Keto Blueberry Sour Cream Muffins made with coconut flour! No Almond flour in these delicious, luscious, moist, low carb, blueberry muffins. Great for breakfast, dessert, or just a little snack.
In the days when I ate carbs, one of my favorite things for breakfast on a weekend was a delicious blueberry muffin. Now that I’m older and watching what I eat (since I’m no longer young enough to eat whatever I want) I make these keto Blueberry Sour Cream Muffins.
They are so delicious that I don’t even recognize that they’re not the same muffin recipe I’ve been used to .
I always feel like I’m going to melt right along with my butter when I pull one of these out of the oven in the morning. Not only do they have great nutrients to get your day started but, they’re great as a dessert option as well.
They’re also a great way to include healthy fats if you add butter to your muffin as I do.
How are these Blueberry Sour Cream Muffins Keto?
The sour cream that’s used in these Blueberry Sour Cream Muffins is a great healthy fat addition to your keto regimen. Blueberries are also a great source of antioxidants and overall, little powerhouses for nutrients.
Blueberry Sour Cream Muffins only take about half an hour to make from start to finish. Not bad for a delicious breakfast that can be stored and eaten for the next couple of days.
As I mentioned, I like these for desserts or snacks as well. I try not to eat too many snacks in the day since eating produces insulin (more about that HERE), however, these are a great option if you need that snack to help you through the day.
Tips for Making A Great Keto Blueberry Sour Cream Muffin with Coconut Flour
- I’ve mentioned this in several other recipes, but coconut flour and almond flour are NOT INTERCHANGEABLE. Coconut flour absorbs way more liquid, needs more eggs, and a lot more fat.
- Use finely ground coconut flour like this one. Do not use shredded coconut instead.
- Sometimes, with coconut flour, it’s hard to use the toothpick test to tell if things are cooked through. You could have a toothpick emerge clean–only to find the batter is still liquidy inside. Ovens do vary, so the first time you make these, here’s what I suggest. Use the timing specified here. Then, break open a Blueberry Sour Cream Muffin slightly to see if it’s done.
- Do NOT use almond flour for this recipe. I have a LOT of other keto desserts that use almond flour.
- If you use too many blueberries, you will have to bake for much, much longer as the batter tends to be too liquid once they start to cook down.
Recipes similar to these muffins
Keto orange Scones Keto Iced Caramel Macchiato Savory Cheese Muffins
- If you’re looking for more keto breakfast options like these Blueberry Sour Cream Muffins , check out my Keto Orange Scones! These are a great grab and go breakfast option and they’re every bit as good as the scones at your local fancy coffee shop!
- And if you’re looking for something low carb to wash your keto breakfast down with, check out my Keto Iced Caramel Macchiato. It’s a great low carb way to put some pep in your step in the morning!
- You might want to try these Keto Cheese Muffins for a more savory muffin option
- If you’ve never incorporated cardamom in your baking before, you have got to try this gluten-free Cardamom Cupcakes Recipe! These cupcakes are bursting with rich, herbal cardamom flavor and are low carb as well.
Other Recipes you might like
- Keto Maple Pecan Frosting | Maple Pecan Cream Cheese Frosting in case you want to pretend this keto muffin is a cupcake!
- Keto Big Mac Saladso you can say you had a healthy salad before you fell face first into these muffins
- Keto Coconut Blueberry Bake, also made with coconut flour.
- My Keto Granola is just perfect with a little almond milk when you’re craving crunchy cereal.
These Blueberry Sour Cream Muffins aren’t vegan-friendly because of the eggs in them. However, they’re vegetarian-friendly, gluten-free, and soy-free. Also–keto muffins that taste good. Did I mention that part, the taste part? I.e., the best part??
These sour cream muffins are from my Keto Desserts cookbook.
Don’t forget to check out my Keto Desserts Cookbook!
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Ingredients
- 1/4 cup coconut flour
- 1/2 teaspoon Baking Powder
- 1/4 cup Truvia
- 3 large Eggs
- 1/4 cup sour cream
- 1 teaspoon Almond Extract
- 1 cup blueberries
Instructions
- Preheat the oven to 350°F. Lightly grease a 6-cup muffin pan or use a silicone muffin pan.
- In a medium bowl, mix together the coconut flour, baking powder and Truvia.
- Make a well in the center. Crack the eggs into the well and beat lightly.
- Add sour cream and make a smooth batter.
- Gently fold in blueberries.
- Scoop the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake the muffins for about 20-25 minutes until the tops have browned. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.
- I’ve mentioned this in several other recipes, but coconut flour and almond flour are NOT INTERCHANGEABLE. Coconut flour absorbs way more liquid, needs more eggs, and a lot more fat.
- Use finely ground coconut flour like this one. Do not use shredded coconut instead.
- Sometimes, with coconut flour, it’s hard to use the toothpick test to tell if things are cooked through. You could have a toothpick emerge clean–only to find the batter is still liquidy inside. Ovens do vary, so the first time you make these, here’s what I suggest. Use the timing specified here. Then, break open a Blueberry Sour Cream Muffin slightly to see if it’s done.
- Do NOT use almond flour for this recipe. I have a LOT of other keto desserts that use almond flour.
- If you use too many blueberries, you will have to bake for much, much longer as the batter tends to be too liquid once they start to cook down.
Welthar
Just made this am. I like the consistency , good batter and muffins baked great. However, I think a full tsp of almond extract was too much it seems to overpower the blueberries