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    Keto Instant Pot Blueberry Muffins

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    Keto Instant Pot Blueberry Muffins are low carb, paleo, and gluten-free muffins bursting with fresh blueberries. 

    This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission.  Disclosure & Privacy Policy.

    Keto Instant Pot Blueberry Muffins- Low Carb & PaleoPin

    Keto Instant Pot Blueberry Muffins are lightly sweet, fluffy muffins that are easily made in the Instant Pot using reusable silicone muffin cup liners.

    The perfect accompaniment to your morning coffee or tea. At only two net carbs per muffin, these also make an excellent between-meal snack.

    Pour water into the inner pot. Place trivet (steam rack) onto the pot. Place aluminum foil on the trivet (steam rack) and place the silicone muffin liner cups with muffin batter on the foil-lined trivet.

    Keto Instant Pot Blueberry Muffins- Low Carb & PaleoPin

    Loosely cover the muffins with aluminum foil.

    Keto Instant Pot Blueberry MuffinsPin

    Keto Instant Pot Blueberry MuffinsPin

    Keto Instant Pot Blueberry MuffinsPin

    Keto Instant Pot Blueberry Muffins- Low Carb & PaleoPin

     Keto Instant Pot Blueberry Muffins

    Ingredients:

    • ⅓ cup coconut flour
    • 1 ½  tbsp golden flaxseed meal
    • 4 ½ tablespoon erythritol sweetener, I used Swerve, (or  use coconut sugar for Paleo)
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ⅛ teaspoon sea salt
    • ⅓  cup unsweetened almond milk
    • 2 large eggs, beaten
    • 1 ½ tablespoon butter melted
    • 1 teaspoon vanilla extract
    • ⅓ cup fresh blueberries

    Recommended Products:

    Directions:

    1. In a large mixing bowl combine: coconut flour, flaxseed meal, erythritol sweetener, baking powder, baking soda and sea salt. Mix and break up any clumps and set aside.
    2. In a medium-sized mixing bowl combine almond milk, eggs, melted butter, and vanilla extract. Mix thoroughly.
    3. Add the wet mixture to the dry mixture and mix until clump free. Gently fold in the blueberries. Set aside.
    4. Pour 1 cup of water into the inner pot of the Instant Pot.
    5. Fill six reusable silicone cupcake baking liners ¾ of the way up with the muffin batter. The batter is thick, and you will need to press the dough down into the cups with your fingers.
    6. Place a 10-inch sheet of tin foil on top of the steamer rack. Place the muffin cups on top of the foil-lined rack and fold excess foil up around the sides of the muffins. Using the rack handles,  lower the rack with the muffins into the inner pot of the Instant Pot
    7. Place a second sheet of tin foil over the top of the muffins to cover them. Close and lock the lid and turn the pressure release handle to Sealing.
    8. Select Pressure Cook (Manual) on High Pressure and set the timer for 20 minutes.
    9. Once cooking time is complete, use the Natural Release method for 10 minutes and then Quick Release the remaining pressure.
    10. Open the lid and remove tin foil cover. Using the rack handles, lift the rack with muffins out of the pot. Serve.

    Nutritional Data: Yield: 6 muffins, Serving Size: 1 muffin, Amount per serving- Cal: 89, Total Carbs: 5g, Net Carbs: 2g, Fiber: 3g, Fat: 6g, Saturated Fat: 3g, Protein: 3g, Sugars:1g. 

    *all nutritional data are estimates based on the products I used*

    Oven Directions: Bake at 350F for 20 to 30 minutes or until a toothpick comes out of center clean.


