Indulge in the delightful taste of our Keto Blueberry Muffins With Coconut Flour. Made with psyllium husk, these muffins are delicious and align with your low-carb, keto dietary needs. Enhanced with fresh blueberries and a hint of lemon zest, they make a fantastic choice for a nutritious breakfast, a quick snack, or a satisfying dessert.
How To Make These Blueberry Coconut Flour Muffins
This recipe is chock-full of good-for-you ingredients. Here are the ingredients you need to make these yummy blueberry coconut flour muffins:
- 1/2 cup coconut flour
- 2 tablespoons Konsyl Daily Psyllium Fiber
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup sunflower seed butter (or your choice of nut butter)
- 1/4 cup softened coconut oil or ghee
- 4 large eggs
- 1/4 cup honest syrup (or substitute with sugar-free maple syrup for keto)
- 1/2 cup non-dairy milk (almond, coconut, etc.)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh blueberries
1. Preheat and Prep
Preheat your oven to 350°F and line a muffin tin with paper liners or grease with a bit of oil.
2. Mix Dry Ingredients
In a medium bowl, sift together coconut flour, Konsyl Daily Psyllium Fiber, baking powder, and salt, ensuring there are no lumps.
3. Combine Wet Ingredients
In a separate bowl, whisk together sunflower seed butter, softened coconut oil, eggs, honest syrup, non-dairy milk, vanilla extract, and lemon zest until smooth.
4. Combine & Fold
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Carefully fold in the blueberries to distribute evenly without breaking them.
5. Fill & Bake
Scoop the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 22-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
6. Cool & Enjoy
Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Variations
- Citrus Twist: Add orange zest instead of lemon for a different citrus note.
- Chocolate Chip: Include sugar-free chocolate chips for a chocolatey version without breaking your carb limit
Tasty Keto Blueberry Muffins With Coconut Flour
Ingredients
- 1/2 cup coconut flour
- 2 tablespoons Konsyl Daily Psyllium Fiber
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup sunflower seed butter (or your choice of nut butter)
- 1/4 cup softened coconut oil or ghee
- 4 large eggs
- 1/4 cup honest syrup (or substitute with sugar-free maple syrup for keto)
- 1/2 cup non-dairy milk (almond, coconut, etc.)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
Preheat and Prep
- Preheat your oven to 350°F and line a muffin tin with paper liners or grease with a bit of oil.
Mix Dry Ingredients
- In a medium bowl, sift together coconut flour, Konsyl Daily Psyllium Fiber, baking powder, and salt, ensuring there are no lumps.
Combine Wet Ingredients
- In a separate bowl, whisk together sunflower seed butter, softened coconut oil, eggs, honest syrup, non-dairy milk, vanilla extract, and lemon zest until smooth.
Combine & Fold
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Carefully fold in the blueberries to distribute evenly without breaking them.
Fill & Bake
- Scoop the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 22-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool & Enjoy
- Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Insight
Conclusion
Whether you are following a strict keto diet or just looking for a healthier muffin option, these Keto Blueberry Muffins With Coconut Flour are sure to please. Packed with flavor and good-for-you ingredients, they are perfect for any time of day!
Konsyl Has the Psyllium Fiber for Your Blueberry Coconut Flour Muffins
Frequently Asked Questions: Blueberry Muffins + Coconut Flour
Below, we have answered some common questions about making blueberry muffins with coconut flour. Please contact us for more information.
What are the benefits of using coconut flour in blueberry muffins?
Using coconut flour in blueberry muffins offers several health benefits. Coconut flour is naturally gluten-free and low in carbohydrates, making it an excellent choice for those on a keto diet or with gluten sensitivities. It is also higher in fiber and protein than traditional wheat flour, which may provide a feeling of fullness.
Can I substitute eggs in keto coconut flour blueberry muffins to make them vegan?
Yes, you can make vegan keto coconut flour blueberry muffins by substituting the eggs with flax eggs or chia eggs. To make one flax or chia egg, mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water and let it rest for about 5 to 10 minutes until it becomes gelatinous.
How do keto coconut flour blueberry muffins fit into a ketogenic diet?
Keto coconut flour blueberry muffins are perfectly suited for a ketogenic diet due to their low carbohydrate content and high fiber levels. Coconut flour provides a low-carb alternative to traditional flours, while the high fiber content from both the coconut flour and added psyllium husk helps to keep the net carbs even lower. These muffins can be a convenient, tasty way to enjoy a sweet treat without disrupting your ketosis state, making them a fantastic addition to any keto meal plan.
Is Fiber Your Secret Weapon in Weight Management?
Is Psyllium Husk Soluble or Insoluble?
