Keto Almond Flour Blueberry Granola Muffins
These hearty muffins combine almond flour and protein powder for a satisfying texture, studded with juicy blueberries and topped with crunchy granola. The combination of coconut and almond flours creates tender, moist muffins that work well for breakfast or snacking. Perfect for those seeking a protein-rich baked good without traditional wheat flour. The granola topping adds delightful texture contrast to the soft crumb.
Ingredients
- 1 ½ cups almond flour
- ⅓ cup brown sugar replacementerythritol1:1sweetener
may need slight increase
- ⅓ cup unflavored whey protein powderegg white protein powder1:1proteindairy-freeadds eggs
same protein content
- ¼ cup coconut flour
- 1 tbsp baking powder
- ¼ tsp salt
- ⅓ cup frozen blueberries
- 3 large eggs
- 6 tbsp avocado oil
- ⅓ cup water, more as needed
- 1 tsp vanilla extract
- 1 cup keto granola, divided
Instructions
- 1
Preheat oven and line standard muffin pan with silicone or parchment liners
- 2
Whisk together almond flour, sweetener, protein powder, coconut flour, baking powder, and salt in large bowl
- 3
Remove one tablespoon of flour mixture to toss with frozen berries
- 4
Add eggs, oil, water, and vanilla extract to flour mixture and stir until well combined
- 5
Add more water if batter is overly thick
- 6
Stir in two thirds of granola until well mixed
- 7
Carefully fold in flour-coated blueberries to minimize bleeding
- 8
Divide batter between prepared muffin cups
- 9
Sprinkle remaining granola on top of muffins
- 10
Bake until risen, golden brown, and just firm to touch
- 11
Remove and cool in pan
Tips
Coating frozen blueberries in flour mixture prevents them from sinking and reduces bleeding into the batter.
Adjust water gradually to achieve proper batter consistency - it should be thick but not stiff.
Use silicone liners for easiest removal, or grease parchment liners well to prevent sticking.
Good to Know
Store covered at room temperature up to 3 days or refrigerate up to 1 week.
Can be made 1 day ahead and stored covered. Granola topping may soften slightly.
Serve at room temperature or warm briefly in microwave for 10-15 seconds.
Common Mistakes
Overmix batter to avoid tough muffins - stir just until combined.
Don't skip coating berries in flour to prevent sinking and bleeding.
Check doneness with toothpick to avoid underbaking the centers.
Substitutions
Dairy-Free Swaps
same protein content
General Alternatives
FAQ
Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries work well but may bleed less color into the batter. Coat them in flour mixture before folding in to prevent sinking.
What if I don't have protein powder?
You can substitute with additional almond flour, but the muffins will be less protein-rich and may have slightly different texture.
How long do these muffins keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. They also freeze well for up to 3 months.