📝 About This Recipe
Experience the ultimate morning indulgence with these incredibly moist and tender blueberry muffins, crafted specifically for the low-carb lifestyle. By utilizing super-fine almond flour and a hint of sour cream, we achieve a bakery-style crumb that perfectly balances the burst of tart, juicy berries. These muffins prove that you don't need sugar or grains to enjoy a comforting, soul-warming breakfast treat.
🥗 Ingredients
Dry Ingredients
- 2.5 cups Super-fine blanched almond flour (not almond meal)
- 1/2 cup Erythritol or Monk Fruit sweetener (granulated)
- 1.5 teaspoons Baking powder (ensure it is gluten-free)
- 1/4 teaspoon Sea salt (fine grain)
- 1/4 teaspoon Xanthan gum (helps with structure and crumb)
Wet Ingredients
- 3 pieces Large eggs (at room temperature)
- 1/3 cup Unsalted butter (melted and slightly cooled)
- 1/4 cup Full-fat sour cream (provides moisture and tang)
- 1 teaspoon Pure vanilla extract
- 1 tablespoon Lemon zest (freshly grated)
- 2 tablespoons Unsweetened almond milk (only if batter is too thick)
The Berries
- 1 cup Fresh blueberries (rinsed and dried thoroughly)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with parchment paper liners or lightly grease with coconut oil spray.
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2
In a large mixing bowl, whisk together the almond flour, granulated sweetener, baking powder, sea salt, and xanthan gum until no lumps remain.
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3
In a separate medium bowl, beat the eggs until light and frothy. This air incorporation helps the muffins rise better.
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4
Whisk the melted butter, sour cream, vanilla extract, and lemon zest into the egg mixture until completely smooth.
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5
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula, fold the ingredients together until just combined.
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6
If the batter seems overly thick or pasty, stir in the almond milk one tablespoon at a time until it reaches a scoopable consistency.
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7
Gently fold in 3/4 of the blueberries, being careful not to over-mix and crush the berries, which could turn the batter purple.
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8
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 of the way to the top.
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9
Press the remaining blueberries into the tops of the muffins for a beautiful, professional finish.
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10
Bake for 22 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
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11
Remove from the oven and allow the muffins to cool in the tin for at least 10 minutes. This is crucial as almond flour baked goods are fragile while hot.
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12
Transfer the muffins to a wire rack to cool completely before serving for the best texture.
💡 Chef's Tips
Always use room temperature eggs to prevent the melted butter from seizing and creating clumps in the batter. If using frozen blueberries, do not thaw them first; toss them in a teaspoon of almond flour to prevent them from sinking to the bottom. Avoid over-mixing the batter; almond flour doesn't have gluten, but over-working the eggs can lead to a rubbery texture. Store these in the refrigerator for up to 5 days, as the moisture from the berries can cause them to spoil quickly at room temperature. For an extra touch of luxury, sprinkle a few flakes of Maldon sea salt on top before baking to contrast the sweetness.
🍽️ Serving Suggestions
Serve warm with a generous smear of grass-fed salted butter. Pair with a cup of hot Earl Grey tea or a robust Keto Bulletproof coffee. Enjoy alongside a side of thick-cut crispy bacon for a perfect sweet-and-salty breakfast. Top with a dollop of unsweetened Greek yogurt and a sprinkle of cinnamon. Drizzle with a simple glaze made of powdered erythritol and lemon juice for a dessert-like experience.