Easy Keto Blueberry Muffins (with coconut flour)

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Easy Keto Blueberry Muffins (with coconut flour)

It is the last of the harvested berries from blueberry season and fall is setting in, but you can still enjoy the fruits of summer with these Keto Blueberry Muffins made with coconut flour!

It is one of the easy keto recipes that you will come back to time and time again as it always works and comes together so easy!

My husband just returned from his trip in the mountains this past weekend he took with my son.

It has not turned too cold yet here in the Pacific Northwest so the berries are still ripening up high in the elevation where they trekked.

The taste of mountain berries cannot be beat!

This is the best way to let the natural sugar in the wild blueberries shine!

Any fresh blueberries will do in this recipe, and if I did not get this amazing gift from my husband and son then I would have had to use frozen blueberries.

If you do choose to use frozen blueberries make sure to let them defrost and drain any excess liquid before adding them to the batter.

If you do not do this then the extra moisture the berries will give off as they defrost in your batter may make your keto muffin recipe not turn out as well.

This really is the best keto blueberry muffin recipe I have ever had!

Most low carb muffins are amazing, yes, but the combination of ingredients and cooking at a higher temperature than I usually cook muffins help these rise up like true bakery muffins!

These tasty muffins also have the perfect texture thanks to the way you combine the ingredients!

You do not need wheat flour to have a perfect breakfast muffin!

You will want to make a double batch of these so you can freeze some for blueberry goodness whenever the craving hits!

I am excited as I an enjoy these healthy blueberry muffins any time of day and not be worried about my blood sugar spiking.

Are blueberries keto?

Yes, all berries fall in the keto and low carb category.

Blueberries, blackberries, raspberries and even strawberries are low in net carbs due to their high fiber content.

Blueberries in particular are the highest in natural sugars so keep that in mind.

They are high in antioxidants and vitamin C which is great for our immune systems!

What you will need to make this Healthy Low Carb Muffin Recipe

• Coconut Flour
• Baking Soda
• Sea Salt
• Stevia
• Avocado Oil
• Large Eggs
• Heavy Cream or Coconut Milk
• Sugar Free Maple Syrup or Natures Hollow Honey Substitute
• Apple Cider Vinegar

Let’s make some of these delicious keto blueberry muffins now!

Prepare your muffin pan ahead of time so it is ready for your batter.

The trick with this batter is getting it in the oven as soon as possible so the rising agent doesn’t deactivate.

I prefer to use silicone muffin cups or paper liners greased.

Whichever muffin liners you choose, make sure they are non-stick or greased so you do not lose some of your low carb blueberry muffins with the paper cups!

Start off mixing your batter by whisking all of your wet ingredients in a large mixing bowl.

Make sure they are all at room temperature as then lends better to the ingredients combining well.

To get your large eggs to room temperature if you forgot to set them out, is place them in a bowl of hot water from the tap. Don’t worry, it won’t cook them!

Get all of your wet ingredients whisked up well, then set aside.

In a separate small bowl measure out your dry ingredients.

You may be tempted to just throw all of the ingredients into the bowl and start whisking, but I warn against it as it dampers the muffins from rising as well.

Because we are using an acidic addition with baking soda they react to one another right away.

The key is to get them in the oven soon after this reaction occurs so you will get the best keto blueberry muffins!

Next, whisk up your dry ingredients in a small bowl.

Since we are using coconut flour in this keto blueberry muffins recipe, it is important to make sure it has no clumps. It always bakes up perfectly and makes my low carb recipes wonderful the first time!

The easiest way is to measure all of the dry ingredients into a sieve positioned over a bowl so you can just press it through.

Or just dig in with your dry hands and smash the clumps between your finger and thumb.

The last thing you want is clumps of coconut flour in your muffin batter!

You may find that almond flour blueberry muffins are more popular as almond flour does not clump like coconut flour, but in this case you will get a finer crumb that is more like regular muffins.

Almond flour muffins have their place as almond flour, or finely ground almond meal is one of the other flours I use, but in this recipe they would crumble. It is not interchangeable in this recipe.

