While most fruit is unfortunately not keto-approved, berries are delightfully low on the glycemic index and therefore allowed on keto – within moderation! I always have blueberries and blackberries on my keto grocery list — for snacks with some almonds or pecans or for these delicious and moist keto blueberry muffins! My kids love these — they’ve slowly been adopting the keto way however with these, you’d never know you were saving a ton of sugar and carbs. I used almond flour in these, and sometimes use a combo of coconut flour and almond flour in my keto muffins, but even with the more distinctive texture of almond flour (I use a superfine milled version to eliminate as much grittiness as possible) – these keto blueberry muffins have a wonderfully wholesome and homemade texture with plenty of flavor.
Why are Blueberries a Ketology Superfood?
First, we love that blueberries, and most berries in general, are keto friendly. I put them in my chia pudding and other recipes for a naturally sweet option. Beyond being one of the few acceptable keto fruits, blueberries are antioxidant powerhouses. Blueberries also help regulate blood sugar – which is essential in a keto diet and boosts immunity while protecting from heart disease.
The trick to fluffy muffins is to mix your dry and wet ingredients separately before combining – you get a more consistent texture which is helpful when using almond flour. I fold the fresh blueberries into my keto blueberry muffins at the very end to ensure we get full, juicy blueberries in each delicious bite!
Keto Blueberry Muffins
- 1 cup Superfine Ground Almond Flour
- 1/4 cup coconut flour
- 1/4 cup granulated Swerve sweetener
- 3/4 tsp baking powder
- 1/4 tsp Himalayan Pink Salt
- 2 tbsp melted butter preferably grass fed – or you can use coconut oil
- 2 tbsp almond milk unsweetened
- 2 large Eggs
- 1/4 tsp Vanilla extract
- 1/2 cup Blueberries
- Preheat the oven to 350 degrees ℉
- Spray a muffin pan with coconut oil spray (we’re only making 6 muffins, so if you’re using a full muffin pan, only spray 6)
- In a medium bowl, stir together the almond and coconut flours, Swerve, baking powder and pink salt.
- In another bowl, whisk melted butter, almond milk, eggs, and vanilla extract.
- Combine the wet and dry ingredients and stir until just combined.
- Fold in the blueberries.
- Spoon the batter evenly among the muffin cups.
- Bake for about 25 minutes, until a toothpick inserted into the center of muffins comes out clean.
- Remove from oven and let cool on a baking rack for 15 – 20 minutes.
- Serve with extra butter. You can store these in an airtight container in the fridge for about a week!