Keto Sourdough Blueberry Muffins

Delight in the perfect fusion of tangy sourdough flavor and sweet bursts of blueberries with these Keto Sourdough Blueberry Muffins! A low-carb twist on a classic favorite, these muffins are made with a combination of almond and coconut flour for a fluffy, nutrient-packed texture that’s gluten-free and keto-friendly. Featuring a bubbly keto sourdough starter, these treats offer a hint of fermented depth while keeping the carb count low. Sweetened with your choice of erythritol or monk fruit, and bursting with juicy blueberries, they strike the perfect balance of indulgence and healthy eating. Ready in just 40 minutes and ideal for breakfast, snacks, or meal prep, these muffins are a delicious way to enjoy keto baking with a tangy, blueberry-filled spin.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 2 tablespoons Coconut flour
• 2 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 cups Granulated keto-friendly sweetener (e.g., erythritol or monk fruit sweetener)
• 3 large Eggs
• 0.33 cups Unsweetened almond milk
• 1 teaspoons Vanilla extract
• 0.25 cups Melted coconut oil (or butter)
• 0.5 cups Keto sourdough starter (fed and bubbly)
• 0.75 cups Fresh or frozen blueberries

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with 8 paper liners or lightly grease it with non-stick spray.

Step 2

In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, and granulated keto-friendly sweetener until well combined.

Step 3

In a separate medium bowl, beat the eggs until frothy, then whisk in the almond milk, vanilla extract, melted coconut oil, and the keto sourdough starter.

Step 4

Pour the wet ingredients into the dry ingredients and mix until a thick batter forms. Be careful not to overmix.

Step 5

Gently fold in the blueberries, being cautious not to crush them.

Step 6

Scoop the batter evenly into the prepared muffin tin, filling each liner about ¾ of the way full.

Step 7

Bake the muffins in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Step 9

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition Facts

Serving size	(860.4g)

Amount per serving	% Daily Value*
Calories	2040.5

Total Fat 176.6g	0%
Saturated Fat 65.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 558mg	0%
Sodium 1772.7mg	0%
Total Carbohydrate 193.8g	0%
Dietary Fiber 30.6g	0%
Total Sugars 20.3g
Protein 66.6g	0%

Vitamin D 152.0IU	0%
Calcium 657.0mg	0%
Iron 11.5mg	0%
Potassium 449.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.4%

Protein: 10.1%

Carbs: 29.5%