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Free Printable: Low Carb & Keto Food List
Get It NowBefore I went low carb and gluten-free, blueberry muffins were my go-to treat from the bakery or coffee shop—I even used to convince myself they were healthy just because of the blueberries, haha! When I started actually eating healthier, I created these keto blueberry muffins with almond flour back in 2017, as a tribute to the ones I used to enjoy. And honestly, I love them even more. Of all my (many, many) almond flour recipes, they’re in my top 5. Make these keto muffins with me and I bet they’ll be in your top 5, too!
Why You Need My Keto Blueberry Muffin Recipe
- The best texture and flavor – Unlike many keto muffin recipes that can be dry, grainy, or have an aftertaste, my almond flour blueberry muffins are moist, tender, and the sweetness tastes like sugar. You’ll notice vanilla, a hint of almond flavor, and juicy berries in every bite. All the bakery vibes!
- Fast, easy, and meal prep friendly – This is a one-bowl, 30-minute recipe, so you can find time for it even with a busy schedule like mine. But they also store and freeze well, so I make them ahead most often for a keto breakfast on the go.
- Clean, low carb ingredients – Each muffin has just 3 grams net carbs, so naturally they’re perfect for a keto diet. But they’re also gluten-free and have a dairy-free option.
- Many ways to enjoy them – Enjoy them with a keto coffee for breakfast, with my low carb breakfast casserole or bacon in the oven for brunch, or simply as a little treat whenever a craving strikes.
- One of my most popular recipes – Over the years, my keto blueberry muffins have received over 1000 5-star reviews (thank you!). I even included them in my Easy Keto Cookbook, along with other popular faves like keto cheesecake.
Ingredients & Substitutions
Here I explain the best ingredients for my keto muffin recipe, what each one does, and substitution options. For measurements, see the recipe card.
Almond Flour:
The flour you use makes a huge difference! I highly recommend using Wholesome Yum Blanched Almond Flour, which is super fine for a delicate crumb in your keto muffins. Many brands are too coarse (even if they say blanched) and almond meal is even worse, leaving a gritty texture.
Can you use other flours?
Almond flour works best, but you can use sunflower seed meal if you need a nut-free alternative. (Your muffins might turn green due to a reaction with the baking powder, but they’re fine to eat.)
Sorry, coconut flour will not work in this recipe, but you can make my coconut flour blueberry muffins instead if that’s what you want to use.
Besti Sweetener:
Before I knew about allulose, I used erythritol for these keto blueberry muffins, but trust me when I say it’s not the best choice. Besti Monk Fruit Allulose Blend will get you the super moist texture you see here, because it naturally locks in moisture and doesn’t crystallize — or have that erythritol cooling effect. It’s the only sugar substitute I use now.
Can you use a different sweetener?
Yes, but it’ll affect the texture. Here’s a rundown of what does and doesn’t work:
- Other monk fruit or stevia blends – Such as Swerve, Lakanto, or Truvia. All of these actually use erythritol as the primary ingredient. They’ll work (check my sweetener conversion chart), but have the same issues as erythritol: more dry and can crystallize.
- Pure allulose – Wholesome Yum Allulose works great, but you’ll need more of it (about 2/3 cup).
- Powdered sweeteners – These work fine, but the muffin texture isn’t as nice. How well they work will depend on the blend — Besti Powdered will be the closest, whereas blends I mentioned above in powdered form will give you more dry results.
- Concentrated sweeteners – Like pure monk fruit or pure stevia (the kind that you add in drops or teaspoons, not cups). I don’t recommend these for this recipe because your batter will be too wet.
- Liquid sweeteners – Not a good choice either. Again, your batter will be too wet. You can make my other almond flour muffins with liquid sweeteners, though.
- Coconut sugar – This works fine and would be paleo, but they won’t be keto muffins anymore.
Other Ingredients:
- Butter Or Coconut Oil – I originally made these with coconut oil (the dairy-free option), but now prefer them with unsalted butter (this brand). Either works! If using butter, the easiest way to measure 1/3 cup is to cut 5 tablespoons from the stick and then about 1/3 of the 6th tablespoon.
- Unsweetened Almond Milk – Prevents your low carb muffins from being too dense. You can use any keto milk option here, such as coconut milk beverage (the liquid kind in a carton, not the thick kind in a can), hemp milk, or watered down heavy cream. I use my homemade almond milk when I have it. Regular dairy milk will work from a recipe standpoint, but will increase the carbs, since lactose is sugar.
