What makes this keto muffins so good? The texture… light and fluffy, but just in the right amount, in a way that is oh-so-soft but it doesn’t poof away when you chew. The perfect size that barely fits in your hand and covers almost all of your face when you lift it up your nose to enjoy the warmness of the freshly baked aroma. The liberating feeling of eating something that is paradoxically so delicious, so simple to make, and totally guilt-free.
I wanted to make the HUGEST muffins, Starbucks style. Just one one is almost a meal, and probably enough to satisfy all your monster muffin munchies! But sugar-free, gluten-free, low-carb, and even healthy. The whole shebang. The way you you never find in a common coffee shop. Well, never say never. I dream that one day a keto option or two will be present on every menu.
It was really hard to find the extra large paper muffin liners. I looked for them everywhere. The biggest I could find were made of silicone. They were okay, the size I wanted, very practical, you can attack the muffin with total abandon and have no paper in your mouth, but still… I like the classy look of a paper liner.
These muffins are so easy you won’t believe it
This blender muffin batter is so ridiculously easy to make. Just don’t let a spoon fall inside the blender and remove them from the oven before burning and I promise they’re gonna be perfect. And so perfect they got, every time, that I’ve made in different flavors and shapes and it always comes out great. So you can just go ahead and transform this into a full cake using a regular cake pan or even bake it in the microwave, as a mug cake. Add in vanilla or chocolate instead of blueberries, too – I tested for you. It works. It’s amazing. It’s my favorite, most foolproof, laziest keto muffin mix.
Optional: Add a lemon glaze to your muffins
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 lemon glaze will elevate their looks and give these keto muffins a sweet and sour twist. It’s super easy to make a keto friendly version: just mix together 3 ingredients: 2 tablespoons of lemon juice, 2 tablespoons of water, and 4 tablespoons of powdered sweetener (I use erythritol plus stevia). The sweetener has to be powdered, or the consistency won’t be right.
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 hit them against the counter. Some microwave them, 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.
How to make the 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 I used I poured 130 grams of batter in each, about 3/4 way to the rim, and a tablespoon full of blueberries, about 30 grams. Bake them in a preheated oven, for about 40 minutes. And finally, just choose if you want to bathe the golden muffin tops in lemon glaze, or serve them as they are. Either way, they will be incredibly guilt-free delicious.
What is the best blender for cake?
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 the same results, but you might have to blend for a very long time and on the highest speed. You can stop to give your appliance a break and then continue if needed. The batter when ready must be completely smooth and uniform, like a dream. A cream, I mean, a cream.
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- 6 eggs
- 130 grams water
- 1 1/2 tablespoon vanilla extract
- 60 grams whipping cream
- 50 grams butter
- 145 grams almond flour
- 50 grams coconut flour
- 23 g oat fiber
- 205 g sweetener (1:1 sugar)
- 1 1/2 tablespoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons psyllium husk
1. Preheat your oven to 170 °C Fan
2. In a blender, add the liquid ingredients and fats: eggs, whipping cream, water, vanilla extract and butter. Blend on high, until smooth and foamy.
3. Add in the dry ingredients: salt, psyllium husk, almond flour, coconut flour, oat fiber, sweetener and baking powder.
4. 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.
5. Fill in your muffin liners to 3/4 full. Add one heaping tablespoon of blueberries on top of each liner, and gently mix the blueberries in the batter.
6. Bake at 170°C with fan for 15 minutes, them turn off the fan and increase to 188°C for 25 minutes. Total baking time is 40 minutes.
US Cups approximate conversion: Use 1/2 cup water, 1/4 cup whipping cream, 1/4 cup butter, 1 1/2 cup almond flour, 1/2 cup coconut flour, 1/4 cup oat fiber, 1 cup sweetener. Other ingredients as indicated.
The cooking time listed is for 6 extra large muffin liners. You can make more muffins in smaller liners, but the baking time will be less. Check on your muffins after 30 minutes for doneness, the tops should be golden brown.
I tested the recipe without the psyllium husk and the texture was not as good. So please, the achieve the full pleasure you know you deserve, don't skip on it!
I add stevia powder to my erythritol to make it 100% as sweet as sugar. This way, I can use less erythritol, avoiding the cooling taste that shows up when it's used in excess, while also masking the bitter aftertaste of stevia and bulking it up. There are many brands that sell this sweetener concoction prepacked, either as erythritol plus stevia, or erythritol plus monk fruit, or erythritol plus both stevia and monk fruit. I just find it cheaper to make my own 😉
If gluten-free, make sure the oat fiber is gluten-free certified. Although oats are naturally gluten-free, there may be cross-contamination from wheat crops or during processing, as some brands state in their packages.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 348Total Fat: 28.3gSaturated Fat: 5.7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 186mgCarbohydrates: 15.5gNet Carbohydrates: 5.1gFiber: 10.4gSugar: 2.3gProtein: 13.1g
Nutritional information is provided as a guideline only. Different brands of ingredients may have different nutrition facts. If you are doing a very strict form of keto, such as for medical purposes, please do remake the calculations using the nutrition facts from the labels of the ingredients you selected. Net carbs calculated exclude carbs from insoluble fiber and the sugar alcohol erythritol.