This keto blueberry muffin recipe makes a fabulously delicious low carb dessert! These muffins are moist and fluffy on the inside and have a light crumb! 3 grams net carbs per serving.
Preheat the oven to 180C/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. Add the remaining ingredients, and mix until a thick batter remains. Fold through the blueberries.
Distribute the muffin batter evenly amongst the muffin tin, about 2/3-3/4 way full. Bake for 20-25 minutes, or until a skewer comes out mostly clean.
Let the muffins cool in the tin for 10 minutes, before transferring to a wire rack to cool completely.
Notes
TO STORE: Muffins can keep at room temperature, covered, for up to 5 days. Store them in the refrigerator if you'd like them to keep longer. TO FREEZE: Place leftover muffins in a ziplock bag and store them in the freezer for up to 6 months.