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 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.
Loosely cover the muffins with aluminum foil.
Keto Instant Pot Blueberry Muffins
Ingredients:
- ⅓ cup coconut flour
- 1 ½ tbsp golden flaxseed meal
- 4 ½ tbsp erythritol sweetener, I used Swerve, (or use coconut sugar for Paleo)
- 1 tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp sea salt
- ⅓ cup unsweetened almond milk
- 2 large eggs, beaten
- 1 ½ tbsp butter melted
- 1 tsp vanilla extract
- ⅓ cup fresh blueberries
Recommended Products:
Directions:
- 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.
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:
Order My New Book Below (available at Amazon, Barnes & Noble, Powell's Books, Walmart & Target)
Printable Recipe Card Below:
Keto Instant Pot Blueberry Muffins
Ingredients
- ⅓ cup coconut flour
- 1 ½ tbsp golden flaxseed meal
- 4 ½ tbsp erythritol sweetener I used Swerve, can also use coconut sugar for Paleo option.
- 1 tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp sea salt
- ⅓ cup unsweetened almond milk
- 2 large eggs beaten
- 1 ½ tbsp butter melted
- 1 tsp 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
Nutrition
Recipe You May Also Enjoy:
-
- Chocolate Chip Berry Fiber Muffins
-
- Lemon Blueberry Danish Muffins
-
- Caramel Apple Muffins
-
- Carrot Cake Muffins
PIN IT HERE
Megan
Do we need to refrigerate these after they are made?
Stacey
Megan, yes, I would cover & refrigerate them.
Jill M
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?
Stacey
Thank you, Jill. You can bake them at 350F for 20 to 30 minutes in an oven.
Ron Mason
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?
Stacey
Yes, you can use parchment paper as well.
Blythe Holynski
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.
Stacey
Blythe, did you minus the carbs from the Swerve (they cancel out)?
Amanda
How do you store the leftovers?
Stacey
Covered in a container in the fridge for about 4 days.
Rose
This looks great .. I'd like to substitute almond flour for the coconut and flax. Can I use the same amounts?
Darryl
I don't have an instant pot, am I missing out?
Stacey
Darryl, you can use the oven for these 🙂
Cristina Curp
ooohh made with coconut and flax?!?! I can totally eat these! Score!!!!
Stacey
Thank you, Cristina, so glad they workout for your food restrictions.
Katja
Instant Pot muffins?!? I had no idea. YUM!!
Stacey
Usually, this kind of experiment goes horribly wrong, but this one turned out good!
Renee Kohley
No way! That is so fun and super easy! Can't wait to try this!
Stacey
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??
Jean
Muffins in the Instant Pot? What a genius idea! I definitely need to use my IP more for desserts.
Stacey
Thanks, Jean. There are a few desserts that work well in the IP.
Sarah Cummings
These look delicious!! Blueberries are my favourite fruit. I've gotta try these!
Stacey
Thank you, Sarah 🙂
ChihYu
Love love love Instant Pot recipes. Also love the flavor combo and how simple it is to make ! So delicious !
Stacey
Thank you so much, ChihYu.
Emily @ Recipes to Nourish
I love that you made these in the Instant Pot!!! Such a great idea and I love those silicone muffin wrappers, so cute!
Stacey
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!
Tessa Simpson
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!
Stacey
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.