Keto Blueberry Sour Cream Muffins

Blueberry Sour Cream Muffins

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.

Blueberry Sour Cream Muffins

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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.

Blueberry Sour Cream Muffins

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

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

★ 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!

Blueberry Sour Cream Muffins

Blueberry Sour Cream Muffins

These Blueberry Sour Cream Muffins are the perfect way to start your morning or as a midday snack! And they’re keto so they’re guilt free!

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Course: Breakfast / Brunch, Desserts

Cuisine: American

Keyword: Keto Blueberry Muffins, keto muffins, Low Carb Blueberry Muffins

Servings: 6

Calories: 96kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

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

Calories: 96kcal | Carbohydrates: 7g | Protein: 4g | Fat: 5g | Fiber: 2g

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Originally Published July 28, 2019