Keto Blueberry Muffins with Blueberry Compote

  • This is a diabetic friendly recipe

Who would have guessed that a healthy blueberry muffin drizzled with fruit compote could be so delicious? Don’t believe me? Well, why don’t you try it!

We are going to share both the muffin and compote recipes. It’s very likely that you won’t have all these ingredients in your pantry, but it’s so easy and quick to make that you won’t mind a quick trip to the store to get everything you’ll need.

Put it on the table (Muffins):

We are going to make the muffin recipe first. Some of the ingredients may seem strange, but don’t be intimidated by this.

Note: Although the recipe calls for almond flour, we used ground almonds. And both work equally well in this recipe.

Ingredients for blueberry muffins

1 cup almond flour (or ground almonds)

Ā¼ cup Xylitol or Erythritol (sugar substitutes with low-calorie content)

1 tablespoon coconut flour

Ā½ tablespoon baking powder

Ā¼ teaspoon xanthan gum ā€“ optional (improve the elasticity of the dough and add volume)

pinch of salt

2 large eggs

Ā¼ cup unsweetened almond milk

Ā¼ cup sour cream

Ā½ cup fresh or frozen blueberries

Preheat the oven to 177 Ā°C/350 Ā°F. In a mixing bowl, combine all the dry ingredients and mix well.

Mix dry ingredients

Mix in the eggs, almond milk and sour cream. Stir until well combined and no lumps remain.

Mix all ingredients together until smooth

Gently stir in the blueberries. You can also add a mixture of blueberries, blackberries and strawberries. And if you love nuts, you can add these too.

Time to add the blueberries

Add muffin liners to 9 slots in a muffin pan or grease each muffin cup with butter/oil. (I love my silicone muffin pan, but of course any muffin pan works just as well). Fill the muffin cups to the top.

Grease and fill the muffin pan

If using frozen blueberries, bake for about 27 minutes. But if you use fresh blueberries, they should be ready after 18 minutes. Muffins are done when golden on top and no longer spongy.

Baked keto blueberry muffins

Now it’s time for the compote. Compote (or compĆ“te) is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Of course, today we use Xylitol (or any sugar substitute of your choice).

Put it on the table (Compote):

The great thing about compote is that you can use any variety of berries (or other fruit). We love the combination of frozen blueberries, raspberries, strawberries and blackberries. However, for today’s recipe we only had frozen blueberries and they were just as delicious.

Ingredients for compote

2 cups of frozen blueberries (or any fruit of your choice)

2 tablespoons water

2 tablespoons Xylitol (or your choice of sugar substitute)

pinch of salt

Add the fruit together with the water in a saucepan. The fruit will release liquid as it cooks, but just to prevent the fruit from burning at the bottom of the pan, it is advisable to add some water. Also add the Xylitol and salt.

All compote ingredients in a saucepan

Simmer the ingredients for 15 minutes or until the fruit has softened and the sauce has thickened. Stir occasionally to prevent the fruit from burning on the bottom of the pan.

Simmer for 15 minutes

You can serve the compote warm or refrigerate it if you want to serve it chilled.

Blueberry muffins with blueberry compote

The compote is also a flavourful topping for plain yoghurt at the breakfast table.

Blueberry compote with yoghurt

Whether you eat these for breakfast or as a snack, you will certainly enjoy the taste of healthy home-baked muffins and blueberry compote.

Good to know: One of our bloggers mentioned that Xylitol is toxic to dogs. If any dog owners are reading this, please keep in mind not to give your dog any products that contain Xylitol.