Keto Blueberry Muffins with Almond Flour

These keto blueberry muffins are soft, lightly sweet, and built around almond flour, psyllium husk, monk fruit sweetener, and a bright touch of lemon powder. They work as a make-ahead breakfast, snack, or low-carb dessert when you want a muffin that feels familiar without relying on wheat flour or refined sugar.

Psyllium husk helps support the muffin structure, while lemon powder adds a clean citrus note that pairs well with blueberries. Let the muffins cool before slicing or serving so the crumb has time to set.

Recipe Snapshot

Ingredients

• 1 cup almond flour
• 1 1/2 teaspoons baking powder
• 2 tablespoons Micro Ingredients Organic Whole Psyllium Husks Powder
• 1-2 tablespoons Micro Ingredients Organic Lemon Juice Powder
• 2-3 tablespoons Micro Ingredients Monk Fruit Sweetener
• 1/4 teaspoon salt
• 1 egg
• 2 tablespoons melted unsalted butter
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk
• 1/2 cup blueberries

Directions

1. Preheat the oven to 350 F and line a muffin tin with 6 muffin liners.
2. In a mixing bowl, whisk almond flour, baking powder, psyllium husk powder, lemon powder, monk fruit sweetener, and salt.
3. In a second bowl, whisk egg, melted butter, vanilla extract, and almond milk until smooth.
4. Add the wet mixture to the dry mixture and stir until just combined. Fold in blueberries.
5. Divide batter evenly across the muffin liners and bake for 18-22 minutes, or until the tops are set and lightly golden.
6. Cool for at least 10 minutes before serving so the crumb can set.

Baking Tips

• Use fresh or frozen blueberries. If using frozen berries, fold them in directly from frozen to reduce color bleeding.
• Do not overmix the batter after adding the wet ingredients. Stir just until the dry ingredients are fully hydrated.
• Let the muffins cool before slicing because psyllium husk continues to help the crumb set after baking.

Storage

Store the muffins in an airtight container for 2 days at room temperature or up to 5 days refrigerated. For longer storage, freeze individually wrapped muffins for up to 2 months and thaw before serving.

Estimated Nutrition Per Muffin

Nutrition information is approximate and may vary based on the exact ingredient brands, sweetener type, almond milk, and muffin size.

FAQ

Can I make these muffins dairy-free?

Yes. Replace melted butter with melted coconut oil or a neutral baking oil.

Can I use frozen blueberries?

Yes. Add them straight from the freezer and avoid overmixing to reduce color bleeding in the batter.

Why use psyllium husk powder?

Psyllium helps add structure and moisture retention in low-carb baking, especially when using almond flour.