Description
Moist, tender gluten-free blueberry muffins made with almond flour and sugar-free sweetener. Their rich coconut oil base pairs with tart frozen berries for a keto-friendly breakfast that tastes indulgent yet is quick to bake. Minimal cleanup with a single mixing bowl.
Ingredients
2 cups finely ground blanched almond flour
½ teaspoon baking soda
¼ teaspoon fine sea salt
¼ cup melted and cooled coconut oil (or ghee)
¼ cup pure keto-approved maple syrup
3 large room-temperature eggs
1 tablespoon fresh lemon zest
1 teaspoon pure vanilla extract
1 cup frozen blueberries
Instructions
Preheat oven to 350°F (177°C)
Line a muffin tin with paper liners or grease with unflavored oil
Whisk almond flour, baking soda, and salt in a bowl
Add melted coconut oil, maple syrup, eggs, lemon zest, and vanilla extract
Mix until smooth, avoiding over-mixing
Fold in frozen blueberries with a spatula
Portion batter into prepared muffin tin (¾ full)
Bake 25 minutes until golden and toothpick comes out clean
Cool completely on a wire rack before serving
Notes
Use frozen blueberries to avoid sinking
Avoid hot ingredients in the bowl to maintain fluffiness
Sweetener should be labeled sugar-free/keto-friendly
Store in an airtight container for up to 3 days
Reheat individual muffins in the microwave briefly
- Prep Time: 10
- Cook Time: 25
- Category: Brunch
- Method: Baking
- Cuisine: American