Keto Blueberry Muffins
Enjoy the delightful taste of Keto Blueberry Muffins, perfect for a low-carb lifestyle. Made with almond flour and sweetened with erythritol and monk fruit, these muffins are a nutritious and delicious treat.
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Spoon
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup melted butter
- 1/4 cup almond milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1/4 cup collagen protein powder optional
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- In a separate bowl, mix the melted butter, almond milk, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until fully incorporated.
- Gently fold in the blueberries and collagen protein powder (if using).
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy your Keto Blueberry Muffins as a delicious and healthy snack or breakfast option!
