Keto Blueberry Muffin
This keto blueberry muffin is quick, simple, and surprisingly satisfying. The batter takes only a few minutes to mix, and the muffin bakes in about 15 minutes.
It is soft, lightly sweet, and filled with blueberries, making it a great option for a quick breakfast, snack, or simple dessert.
Ingredient Notes
- Almond Flour: Almond flour gives the muffin structure while keeping it low carb.
- Baking Powder: Baking powder provides lift and helps the muffin rise. Make sure it is fresh so the muffin bakes light rather than dense.
- Egg: The egg binds the batter together and adds moisture.
- Butter: Melted butter adds richness and keeps the muffin moist.
- Erythritol: Erythritol sweetens the muffin without adding sugar. If you prefer a sweeter muffin, you can double the amount. You can also substitute another sweetener that matches sugar’s sweetness at a 1:1 ratio. If using stevia, only a few drops are usually needed since it is much more concentrated.
- Vanilla Extract: Vanilla adds depth and a light sweetness that complements the blueberries.
- Ground Cinnamon: Cinnamon adds a mild warmth that works well with the berries and almond flour.
- Blueberries: Blueberries add small bursts of sweetness and moisture throughout the muffin. Fold them in gently so they do not break apart and stain the batter.
Expert Tips
1) Do Not Overfill the Ramekin
Fill the ramekin about three quarters full. The baking powder will cause the batter to rise slightly as it cooks, and leaving a little space prevents it from spilling over too much.
2) Check for Doneness Near the End of Baking
Start checking the muffin around the 12 minute mark. Insert a toothpick into the center and remove it once it comes out clean or with a few crumbs. Baking it longer than necessary can dry the muffin out.
3) Use the Microwave When You Want It Faster
If you prefer a quicker option, you can cook the muffin in the microwave instead of the oven. Pour the batter into a microwave safe ramekin and microwave on high for about 90 seconds, or until the muffin is set. The texture will be slightly softer than the oven version, but it still works well for a quick snack or breakfast.
How to Store
Store the blueberry muffin in an airtight container in the refrigerator for up to 3 days. Let it cool first before storing so condensation does not build up and make the muffin soggy.
How to Reheat
Reheat the muffin in the microwave for about 15–20 seconds until warmed through. It can also be eaten at room temperature if preferred.
More Recipes You May Like:
- Keto Pumpkin Spice Mug Cake
- Keto Chocolate Chip Cookies
- Keto Red Velvet Cupcakes
- Keto No Bake Peanut Butter Cheesecake
- Keto Chocolate Chip Muffins
Keto Blueberry Muffin
Ingredients
- 4 tbsp almond flour
- ½ tsp baking powder
- 1 large egg
- 1 tbsp butter melted
- 1 tbsp erythritol
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- ⅛ cup blueberries
Instructions
- Preheat the oven to 200°C (390°F).
- Combine the melted butter, erythritol, vanilla extract, and egg in a mixing bowl and mix until smooth.
- Add the almond flour, baking powder, and cinnamon. Mix until a smooth batter forms.
- Fold in the blueberries gently to avoid crushing them.
- Grease an oven safe ramekin with butter and pour in the batter. Add a few extra blueberries on top if desired.
- Bake for 12–15 minutes until a toothpick inserted into the center comes out clean or with a few crumbs.
- Serve warm or at room temperature.
Sahil, you might check the nutrition info above. On the nutrition info it says “This recipe makes 4 servings. Get this recipe on myfitnesspal.”, but on the actual recipe (just below that) it says “Servings: 1 serving”. Are the numbers based on 1 or 4 servings? Making this as soon as I am done typing. HUGS Pam Robinson
hey thanks so much I fixed it.
Question from US
These muffin recipes look so good. Any recommendations for baking these in an Air Frier. Time and temp
Also, any chance of getting measurements in teaspoons and tablespoons instead of ounces?
Thanks for great recipe.
Hi Nanette, I will strongly recommend to please buy a kitchen scale, not just for this recipe but for everything you cook, scales are super cheap, under 10$ and they are accurate and a friend for life, most of them can switch from grams to oz as well. I think there is a convertor in the recipe box itself but that’s just OZ. I think it’s about 2 tbsp almond flour, 1 tbsp butter, 1 egg, 1/2 tsp baking powder, 1.5 tbsp blueberries. pretty basic but do grab a scale if you can at some point since more and more websites are shifting over to grams. As for the air fryer I think the same temp but start with 5 min cook time and keep adding 3-4 min and use the toothpick test to know when it’s done. When the toothpick comes out clean means the cake is cooked through.
Can I substitute almond flour with coconut flour?
yes, half the amount. So if I use 30g almond flour, use 15g coconut flour
Definitely going to try this weekend. Thanks for sharing this recipe
awesome glad to hear that!
Delicious blueberry muffin recipe! Far exceeded my expectations, and was amazing with some vanilla greek yoghurt.