The best and fluffiest blueberry muffins ever, also keto and gluten-free! Made in a blender for easy, foolproof, perfect muffins every time. This is your new favorite muffin recipe, and the happiest keto breakfast!
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
The cooking time listed is for 6 jumbo muffin liners. You can make more muffins in smaller liners, but the baking time will be less. If making a whole cake, the time will be longer. Check on your muffins 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!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.