- Eggs – Flax eggs or another egg substitute should work, too.
- Baking Powder – I like this brand, which is non-GMO. Be sure you use baking powder, not baking soda — they are not the same.
- Fresh Blueberries – You can make these keto blueberry muffins using frozen blueberries too, but to avoid a soggy texture, don’t thaw them first. I also toss frozen ones in a little extra almond flour to reduce blue streaks.
- Vanilla Extract – You can also add other extracts (see my variations below).
- Sea Salt
How To Make Keto Muffins
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, whisk together the almond flour, Besti, baking powder, and a pinch of sea salt. (A whisk breaks up any lumps.)
- Add the wet ingredients. Stir in the melted butter or coconut oil, almond milk, eggs, and vanilla, then fold in the blueberries.
- Scoop the batter into a lined muffin tin. This is my favorite pan, because it doesn’t get the muffins too dark and cleans up so easily if I get batter outside the liners. I use these parchment liners, but silicone liners work well, too.
- Bake until golden. Pop your keto blueberry muffins in the oven and bake until a toothpick comes out clean. They’ll feel very soft, but will firm up as they cool on a rack.
My Recipe Tips
- Use quality ingredients. I can’t emphasize this enough! This almond flour and this sweetener will get you the best texture.
- Make sure your eggs and almond milk are at room temperature. If you add them cold, your butter or coconut oil can solidify and you won’t get a smooth batter.
- Expect a thick batter. These keto blueberry muffins have a thicker batter than conventional white flour recipes, so don’t be surprised.
- Fold in the blueberries gently. Especially if they’re frozen. You don’t want to smash them!
- You can make 10 or 12 muffins depending on your priorities. I usually make 10 as pictured here to get taller muffin tops, but you can make 12 for fewer calories and carbs per muffin.
- Save extra berries for the tops. If you want blueberries dotting the tops like mine, add some extras on top right before baking.
- Cool slightly before enjoying. It’s hard to resist a warm, freshly baked muffin, but wait at least 10-15 minutes. The texture of these almond flour blueberry muffins improves as they cool.
- Want mini muffins or a loaf? For minis, use a mini muffin tin (this is my favorite) — you’ll get 20-24 little muffins — and reduce baking time to about 15 minutes. For a loaf, my keto blueberry bread is based on this recipe, in loaf form, or try my keto zucchini bread (it has blueberries).
Flavor Variations
These low carb blueberry muffins are my favorite flavor, but it’s also the perfect base recipe for add-ins! Here are some variations I’ve made:
- Berries – Try chopped strawberries, raspberries, or blackberries instead of blueberries. Smaller pieces work best for even baking.
- Extracts – Almond, maple, or even banana extract can totally change the vibe. (I love banana for keto banana muffins!)
- Citrus – A little lemon zest or even orange zest is the perfect match for blueberries! You can also use up to a tablespoon of lemon juice instead for a milder flavor.
- Nuts – Walnuts, pecans, or your favorite keto nuts add a great crunch.
- Chocolate chips – Add sugar-free chocolate chips, like I do for keto chocolate chip muffins.
- Streusel topping – I do this when I want to make my keto blueberry muffins a little fancy! Mix an extra 1/2 cup of almond flour with a tablespoon of melted butter, 1-2 tablespoons of Besti, and 1/4 teaspoon of vanilla, until crumbly. Sprinkle over the muffins before baking.
More Keto Muffin Recipes
Let’s just say I love muffins. 😉 Try some of my other reader favorites next:
Keto Blueberry Muffins (Almond Flour)
These low carb, keto blueberry muffins with almond flour are ultra moist, sweet and fluffy, with just 3g net carbs. Easy to make in one bowl!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
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In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
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Mix in the melted butter or coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
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Distribute the batter evenly among the muffin cups. Bake for 20-25 minutes, until the tops are golden and an inserted toothpick comes out clean.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 muffin
- Tips: Check out my recipe tips above to help you get the best texture in your muffins, get tall muffin tops or fewer carbs, and for the nicest presentation. I also have an option to make mini muffins or a loaf.
- Variations: See this section above for different add-ins.
- Store: The almond flour blueberry muffins are fine on the counter for a couple of days, but beyond that, store them in the fridge for up to a week, wrapped in parchment paper or in an airtight container. Avoid plastic wrap, which will make them soggy.
