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!
- 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 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
- 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
- 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.
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