These easy keto blueberry muffins with coconut flour are soft, moist, fluffy and bursting with juicy blueberries. These low carb muffins are made with coconut flour, which is a gluten-free, grain-free and low-carb flour that adds a subtle coconut flavor and a tender crumb to baked goods.
The best part, the keto muffins are only 2 grams of net carbs!
This keto blueberry muffin recipe is simply the best sugar-free and gluten-free blueberry muffin recipe to use coconut flour.
Coconut flour is also high in protein and fiber. It makes these coconut flour blueberry muffins filling and nutritious.
These keto blueberry muffins are perfect for breakfast, snack or dessert. You can enjoy them warm from the oven, or store them in an airtight container in the refrigerator for up to a week. You can also freeze them in a freezer bag for up to 3 months. Reheat them in the microwave when you’re ready to eat.
The only thing you need to be careful about is not to overmix the batter, as coconut flour can be tricky to work with. Just mix until everything is well combined, but don’t overdo it.
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
Ingredients for Low Carb Blueberry Muffins
To make these easy keto blueberry muffins, you will need the following ingredients:
- coconut flour
- baking powder
- salt
- swerve
- eggs
- heavy cream
- sugar free vanilla extract
- butter
- blueberries
Blueberries are low-carb fruits that add flavor, color, and antioxidants to your muffins. They are high in vitamin C, fiber, and phytochemicals, which are good for your immune system and your overall health. They also make your muffins juicy and sweet. Read more about blueberries on the keto diet here.
Instructions to make these easy keto blueberry muffins
Preheat oven to 180°C (350°F) and line a muffin tin with paper liners. You can also use a silicone muffin pan or a non-stick muffin pan.
In a large mixing bowl, mix the coconut flour, baking powder, salt and swerve. This will combine the dry ingredients and break up any lumps in the coconut flour. Coconut flour tends to clump together, so make sure to whisk it well and sift it if necessary.
Next, do these things in another bowl whisk the eggs until they are light and frothy. This will make your muffins fluffy.
Add the heavy cream, vanilla extract, and melted butter. Whisk them gently until they are smooth. You can also use a mixer or a blender on low speed. Don’t mix them too much, or your muffins will be flat.
Add the dry ingredients to the wet ingredients slowly. Use a whisk, a fork, a spatula, or a mixer to stir them gently. Don’t add all the dry ingredients at once, or your batter will be lumpy.
Add them in small parts, and stir well after each part. The batter should be smooth and thick. There should be no dry spots. This is normal for coconut flour batter.
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Use a spatula or a spoon to gently fold in the blueberries. Don’t stir them too much, or they will break. You want them to be whole and spread evenly in the batter.
Save some blueberries for later, if you want.
Fill the muffin cups 3/4 full with the batter. Use a spoon, a scoop, or a piping bag. Smooth the tops, because the muffins won’t change much in the oven.
Add more blueberries, Swerve, coconut flakes, or nuts on top, if you want. They will add more flavor and crunch to your muffins.
Bake them for 20 to 25 minutes at 180°C (350°F). Use a toothpick to check if they are done. It should come out clean or with a few crumbs. The muffins should be golden and firm on the top. Don’t bake them too long, or they will be dry and hard.
Let them cool a bit in the pan. They will be very soft and delicate when they come out of the oven. Wait for 10 minutes before taking them out. This will help them hold their shape and not break.
Put them on a wire rack to cool completely. Be careful when you lift them out of the pan. They will be more firm and stable when they are cool.
Eat them warm or at room temperature, or save them for later.
Enjoy your easy keto blueberry muffins with some butter, cream cheese, whipped cream or sugar-free maple syrup. You can also add some lemon juice and zest to the batter for a lemon blueberry muffin variation, or some chocolate chips for a chocolate blueberry muffin variation.
These easy keto blueberry muffins with coconut flour are a delicious, simple and easy coconut flour blueberry muffin recipe that you can make in one bowl with a few ingredients. They are gluten-free, grain-free and low-carb, but still soft, moist and fluffy.
They are perfect for breakfast, snack or dessert, and you can customize them with different flavors and toppings. Try them today and let me know what you think in the comments below. And don’t forget to share this recipe with your friends and family who are following a low-carb or keto diet. Thanks for reading and happy baking!
More Low Carb Muffin Recipes
More Keto Coconut Flour Recipes
- 90-Second Keto Blueberry Mug Cake With Coconut Flour
- Keto Oreo Mug Cake With Coconut Flour
- Keto Chocolate Mug Cake With Coconut Flour
- Keto Peanut Butter Mug Cake With Coconut Flour
Keto Dinner Recipes
- Keto Mediterranean Cod With Walnut Crust
- Keto Chicken Liver
- Devilishly Delicious Pepperoni Keto Egg Muffins
- Keto Mediterranean Chicken Dinner Recipe
Keto Blueberry Muffins with Coconut Flour
Ingredients
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup Swerve
- 6 large eggs
- 1/4 cup heavy cream
- 1 teaspoon sugar free vanilla extract
- 6 tablespoon unsalted butter
- 1/2 cup blueberries
Instructions
- Preheat oven to 180°C (350°F) and line a muffin tin with paper liners. Spray the liners with cooking spray to prevent sticking.
- In a large mixing bowl, whisk together the coconut flour, baking powder, salt and swerve.
- In a separate bowl, whisk the eggs vigorously until they are light and frothy. Then, add the heavy cream, vanilla extract and melted butter, and whisk gently until they are well combined and smooth. You want to mix them just until they form a homogeneous mixture.
- Add the dry ingredients to the wet ingredients gradually, stirring gently with a whisk, a fork, a spatula or an electric mixer. Do not dump all the dry ingredients at once, as this will create lumps and pockets of flour in the batter. Add them in small batches, stirring well after each addition, until a smooth batter forms.
- Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
