Why This Recipe Works
We were skeptical about creating a good keto blueberry muffin. Muffins rely on flour and sugar for structure and flavor and we couldn’t use either. Finding a flour stand-in was our biggest challenge. Many recipes use almond flour as its relatively neutral taste and slightly coarser consistency recalls a traditional muffin crumb.
But just substituting almond flour for wheat created a crumbly muffin; the extra fat made it greasy. Adding coconut flour dramatically improved texture, helping the almond flour absorb extra moisture without imparting coconut flavor. Sour cream thickened the batter, built structure, and gave a pleasing tang to contrast with the sweet berries. We played with baking powder, egg, and butter amounts to find the right balance for good rise and a domed top. But the muffins were still dry and looked craggy; more liquid just made them soggy.
So, inspired by established pancake methods, we rested the batter for 30 minutes. The flours absorbed more moisture, making tender, smooth muffins. Erythritol is our preferred low-carb sweetener; you can substitute your favorite low carb sweetener. Be aware that not all low-carb sweeteners can be substituted 1:1 for erythritol. See this page for more information on low-carb sweeteners and substitutions. This recipe can be easily doubled to fill a 12-cup muffin tin.
Directions:
- Line middle 6 cups of 12-cup nonstick muffin tin with paper or foil liners and spray with olive oil spray. Whisk almond flour, coconut flour, baking powder, and salt together in large bowl. Whisk sour
cream, erythritol, eggs, melted butter, and vanilla together in medium bowl. Stir sour cream mixture into flour mixture until fully combined. Cover and let sit at room temperature for 30 minutes. - Adjust oven rack to middle position and heat oven to 350 degrees. Fold blueberries into batter. Portion batter evenly among prepared muffin cups and smooth tops. Bake until tops are golden and toothpick inserted in center comes out clean, 30 to 35 minutes. Let muffins cool in muffin tin for 30 minutes before serving.
BLUEBERRY MUFFINS
Ingredients
- ¾ cup 3 ounces blanched, finely ground almond flour
- ¼ cup 1 ounce coconut flour
- 1 teaspoon baking powder
- ⅛ teaspoon table salt
- ½ cup sour cream
- ¼ cup 2 ounces granulated erythritol
- 2 large eggs
- 2 tablespoons unsalted butter melted
- ½ teaspoon vanilla extract
- 1½ ounces ⅓ cup fresh or frozen blueberries
Instructions
- Line middle 6 cups of 12-cup nonstick muffin tin with paper or foil liners and spray with olive oil spray. Whisk almond flour, coconut flour, baking powder, and salt together in large bowl. Whisk sour cream, erythritol, eggs, melted butter, and vanilla together in medium bowl. Stir sour cream mixture into flour mixture until fully combined. Cover and let sit at room temperature for 30 minutes.
- Adjust oven rack to middle position and heat oven to 350 degrees. Fold blueberries into batter. Portion batter evenly among prepared muffin cups and smooth tops. Bake until tops are golden and toothpick inserted in center comes out clean, 30 to 35 minutes. Let muffins cool in muffin tin for 30 minutes before serving.