    For More Keto Instant Pot Recipes:

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    Keto Instant Pot Blueberry Muffins- Low Carb & PaleoPin

    Keto Instant Pot Blueberry Muffins

    Stacey
    Keto Instant Pot Blueberry Muffins are low carb, paleo, and gluten-free muffins bursting with fresh blueberries. Grain-free muffins made in the electric pressure cooker.
    4.83 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Pressure Release 10 minutes mins
    Total Time 40 minutes mins
    Course grain free, instant pot, low carb, muffins, paleo
    Cuisine Baked Breads, baked goods, instant pot, muffins
    Servings 6
    Calories 89 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    • ⅓ cup coconut flour
    • 1 ½ tablespoon golden flaxseed meal
    • 4 ½ tablespoon erythritol sweetener I used Swerve, can also use coconut sugar for Paleo option.
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ⅛ teaspoon sea salt
    • ⅓ cup unsweetened almond milk
    • 2 large eggs beaten
    • 1 ½ tablespoon butter melted
    • 1 teaspoon vanilla extract
    • ⅓ cup fresh blueberries

    Instructions
     

    • In a large mixing bowl combine: coconut flour, flaxseed meal, erythritol sweetener, baking powder, baking soda and sea salt. Mix and break up any clumps and set aside.
    • In a medium-sized mixing bowl combine almond milk, eggs, melted butter, and vanilla extract. Mix thoroughly.
    • Add the wet mixture to the dry mixture and mix until clump free. Gently fold in the blueberries. Set aside.
    • Pour 1 cup of water into the inner pot of the Instant Pot.
    • Fill six reusable silicone cupcake baking liners ¾ of the way up with the muffin batter. The batter is thick, and you will need to press the dough down into the cups with your fingers.
    • Place a 10-inch sheet of tin foil on top of the steamer rack. Place the muffin cups on top of the foil-lined rack and fold excess foil up around the sides of the muffins. Using the rack handles, lower the rack with the muffins into the inner pot of the Instant Pot
    • Place a second sheet of tin foil over the top of the muffins to cover them. Close and lock the lid and turn the pressure release handle to Sealing.
    • Select Pressure Cook (Manual) on High Pressure and set the timer for 20 minutes.
    • Once cooking time is complete, use the Natural Release method for 10 minutes and then Quick Release the remaining pressure.
    • Open the lid and remove tin foil cover. Using the rack handles, lift the rack with muffins out of the pot. Serve.

    Oven Directions:

    • Bake at 350F° for 20 to 30 minutes or until a toothpick comes out of center clean.

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    *all nutritional data are estimates based on the products I used*
    Yield: 6 muffins, Serving Size: 1 muffin, Net Carbs Per Muffin: 2g.

    Nutrition

    Serving: 1muffinCalories: 89kcalCarbohydrates: 5gProtein: 3gFat: 6gSaturated Fat: 3gSodium: 41mgFiber: 3gSugar: 1g
    Keyword keto instant pot blueberry muffins, paleo instant pot muffins
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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    Comments

      4.83 from 17 votes (5 ratings without comment)

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      Recipe Rating




    1. Carla says

      October 20, 2020 at 11:41 am

      Can you use frozen blueberries when they are not in season?

      Reply
      • Stacey says

        October 21, 2020 at 9:06 am

        Yes, Carla, you can defrost and use frozen berries in the recipe.

        Reply
        • Carla says

          October 21, 2020 at 4:09 pm

          Thank you!

          Reply
    2. Megan says

      September 27, 2020 at 8:22 pm

      Do we need to refrigerate these after they are made?

      Reply
      • Stacey says

        September 28, 2020 at 9:35 am

        Megan, yes, I would cover & refrigerate them.

        Reply
    3. Jill M says

      July 12, 2019 at 7:39 am

      5 stars
      Yummy! These were easy to make & delicious!
      I gave the recipe to my co-worker who doesn't have an instapot - can you give oven instructions also?

      Reply
      • Stacey says

        July 12, 2019 at 8:09 am

        Thank you, Jill. You can bake them at 350F for 20 to 30 minutes in an oven.

        Reply
    4. Ron Mason says

      May 13, 2019 at 5:54 am

      Is the aluminum foil necessary? We avoid it completely...may be linked to Alzheimers disease.
      Would the recipe work without it or would it work with parchment paper?

      Reply
      • Stacey says

        May 13, 2019 at 8:25 am

        Yes, you can use parchment paper as well.