- Reheat: Spread a little butter or coconut oil on top to keep them moist, and warm in the oven or microwave.
- Freeze: These muffins freeze beautifully and last 4-6 months in the freezer! Thaw in the fridge or on the counter.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Blueberry Muffins
Gratitude Moment
I’ve lost count of how many times I’ve made this low carb muffin recipe. I almost always have a batch in my freezer!
Another reason I love them is it’s a super easy recipe for my kids to help with. I just have to watch the measuring, lol! One of them loves these muffins, and the other… well, she hates nuts, so it’s a work in progress. 😉 I’m grateful for the time spent baking with them regardless — and for the big batch in my freezer at all times.
2,071 Comments
Pauline
0Hi, I tried it out. However, my muffins turned brown. I divided the recipe by half because I’m making only six muffins. I use temperature 160deg c. Top and bottom heat with the fan. By 10 mins it turned brown. So last 5 mins I adjust to 150 deg c and adjust to lowest rack. What did I do wrong? Other then that, the muffin taste wonderful. 🙂
Wholesome Yum M
0Hi Pauline, It sounds like you used the convection setting on your oven (heat with fan). Using the fan will create a deep brown top crust on your baked goods, which is great if you want a crunchy hard crust on homemade bread, but it’s a little harsh on more delicate baked goods like cookies and muffins. If you can switch off your fan during baking, I recommended doing so for this recipe. If you can’t change your setting, then next time bake on the lower rack only at 160 degrees C. The time will probably still be shorter than the listed 20-25 minutes. I would start checking for doneness around 12-15 minutes.
Rouba
0Hello! If I want to use coconut sugar instead of the erythritol, do I need to change the amount? Thanks!
Maya | Wholesome Yum
0Hi Rouba, Erythritol isn’t as sweet as coconut sugar, so you’ll need less of it. Coconut sugar would be 1/2 cup whereas erythritol would be 2/3 cup.
June Day
0Great recipe, I used 1/3 cup sweet cream butter & 1/4 cup of lakanto monkfruit sweetener to reduce to overly sweet taste and it’s amazing.
Elena
0They are delicious. Thank you for sharing this recipe. Please tell me how you recommend storing them?
Maya | Wholesome Yum
0I’m glad you like them, Elena! I have storage info above.
Fiona
0Just started on Keto diet & decided to make blueberry muffins as I love cakes etc. Tasty, easy to make, will be making more in the future.
Tracey Marie
0I really enjoyed this recipe! It was easy and delicious! I did make some adjustments to suit my taste. I like my muffins sweet like a cake, so I increased the Splenda to 1 cup and I used 3 drops of Stevia liquid as well. I also added 1/3 cup of coconut oil with the butter and I used a cup of blueberries and topped the muffins with a couple more for presentation. I didn’t think there was enough batter for 12 muffins, but it actually was more than enough. I didn’t have liners so I just used baking spray that had no carbs and sprayed the pan liberally. It took about 25 minutes to bake and I brushed them with melted butter. They came out of the pan beautifully. There was no sticking. They were so good and moist. My husband ate two and he does not like sugar substitutes, but he couldn’t tell and said they were delicious . This will be a breakfast/brunch favorite go to. Thanks for sharing.
Lizzie
0I was so excited to make these, but ended up throwing out a whole batch. I followed the instructions and the batter was basically drier than a dough. Looking at the batter above mine looked nothing like it. So I knew it was going wrong. I can’t understand all of these great reviews, maybe it’s just me. Who knows. But they were bad. I’m so disappointed.
Maya | Wholesome Yum
0Hi Lizzie, I’m sorry you threw your muffins out. Did you follow the recipe as written? Melted the coconut oil? Make any substitutions? Watch my video on the recipe card above — this might help.
Debbie Vaughn
0These muffns are so good! I love them❤️ I have been trying different recipes with almond flour, these by far are the best!
Thank you
Debbie
Leslie
0Came out perfect. Made half with blueberries, the other half with cacao nibs. Just as good as a traditional muffin made with flour and sugar!
Camille
0Can I use macadamia nut milk instead of almond milk if that’s what I have on hand?
Wholesome Yum M
0Hi Camille, Yes!
Joette
0Can you convert this recipe to a loaf? How much additional baking time is required?
Wholesome Yum M
0Hi Joette, I suggest you use my keto blueberry bread recipe – it’s based on these muffins and designed for a loaf.
