These are the best and fluffiest blueberry muffins ever, keto or non keto! Made in a blender for easy, foolproof, perfect muffins every time.
They are the HUGEST keto blueberry muffins, bakery style. Just one of these keto muffins is pretty much a meal, and probably enough to satisfy all your monster muffin munchies!
But, differently from your usual over-priced, sugar laden coffee shop blueberry muffins, these are sugar-free, gluten-free & low-carb. The whole shebang!
What makes this keto muffins so good? Their light and fluffy, just right, texture. The perfect size (I used huge liners), that barely fits in your hand. The liberating feeling of eating something that is paradoxically so delicious, so simple to make, and totally guilt-free.
How easy to make, you ask? Ridiculously. Just don’t let a spoon fall inside of the running blender and remove the muffins from the oven before burning and I promise they’re gonna be perfect.
And so perfect they got, every time, that I’ve made these keto muffins in several flavors and shapes and they always come out amazing!
The ingredients
- Low-carb flour mix: Almond flour, oat fiber powder and coconut flour
- Wet mix: heavy whipping cream, butter, eggs and water – you can use almond milk if you prefer, but plain, room temperature or lukewarm water is good enough.
- Structure: Some baking powder for leavening, and psyllium husks to make the texture fluffy and delicious.
- Flavor: A pinch of salt, some vanilla extract and blueberries!
I mixed some low-carb and keto flours for the best muffin texture. Almond flour is certainly better than wheat flour from a keto and gluten-free perspective, but still it isn’t a good idea to consume in large quantities, not only for its enormous caloric density, but also because of the anti-nutrients present in almonds.
I tried baking these keto blueberry muffins without psyllium husk, and the results were very different – in a bad way. I don’t have a picture, but if you’d like to see the difference that the addition of psyllium husk makes to a keto recipe, head over to my flourless keto chicken bread recipe to check it out!
How to make keto blueberry blender muffins
It’s so quick and easy! Just blend all ingredients at the highest speed, in two sets: first all the wet ingredients, and, when they are fully combined, add the dry ones. Blend away until everything is smooth and creamy, and that’s it!
This is one of the rare occasions in baking when you need not worry much about the temperature of the eggs and butter, for as long as they’re not frozen, in blending everything will grow warm and melt away.
Then you can go ahead and fill in your muffin liners. In the extra large silicone ones (jumbo sized) I used I poured 130 grams of batter in each, about 3/4 way to the rim, and one tablespoon of blueberries, about 30 grams.
Bake in a preheated oven, for about 40 minutes. For ideal keto muffin growth and smoother domes, bake at 170°C (338 °F) with fan for 15 minutes, them turn off the fan and increase to 185°C (365 °F) for 25 minutes. If making a full sized cake, the baking time is a little longer.
Finally, just choose if you want to bathe the golden keto muffin tops in lemon glaze, or serve them as they are. Either way, they will be incredibly guilt-free delicious.
The best blender for mixing batter
I made this in a 2.3 horsepower motor high speed blender. It seemed a bit overkill when I got it, but there’s glorious joy from utterly destroying everything I throw into it in a matter of seconds.
I believe that if you just have a regular blender you can achieve similar results, but you might have to blend for a very long time on the highest speed. You can stop to give your appliance a break and then continue if needed. The keto muffin batter when ready must be completely smooth and uniform when ready to bake.
How to make a sugar-free lemon glaze
And what about a lemon glaze? If you don’t really care for butt naked muffins, a simple sugar-free lemon glaze will elevate their looks and give these keto blueberry muffins a sweet and sour twist.
It’s super easy to make a lemon glaze in a keto friendly version – just mix together 3 ingredients:
- 2 tablespoons of lemon juice
- 2 tablespoons of water
- 4 tablespoons of confectioners keto sweetener
The sweetener needs to be powdered, like this confectioners style, or the consistency won’t be right. If you prefer, you can make your own powdered erythritol stevia keto sweetener blend.
The easiest way to juice a lemon
To extract the most juice from a lemon – sometimes we have the stubborn ones, right? – I beat them into submission. Really, I slap the juice outta them. Some microwave their lemons, or use an easy juicing gadget, but I find the violent method more therapeutic.
If I have lots of lemons to juice, I increase my productivity by putting them inside a sock and hitting the sock against the counter, or the wall, or the floor. Like a morning star flail medieval sort of weapon swinging. It’s very relaxing, you should try.
Make these keto blueberry muffins in different flavors and sizes
If you so wish, you can transform this blender muffin recipe into a full sized keto cake using a regular cake pan or even divide the batter and make it in the microwave, as mug cakes. Not a blueberry fan? How about some sugar-free chocolate chips instead?
You can also leave the keto blender muffins vanilla flavored only, or swap for another flavor extract, or add some cinnamon and crushed nuts. Lemon or orange peels give the batter a delicious fragrance. I tested for you. Anything goes. It’s amazing. This is my favorite, most foolproof, versatile keto muffin mix.
