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 Lemon Ricotta Muffins 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 | Savory Low Carb Muffins for a more savory muffin option
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.
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!
★ 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. Tag me with #TrustUrvashi if you post and I will share your post!
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.
Notes
- 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.
Roberta
First – thank you so much for all your recipes. On this one particular recipe you never say when to mix in the almond extract – which I didn’t have so I used maple instead and added with the sour cream…also is the 1 cup of blueberries a misprint? The muffins were good but why to many blueberries and when I ran it through a nutrition counter the carbs were double for each muffin – but if I were to do 1/2 cup of blueberries the numbers were more online with what you have listed.
Cheryl
Is this the 6 cup large cafe sized muffins or the regular sized that is usually a sheet of 12 but you want us to make 6?
URVASHI PITRE
Regular size and the recipe makes six I think
Diane Sharon
OH – P.S. SORRY! I meant to write about the muffins first. Great recipe and I have to watch carbs and stay gluten free. I’m excited to make them this weekend. Blueberries are bursting at this time of year. Thanks so much.
Diane Sharon
Just discovered your blog and your research and opinions. I am a new fan; I myself really appreciate learning and understanding the whys – and you are an excellent teacher. I found you while doing a search on a real opinion of how the Ninja air fryer works – because I already have an instant pot and didn’t want to keep adding more and more equipment to my already overpacked kitchen. Your video hit the jackpot- not only comparing the items but introducing me to the Mealthy, which I’m prone to think makes the most sense for me – and adds the least counter space grabbing. Anyway, I already had one of your books about the instant pot; but hadn’t even opened it up yet – now I’m going to read, read, read all of your books and get cooking. I’m so glad my search led me to your website. Regarding the arthritis, I assume you know all about tumeric (Curcumin) and it’s anti inflamatory qualities. I used it to heal a staff infection that was immune to antibiotics. There are many other natural anti inflamatories out there and hopefully one will work for you. Feel well and thanks again.
URVASHI PITRE
Thanks for taking the time to write this very encouraging note. You made me happy 🙏🏽
Alonna
Hi Urvashi,
Could you make these muffins swapping out the sour cream for Greek-style yogurt? I don’t often have sour cream in the house. They look yummy!
Thanks,
alonna
JoAnne Lowe
Please remove my email address from further blast emails; I have requested previously also. Once signed up, there is no way to unsubscribe! There are some interesting recipes, but I follow WFPBNO eating.
Thank you
URVASHI PITRE
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