Keto Blueberry Muffins Gluten Free

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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 do not want to make this keto)
1 TEA “I’m Free” brand of gluten replacement powder
1 TBSP baking powder
1/2 TEA sea salt
2 eggs (lightly whisked)
1 TEA pure vanilla extract (so it’s gluten-free)
1/2 cup milk (if you use alternative milks like oat, or soy or almond, make sure it’s gluten-free)
1 TBSP sour cream
1/2 TEA lemon juice
1 and 1/2 cup organic blueberries (rinsed)
Optional: Add 1/4 cup nuts if you’d like, or cinnamon or even cardamom
Optional: 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 (sour cream, 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 400 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. 

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