        Reply
    5. Blythe Holynski says

      January 29, 2019 at 12:24 am

      5 stars
      I made these, and they're great - but my nutritional stats are very different than yours. Calories are almost the same, but carbs came in at 18, with a net of 16 each... and this is with me making 7 muffins, not 6. Thoughts?? They're so good, though- I will try them agsin & maybe modify somethimg.

      Reply
      • Stacey says

        January 30, 2019 at 9:37 am

        Blythe, did you minus the carbs from the Swerve (they cancel out)?

        Reply
    6. Amanda says

      January 06, 2019 at 4:24 pm

      5 stars
      How do you store the leftovers?

      Reply
      • Stacey says

        January 07, 2019 at 1:38 pm

        Covered in a container in the fridge for about 4 days.

        Reply
    7. Rose says

      December 19, 2018 at 9:39 am

      5 stars
      This looks great .. I'd like to substitute almond flour for the coconut and flax. Can I use the same amounts?

      Reply
    8. Darryl says

      July 09, 2018 at 8:11 am

      5 stars
      I don't have an instant pot, am I missing out?

      Reply
      • Stacey says

        July 09, 2018 at 9:55 am

        Darryl, you can use the oven for these 🙂

        Reply
    9. Cristina Curp says

      July 09, 2018 at 7:58 am

      5 stars
      ooohh made with coconut and flax?!?! I can totally eat these! Score!!!!

      Reply
      • Stacey says

        July 09, 2018 at 9:56 am

        Thank you, Cristina, so glad they workout for your food restrictions.

        Reply
    10. Katja says

      July 07, 2018 at 10:19 pm

      Instant Pot muffins?!? I had no idea. YUM!!

      Reply
      • Stacey says

        July 09, 2018 at 9:59 am

        Usually, this kind of experiment goes horribly wrong, but this one turned out good!

        Reply
    11. Renee Kohley says

      July 07, 2018 at 1:58 pm

      5 stars
      No way! That is so fun and super easy! Can't wait to try this!

      Reply
      • Stacey says

        July 09, 2018 at 10:01 am

        Still surprised it worked, but I made them several times and success each time! Next, I will try using a double rack to get in a dozen in the pot and see if that works??

        Reply
    12. Jean says

      July 06, 2018 at 2:30 pm

      5 stars
      Muffins in the Instant Pot? What a genius idea! I definitely need to use my IP more for desserts.

      Reply
      • Stacey says

        July 07, 2018 at 9:16 am

        Thanks, Jean. There are a few desserts that work well in the IP.

        Reply
    13. Sarah Cummings says

      July 06, 2018 at 4:02 am

      5 stars
      These look delicious!! Blueberries are my favourite fruit. I've gotta try these!

      Reply
      • Stacey says

        July 10, 2018 at 9:43 am

        Thank you, Sarah 🙂

        Reply
    14. ChihYu says

      July 05, 2018 at 7:05 pm

      5 stars
      Love love love Instant Pot recipes. Also love the flavor combo and how simple it is to make ! So delicious !

      Reply
      • Stacey says

        July 07, 2018 at 9:17 am

        Thank you so much, ChihYu.

        Reply
    15. Emily @ Recipes to Nourish says

      July 02, 2018 at 4:32 pm

      5 stars
      I love that you made these in the Instant Pot!!! Such a great idea and I love those silicone muffin wrappers, so cute!

      Reply
      • Stacey says

        July 03, 2018 at 8:52 am

        Thank you, Emily, I was fully expecting them not to turn out or rise at all. I was surprised at how great they turned out and that they rise as much as they would in the oven!

        Reply
    16. Tessa Simpson says

      July 02, 2018 at 9:43 am

      5 stars
      I have not tried muffins in my IP yet!! But my family goes through a dozen muffins pretty quick....love the keto friendly part too!

      Reply
      • Stacey says

        July 02, 2018 at 12:22 pm

        I know, I wish I could fit more muffins in there! Maybe I can get a double rack and stack them for a dozen to fit.

        Reply
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