Keto Blueberry Flax Muffins
These muffins are a more nutritious take on a blueberry bran muffin. They are made with almond flour instead of wheat flour and ground flaxseed instead of bran. If you follow a gluten-free or keto diet then these muffins will definitely satisfy your muffin craving! I always loved getting the blueberry bran muffins on the ferry when we would travel back and forth from the island as a kid. Now, I’ve made my own version.
These muffins are so customizable too; if you don't have blueberries, you can use cranberries or even diced apples. These muffins are such a great thing to have on hand as a grab-and-go breakfast or snack when you need it. I always have some type of muffins in the fridge because my husband likes to take them to work and I will occasionally have one for breakfast. You know I love me a muffin with a big slice of cheese on it!
Keto Blueberry Flax Muffins
Keto Blueberry Flax Muffins
Ingredients
- ½ cup full-fat sour cream
- 4 free-range eggs
- 1 tsp vanilla
- 2 ¾ cup almonds flour
- ¼ cup ground flaxseed
- *1/3-1/2 cup sugar-free granular sweetener
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp sea salt
- 1 cup organic blueberries
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 325F and line a 12-muffin tin with parchment liners.
- In a medium-sized bowl, mix your sour cream and eggs until smooth. Stir in the vanilla.
- Add in the almond flour, ground flaxseed, sweetener, baking powder, cinnamon, and salt and mix with a wooden spoon until combined. Fold in the blueberries and pecans.
- Spoon batter evenly into all 12 muffin liners and bake for 23-25 minutes.
- Once cooled, slather on the butter and enjoy!
Notes
*Add sweetener to your preference. I don't prefer my muffins overly sweet so I tend to use closer to 1/3 cup.