The process to make these muffins is quick and easy. As long as you measure your ingredients and bake them for the right amount of time, these are pretty tough to mess up.
Quick & Easy Keto Blueberry Muffins
- 3 cups almond flour (300 g)
- 4 tbsp coconut flour, packed (32 g)
- 1 tbsp baking powder
- 1 tsp sea salt
- 1 tsp baking soda
- 3/4 cup monk fruit
- 3 large eggs (at room temperature)
- 7 tbsp coconut oil (melted)
- 1/2 cup unsweetened applesauce
- 1 tbsp vanilla extract
- 2/3 cup fresh blueberries (105 g)
Preheat the oven to 350 degrees F. Line a muffin pan with 12 silicone or parchment paper muffin liners.
In a medium bowl, mix together the almond flour, coconut flour, baking powder, sea salt and baking soda. Set aside. In a large bowl, using an electric hand mixer, beat together the monk fruit, coconut oil, eggs, applesauce and vanilla extract until well blended. Stir in the almond flour mixture, along with the fresh blueberries until well combined. You can use frozen blueberries, too. Let the batter stand for 5 minutes so the coconut flour can begin to absorb the moisture.
Divide by 12 muffin cavities and bake until very golden brown and a toothpick inserted in the center comes out clean, about 25 minutes.
Let cool for 20 minutes. Then, gently run a knife around the edges of each muffin to loosen them. You can even freeze these muffins, and warm one up anytime. My favorite way to enjoy these keto blueberry muffins is with a steaming cup of keto coffee.