The Best Blueberry Blender Muffins Ever
Ingredients
- 6 large eggs
- ½ cup (120 g) water
- 1 ½ tablespoon vanilla extract
- ¼ cup (60 g) heavy whipping cream
- ¼ cup (55 g) unsalted butter softened
- 1 ½ cup (145 g) almond flour
- ½ cup (50 g) coconut flour
- ¼ cup (25 g) oat fiber
- 1 cup (200 g) granulated sweetener
- 1 ½ tablespoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons whole psyllium husks
Instructions
- Preheat your oven to 340 °F (170 °C)
- Add the liquid ingredients and fats to the blender jar: eggs, whipping cream, water, vanilla extract and butter. Blend on high, until smooth and foamy.
- Add in the dry ingredients: salt, psyllium husks, almond flour, coconut flour, oat fiber, sweetener and baking powder.
- Blend on the highest speed until the mixture is creamy and make sure there aren't any lumps left behind. If there's unblended powders stuck to the walls of the jar, stop for a moment to scrape it with a spatula, and blend it in.
- Fill in your jumbo muffin liners to 3/4 full. Add one heaping tablespoon of blueberries on top of each liner, and gently mix the blueberries into the batter.
- Bake at 340 °F (170 °C) with fan for 15 minutes, them turn off the fan and increase to 365 °F (185°C) for 25 minutes. The total baking time is 40 minutes.
Notes
Nutrition
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Thank you so much Diane! That means a lot to me, you made my day ❤ I’m also glad that you managed to adapt of the cooking time for you pans, too – you are right, smaller muffins need less time. But 24? They must have come out looking cute as buttons!
Thank you for sharing this recipe! this is the most legit muffin I ever taste since I been on keto diet for 3 years and I bake alot of it too. I made mine with 24 muffin pan since I don’t have the six muffin pan, I follow all instructions except I bake 5 minutes less then instruction, they turn out awesome. This is definitely a keeper.
I’m so happy to hear this Gillian, thank you! 😊
I was looking for ways to use my oat fiber and I made a different recipe a few weeks ago with only oat fiber, no other flours. I wanted to try something different and I found your recipe…I’m so glad I did! I loved the texture of these, they were perfect! My husband doesn’t love keto baked goods purely because of the texture being so different from ‘regular’ baked goods, but when he tried these even he was impressed. =) Thank you so much for this recipe!
Hi Lorraine! There’s not really a great amount of butter in the recipe, and it’s not being creamed, so you can substitute without changing the taste much. I suggest use a little less, 40 grams of oil instead of the 50 of butter. The muffins might bake a little more soft, moist and delicate, as cakes made with oil instead of butter do, because oil is liquid in room temperature as opposed to butter. But that could be nice too, right? I have a recipe for olive oil cake, I think you might like it! Have a look: Orange & Olive Oil Keto Cake Recipe
Would these muffins taste the same using light olive oil instead of butter?
Sure you can, Deborah! To bake without fan, just increase the fan temperature called by about 15℃ or 60℉. Enjoy your baking 🥰
Can I make these without a fan in my oven?
You can, add one tablespoon of coconut flour to make up for it. But, the texture will not be as fluffy.
Can you make these with out the oat fiber?
Thank you for sharing your experience, Cin 😊 I’m so glad you liked them! Oat fiber does give a different texture to keto baking, because it’s so fine compared to the other low-carb flours. I hope you find it positive!
I liked them a lot. Mine were not very sweet—I may have not used enough as I mixed my sweeteners (Lakanto gold and allulose) as I ran out of Lakanto. This was the first time using oat fiber, not sure but I think it was the ingredient that gave the muffins an almost cornbread taste/texture, particularly the muffin without much blueberries (extra batter)—the muffin with more blueberries was less so. 🙂
Hi Jennene! Thanks for your question. I don’t actually have a hand mixer, only a standing mixer, which is a huge thing that I just use when I really need – for creaming butter and meringue, mostly. These muffins I mixed in a blender so that they would get extra fluffy: it’s an easy, hands free way to incorporate a lot of air into the batter, and also to make the crumb of the cake more cohesive/tight in a way (less crumbly?) because the grainier keto flours (almond, coconut) get totally smoothed out by the blending. The batter does get super creamy, and you don’t see any little lumps or grains of flour in it. You wouldn’t want to do this with regular flour muffin batter, as gluten will over develop with prolonged mixing and the muffin or cake would get hard. But these muffins (and most keto recipes) don’t have gluten, so we can mix with abandon! Anyway… I guess I’m just a fan of using a blender for keto baking! To really show you what a blender does that a hand mixer cannot (or at least I don’t think so), I’d like to share with with you this recipe for keto bread. It really shows that almost anything we throw in a blender can be baked fluffy 😉
Why did you use a blender instead of a hand mixer?
Thanks Andrea! I love the practicality of blender batters as well.
I really like that they are made in a blender. They do look scrumptious!
I’m so glad you liked them, Jessie!
Blueberrry Muffins are my favorite! And these did not disappoint!
Indeed, Jennifer! 🙂
Thank you Jeannette!
These blender muffins are SOOOO good! And KETO makes it even better.
Wow, these need no more convincing! I love how they’re catered for so many people and the wonderful blueberry muffin flavor. Thanks for sharing!
Thanks Emily!
These really are the best keto blueberry muffins ever–super packed with yummy flavor!