Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well with butter or non-stick spray. This step is crucial to prevent the muffins from sticking.
- In a large bowl, whisk together the almond flour, erythritol (or Swerve), baking powder, xanthan gum, and salt. Ensure there are no lumps and everything is evenly distributed. The xanthan gum helps give structure to keto baked goods, mimicking gluten.1 ½ cups Almond Flour (blanched, superfine), ½ cup Erythritol or Swerve (granulated sweetener), 2 teaspoons Baking Powder (gluten-free), ½ teaspoon Xanthan Gum, ¼ teaspoon Salt
- In a separate medium bowl, whisk the eggs until lightly beaten. Add the melted butter, unsweetened almond milk, and vanilla extract to the eggs. Whisk until well combined and smooth.2 large Eggs, ½ cup Unsalted Butter, melted and slightly cooled, ½ cup Unsweetened Almond Milk (or other low-carb milk), 1 teaspoon Vanilla Extract
- Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; overmixing can lead to tougher muffins. The batter will be thick.
- Gently fold in the blueberries. If you are using fresh blueberries, it's best to toss them with a teaspoon of almond flour before adding. This helps prevent them from sinking to the bottom of the muffins during baking. If using frozen blueberries, add them directly, as the excess moisture can help them cook through without bleeding too much color.1 cup Fresh or Frozen Blueberries
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds to three-quarters full. The batter will be quite thick, so you might need to use a spoon or scoop to get it into the liners.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and lightly springy to the touch.
- Once baked, let the muffins cool in the muffin tin for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. This allows them to set properly.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 2-3 months. Reheat in a toaster oven or microwave.