Ingredients for Keto Blueberry Muffins
1 cup almond flour (I use the super fine blend)
1 cup Red Mill brand 1:1 gluten-free flour blend (or equivalent)
2/3 cup allulose or Swerve® (use brown sugar if you are not keto)
1 TBSP baking powder
1/2 TEA sea salt
2 eggs (lightly whisked)
1 TEA pure vanilla extract
1/2 cup milk (any kind will work)
1/2 TEA lemon juice
1 and 1/2 cup organic blueberries (rinsed)
Optional: Add about one cup nuts if you’d like, or cinnamon or even cardamom
Optional: 1 TEA “I’m Free” brand of gluten replacement powder
NOTE: Paper muffin/cupcake baking cups to put in your muffin pan (I use these and they are a great help)
Directions for Blueberry Muffins that are Keto and Gluten Free
Preheat oven to 400 degrees. Mix together all the dry ingredients first, then set aside. Next whisk the two eggs slightly, and then add the other liquid ingredients (lemon juice, milk, vanilla extract). Combine the wet and dry ingredients to make a batter. You don’t need a blender, a spatula will work just fine! Fold in the blueberries (and nuts if you’re using those).
Line your muffin pan with the paper liners. Spoon the batter into each cup. This will make 12 regular-size muffins. Once you have the batter spooned into all the muffin cups, you can put it into the oven or you can do what I do which is to mist the top of the muffins with water. I just use a water mister that is devoted to holding pure, filtered water. The point of this is to improve the “rise” when you put them into the oven.
These muffins won’t rise much full disclosure (because they are keto and gluten-free, and it’s hard to get almond flour to rise, and plus there is no yeast in this recipe! You probably already know this!) That’s why I added some lemon juice too (it interacts with the baking powder to help the muffins rise).
Anyway, mist the muffins if you want to. Bake at 375 degrees for 5 minutes only. When your time goes off after 5 minutes, don’t open the door to the oven, simply turn down the temperature to 350 degrees and continue baking for another 15 minutes until the top begins to turn golden brown.
Remove the keto blueberry muffins from your oven and allow them to set on the counter for an additional 5 – 10 minutes. Enjoy!
Notes: If you want them sweeter, add 1/3 cup of brown sugar. Alternatively, put a pinch of sugar on top of each muffin right before you bake them. Finally, you can serve them with a squeeze of honey after they are cooked. If you like this recipe, you might enjoy my Blueberry Sour Cream Pie.
If you want to make this a LOAF of blueberry bread, it’s pretty easy. Do everything the same, and pour the batter into a loaf pan (I like to line my loaf pans with parchment paper for easy removal). Bake at 375 for about 12 minutes, and then reduce temperature to 350, and continue baking for another 30 minutes or until the top is browned.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
