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Keto Blueberry Muffins

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A soft, moist, and fluffy keto-friendly muffin packed with sweet-tart blueberries and a touch of lemon—perfect for breakfast, a snack, or a treat without the sugar crash.

Ingredients

  • 2 cups almond flour
  • 1/2 cup low-carb sweetener (erythritol, monk fruit/allulose blend)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs (room temperature)
  • 1/2 cup sour cream or Greek yogurt
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup blueberries (fresh or frozen, tossed in almond or coconut flour if frozen)

Instructions

  1. Preheat oven to 175°C (350°F). Line a standard muffin tin with 8 liners.
  2. Whisk eggs until frothy. Add sweetener, sour cream (or yogurt), lemon juice, zest, and vanilla; mix until smooth.
  3. Stir in almond flour, baking powder, and salt until well combined.
  4. Fold in blueberries.
  5. Divide batter evenly into 8 muffin cups. Top with extra blueberries if desired.
  6. Bake for about 25 minutes until golden and a toothpick comes out clean.
  7. Cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For dairy-free, use coconut milk and melted coconut oil instead of sour cream/yogurt.
  • Use sunflower seed meal for a nut-free version (color may vary).
  • Freeze individually wrapped muffins for up to 4 months.
  • Add chopped nuts or sugar-free chocolate chips for variation.

Nutrition

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