These are soft, fluffy, and loaded with blueberries without kicking you out of ketosis. They’re perfect for breakfast or an afternoon snack with coffee.
I put the full recipe with exact measurements and baking tips in the comments if anyone wants it!
by OhSoFoodie
1 Comment
Here’s the full recipe: [Keto Blueberry Muffins](https://ohsofoodie.com/keto-blueberry-muffins/?utm_source=reddit&utm_medium=post&utm_campaign=keto_blueberry_muffins)
**Ingredients**
* 1 cup blanched almond flour
* ¼ cup keto granulated sweetener
* 1 tsp baking powder
* 3 tbsp coconut oil, softened
* 3 tbsp sour cream (or unsweetened almond milk)
* 2 eggs
* ½ cup blueberries (Fresh or frozen both work, but if you’re using frozen, don’t thaw them first.)
* 1 tsp vanilla, optional
**Instructions**
1. To start, gather all of the ingredients you need to make these keto muffins in one place. Also, preheat the oven to 350F and line a 6-hole muffin tin with paper liners.
2. Next, in a bowl, combine almond flour, Swerve, and baking powder.
3. Then add the eggs, coconut oil, sour cream, and vanilla if using, and stir well to combine.
4. Lastly, fold in the blueberries.
5. Spoon the blueberry muffin mixture into paper liners. This recipe will make six muffins.
6. Bake the blueberry muffins for 20-22 minutes and cool on a wire rack before serving.