Vicki
0I am trying to tap on the “Bacon in the Oven” recipe and keep getting this one. Something in wrong.
Thanks
Maya | Wholesome Yum
0Hi Viki, Sorry the link is giving you trouble, try this one: here is how to cook bacon in the oven.
Andrée
0Ce matin j’ai fait 2 fois votre recette. Une avec des framboises fraîches et l’autre avec des bleuets frais. Ils sont vraiment très très bons. J’ai mis juste la moitié d’Erythritol. C’est une recette coup de coeur, les essayer c’est les adopter. Ils sont vraiment délicieux. Merci bcp pour la belle recette, à refaire sans hésitation
Tristen
0These are DELICIOUS! The taste and texture is very similar to a sweet corn muffin. I used butter instead of coconut oil and I did add more berries than this calls for, a mixture of black, raspberry, and blueberries and I added lemon juice and zested a lemon on top. I may make these with a little less sweetener and no mix ins the next time I make chili as a cornbread substitute
Dk
0I cut the recipe in half, added a tbsp of fresh lemon juice, and baked it for 2 more min and they were divine. Quick, healthy, and easy breakfast.
Heba
0If I half this recipe should I use 1 egg or 2?
Wholesome Yum M
0Hi Heba, This recipe freezes really well. If you would like to make the recipe as written, you can freeze the second half to enjoy at a later date. However, if you only have ingredients on hand for half a recipe, then I suggest using 2 eggs.
Sofie
0Perfect muffins/little cakes. They smell, look, and taste perfect!
I can’t bake too much in one batch since we tend to eat them all at once.
Thank you for this recipe!
Janie
0My family and I have heart problems and we’re all trying (extended family included) to get healthy. I’ve made 6 batches of these for all of them, and am doorstep dropping these this morning. Had to share them after I made them last night and my husband and son both ate the entire batch lol
Alice
0I just made these this morning. Used butter and heavy cream. They turned out great!!! I had added a touch of extra cream when I saw the batter so stiff. Mine made 12 generous muffins. I do have a question though. I used the sweetener recommended. Now my tummy hurts really bad. It happened when I baked something once before. Is this a potential side effect of the sweetener? They are so good and my son and teenage grandchildren also enjoyed them.
Maya | Wholesome Yum
0Hi Alice, I’m so glad you liked them! Sorry to hear about the tummy troubles – most people are fine with erythritol but some don’t tolerate it well. If that’s you, I highly recommend Wholesome Yum Allulose instead – you can use the same amount.
Kaylee
0Can I opt for Heavy whipping cream instead of almond milk?
Maya | Wholesome Yum
0Hi Kaylee, Yes, you can use heavy cream by diluting it with water. It will change the nutrition of the recipe, but it will still work fine.
Liezel Boonzaier-Lacquaye
0OMG!!!!! I have made these a few times already as per the normal recipe and they are great but today I made them with butter instead of coconut oil and added 1 1/2 tablespoons fresh squeezed lemon juice and rind of 1 lemon. YUM YUM YUM. Texture is soft and moist and the slight tang of the lemon is amazing with the sweetness of the blueberries. These muffins have become our morning coffee and muffin ritual. THANK YOU!
Brittany
0Have made these twice and they’re awesome! Only question is about the nutrition information? Is one muffin 217 calories? Thanks
Wholesome Yum M
0Hi Brittany, Yes, nutrition info is for one muffin. So glad you love them!
Shelly Wiggins
0Made these tonight….they are so yummy!! Thanks so much for the recipe
Mary
0In my search for low carb desserts, I came across this recipe. And OMG…. ***YUMMMmmmm***….these muffins are moist and quite flavourful! This recipe came out perfect exactly the way it’s instructed. I used Almond flour and coconut oil. As suggested when using coconut oil, once the muffins are done immediately remove them from the tin and place on a rack to cool. Two were missing before the cooling period ended. 😉 Absolutely delicious… thanks so much for this recipe!
P.S. I’m perusing your site for more delightful recipes and ideas.
Sandra
0What can I substitute for the coconut oil. The coconut oil gives it too much of a coconut flavor.
Wholesome Yum M
0Hi Sandra, Avocado oil is a suitable substitute here.
Kathy Cooke
0We all loved these! Can’t tell them apart from regular blueberry muffins. Delicious and quick to make. Baked for 25 minutes, as they were still wobbly at 20 minutes.
