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 best thing about this coconut flour muffin recipe is that the blueberry coconut flour muffins are super easy to make. You only need a few simple ingredients and a bowl to whip up the batter.
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.
Table of Contents
Ingredients for Low Carb Blueberry Muffins
To make these easy keto blueberry muffins, you will need the following ingredients:
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup swerve
- 6 eggs
- 1/4 cup heavy cream
- 1 teaspoon sugar free vanilla extract
- 6 tablespoons butter
- 1/2 cup blueberries
Coconut flour, Swerve, and blueberries are some of the key ingredients for your keto muffins. Here’s why they are good for you and your keto diet:
Coconut flour is a flour made from coconut meat. It is low in carbs, gluten-free, and grain-free. It also has a lot of protein and fiber, which help you feel full and satisfied. You need more liquid and eggs to bake with coconut flour, because it absorbs a lot of moisture. It also gives your muffins a subtle coconut flavor and a tender crumb. Read more about coconut flour here.
Swerve is a sweetener that tastes and measures like sugar, but has zero calories and carbs. It is made from erythritol and oligosaccharides, which are good for your blood sugar and your gut health. Swerve does not have a bad aftertaste, and it can brown and caramelize like sugar. You can also use other keto-friendly sweeteners, such as monk fruit, stevia, or allulose. Just make sure to adjust the amount to your taste. Buy Swerve here.
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.
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
Easy Keto Blueberry Muffins with Coconut Flour: Gluten Free
Course: DessertCuisine: KetoDifficulty: Easy15
servings10
minutes20
minutes105
kcal2.1
grams30
minutesThese easy keto blueberry muffins with coconut flour 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 enjoy a delicious, simple and easy keto recipe that will satisfy your sweet tooth without breaking your low-carb diet.
Only 2.1 grams net carbs.
Keep the screen of your device on
Ingredients
1/2 cup 1/2 coconut flour
1/2 teaspoon 1/2 baking powder
1/4 teaspoon 1/4 sea salt
1/2 cup 1/2 Swerve
6 6 large eggs
1/4 cup 1/4 heavy cream
1 teaspoon 1 sugar free vanilla extract
6 tablespoon 6 unsalted butter
1/2 cup 1/2 blueberries
Directions
- 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.
Equipment
Nutrition Facts
- Serving: 15g
- Calories: 105kcal
- Carbohydrates: 6.5g
- Protein: 3.2g
- Fat: 9.2g
- Fiber: 4.4g
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Frequently Asked Questions (FAQ):
Q: How many carbs are in these keto blueberry muffins?
A: Each muffin has only 2 grams of net carbs, which is the total carbs minus the fiber. These muffins are perfect for a low-carb or keto diet, as they are also high in protein and healthy fat.
Q: How do I store these keto blueberry muffins?
A: You can store these keto blueberry muffins in an airtight container in the refrigerator for up to a week, or in a freezer bag in the freezer for up to 3 months. To reheat them, you can microwave them for a few seconds, or toast them in the oven for a few minutes.
Q: Can I use a different flour instead of coconut flour?
A: No, you cannot use a different flour instead of coconut flour. Coconut flour is very unique and cannot be substituted with any other flour. It absorbs a lot of moisture and requires a large amount of eggs to bind it.
If you use a different flour, you will need to adjust the amount of liquid and eggs accordingly. You can try almond flour, which is another low-carb flour, but you will need to use about 4 times more almond flour than coconut flour, and reduce the number of eggs to about 3 or 4.
However, I have not tested this recipe with almond flour, so I cannot guarantee the results.
Q: Why do I need so many eggs for this recipe?
A: You need so many eggs for this recipe because coconut flour is very dry and dense, and needs a lot of eggs to create a moist and fluffy texture. The eggs also act as a leavening agent, as coconut flour does not rise much on its own.
The eggs also add protein and fat, which make these muffins more satisfying and keto-friendly. Don’t worry, the muffins do not taste eggy at all, as the vanilla extract and the blueberries mask the egg flavor.
Q: Can I use fresh or frozen blueberries for this recipe?
A: You can use either fresh or frozen blueberries for this recipe, but I prefer fresh blueberries as they are more juicy and flavorful. If you use frozen blueberries, do not thaw them before adding them to the batter, as they will release too much liquid and make the muffins soggy.
Just toss them with some coconut flour to prevent them from sinking to the bottom of the muffins, and add them to the batter frozen.
Q: How do I make these muffins more moist and tender?
A: There are a few tips and tricks that you can use to make these muffins more moist and tender.
- First, make sure to use room temperature ingredients, as they will mix better and create a more even texture.
- Second, do not overmix the batter, as this will develop the gluten and make the muffins tough and dense.
- Third, do not overbake the muffins, as they will dry out and become hard.
- Fourth, you can add some plain greek yogurt, sour cream, cream cheese or butter to the batter, as they will add more moisture and fat to the muffins.
- Fifth, you can add some lemon juice or vinegar to the milk, as they will make it more acidic and help the muffins rise and become more tender.
