you prefer. The recipe yields 4 regular-size muffins.

Preheat oven to 350 F. Line or grease a mini muffin tin very well. Stir all dry ingredients very well, then add all remaining ingredients except berries. Scoop into the muffin cups – I added a little batter, placed a few berries per muffin on top, then covered with more batter. You could also just press a few berries into the top of each muffin after filling with batter.  Bake 13 minutes on the center rack (or 17-18 for regular-size muffins). Remove from the oven and let cool an additional 10 minutes, during which time they continue to firm up. Carefully go around the sides of each muffin with a knife and pop out. Or if you’ve used liners, they peel off easily after sitting for a day.

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Weight Watchers SmartPoints: 1 point each

Net Carbs: 1.5g

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