These Keto Blueberry Muffins made without any butter or oil are so tender and moist you’ll never believe they are healthy and gluten-free!

keto blueberry muffin recipe

Recipe type: Baking
Cuisine: South African
  • 3 Cups Almond Meal (See Notes)
  • 4 Large Eggs
  • ½ Cup Sour Cream
  • ¼ Cup Greek Yoghurt
  • Lemon Zest, Grated from 1 Lemon
  • 2 Tsp Vanilla Extract
  • ½ Cup Xylitol
  • Pinch of Salt
  • 1 Tsp Baking Powder
  • 1 Tsp Bicarbonate of Soda
  • 1Cup Blueberries Fresh or Frozen
  1. Preheat the oven to 180°C
  2. Blend the eggs for a few minutes until they are frothy.
  3. Add the wet ingredients - sour cream, greek yoghurt, zest and vanilla extract and blend.
  4. Add the dry ingredients - almond meal, baking powder, bicarbonate of soda, xylitol, salt and blend until combined.
  5. The batter will appear quite runny but it will thicken after a few minutes.
  6. Fill the batter into 15 paper muffin cups (or a silicone muffin tray) and add the blueberries. Push some inside the batter and leave some on top.
  7. Bake for 25 minutes or until golden brown.
Almond meal is prepared from almonds with their skins intact resulting in a darker, more dense but equally delicious product.