(Bakery-Style!) Paleo & Keto Blueberry Muffins

Halved keto blueberry muffin with almond streusel

(Bakery-Style!) Paleo & Keto Blueberry Muffins

Expect these (bakery-style!) paleo and keto blueberry muffins, with an almond streusel topping, to be incredibly tender and absolutely delicious!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Breakfast, Dessert

Cuisine American

Keyword blueberry muffins with streusel topping, keto blueberry muffins, paleo blueberry muffins

Prep Time 20

Cook Time 30

Total Time 40

Servings muffins

Calories 191kcal

Ingredients

For the almond streusel topping (optional)

24 g almond flour
12 g golden flaxseed meal
1-2 tablespoons golden erythritol or xylitol/allulose, to taste
1/2 teaspoon cinnamon
pinch kosher salt
14 g unsalted grass-fed butter cold
2 tablespoons freeze-dried blueberries totally extra & optional!

For the keto blueberry muffins

64 g almond flour
30 g golden flaxseed meal
9 g psyllium husk powder
1 1/2 teaspoon baking powder
1/2 teaspoon xanthan gum or 1 tablespoon golden flaxseed meal
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
1/3 cup erythritol
2 eggs at room temperature
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
42 g unsalted grass-fed butter or coconut oil/ghee, melted & cooled
60 g sour or heavy cream or full-fat coconut milk, at room temperature
70-140 g blueberries fresh preferred

Metric - US Cups

Instructions

For the almond streusel topping (optional)

Lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip! Set aside to cool.
Mix together in a small bowl the toasted almond flour, golden flaxseed, sweetener, cinnamon and salt. Add in butter and rub the mixture with your fingertips until it resembles coarse bread crumbs. Mix in dried blueberries (totally optional!), cover and refrigerate while you prepare the muffins.

For the keto blueberry muffins

Preheat oven to 350°F/180°C. Line (or grease and flour) a muffin pan, set aside.
Add almond flour, flaxseed meal, psyllium husk, baking powder, cinnamon, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
Add sweetener and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the vanilla extract, apple cider vinegar and butter.
Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a couple minutes until fully incorporated and elastic, the batter will thicken as you mix. Fold in the blueberries. Keto muffin batters are very thick, worry not!
Scoop the batter onto the prepared muffin pans, smoothing out the tops with wet fingertips. Add the almond streusel topping, pressing it down gently.
Bake for 30-35 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil as soon as they begin to brown (around min 25 for me). The muffins will collapse a tad post bake as they're weighed down by the blueberries, don't sweat it!
Store them at room temperature for about 3 days and frozen for a couple months (they freeze so well!).

Notes

Please note that nutrition facts were estimated per muffin, using the lower range of blueberries (4g net carbs). Keep in mind that blueberries are one of the higher carb berries, so feel free to adjust according to your macros (1 cup = 17g net carbs).

Nutrition

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