With just six grams of net carbs per muffin, they’re perfect for breakfast! And since they freeze well, you can make a double batch and be set for a week or two. I generally prefer eggs for breakfast - they are very satiating. So I often make recipes such as keto breakfast casserole, breakfast tomatoes, or spinach frittata. But sometimes you want something sweet - a fluffy, fragrant baked good. These muffins are perfect for those occasions (and so are these keto chocolate chip muffins!). Made with almond flour and sweetened with a sugar-free sweetener, they are delicious and filling.
Ingredients
Instructions
Expert Tips
Recipe Card
Eggs: I use large eggs in most of my recipes, this one included. Whole milk: Or you could use heavy cream if you wish. Unsalted butter: I love using European butter, but any unsalted butter will work. Vanilla extract: Please use pure vanilla extract. Sweetener: I use stevia glycerite. You can use a granulated sweetener instead. Kosher salt: A small amount to enhance the flavor of the other ingredients. Almond flour: I use super-fine almond flour. Baking soda: Can be replaced with two teaspoons of baking powder (gluten-free if needed). Fresh blueberries: Frozen blueberries will not work in this recipe.
You start by whisking together the wet ingredients. Then, add the dry ingredients to the same bowl and whisk until smooth. Gently fold in half the blueberries. Bake the muffins until they are puffed and golden, and a toothpick inserted in them comes out clean, for about 20 minutes in a preheated 350°F oven. Cool them on a cooling rack for 30 minutes before enjoying them. Still, some blueberries will sink to the bottom of the muffins. It’s not as big of an issue in these muffins as in protein muffins because the batter is thick, but it does happen. You can try preventing it by drying the blueberries well and dusting them with a teaspoon of cornstarch. For the most part, as you can see in the photo below, the blueberries are well distributed throughout the muffins, with just a few sinking to the bottom.
Let Them Cool
It’s important to cool the muffins to room temperature before enjoying them. Their flavor and texture dramatically improve after a 30-minute rest. If you eat them straight out of the oven, they will taste slightly eggy and won’t be as fluffy.
