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3.01.19

One-Bowl Keto Blueberry Muffins {Paleo, GF, DF}

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These keto blueberry muffins have a crisp top and a soft, fluffy inside!  They have a sweet nutty flavor thanks to almond butter and almond flour, and are loaded with plenty of juicy sweet blueberries.  They’re paleo, gluten-free, dairy-free, and low carb.

These keto blueberry muffins have a crisp top and a soft, fluffy inside!  They have a sweet nutty flavor thanks to almond butter and almond flour, and are loaded with plenty of juicy sweet blueberries.  They’re paleo, gluten-free, dairy-free, and low carb.

I’m still new to keto baking but so far, I’ve been really happy with the results!  Like these keto blueberry muffins – every bit as flavorful, soft, moist, and fluffy as my usual paleo muffins.

I’ve recently gotten lots of people asking for MORE keto baking recipes.  I totally get it – having sugar free, low carb options for paleo baking is important for so many of us.

And, I love experimenting with new things in the baking arena, so this is turning out to be a whole lot of FUN for me.  And good for Adam (husband) as well since he’s still doing/giving his best attempt at a keto diet!

These keto blueberry muffins have a crisp top and a soft, fluffy inside!  They have a sweet nutty flavor thanks to almond butter and almond flour, and are loaded with plenty of juicy sweet blueberries.  They’re paleo, gluten-free, dairy-free, and low carb.

As I said in my last two keto baking posts, I’ve been surprised at how the baking times and temperatures can be tricky when baking with erythritol.  I’m choosing this sweetener since it’s paleo friendly, and, in my opinion gives great flavor to the end result.

While I typically bake my muffins at 350 degrees, or even 375, these keto muffins come out best when baked in a 325 degree oven.  Too hot an oven causes the muffins to brown too quickly and leave the inside underdone.

It’s one thing to eat under-baked brownies (which I love) but under-baked muffins are a big ‘ol NOPE for me.

These keto blueberry muffins have a crisp top and a soft, fluffy inside!  They have a sweet nutty flavor thanks to almond butter and almond flour, and are loaded with plenty of juicy sweet blueberries.  They’re paleo, gluten-free, dairy-free, and low carb.

I very highly recommend using PARCHMENT muffin liners for these, since they will stick to regular muffin liners in a bad way.

In fact, I used parchment muffin liners for ALL my muffins and cupcakes, since ain’t nobody got time for a wasted batch of sticky muffins!  I’ve been there for sure and never want to go back.

Speaking of texture, while the inside of the muffins is nice and fluffy, the outside (or the muffin tops) is perfectly crisp – which is how I like my muffin tops!  Once stored/covered, they’ll lose a little bit of that crisp, so make sure you get one right after it cools – so good!

These keto blueberry muffins have a crisp top and a soft, fluffy inside!  They have a sweet nutty flavor thanks to almond butter and almond flour, and are loaded with plenty of juicy sweet blueberries.  They’re paleo, gluten-free, dairy-free, and low carb.

Since I used almond butter + almond flour, the flavor is definitely on the nutty side, which I think goes so well with the sweet blueberries.  Kind of like that nut-butter jelly flavor that everyone (or at least I hope everyone!) loves so much.

There’s also just a bit of lemon juice added, which you definitely shouldn’t skip.  The lemon juice adds flavor PLUS interacts with the baking soda to help the muffins rise.

I hope you’re ready for a sweet treat that you won’t believe is actually SUGAR-FREE and low carb!  Keto blueberry muffins, here we come!

One-Bowl Keto Blueberry Muffins {Paleo, GF, DF}

These keto blueberry muffins have a crisp top and a soft, fluffy inside!  They have a sweet nutty flavor thanks to almond butter and almond flour, and are loaded with plenty of juicy sweet blueberries.  They’re paleo, gluten-free, dairy-free, and low carb. These keto blueberry muffins have a crisp top and a soft, fluffy inside!  They have a sweet nutty flavor thanks to almond butter and almond flour, and are loaded with plenty of juicy sweet blueberries.  They’re paleo, gluten-free, dairy-free, and low carb.