Julie
0Can I reduce the almond flour to 1 3/4 cups and add maybe a 1/2 cup golden flax seed meal and 1/2 cup oat fiber? I love the original recipes, but want to ‘tweak’ it and see if I can up the fiber content/lower the net carbs
Cindy
0Really good! I did 1/2 the erythritol and added about a tbsp of dried lemon peel. I noticed some people in the comments wanted to add more fiber. I wonder if adding psyllium husk would do the trick without changing the taste.
Wholesome Yum M
0Hi Cindy, Psyllium husk is very absorbent and will likely change the outcome of this recipe. I suspect it would make them dry.
Julie
0I agree that psyllium may make them dry, as it’s very absorbent. It will probably make them more dense too. The oat fiber worked great though…no change in taste or texture. In fact, it made them lighter and more moist. I considered the dried lemon peel too, so maybe next time!
Julie
0I decided to give my revisions a try, and wow…..the most moist and yummy muffin yet!
I reduced the almond flour to 1 3/4 cups, then added a 1/2 cup each of Oat Fiber and Golden Flax Seed Meal. Increased baking powder to 2 tsps, vanilla to 1 tsp, and used 1/2 cup unsweetened almond milk. This gave me 12 muffins, so per muffin : 198 calories, 17 grams fat, 5 grams carbs, 3 grams fiber, 2 grams sugar, 5 grams protein. Net Carbs = 2 grams
So pleased with the results , I had to share!
Wholesome Yum M
0Hi Julie, I’m not sure if that would work. The mixture might be too dry with the flax and oat fiber.
Jane
0My muffins came out greasy. I used paper liners as well.
Maya | Wholesome Yum
0Hi Jane, Did you cool them in the pan or on a cooling rack? They can collect moisture if they cool in the pan, so try a rack.
Melanie
0Hello! I’m excited to make these for our Easter meal tomorrow! I read above that you advice against “storing keto muffins in plastic bags or plastic wrap, or they might get soggy.” … But I didn’t see a recommended alternative? How should these be stored to keep them best? (at the moment I just need overnight storage) Thanks!
Maya | Wholesome Yum
0Hi Melanie, Just an airtight container should work fine, or you can wrap them in parchment paper. Come back and let me know how you like them! 🙂
Danielle Cooley
0This is my go to muffin recipe now! My 8 year old LOVES them – thank you for taking the time to go over all the substitutes. Looking forward to checking out your other recipes.
Dani
0These are really good! I didn’t quite have enough almond flour so I had to use a little coconut flour. I added a little more almond/coconut milk. Also used coconut sugar for my sweetener. I’ve kept them in fridge. I heat up and slather butter on them. So yummy! Thanks for sharing.
Lowie
0These were great, really moist and delicious.
I used coconut milk instead of almond milk as it was all I had in, and they turned out great.
Love this blog, thanks so much x
Crystal
0Hi! I am just starting Keto and want to avoid sweeteners for now. Would this work if I just omitted the sweetener all together? Thanks!!
Maya | Wholesome Yum
0Hi Crystal, Sorry, no, I don’t recommend doing this because it will alter the wet/dry ratio of the batter.
Nicholas
0These are the best muffins I have ever had!!! I zested a lemon which added a lot to the flavor and used frozen blueberries, which worked great. Put lots of butter on top and these are absolutely delicious!
Jenna
0I’ve tried these muffins before and they are amazing!! I want to make them again and only have oat flour…Can I use oat flour instead of almond flour? Thank you! Great recipe!!
Maya | Wholesome Yum
0I’m glad you like them, Jenna! I don’t recommend using oat flour by itself, as your muffins will be dense and dry, but you can try my breakfast muffins that use a blend of almond and oat flour.
Celine
0SO delicious! I used 1/3 cup heavy cream vs. almond milk. Frozen wild blueberries vs. fresh. They were perfect, light and fluffy, sweet, great texture. I’m just going to need to practice self control and not eat them all in one sitting. Thanks for the recipe.
Shannon
0These are delicious!!! I cooked mine a little longer than the suggested time.
Liz
0Really good. I subbed 1/2 c of the almond flour for 1/2 c cassava flour because I ran out of almond flour and added a teaspoon of lemon zest. I also used 1/4 c coconut sugar and about 10 drops of monk fruit extract instead of 1/2 c erythritol. Oh and I sprinkled a bit of coconut sugar on the tops of the muffins and added more blueberries than the recipe called for (probably almost doubled the amount of blueberries making it 1 1/2 c of blueberries). Was really good even with all the substitutions I made.
