You’ll find many different versions for a keto blueberry muffins recipe online and although the ingredients can vary, they all are low in carbs.
This keto blueberry muffins recipe from Megha, one of the founders of Keto Connect, results in some very tasty muffins so is a great recipe to try. It calls for fine almond flour, a low carb flour that probably complements the taste of blueberries best.
Some keto blueberry muffin recipes use coconut flour but fine almond flour results in a better texture that’s similar to the traditional muffins and they look more like the real thing.
If you are making these out of season and cannot get fresh blueberries then you can use frozen ones. Just make sure to thaw them first and drain off any liquid for best results.
Immune boosting benefits of blueberries
Blueberries are one of the low carb fruits that are good for the keto diet. They may also be one of the foods can can help to boost the immune system. This is important right now while we are in the midst of the Covid-19 pandemic.
Researchers have found that the compound blueberries contain called pterostilbene can have a beneficial effect on the immune system. This research was done on cells in a test tube so more research need to be done on humans to see if it is still effective.
Other researchers who reviewed a number of published papers concluded that the antioxidants in blueberries could modulate the immune system and were particularly effective in the respiratory tract to prevent infections.
If you’re not a fan of blueberries or just want a change you can still use the base recipe but substitute them with raspberries, cinnamon, chopped pecans, or lemon juice and zest, depending on the flavor that you want.
Want more delicious low carb blueberry recipes? Try these:
If you’ve been reading recipes I post on this blog you will know that I usually tweak the recipes a little to make them even healthier.
In the video demo Megha uses a microwave to melt the butter but I don’t recommend microwaving anything. I know there is a lot of controversy about it but I read some research a few years ago that concluded that microwaving pumpkin seeds had a detrimental effect on the fatty acids. I think the same would happen to the fatty acids in butter. I don’t want to risk eating damaged fatty acids myself.
In case you are wondering why there is stevia as well as erythritol in this recipe it is to reduce the amount of erythritol used. This is because some people don’t tolerate too much of it. It’s one of the FODMAP foods which people avoid if they have IBS.
Keto Blueberry Muffins Recipe
Makes 8 muffins
- 1 cup fine almond flour
- 2 teaspoons baking powder (gluten free)
- 1/4 cup melted grass-fed butter
- 70 grams fresh organic blueberries
- 2 tablespoons almond milk
- 2 large organic eggs
- 20 drops good quality liquid stevia
- 1/4 cup erythritol
- 1 teaspoon natural vanilla extract
- 1/4 teaspoon Pink Himalayan Salt
1. Grease the muffin tins or line them with parchment muffin cups. If you’re not using parchment paper cups, then you need to grease the muffin tins.
2. Preheat oven to 350°F. (175°C approx)
3. Put the butter in a small pan and melt over gentle heat. Pour into a mixing bowl and add all the other ingredients except the blueberries. Mix the ingredients using a whisk or hand mixer until they achieve a uniform consistency.
4. Carefully fold the blueberries into the mixture.
5. Fill the muffins cases almost to the top because they won’t rise much.
6. Bake for around 22 to 25 minutes. Don’t let them get too brown on top.
7. Leave the muffins to cool before serving. Enjoy!
8. Store muffins in the fridge rather than freezing to preserve the fluffy texture.
Here’s a video demo of how to prepare this Keto Blueberry muffins recipe.