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Keto Blueberry Muffins

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Deliciously moist and fluffy, these Keto Blueberry Muffins are the perfect guilt-free treat that brings back cherished memories.

Ingredients

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  • 2 1/2 cups almond flour
  • 1/3 cup keto-friendly sugar (such as Swerve)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/3 cup melted butter
  • 1/3 cup unsweetened almond milk
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 2/3 cup fresh blueberries
  • Zest of 1/2 lemon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with parchment liners or grease it lightly.
  3. In a bowl, whisk almond flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, mix melted butter, almond milk, eggs, and vanilla.
  5. Gently combine wet and dry ingredients until just mixed.
  6. Carefully fold in the blueberries and lemon zest if using.
  7. Fill muffin cups 3/4 full with batter.
  8. Bake for 20-25 minutes until golden brown.
  9. Cool for 5 minutes in the tin, then transfer to a wire rack.

Notes

Store in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://thestationrecipes.com/keto-blueberry-muffins/

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