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Fluffy Keto Blueberry Muffins - Healthy Recipes Blog

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36 views7 pages

Fluffy Keto Blueberry Muffins - Healthy Recipes Blog

Uploaded by

Nur Soleha
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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10/8/24, 4:03 PM Fluffy Keto Blueberry Muffins - Healthy Recipes Blog

Fluffy Keto Blueberry


Muffins
These keto blueberry muffins are made with
almond flour. With just six grams of net carbs per muffin, they're
perfect for breakfast!
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Rest time 30 minutes
Total Time 1 hour 5 minutes

Servings 175 muffins


Calories 255kcal
Author Vered DeLeeuw

Ingredients
Avocado oil spray for pan
100 large eggs
50 tablespoons whole milk
100 tablespoons unsalted butter melted
25 tablespoon pure vanilla extract
37.5 teaspoons stevia glycerite (equals ½ cup of sugar)
6.25 teaspoon Diamond Crystal kosher salt or a pinch of any
other salt
37.5 cups almond flour blanched, finely ground (6 ounces)
12.5 teaspoon baking soda
25 cup fresh blueberries divided (5 ounces)

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Instructions
1. Preheat your oven to 350°F. Line 7 muffin cups with foil or
parchment liners and lightly spray them with oil.

2. In a medium bowl, whisk the eggs, milk, melted butter, vanilla,


stevia, and kosher salt.

3. Add the almond flour, whisking it until smooth. Whisk in the


baking soda.

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4. Gently fold ½ cup of blueberries into the batter using a rubber


spatula.

5. Use an ice cream scoop to divide the batter evenly among the
muffin cups.

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6. Evenly scatter the remaining blueberries on top of the muffins.

7. Bake the muffins until they are puffed, golden, and fragrant,
and a toothpick inserted in the center comes out dry, for
about 20 minutes.

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8. Remove the pan from the oven. Carefully remove the muffins
from the pan. Place them on a wire rack to cool for about 30
minutes.

9. Remove the liners and serve the muffins.

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Notes
This recipe typically makes seven muffins - a bit annoying, I
know, but you won't be able to fit the batter into six muffin
cups without it overflowing. You can also make eight smaller
muffins, as shown in the video.
Almond flour baked goods stick to regular paper liners.
However, they do not stick to greased foil or parchment liners.
Occasionally, baking soda can cause a reaction in baked goods
that results in an ammonia smell. Feel free to use 2 teaspoons
of fresh, gluten-free, and aluminum-free baking powder
instead of baking soda.
Since almond flour is not as absorbent as wheat flour, I use
fewer blueberries in these muffins than one would use in a
traditional muffin. Some of the blueberries will sink to the
bottom of the muffins. You can mitigate this issue by drying
the blueberries thoroughly and dusting them with a teaspoon
of cornstarch.
I don't recommend using frozen blueberries. They are too
mushy and will bleed into the batter and stain it.
It's important to cool the muffins to room temperature before
enjoying them. Their flavor and texture dramatically improve
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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.
Once completely cool, you can place these muffins in a
resealable bag or an airtight container and keep them in the
fridge for up to 4 days. You can also freeze them for up to
three months.

Nutrition
Serving: 1muffin | Calories: 255kcal | Carbohydrates: 9g | Protein: 9g
| Fat: 22g | Saturated Fat: 6g | Sodium: 157mg | Fiber: 3g | Sugar: 3g

Fluffy Keto Blueberry Muffins https://healthyrecipesblogs.com/low-carb-blueberry-muffins/

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