Keto Blueberry Sour Cream Muffins made with coconut flour! No Almond flour in these delicious, luscious, moist, low carb, blueberry muffins and only 5 gms net carb per muffin. Great for breakfast, dessert, or just a little snack.
Low Carb Muffins
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 using.
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?
I made these low carb muffins with coconut flour and a keto-friendly sweetener.
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. The carbs in blueberries are relatively low, so it won't throw you out of Ketosis.
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. But these are a great option if you need that snack to help you through the day.
Keto Resources you need:
- The BEST Keto snacks you can get on Amazon are here on this list I tried personally and made for you.
- I've written two Keto cookbooks now that will take the guessing out of cooking while on Keto. Even non-Keto people love these recipes! Get Easy Keto in 30 Minutes HERE, and get my Keto Fat Bombs Sweets & Treats HERE.
- I've put together a TON of my favorite Keto recipes into lists like Vegetarian, Soups, Holidays, Instant Pot and more to make finding GOOD recipes easy for you. CLICK HERE to see all of those and to pin your favorites on Pinterest later!
Tips for Making A Great Low Carb Blueberry Sour Cream Muffin with Coconut Flour
- 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.
- Finely ground. Use finely ground coconut flour like this one. Do not use shredded coconut instead.
- Testing for doneness. 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.
- Not Almond flour. Do NOT use almond flour for this recipe. I have a LOT of other keto desserts that are almond flour recipes.
- Blueberries. 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. Also, be sure not to overmix the blueberries so you don't end up with smurf muffins.
More Low Carb Breakfast Options
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!
- And if you're looking for something low carb to wash your keto breakfast down with, check out my Keto Iced Caramel Macchiato.
- I've created a list of low carb Starbucks drinks if you are really pressed for time.
- You might want to try these Keto Cheese Muffins for a more savory muffin option.
- You have got to try this gluten-free Cardamom Cupcakes Recipe!
- Keto Maple Pecan Frosting | Maple Pecan Cream Cheese Frosting in case you want to pretend this keto muffin is a cupcake!
- Keto Big Mac Salad so 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.
- Keto Granola is just perfect with a little almond milk.
- 15+ Easy and Delicious Low Carb Breakfast Ideas is a great one to pin for later.
These Keto Blueberry Muffins aren't vegan-friendly because of the eggs in them. However, they're vegetarian-friendly, gluten-free, and soy-free. Also--keto breakfast muffins that taste good. Did I mention that part, the taste part? I.e., the best part??
These low carb muffins are from my Keto Desserts cookbook.
Don't forget to check out my Keto Desserts Cookbook!
★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!
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.
- 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.
- Finely ground. Use finely ground coconut flour like this one. Do not use shredded coconut instead.
- Testing for doneness. 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.
- Not Almond flour. Do NOT use almond flour for this recipe. I have a LOT of other keto desserts that use almond flour.
- Blueberries. 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. Also, be sure not to overmix the blueberries so you don't end up with smurf muffins.
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Nutrition
First Published July 2019
Judy
Internal temperature of muffins?
Karen
Thank you, Urvashi, for this awesome recipe—my husband and I love it so much I’ve made it twice this weekend! 😆 I’ve tried other keto blueberry muffins recipes that I liked, but yours is by far the BEST! I love that it uses coconut flour and no butter. I added chopped walnuts and used 3/4 cup of frozen blueberries (I put them in frozen) and 1/4 cup of dried blueberries. They were smurfy looking, but who doesn’t like blue? 😉 My sour cream had mold (!) so I used Greek yogurt. I baked them for 35” and they came out perfect! They don’t need a glaze and even taste good cold. I’ve baked many keto desserts over the last two years, so when I find a GREAT recipe, I always comment on it. This is one for my regular rotation!
URVASHI PITRE
So glad you enjoyed it!
Marie
The almond extract was left out of the ingredient of when to add that in so I just added that in with the sour cream needed to be added.
When you say beat like hand mixer beat or by hand beat. I did it by hand to try at first. I replaced trivia with swerve so here to hoping it comes out delicious!
pebbles
very good, I used frozen blueberries, did not over mix them, as you suggested, added vanilla extract. ( i use a lot of almond flour, so wanted to change the flavor of the muffins and i added an extra tablespoon of coconut flour to make up for the extra liquid in the berrries. This will definitely be my go to blueberry muffin recipe. Looking forward to trying more of your recipes.
Christy
Have you used frozen blueberries for this recipe? I was wondering if that would be okay since I have some on hand. Thanks!
URVASHI PITRE
So they would cook just fine. But they tend to be more liquidy so you may have what I call. “Smurf muffins”. 🙂 drain them well before you start and it should be fine
Christy
Thank you!! Making tomorrow!
Judith
Lovely muffins. A bit sweet for our taste so will reduce sweetener and almond flavouring next time. Overall, delicious.
Beth Barnard
Hi. What variety of Truvia do you use in this recipe?
Ola
Hello. Is it possible to replace Labneh for the sour cream?
URVASHI PITRE
Yes it is. Depending on how thick it is you may need to add a little liquid but it should work