Breakfast · Muffins & breakfast bakes
Keto blueberry muffins
Tender, bakery-style muffins with juicy blueberries and a little lemon zest, made with almond flour and no added sugar. Greek yogurt keeps the crumb moist with no butter or oil, and they freeze well for grab-and-go mornings.
- Time
- 45 min (10 prep + 35 cook)
- Servings
- 12
- Per serving
- 182 kcal
- Protein
- 9 g
Ingredients
- 3 large eggs
- scant 1 cup nonfat Greek yogurt
- 2 tsp vanilla extract
- 1 1/2 tsp lemon zest, from 1 lemon
- 2 1/3 cups almond flour, fine, blanched
- 1 tbsp coconut flour
- 1/3 cup + 1 tbsp erythritol
- 1 tsp baking powder
- 1/3 tsp salt
- 1 cup blueberries, fresh, or frozen and not thawed
Steps
- Heat the oven to 350°F and line a 12-hole muffin tin with paper cases.
- Blend or whisk the eggs, yogurt, vanilla and lemon zest until smooth.
- Stir in the almond flour, coconut flour, erythritol, baking powder and salt until you have a thick, even batter.
- Divide among the cases and press 7-9 blueberries into the top of each muffin. Bake 23-25 minutes, until set, lightly golden and a skewer comes out almost clean.
- Cool 10 minutes in the tin, then on a rack; they firm up as they cool. They keep 4 days in the fridge in a closed box, or freeze 3 months.
Good to know
Why press the berries in?
Pressed in by hand they stay whole and on top, and the batter does not turn purple. If you stir them in, use frozen berries straight from the freezer.
Can I use cottage cheese?
Yes, low-fat cottage cheese works in the same amount. Blend it with the eggs until no curds remain, for about the same score.
Per
- Calories
- 270
- Protein
- (19%)
- 14 g
- Fat
- (57%)
- 19 g
- Carbohydrates
- (24%)
- 20 g
- of which sugar
- 4 g
- Fiber
- 4 g
- Sodium
- 180 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2183 kcal goes into the pot and 898 g of ingredients comes out as about 808 g of food: 270 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.