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Keto Blueberry Muffins with Sour Cream and Coconut Flour

Low-Carb Maven
Prep Time 5 mins
Cook Time 15 mins
Course Breakfast
Cuisine Keto, Low Carb
Servings 6
Calories 90 kcal


  • 1/4 Cup Coconut Flour
  • 1/2 tsp Baking Powder
  • 1/4 Cup Xylitol or other 1:1 sweetener
  • 3 Large Eggs
  • 1/4 Cup Sour Cream
  • 1 tsp Almond Extract
  • 1 Cup Blueberries


  • 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 sweetner.
  • 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 mini muffin cups (makes 16) or standard muffin cups (makes 6). Fill the muffin cups almost full, as these to not rise as much as normal muffins.
  • 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. 
Keyword Keto Blueberry Muffin