These blueberry muffins are so moist and delicious! I love the subtle almond flavor the almond flour gives. I like to use fresh blueberries in this as they don’t stain the batter with blue color, but frozen blueberries would work fine. You can adjust this recipe to make it paleo or dairy-free by adding an alternative milk!
What you’ll need
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 1 tablespoon psyllium husk powder
- 1 teaspoon xanthan gum
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coconut butter
- 3/4 cup coconut milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cup fresh blueberries
How to make them
- Preheat your oven to 400F.
- Mix all the dry ingredients in a bowl with a fork.
- Mix the wet ingredients in a separate bowl, including the blueberries.
- Whisk these together.
- Now, use your fingers to blend all the dry ingredients well in the bowl, including the blueberries.
- Blend the wet ingredients and the blueberries into the dry.
- Add the coconut butter and coconut milk, and mix well.
- ½ cup almond flour
- 2 eggs
- ½ cup almond milk
- 1 Tablespoon unsweetened cocoa powder
- 1 pinch salt 1 Tablespoon honey
- 1 teaspoon vanilla extract ½ cup blueberries (fresh or frozen)
Preheat the oven to 350 degrees and grease or spray a muffin tin. I used mini loaf pans to make 24 muffins.
Mix the dry ingredients in a bowl and set aside.
Mix the wet ingredients in a bowl and set aside.
Add the wet ingredients to the dry and mix.
Do not overmix the batter. Spoon the batter in the muffin tin and make a slightly indentation in the center.
Bake for about 20 minutes until the muffins spring back to the touch.
You may need to add a little extra flour to the batter to keep the muffins from sticking. Allow to cool and enjoy!
Makes 6 Ingredients
- 3 Tbsp coconut oil (divided)
- 3 medium eggs, room temperature
- 3 Tbsp honey
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract (or your favorite sweetener)
- 1/4 tsp salt
- 1/4 tsp almond extract powder (optional)
- 1 1/4 cup almond flour 1/4 cup all purpose flour (baking powder)
- 1/2 cup almond milk
- 2/3 cup fresh or frozen blueberries (optional)
- 1/4 cup chopped nuts (optional)
1. Preheat oven to 350 F.
2. Mix all dry ingredients in a bowl: almond flour, almond milk, blueberries, coconut oil and extracts.
3. In a separate bowl, mix wet ingredients: egg, honey, vanilla extract, and salt.
4. Add wet to dry and mix until combined. (If the batter is too wet to handle add a little almond flour at a time.)
A Note on Ingredients
These muffins are made with almond flour, coconut flour, eggs, blueberries, coconut oil, vanilla, cinnamon, and lemon zest. It can seem like a lot to take out the blender and mix up, but the end result is so worth it!
You can make these in a hurry and just throw them in a muffin tray and pop them in the oven. Hands-On Time: About 5 minutes Yield: 12 muffins This post is sponsored by The Fresh Toast and Toasties. All opinions are my own. Thank you for supporting the brands that make this content possible.
Tips and Tricks
These muffins make the best morning snack or breakfast! This is the best way to ensure you get some fruit, fiber and healthy fats, at breakfast time. I’m a fan of measuring ingredients in tablespoons.
I’ve also started using a whisk for everything. So much easier than flouring a spoon or a whisk and transferring flour, cinnamon, nutmeg etc to a measuring cup. I added some orange zest to the batter to give it an even more orange flavor. You can also add lemon zest if you prefer.
You can make the glaze by mixing 1 tablespoon of orange juice with 1 tablespoon of honey. If you’re baking this as part of a large batch, add the blueberries towards the end of the baking time to avoid them getting over-ripe. If you are gluten free, make sure to use gluten-free flour in this recipe.
Health Benefits of Almond Flour
It’s a fat-free food! So, it can help lower blood sugar levels, reduce cholesterol and improve the well-being. It’s a low glycemic index. This flour contains high levels of antioxidants that help reduce free radical damage.
The fiber content of almond flour will help you feel full. This product was featured in: Video Recipe: Double Chocolate Almond Milk Muffins If you want to add some healthy ingredients to your diet, then check these recipes:
More Tips for Healthy Eating After watching some movies, you probably need to rest for some time. Here are some tips that can help you stay healthy and lose weight: Eat lots of vegetables. You can combine red and green peppers with tomatoes to get the same sweet-tangy taste that you love. Use olive oil to cook vegetables.
Quickest Keto Baking Method
Can’t decide on what to make for dinner? Let me tell you what the fastest, easiest and most delicious keto recipe is for you! These keto blueberry muffins take just minutes to prepare.
You could literally wake up, get dressed, eat a quick meal and head out the door! The original recipe calls for half-and-half, but I use coconut milk instead. I really like the thicker texture the coconut milk adds and the slight coconut flavor it adds to the muffins.
You could easily adjust the fat and protein amount according to your preference. Although this keto blueberry muffins are pretty simple to make, I wanted to provide a detailed breakdown of everything you need so you can quickly and easily master it.
Substitutes for Almond Flour
Regular all-purpose flour – I used light all-purpose flour.
A little bit of almond meal or almond flour would also work here, but you would need to add a bit of almond oil. Almond milk would work too.
Calories: 280 kcal
Fat: 8.8 g
Saturated Fat: 0.6 g
Sodium: 5 mg
Carbohydrates: 51 g
Fiber: 8 g Protein: 6.7 g
Cholesterol: 0 mg 1.
Preheat oven to 375 degrees Fahrenheit.
2. Mix all the dry ingredients together in a bowl and the blueberries in a separate bowl. Mix thoroughly until the batter is smooth. Don’t over-mix because the eggs are already whisked.
3. Add eggs, almond flour, coconut flour, almond milk and vanilla extract to the wet ingredients and mix thoroughly again.
4. Spoon the batter into prepared muffin tin and bake for 25-30 minutes.
There you have it, my recipes for making easy and healthy chocolate chip cookies with coconut flour and chocolate almond flour! And now I am back to share with you the healthier keto blueberry muffins.
I know it’s been a while since I’ve shared with you my recipes, but I’m sure you’ll be very impressed by my healthy chocolate chip cookies with coconut flour! If you’re wondering how do you make them yourself, then you’ll definitely love this recipe. Looking for more healthy chocolate chip cookie recipes?
Keto Blueberry Muffins: The Easiest, Fastest Recipe You’ll Ever Make
Step 1Preheat an oven to 350 F. Line a muffin pan with 12 muffin liners. In a large mixing bowl, stir together the almond flour, sweetener, baking powder and salt.
Step 2Mix in the coconut oil. I like to use the coconut oil in the solid form so it will form pockets of fat. Combine until the mixture has small pea sized pieces of coconut oil running through it.
Step 3Then add the milk, eggs and vanilla extract.
Step 4Fold in the blueberries.
Step 5Divide the batter upon the muffin cups and bake for 25 minutes or until the tops are golden and the muffins are cooked through.I divided dough between two 6 count muffin tins, but you can of course use a 12 count muffin tin. You can test this using a toothpick and if it comes out clean they are ready.
Serving Size 1
- Amount Per Serving
- Calories 247
- % Daily Value *
- Total Fat 21.5g34%
- Total Carbohydrate 15.6g6%
- Dietary Fiber 3.4g14%
- Protein 7.5g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.