Keto Blueberry Muffins
About This Recipe
Indulge yourself in the mouthwatering delight of Keto Blueberry Muffins. This must-try recipe, with its roots embedded in the careful blend of flavors, provides an excellent option for individuals who are on a keto diet but still desire a delightful treat. Experience the richness of soft butter, smooth cream cheese, and a hint of vanilla that comes together smoothly in your palate. Not to mention, the added flavor of fresh blueberries presents a tasteful sense of refreshment, adding a layer of diversity to the muffin's texture.
When you take a bite of Keto Blueberry Muffins, you will be mesmerized by the fusion of dry ingredients that include finely milled coconut flour, Swerve Granulated, baking powder, pinch of salt, a whisker of cinnamon, and the elusive xanthan gum. This combination contributes a unique taste profile and structure to the muffins while aligning with your ketosis state. Don't forget to use our keto mobile app for easy, step-by-step instructions on preparing these exquisite muffins.
No Keto Blueberry Muffins recipe is complete without its wet ingredients. Including 3 large eggs and a bit of heavy cream ensures a fantastic softness and moistness to the baked muffins. Its Pre-keto diet fans will find it hard to differentiate these keto-friendly muffins from traditional blueberry muffins; such is its authenticity in taste yet innovatively health-focused. Ultimately, these muffins are not just a delight to the taste buds but also so versatile, making it perfect for breakfast, a quick snack, or a savory dessert!
Ingredients
Directions
Preheat oven to 350°. Position oven rack to the lower third of the oven. Line a six cup muffin tin with paper liners. Add the dry ingredients together in a smaller bowl and whisk together to combine and break up any lumps.
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 1/3 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.
Spoon the thick batter into a plastic zip-loc bag and snip off a corner, producing about a 3/4 inch hole. Place the snipped corner into a muffin liner and squeeze the batter into a fat, rounded mound, filling the muffin liner about 3/4 full. Repeat for each muffin liner, adding any remaining batter to those that need a little more. Knock down any peaks with your finger. Sprinkle about ¼ teaspoon of Swerve granulated over the top of each muffin to help prevent burning and to give the muffins a nice look.
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 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.
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