Easy Keto Blueberry Muffins (with coconut flour)
These are the best Keto Blueberry Muffins you will make! Whisked up in a bowl quickly and with bakery-style rise, you will be so impressed these are gluten free, grain free, sugar free and keto!
Equipment
- 12 cup muffin tin
- Whisk
- 2 bowls
Ingredients
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp stevia
- 1/4 cup avocado oil or melted & cooled coconut oil
- 4 large eggs room temperature
- 3 tbsp heavy cream or substitute coconut milk
- 1/2 cup keto maple syrup OR keto honey substitute I prefer Natures Hollow for my recipes.
- 1/2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup blueberries tossed with 1 tablespoon of coconut flour
Instructions
- Preheat oven to 425F. Prepare your muffin tin with silicone liners or paper liners that have been greased.
- In a small bowl whisk all of your dry ingredients: coconut flour, baking soda, salt, and stevia.Press through a sieve, or break up with your fingers if flours are chunky. Set aside.1/2 cup coconut flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/4 tsp stevia
- In a small bowl toss your blueberries with 1 tablespoon of coconut flour. Set aside.1 cup blueberries
- In a large bowl mix all of your wet ingredients: oil, eggs, cream, maple syrup or honey, apple cider vinegar and vanilla.1/4 cup avocado oil, 4 large eggs, 3 tbsp heavy cream, 1/2 cup keto maple syrup OR keto honey substitute, 1/2 tsp apple cider vinegar, 1 tsp vanilla extract
- Now whisk your dry ingredients to the wet ingredients. Fold in the coconut flour dusted blueberries.
- Immediately portion out into 6 muffin cups using an ice cream scoop or 1/4 cup measuring cup.
- Bake 20-24 minutes until golden brown and that they spring back when pressed. Toothpick tested with no crumbs.
- Cool 5 minutes in pan then transfer to a cooling rack to cool the rest of the way.
- Store in an airtight container on the counter for 3 days. Long term storage in fridge up to 1 week.
- Can be frozen up to 1 month. To eat, thaw on counter or re-heat in 350F oven for 5 minutes.
Notes
This is my favorite coconut flour for my baking!
This is the honey substitute I love using!
Check out how to make your own Keto Maple Syrup for pancakes and baking here!
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.
- 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.
Nutrition
Calories: 212kcalCarbohydrates: 11gProtein: 6gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 132mgSodium: 259mgPotassium: 73mgFiber: 6gSugar: 4gVitamin A: 304IUVitamin C: 2mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!