KETO BLUEBERRY MUFFIN
4.82 - 115 votes
WHAT OTHERS SAY
These were AMAZING! Followed the recipe to the letter and they were moist and delicious.
Love these muffins, make them every weeks, they freeze well too.
the best low carb muffins I made using coconut flour, super easy, moist and even better with some cinnamon !!!
DID YOU KNOW?
has 21 grams of carbs per 100 grams which is 3.5 times less than plain flour. You might think that 21 grams is a lot, but keep in mind that the amount of flour used in recipes is quite small!
– 3/4 cup Coconut Flour – 1 teaspoon Baking Powder – 1/3 cup + 2 tablespoons Erythritol LIQUID INGREDIENTS – 6 large Eggs – 2 tablespoons Coconut oil – 3/4 cup unsweetened coconut milk – 1 tablespoon Vanilla extract ADDONS – 3/4 cup Blueberries
In a large mixing bowl, whisk together the dry ingredients: coconut flour, baking powder, and erythritol. Set aside.
In another bowl, whisk the eggs (at room temperature) along with full-fat coconut cream, melted coconut oil, and vanilla.
Whisk the wet ingredients while incorporating them into the dry ingredients until it comes together and forms a consistent muffin batter with no lumps.
Stir in blueberries (set aside a few of them to decorate the muffins in the next step).
Fill Muffin Tray
Fill evenly a 12-muffin tray filled with muffin paper cases.
Decorate the top of each muffin with few extra blueberries if desired.
Bake for 25-35 minutes or until a skewer inserted in the middle of the muffins comes out clean.
Cool down on a rack and store up to 1 week in the fridge, in an airtight cake box or container.
NET CARBS FAT PROTEIN
Serving: 1 Muffin Makes: 12 Muffins
Prep: 15 Minutes Cook: 25 Minutes
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