An easy keto muffin recipe loaded with blueberries and made with almond flour! Quick, delicious and packed with protein, these muffins are the best low carb snack or breakfast! Paleo, Vegan, Gluten Free.
Preheat the oven to 175C/350F. Lightly grease a 12-count muffin tin or silicone muffin pan and set aside.
In a large mixing bowl, add your dry ingredients and mix well.
In a separate small bowl, add your other ingredients, except the blueberries, and whisk well.
Combine the dry and wet ingredients and mix lightly, but do not overmix. Fold in your blueberries and let sit for 5 minutes.
Distribute the muffin batter evenly amongst the muffin tin, about 2/3-3/4 way full. Bake for 19-25 minutes, or until a skewer comes out clean. Allow cooling in pan for 5 minutes, before transferring to a wire rack to cool completely.
Your batter shouldn't be too thick, but if you've added too many blueberries or using almond flour (not blanched almond flour), you may need to add a tablespoon or two extra of milk.Keto Blueberry Muffins (Paleo, Vegan) are best enjoyed fresh but will keep for up to 5 days, refrigerated. These muffins are freezer friendly and will keep for 2 months, frozen.