The Best Blueberry Muffins: No One Knows They’re Keto!

When you want to have a healthy breakfast or snack ready to grab and go, make these keto blueberry muffins ahead of time for the win… no one will ever know they’re keto!

Muffins and pancakes are delicious, but making them to serve fresh isn’t always practical, especially on weekday mornings when the main goal is getting to work and school on time. While pancakes might be more of a treat (I’ve not tried making them ahead and saving them for later… yet!), these muffins are perfect to make ahead, store in an airtight container, and eat later.

Whether you’re looking for quick breakfast options or healthy snacks, these keto blueberry muffins fit the bill. In fact, once I discovered these muffins, I started making them to take with me on the boat and in the car on the road because they’re so easy to store, transport, and eat anytime, anywhere.

These keto blueberry muffins are delicious, sweet, moist, and filling, and the only mess you’ll ever have to deal with is the few crumbs that you can easily brush off and clean up in seconds! #winning

Keto Blueberry Muffins

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Serves: 12 Prep Time: 7 Minutes Cooking Time: 23 Minutes 23 Minutes

Nutrition facts: 200 calories 18 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2.5 C almond flour
• 1/3 C Swerve granular sweetener
• 1.5 tsp baking powder
• 1/2 tsp kosher salt
• 1/3 C melted butter
• 1/3 C unsweetened almond milk
• 3 large eggs
• 1 tsp pure vanilla extract
• 2/3 fresh blueberries
• Zest of 1/2 lemon (optional)

Instructions

1. Preheat oven to 350 degrees and line a 12-cup muffin pan with cupcake liners
2. In a large bowl, whisk to combine almond flour, sugar, baking soda, and salt. Whisk in melted butter, almond milk, eggs, and vanilla until just combined.
3. Gently fold in blueberries and lemon zest (if using) until evenly distributed.  Scoop equal amount of batter into each cupcake liner and bake until slightly golden and a toothpick inserted into the center of a muffin comes out clean, 23 minutes. Let cool slightly before serving.

Notes

Oven cook times may vary slightly

Author: Jennifer Wilcox