Keto Blueberry Muffins

Dish Info

Keto Blueberry Muffins are light, tender, and delicious. These filling muffins are perfect with a cup of coffee for breakfast.


– 1 cup almond flour – ½ cup powdered Swerve – 3 tablespoons oat fiber – 1 tablespoon baking powder – ¼ teaspoon sea salt – 3 large eggs room temperature – ½ cup sour cream room temperature – 2 tablespoons butter softened – 2 tablespoons heavy cream or almond milk room temperature – 1 teaspoon vanilla extract – ⅔ cup frozen or fresh blueberries

– Preheat your oven to 325° F. Line a muffin pan with 9 cupcake liners for large muffins or 12 for smaller muffins.

– In a large bowl, combine the almond flour, Swerve, oat fiber, baking powder, and salt.

– In the bowl of a stand mixer, beat together the eggs, sour cream, butter, heavy cream, and vanilla extract.

– Add the dry ingredients to the wet ingredients. Stir to combine. – Stir in the blueberries. Let the batter rest for 30 minutes.

– Use an ice cream scoop to divide the batter into the prepared muffin cups. – Bake for 25 to 30 minutes, until set.

– Let cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.