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Keto Blueberry Muffins

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Makes 12 muffins Calories 180 Prep Time 10 minutes Total Time 40 minutes Made with Splenda® Allulose Sweetener

Instructions

  1. Preheat oven to 325ºF.  Line muffin tin with paper liners to make removing the muffins easy.
  2. In a medium-sized bowl, add eggs, yogurt, coconut milk, lemon zest, and salt. Whisk well until combined, about a minute.
  3. Sprinkle almond flour on top of liquid, along with Splenda Sweetener and baking powder. Gently stir together with a spatula until evenly incorporated. Fold in lemon juice.
  4. Fill each muffin liner with 2 tablespoons of batter, then place a few blueberries in, and add in about 1 ½ tablespoons more batter, then top with a few more blueberries, pressing down a bit into the batter.
  5. Bake for about 27-30 minutes, until the middle of each muffin is dry, and batter is cooked through.  Remove muffins and let cool for a least 10 minutes. Muffin liner will pull away easily when muffins have completely cooled.

Note

  • Edges of the finished muffin make look a little toasted – that is normal with Allulose; it browns a little more quickly 
  • This recipe also makes excellent mini muffins. When making mini-blueberry muffins, bake for about 12-15 minutes. 
  • Fresh blueberries will work as well

Made With

Splenda® Allulose Sweeteners

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Nutrition Info Per Serving

Serving Size: 1 muffin

Net Carbs 5g
Calories 180
Total Fat 14g
Saturated Fat 1.5g
Cholesterol 35mg
Sodium 55mg
Total Carbs 23g
Dietary Fiber 2g
Sugars 3g
Protein 7g
Contains 16g Allulose