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.

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!

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.

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!

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}

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

Print this Recipe

Did you make this recipe?

Leave a review

4.84 from 6 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

Fat: 12g

Saturated fat: 1g

Cholesterol: 40mg

Sodium: 144mg

Potassium: 106mg

Carbohydrates: 6g

Fiber: 2g

Sugar: 2g

Protein: 6g

Vitamin A: 75%

Vitamin C: 1.9%

Calcium: 70%

Iron: 1%

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients: 

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!