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golden toasted blueberry bread roll being held between two fingers

Paleo Blender Blueberry Bread (Keto, Nut Free)

  • Author: Cristina Curp, FNTP
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 12 muffins 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: Low Carb
  • Diet: Gluten Free


Super easy and delicious nut-free blender batter keto blueberry bread



  • 1 bag Legit Bread Keto Blender Batter Bread Mix
  • 1/4 cup melted or softened coconut oil or butter
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sweetener of choice
  • 3 large eggs
  • 1 cup hot water
  • 1 cup frozen or fresh blueberries
  • cooking oil spray, preferably avocado, olive, or coconut


  1. Pre-heat oven to 350F.
  2. Empty the contents of the bread mix into a blender. Add all of the ingredients save for the blueberries. Blend until smooth.
  3. Open the lid and add in the blueberries and mix in with a spatula.
  4. Lightly grease with cooking spray the muffin tin or muffins liners. Evenly distribute the baking mix into the muffin tins.
  5. Bake in the middle rack for 50 minutes or until golden brown on top and firm to the touch.
  6. Remove and let cool to room temp. Run a knife around the edges to make sure they didn’t stick (if not using liners). Unmold and enjoy!


  • Serving Size: 1 bread
  • Calories: 250
  • Fat: 20.7g
  • Carbohydrates: 11.5g
  • Fiber: 4.6g