These 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.
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.
Notes
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.