ULTIMATE KETO BLUEBERRY MUFFINS
April 2020 | The Honest Spoon
As you can see from my earlier post, I made traditional Blueberry Muffins for my boys. Seeing as my husband and I are on our ketogenic journey, I wanted to make some blueberry muffins for us. I mean, really, there are SO MANY keto options out there. There is no need to miss out on anything. Except for maybe pasta. Sorry, there is no acceptable replacement for pasta- EVER.
I came upon this recipe on wholesomyum.com . I made a few modifications and I am super happy with the result. My recommendation would be to let these muffins cool completely, then store in an airtight container in the freezer. First, it keeps them fresh. Second, and most importantly, you won’t eat them all at once. I take one out at night, and store it in an airtight container overnight, on the counter. That way, in the morning, the muffin is ready to go with my morning coffee. With the almond flour base, these muffins are pretty hearty and filling. PRO TIP: pop a room temperature muffin in the microwave for 10-15 seconds and slather in butter before devouring. AMAZING.
Best part? Each muffin is only 3 net carbs each!!
KETO BLUEBERRY MUFFINS
| makes 12 muffins |
INGREDIENTS:
2 1/2 Cups Almond Flour (I prefer blanched, super fine)
1/2 Cup Erythritol (or other granulated sweeter)
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon xantham gum
1/3 Cup butter, melted and cooled
1/3 Cup unsweetened almond milk (ok to use a ratio of half heavy cream, half water)
1/2 teaspoon apple cider vinegar
zest of one lemon
1 teaspoon poppy seeds (optional)
3 large eggs, room temperature
1/2 teaspoon vanilla extract
3/4 cup fresh or frozen blueberries
METHOD:
1. Preheat your oven to 350 degrees (F). Prepare a 12 cup muffin pan with liners.
2. Melt the butter. Set aside to cool. In a separate container, mix almond milk (or heavy cream/ water mixture) and apple cider vinegar and set aside.
3. In a stand mixer, or using a hand mixer, whisk eggs, sweetener, and vanilla for 3-5 minutes until thick, pale yellow, and tripled in volume. (see photo).
4. In a separate bowl, whisk together almond flour, baking soda, salt, xantham gum, lemon zest and poppy seeds. Add whisked egg mixture, cooled butter, and almond milk mixture. Gently fold wet ingredients into dry mixture. Last, fold in blueberries.
5. Evenly distribute batter among 12 muffin cups. Dot each muffin with one to two blueberries. Bake for 20-25 minutes or until toothpick inserted into muffin comes our clean.
Let muffins cool. They will firm up while cooling.
TIP: If you are looking for warmth in your flavor, omit the lemon zest and add 1/2 teaspoon cinnamon to the batter.
Optional glaze: I mixed 3 heaping teaspoons of powdered sweetener (I used Swerve), 1 1/2 tablespoons water, and a dash of poppy seeds. Just wisk until smooth and evenly distribute over cooled muffins.
