Keto Blueberry Muffins Easy (Print Version)
Soft low-carb muffins loaded with juicy blueberries and subtle almond flavor, ready in just 13 minutes.
# Ingredients:
01 -
1 cup fine almond flour
02 -
4 tbsp powdered erythritol
03 -
1/4 cup milk of choice
04 -
1 large egg
05 -
1/2 tbsp baking powder
06 -
1/4 tsp salt
07 -
2/3 cup blueberries
08 -
optional pinch cinnamon or cardamom
# Steps:
01 -
Preheat oven to 350°F. Line or grease a mini muffin tin very well.
02 -
Stir all dry ingredients very well in a bowl.
03 -
Add all remaining ingredients except the blueberries and mix until well combined.
04 -
Scoop batter into the muffin cups. Optionally, place a few blueberries per muffin on top of the batter, then cover with additional batter. Alternatively, press blueberries into the top of each filled muffin.
05 -
Bake on the center rack for 13 minutes for mini muffins or 17-18 minutes for regular-size muffins.
06 -
Remove the muffins from the oven and let cool for 10 minutes to firm up. Use a knife to carefully go around the sides of each muffin and pop them out. For muffins with liners, allow them to sit for a day to peel off easily.