These blueberry muffins are easy to make and they are a delicious keto snack for anytime. They are made with almond flour, they are sugar free and gluten free. I usually substitute healthy sweeteners like stevia, erythritol (monk fruit sweetener) or xylitol (birch tree bark extract).


2 and 1/2 cup of blanched almond flour

1/2 cup of healthy sweetener ( erythritol or birch xylitol or stevia)

1/3 cup or 5 1/2 tablespoons of melted butter

1/3 cup of heavy cream

3 large eggs

1 teaspoon of vanilla extract and 1/2 teaspoon of raspberry or orange or any other fruit extract

1/4 teaspoon salt

1 1/2 tsp baking powder

1 cup of fresh blueberries


Preheat oven to 350 degrees

Prepare a tray with 12 muffin tins.

In a big blender jar add 3 eggs, vanilla and raspberry extract and cream and beat them well, now add the sweetener and whisk them together, now add almond flour, salt, baking powder, melted butter and beat everything together till they are all mixed well.

Pour the batter into a deep mixing bowl and add the fresh blueberries and fold them well into the mixture. Keep a few blueberries to arrange on the top of the muffins.

Fill the 12 muffin tins with the mixture, and place one or two blueberries on the top of the muffins, and place them in the preheated oven and bake for 25 minutes.

Remove when they are completely cooled. Enjoy!

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