Keto Blueberry English Muffins
Start your low-carb mornings right with these fluffy, perfectly portioned Keto Blueberry English Muffins! Made with a blend of almond and coconut flour, these microwave-friendly muffins pack all the comforting flavor of a classic breakfast treat while staying completely keto-friendly and gluten-free. Bursting with juicy blueberries and subtly sweetened with a hint of vanilla, this quick and easy recipe comes together in just 15 minutes—from prep to plate. Enjoy them straight from the ramekin or slice and toast for an irresistible golden crust that pairs beautifully with butter or your favorite low-carb spread. Perfect for busy mornings or a guilt-free snack, these keto muffins are a delicious way to stay on track with your goals!
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Ingredients
- 3 tablespoons almond flour
- 1 tablespoon coconut flour
- 0.5 teaspoon baking powder
- 0.125 teaspoon salt
- 1 large egg
- 1 tablespoon melted coconut oil
- 2 tablespoons unsweetened almond milk
- 2 tablespoons blueberries
- 0.25 teaspoon vanilla extract
Directions
Step 1
In a small mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Stir well to ensure there are no clumps.
Step 2
In another bowl, whisk together the egg, melted coconut oil, almond milk, and vanilla extract until well combined.
Step 3
Add the wet ingredients to the dry ingredients. Stir until you have a smooth batter.
Step 4
Gently fold in the blueberries to the mixture, distributing them as evenly as possible throughout the batter.
Step 5
Grease a microwave-safe ramekin or mug lightly with coconut oil.
Step 6
Pour the batter into the prepared ramekin, smoothing the top with a spatula or the back of a spoon.
Step 7
Microwave the batter on high for about 90 seconds to 2 minutes, or until the muffin is firm and a toothpick inserted into the center comes out clean.
Step 8
Carefully remove the ramekin from the microwave (it will be hot) and allow the muffin to cool for a few minutes before handling.
Step 9
Once slightly cooled, use a butter knife to loosen the edges of the muffin and gently remove it from the ramekin.
Step 10
Slice the muffin in half horizontally. If desired, toast each half in a dry skillet over medium heat until golden brown.
Step 11
Serve warm and enjoy your Keto Blueberry English Muffin!
Nutrition Facts
| Serving size | (158.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 377.5 |
| Total Fat 31.6g | 0% |
| Saturated Fat 14.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 219.5mg | 0% |
| Sodium 655.2mg | 0% |
| Total Carbohydrate 14.0g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 4.0g | |
| Protein 12.3g | 0% |
| Vitamin D 64.8IU | 0% |
| Calcium 119.1mg | 0% |
| Iron 2.0mg | 0% |
| Potassium 131.5mg | 0% |
Source of Calories