Keto Blueberry Muffins (Coconut Flour)

Keto blueberry muffins that have the texture of regular muffins, but are low carb and gluten free. At 4 net carbs per muffin, they're a great part of a LCHF diet.

Jump to Recipe Print Recipe

Coconut flour keto blueberry muffins are great low carb muffins.

I take my low carb baking seriously. If I’m going to spend extra carbs indulging in a low carb treat, it’d better be good. I think these keto blueberry muffins are VERY good.

We can all agree that low carb baked goods are different than the “real thing” - not bad, just different. These low carb blueberry muffins may lack that starchy stick-to-the-teeth mouth feel inherent in regular muffins, but they are so soft and fluffy you’d be hard pressed to tell the difference.

Coconut flour is the grain-free flour alternative of choice for these muffins. It’s low in carbs, high in fiber, and well-tolerated by many who suffer with nut allergies.

Coconut flour produces soft and fluffy baked goods which have a mild coconut flavor. I especially love it for low carb quick bread and muffin recipes like chocolate zucchini muffins and these great gluten free blueberry muffins.

When using coconut flour, convention is to use lots of eggs to help add structure with their protein content and trap air. But the large amount of eggs causes baked goods to stick to pans like crazy, earning coconut flour a bum rap.

To get around that problem I used a little cream cheese and a more traditional method of incorporating the ingredients. Make sure to let the muffins cool just a bit before gently removing from the pan and then store in the refrigerator. To enjoy, warm gently in the microwave. They're terrific.

[This post may contain affiliate links. Purchases made through a link may result in my earning a small commission at no additional expense to you.]

Keto Blueberry Muffins

Coconut flour makes these keto blueberry muffins super fluffy - just like a regular muffin!

5 from 4 votes

Print Pin Rate

Course: Bread, Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 273kcal

Author: Kim Hardesty

Ingredients

½ cup coconut flour
¼ cup Lakanto Monkfruit Sweetener
1 teaspoon baking powder
¼ teaspoon salt
1/16 teaspoon cinnamon
⅛ teaspoon xanthan gum (binder)
½ stick butter, very soft (2 oz)
4 tbsp cream cheese, very soft (2 oz)
½ teaspoon vanilla
3 large eggs, cold
¼ cup heavy cream, cold
⅓ cup blueberries
2 tablespoon Lakanto Monkfruit Sweeter

Instructions

Preparation

Preheat oven to 350° F. Position oven rack to the lower third of the oven. Line a six cup muffin tin with paper liners.
Measure the coconut flour, sweetener, baking powder, salt, cinnamon and xanthan gum together in a small bowl and whisk to combine and break-up any lumps. Set aside.

Method

In a medium bowl, cream the butter, cream cheese and vanilla together until light and fluffy. Add 1 egg and beat into the butter mixture until the mixture is light and fluffy (it may break or separate, it’s okay).
Add ⅓ of the dry ingredients and mix until completely incorporated, making sure to keep that light, fluffy texture. (Keep in mind that we want a light and fluffy – almost mousse-like texture throughout this process.)
Add another egg and beat until fully combined and the batter is fluffy. Add half of the remaining dry ingredients, beating again. Add the last egg, beating until fully incorporated, followed by the last of the dry ingredients.
Finish by adding the heavy cream, once again, beating until the batter is thick, but still light and fluffy. Fold in the blueberries.

Fill

Spoon the thick batter into a plastic zip-loc bag and snip off a corner, producing about a ¾ inch hole. Place the snipped corner into a muffin liner and squeeze the batter into a fat, rounded mound, filling the muffin liner about ¾ full. Repeat for each muffin liner, adding any remaining batter to those that need a little more. Knock down any peaks with your finger. Evenly sprinkle the tops of the muffins with the 2 tablespoon of sweetener to help prevent burning and to give the muffins a nice look.

Bake

Place the muffins into the oven. Turn the oven up to 400° degrees for 5 minutes. Then, turn the oven back to 350° and bake the blueberry muffins for about 20-25 minutes more. They’re ready when they feel firm when lightly pressed with a finger, but still sound a little moist.
Remove from the oven and let cool five minutes before gently removing from the pan and placing on a cooling rack.

Each blueberry muffin is 4 net carbs.

Nutrition

------------------------------------------------------

I'd like to sincerely thank Kyndra from Peace Love and Low Carb for inviting me to guest post on her blog. It’s the extreme generosity of popular bloggers, like Kyndra, that helps bring exposure to smaller blogs like Low Carb Maven.

Keto Chocolate Cranberry Relish Muffins (Low Carb)

Try these low carb chocolate muffins made with leftover cranberry sauce. A great keto breakfast or dessert!

Keto Chocolate Zucchini Muffins (low carb)

Low carb chocolate zucchini muffins made with coconut flour are gluten-free and perfect for a ketogenic diet. THM

Low Carb Muffin and Scone Roundup

Low carb and keto muffins and scones are the perfect grab-and-go breakfast on busy mornings.

More Low Carb Keto Breakfast Recipes

Comments