Regular blueberry muffins usually use baking powder as a leavening agent, but for these low-carb muffins I have gone with baking soda.

Did you know that most baking powders have corn starch in them? Yes, its true unless you make your own.

Add your dry ingredients to your large bowl of wet ingredients and whisk away.

There is no such thing as mixing too much here as that is one great thing with gluten free flours, they do not become tough with mixing extra.

Lastly, make sure you put your blueberries in a small bowl and stir them with 1 Tbsp of coconut flour BEFORE adding to the muffin batter.

This will help them be suspended in the batter and not sink to the bottom.

Reserve a 1/4 cup of the remaining blueberries for dotting on top before folding the rest into the batter.

This helps to give them the bakery look with some berries poking out from the top!

Scoop your batter into your muffin tin with an ice cream scoop to make things easier.

You will get 6-7 regular sized muffins from this recipe.

If you are not using an ice cream scoop, then fill it 3/4 full.

It may seem like that it is too full, but with the temperature we are baking at, it will rise perfectly and not spill over.

They will yield the most fluffy keto blueberry muffins you have ever tasted!

Get them in the oven now and watch as the baking time will vary by a few minutes because not all ovens are the same.

You want them to have a golden brown top and spring back when gently pushed on the top.

This is a good indicator of them being done.

If you are using maple syrup substitute instead of a honey substitute then it may not be as brown as mine pictured.

Simply test with a toothpick until no crumbs show.

Make sure when you pull them out of the oven that you let them sit for a few minutes in the muffin pan as this slightly steams the muffin to easily come away from the muffin liner.

Then pull them out of the muffin pan and cool the rest of the way on a cooling rack.

This helps them set up better and not become tough.

Store any leftover muffins in an airtight container for 3 days room temperature or 7 days in the fridge.

• Make these dairy free easily when you substitute the heavy cream with coconut milk. It will work out just the same! You can also try unsweetened almond milk too.
• If you do not have apple cider vinegar for your acidic agent, then you can use lemon juice instead. It will add a nice lemon flavor as well which goes well with any low-carb blueberry muffins!
• Add another dimension of flavor when you use almond extract instead of vanilla extract.
• I call for avocado oil in this recipe. Just remember if you substitute in a different oil that it is in the same form, liquid at room temperature. Coconut oil can be used but you have to make sure it is cooled after melting or it will cook your ingredients.
• You can also sub in keto maple syrup for the keto honey substitute. It will work the same but the maple syrup will brown less than the honey.
• I have also tried this batter with chocolate chips with wonderful results!
• If you are using liquid stevia you can measure the same as dry. This is the only one of the keto sweeteners I use in my recipes that measure the same.
• These freeze well! After completely cooling, flash freeze on a baking sheet until very firm. Then transfer to a freezer bag. Just thaw at room temperature for an easy breakfast. You can also put back in the oven at 350F for 5 minutes if you prefer it warm.
• If you do not have any of the liquid sweetener to use, you can add one additional egg and use 1/2 cup monk fruit sweetener or other sugar free keto-approved sweeteners.

This Keto Blueberry Muffin recipe made with fiber rich coconut flour contains per muffin: 11 grams of carbs, 6 g fiber, and 5 grams of net carbs.

It depends on how strict you are with your macros to consider if the 4 g net carbs is what you will count over actual carbs.

I honestly count net carbs as the fiber and vitamins contained in foods are very important to my overall health.

You can always decrease the amount of blueberries in the recipe from 1 cup of blueberries to a 1/2 cup.

This will bring your total per muffin to 9 g carbs with 4 grams of fiber and 5 grams of net carbs.

In the end it matters how you count your macros if you add the additional 1/2 cup of blueberries or not.

Don’t forget to PIN this recipe for later or print the recipe card now to add to your collection!

You could easily use this recipe as a base for your favorite berry and try a different one next time!

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Here are some other breakfast meal prep recipes!

If you are in the baking mood, try out my Gluten Free Low Carb Cinnamon Walnut Muffins…..

or go savory with my Keto Air Fryer Sausage Muffins!