Keto blueberry muffins are an excellent choice if you are craving something sweet without having all the sugar. The first time I made these I completely forgot they were even keto!! While one of the main ingredients is cheese, it just works.
Breakfast is my favorite meal of the day, so making something that is easy and delicious is important. One of my other favorite breakfasts is the keto avocado toast.
So lets make it!
How to Make Keto Blueberry Muffins
These muffins are quite easy and quick to make. While you are preheating your oven to 400 degrees F, you can prepare the ingredients and muffin tin.
While these are keto blueberry muffins, they are also gluten free! I use an almond flour for the mixture.
You are going to need:
1 cup almond flour (I use Bob’s Red Mill – but there are other brands as well)
1.5 cups of mozzarella cheese
1 tablespoon brown sugar Swerve
1 teaspoon baking powder
You will want to hand mix your ingredients and not use a mixer.
In a bowl, mix the eggs until combined and then mix in the cheese. Add in all the dry ingredients and mix well. The batter will be thick and not wet like a regular muffin mix, this is ok! These are keto blueberry muffins, so the ingredients list is different.
Once your mixture is combined, you can add the blueberries. Add them into the batter but you will want to make sure you aren’t too rough on them.
I spray a muffin tin with nonstick spray and divide the batter between nine of the cups.
Then bake for 8-13 minutes!
When they are done, let them sit for a little while as they will be blazing hot.
One tip I should mention, do not remove them from the pan right away. Wait about 10 minutes. Make sure to use a butter knife to go around the edges as cheese or blueberries may have stuck (I know, you greased the pan, but it still can happen). When you do remove them, make sure it has been fully scraped from around the sizes.
You can enjoy them immediately!
And if you are wondering if they taste too eggy or cheesy, actually no! These keto blueberry muffins taste like muffins with a hint of sweetness from the blueberries and brown sugar.
- 3 eggs
- ¾ blueberries
- 1 cup almond flour
- 1.5 cups of mozzarella cheese
- 1 tablespoon brown sugar Swerve
- 1 teaspoon baking powder
- Preheat oven to 400 degrees F.
- In a bowl by hand, mix eggs until well beaten. Then combine the cheese.
- Mix in almond flour, baking powder and brown sugar. The batter will be thick, do not add anything to it.
- Fold in the blueberries.
- In a 12 piece muffin tin, spray with non stick spray and divide batter between 9 cups.
- Bake for 8-13 minutes.
- Let sit in the pan for about 10 minutes and before you remove the muffins, make sure to take a butter knife around each one to make sure nothing stuck to the tin.
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