Keto Blueberry Muffins
Keto blueberry muffins prove you can have your cake—or muffin—and eat it too, without the carb hangover.
These moist, vegan bites pack antioxidant-rich berries and almond flour into every guilt-free, breakfast-worthy morsel.
No need to sacrifice flavor or your keto goals; these beauties deliver sweet, tangy bursts with a tender crumb.
Perfect for busy mornings or sneaky snack attacks, they bring smiles without the sugar crash drama.
Whip up this low-carb, fruity treat, and enjoy muffins that actually love you back, darling.
Keto Blueberry Muffins
Fluffy vegan keto muffins bursting with juicy blueberries, perfect for low-carb breakfasts or snacks.
Ingredients
- 2 cups almond flour
- 1/2 cup coconut sugar or keto sweetener
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C).
- Mix dry ingredients in a large bowl.
- Stir wet ingredients into dry mix until combined.
- Gently fold in blueberries.
- Spoon batter into lined or greased muffin tin.
- Bake 25 minutes or until golden and toothpick-clean.
- Cool before devouring.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Calcium: 8%
- Iron: 6%
- Vitamin C: 5%
- Magnesium: 7%
- Potassium: 4%
Additional Notes & Tips to Enhance Flavor
- Use fresh berries for the juiciest bite.
- Swap coconut sugar for your favorite keto-friendly sweetener.
- Add a sprinkle of cinnamon for a cozy twist.
