Keto Instant Pot Blueberry Muffins

Name: Keto Instant Pot Blueberry Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: ⅓ cup coconut flour; 1 ½ tablespoon golden flaxseed meal; 4 ½ tablespoon erythritol sweetener I used Swerve; 2 large eggs beaten; 1 ½ tablespoon butter melted; 1 tsp vanilla extract; ⅓ cup fresh blueberries; 1 teaspoon baking powder; ¼ teaspoon baking soda; ⅛ teaspoon sea salt; ⅓ cup unsweetened almond milk

Keto Instant Pot Blueberry Muffins are a little sweeter and fluffy and can be easily made in the Instant Pot using silicone cupcake liners.

These delicious Blueberry Muffins can be taken along with your morning coffee to kickstart your day. These muffins contain only two net carbs per muffin, which enables them to be taken as a perfect after-lunch snack.

Tips for Making Keto Instant Pot Blueberry Muffins

Ensure Even Cooking: Distribute the batter evenly among the silicone liners to promote uniform cooking.
Avoid Overmixing: Gently fold the blueberries into the batter to avoid crushing them and prevent overmixing, which can make the muffins dense.
Prevent Moisture: Double-check that you’ve securely covered the muffins with foil to protect them from the steam inside the Instant Pot.

Natural Release is Key: Allow the Instant Pot to naturally release pressure to avoid sudden temperature changes that could affect the texture of the muffins.
Muffin Doneness: If you’re unsure, a toothpick inserted into the center of a muffin should come out clean or with a few moist crumbs.

Variations for Keto Instant Pot Blueberry Muffins

Different Berries: Try using raspberries, strawberries, or blackberries instead of blueberries for a different flavor profile.
Nutty Crunch: Add chopped pecans, walnuts, or almonds for texture and healthy fats.
Citrus Zest: Enhance the flavor by adding lemon or orange zest to the batter.
Spice It Up: Incorporate cinnamon or nutmeg for a warm spice that complements the blueberries.
Chocolate Chips: For a sweeter treat, fold in keto-friendly chocolate chips instead of, or in addition to, the blueberries.
Savory Options: Omit the sweetener and blueberries, and add savory ingredients like cheese, herbs, and diced ham for a different take on the recipe.

FAQs

Can I use a different flour instead of coconut flour?

Coconut flour is highly absorbent and unique, so substituting it with another flour, like almond flour, will require adjustments to the ratios.

Can I replace erythritol with another sweetener?

Yes, you can use other keto-friendly sweeteners like monk fruit or stevia, but you may need to adjust the quantity to achieve the desired sweetness.

Is flaxseed meal necessary for the recipe?

Golden flaxseed meal helps with the texture and adds healthy fats, but if unavailable, you could try chia seeds ground into a meal as a substitute.

Can I use frozen blueberries?

Yes, but thaw and drain them first to prevent excess moisture from affecting the batter.

Do I have to use an Instant Pot?

While this recipe is designed for an Instant Pot, you can adapt it to bake in a conventional oven, adjusting the time and temperature accordingly.

How do I store leftover muffins?

Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Can I make these muffins dairy-free?

Yes, replace the butter with a dairy-free alternative like coconut oil.

Why do I need to cover the muffins with foil?

The foil prevents condensation from the lid from dripping onto the muffins, which could make them soggy.

What if I don’t have silicone cupcake liners?

You can use oven-safe ramekins or molds that fit in your Instant Pot, but ensure you grease them well.

How do I know when the muffins are done?

After the natural release, the muffins should be set and spring back slightly when touched. If unsure, insert a toothpick into the center; it should come out clean.