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Keto Blueberry Muffins - Light, Fluffy, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups fine-blanched almond flour
  • 2 tablespoons coconut flour
  • 2 teaspoons baking powder (aluminum-free)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup granulated erythritol or monk fruit erythritol blend
  • 3 large eggs, room temperature
  • 1/3 cup unsweetened almond milk (or another low-carb milk)
  • 1/3 cup melted butter or refined coconut oil, slightly cooled
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest (optional, but brightens the flavor)
  • 3/4 cup fresh blueberries (or frozen, unthawed), plus a few extra for topping

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or coconut oil.
  2. Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, baking soda, salt, and sweetener until evenly combined and lump-free.
  3. Whisk wet ingredients: In a separate bowl or measuring cup, whisk the eggs, almond milk, melted butter or oil, vanilla, and lemon zest until smooth.
  4. Combine: Pour the wet mixture into the dry and stir with a spatula just until combined. The batter will be slightly thick—this is expected with almond flour.
  5. Fold in blueberries: Gently fold in the blueberries, being careful not to crush them. If using frozen, do not thaw; fold them in straight from the freezer to avoid streaking.
  6. Portion: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Dot the tops with a few extra blueberries if you like.
  7. Bake: Bake for 18–22 minutes, or until the tops are set and lightly golden and a toothpick comes out clean or with a few moist crumbs.
  8. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps them set and prevents crumbling.
  9. Enjoy: Serve warm or at room temperature. They’re great as-is or with a pat of butter.

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