Jan
0Very delicious! Easy to make and they don’t last long.
Raini
0Omg!! These are so doggone good, I wanted to eat the whole batch.
Haven’t had a blueberry muffin in sooooo long.
Thank you! Thank you! Thank you!
Tamera
0I have a brunch I am going to tomorrow. I am taking these
Mattie
0I followed this recipe to a T and my batter came out super thick and nothing like the video. I think there was some kind of typo in the listed recipe and not enough almond milk is called for. The video looks like they put in way more than 1/3 a cup.
Ariel Moore
0Mine also came out way too thick and not pretty like the pictures. They taste good and are moist hence my 4 star rating but I wish I ‘d read the note here about adding more almond milk, although I wonder if I would have had to lengthen the cooking time.. I used pure almond flour, not a mix so I must have done something else wrong 🙂 Oh well, next time! The reviews on these are good enough to try these again.
Maya | Wholesome Yum
0Hi Mattie, I’m sorry these didn’t turn out as you had hoped. Did you make any substitutions in ingredient brands? I made this exact recipe in the video.
Ginna Honeycutt
0This was my first attempt at keto baking. I thought it was very good but wasn’t expecting the granny texture. Is there a brand of almond flour that is a finer texture? The one I used came from Walmart.
Maya | Wholesome Yum
0Hi Ginna, Yes, your issue was the coarse almond flour. I recommend Wholesome Yum Blanched Almond Flour for the best fine texture.
Tamera
0If you can’t find finely ground almond flour, you can make your own spinning it in a food processor.
Karen
0Wonderful! A keeper for sure. Moist, delicious. I used monkfruit sweetener and butter. Thank you
Lori Theurer
0I just made these and they are great !!! I added some lemon zest cause I love that on all berries. It really worked.
Jill
0This recipe is amazing. I add orange zest. Today I’m making it with maple syrup for my son instead of sweetener. We also LOVE your pumpkin muffin recipe!!! We don’t have pumpkin today so are going to use a sweet potato and half a banana. Thank you for these great recipes 🙂
Lisa
0Hi, can I use Swerve confectioners sugar for the sweetener? Thank you!
Maya | Wholesome Yum
0Hi Lisa, Yes, but it will be more dry than using Besti.
Hannah
0These muffins are the best!! I like to do 1/4 tsp of almond extract and 1/4 tsp vanilla extract instead of just vanilla. I also like to bake them a little longer than directed, til they brown a little on the tops, then the texture is just spot on! These are by far our favorite keto muffins! Great recipe! Trying them today with sf chocolate chips instead of blueberries!
Heidi
0Are those regular muffin cups or mini?
Wholesome Yum M
0Hi Heidi, They are regular-sized muffin cups.
Bobbi Baker
0I made this recipe and it worked, looked beautiful, the muffins rose, their color and overall appearance looked very much the same as muffins made with all purpose flour. The author of this recipe did a beautiful job in approximating original blueberry muffins.
The problem with this recipe is the same as all recipes made with almond flour. It didn’t taste anywhere nearly as good as regular flour. Do recipe made with coconut flour taste more like original baked goods? To our author, please understand I am applauding you and others who experiment with recipes, trying to turn them into keto goodness. My comment is just a genuine question asking: is there any other ways to make these recipes at least lower in carbs but still come close to the original taste? Thank You for experimenting with these recipes. I know it is time consuming. Furthermore it requires a much better understanding of cooking and baking than I possess. I applaud you!
Wholesome Yum M
0Hi Bobbi, Unfortunately, almond flour just doesn’t have the same taste and texture as white flour. You may prefer baking with coconut flour. Here are my muffins with coconut flour if you would like to try it and compare the two recipes.
Alyssa
0Mine came out a little grainy, which happens a lot for me with almond flour, but still so so delicious. I used butter in them. I will definitely save this recipe to make again and try with dark chocolate. So good!! I used blanched super fine almond flour too, but I buy at Aldi and WalMart brand so it’s not as fine as some other brands!! I still enjoyed them!!
CHERYL FAVREAU
0What can I use instead of Almond Milk as I am trying to make these now.
Wholesome Yum M
0Hi Cherly, You can use a 50:50 ratio of heavy cream and water.