One-Bowl Keto Blueberry Muffins {Paleo, GF, DF}

These keto blueberry muffins have a crisp top and a soft, fluffy inside! They have a sweet nutty flavor thanks to almond butter and almond flour, and are loaded with plenty of juicy sweet blueberries. They’re paleo, gluten-free, dairy-free, and low carb.
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 20 minutes
cooling time: 15 mins
Total Time: 30 minutes
Course: Baking/Dessert, Breads and muffins
Cuisine: keto, Paleo
Servings: 12 muffins
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Did you make this recipe?
Leave a review
4.77 from 13 votes

Ingredients

  • 3 eggs room temp
  • 1/2 cup smooth almond butter (a drippier one is best for this recipe)
  • 2 Tbsp dairy-free milk almond or coconut
  • 1/2 cup erythritol
  • 2 tsp pure vanilla extract
  • 1 Tbsp lemon juice
  • 1 1/4 cups blanched almond flour
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup blueberries divided

Instructions

  1. Preheat your oven to 325 and line a 12 cup muffin pan with parchment liners.
  2. In a large mixing bowl, whisk together the eggs, almond butter, milk, erythritol, vanilla, and lemon juice.
  3. Add in the almond flour, baking soda, and salt and mix well with a spatula or spoon, don’t over-mix.
  4. Fold in 2/3 of the blueberries, then spoon batter into muffin liners to make 12 muffins. Add remaining blueberries to the top of the batter.
  5. Bake in the preheated oven for 18-20 minutes or until tops are browning and a toothpick inserted near the center of one comes out clean. Allow to cool in pan for 5 minutes, then transfer to wire racks to cool completely.  

  6. Once cooled, serve or store loosely covered at room temperature for up to two days, or refrigerate or freeze to keep longer. 

Nutrition

Calories: 156kcal
Carbohydrates: 6g
Protein: 6g
Fat: 12g
Saturated Fat: 1g
Cholesterol: 40mg
Sodium: 144mg
Potassium: 106mg
Fiber: 2g
Sugar: 2g
Vitamin A: 75IU
Vitamin C: 1.9mg
Calcium: 70mg
Iron: 1mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

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Want More Paleo Muffins Recipes?  Try One of These!

Paleo Blueberry Muffins with Crumb Top

Lemon Poppy Seed Muffins

Orange Almond Poppy Seed Muffins

Almond Butter Banana Muffins

Double Chocolate Chip Muffins with Tahini

Pecan Cranberry Orange Muffins 

Lemon Blueberry Muffins {Nut Free}

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you.  Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Susan says

    March 2, 2019 at 1:19 pm

    5 stars
    Thank you for this recipe – I just took these out of the oven and they look and smell wonderful!!

    BTW – I added the zest of the lemon as well, and replaced half of the almond butter with tahini, in order to reduce my nut-intake. I am going to try making them with tigernut flour next time.

    Oh yes, and I threw everything (but the blueberries) in my vitamix and it came together so easily!!

    Thanks again!

    Reply
  2. Mireille says

    March 2, 2019 at 3:47 pm

    I’m not familiar with erythritol at all so am currently googling…could coconut sugar be substituted?

    Reply
  3. Natalie says

    March 3, 2019 at 12:59 am

    5 stars
    I love blueberry muffins! They look perfect for brunch!

    Reply
  4. Julie says

    March 3, 2019 at 6:24 pm

    4 stars
    Excellent recipe, muffis were moist with a good flavor. Big hit with my husband.

    Reply
  5. Malia says

    March 3, 2019 at 7:24 pm

    5 stars
    Yum! Easy to make and tasty. I used coconut sugar instead, and they turned out great!

    Reply
    • Carla says

      April 13, 2019 at 11:48 pm

      Hi Malia, How much coconut sugar did you use in this recipe? Thank you in advance for your reply.

      Reply
  6. Rachel Smith says

    June 9, 2019 at 10:44 am

    5 stars
    Best keto blueberry muffins I have tried so far!

    Reply
  7. Whitney says

    June 25, 2019 at 12:25 pm

    5 stars
    OH MY YUM!! I added a little cinnamon and nutmeg and made these in a silicone mini pan. They baked perfectly in 13 min. My very picky family had no idea they were healthy and ate them right up!

    Reply
  8. MJ says

    March 22, 2020 at 8:07 pm

    I made the blueberry and everyone loved. All gone. No blueberries so just made batch with apple in them.
    Am going to order your book.

    Reply
    • Michele says

      March 23, 2020 at 12:46 pm

      Happy you enjoyed them!

      Reply
  9. MJ says

    March 22, 2020 at 8:08 pm

    5 stars
    I forgot the 5 stars!1

    Reply
  10. Gabby P says

    April 24, 2020 at 1:30 pm

    5 stars
    Thank you for the great recipe! For those asking, I used 1/2 cup coconut sugar instead and probably could have gotten away with a little less but they are still super tasty! I would recommend filling each muffin half way and then distributing the remainder of the batter, I overfilled them and ended up making 11 muffins. Lastly, the batter is runny but they are fine once they bake. I initially thought it was too runny but went with it and the muffins were fabulous! Thanks, again!

    Reply
  11. Anna says

    August 18, 2020 at 9:38 pm

    5 stars
    Made them with monk fruit sweetener and they turned out so good. Thank you for the recipe!

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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