Best Keto Blueberry Muffins

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  • prep time

    prep time

    12 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    37 min

Best Keto Blueberry Muffins

712 ratings

Who says you can’t eat muffins on a Keto diet? In fact, you can make healthy Keto blueberry muffins every week if you want to! These muffins are a classic recipe and easy to follow. Only a few ingredient tweaks have been made to make a more Keto-friendly muffin. Don’t worry, you CAN eat berries on the Keto diet. A few tucked into a soft muffin is a genius way to enjoy some fruit without having too many carbs. Eat a muffin for breakfast, as a snack, or as a side with your lunch. They’re easy to wrap up and take with you to work or serve a fresh batch on a Sunday morning.

Make the muffins healthier

Want to make the muffins friendlier for all to eat? Choose alternative milk. You can replace almond milk with oat milk and even replace the almond flour with coconut flour for anyone with tree nut allergies. If you replace the almond flour with coconut flour, substitute the almond flour in a 1:3 ratio. So for this recipe, you would substitute 3 cups of almond flour for 1 cup of coconut flour.

Tips for using blueberries

Blueberries are notorious for bursting and bleeding in batter while you mix them in. Here’s a tip: freeze your blueberries before you use them in the recipe. You can even dust frozen blueberries in almond flour before mixing them in to help the blueberries stay in place in the muffin batter while the muffins bake.

Storage tips

Wait for the muffins to cool entirely before sealing them in a Ziploc bag. You can also wrap the muffins individually in plastic wrap. Muffins are great for taking on the go for breakfast or a snack, so keep them in your refrigerator for the most freshness for up to 5 days.

  • Net Carbs

    4.2 g

  • Fiber

    3.4 g

  • Total Carbs

    15.6 g

  • Protein

    7.5 g

  • Fats

    21.5 g

247 cals

Best Keto Blueberry Muffins

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond Flour

    Almond Flour

    3 cup

  • The Ultimate Sugar Replacement Granular by Swerve

    The Ultimate Sugar Replacement Granular by Swerve

    ½ cup

  • Baking Powder

    Baking Powder

    1-½ teaspoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Coconut Oil

    Coconut Oil

    ⅓ cup

  • Raw Egg

    Raw Egg

    3 large

  • Vanilla Extract

    Vanilla Extract

    0.5 teaspoon

  • Blueberries

    Blueberries

    1 cup, whole pieces

  • Almond Milk

    Almond Milk

    ⅓ cup

Recipe Steps

steps 5

37 min

  • Step 1

    Preheat an oven to 350 F (180 C). Line a muffin pan with 12 muffin liners. In a large mixing bowl, stir together the almond flour, sweetener, baking powder and salt.
    Step 1
  • Step 2

    Mix the coconut oil into the dry ingredients. Leave the coconut oil solid at room temperature for the best mixing process. Combine until the mixture has small pea sized pieces of coconut oil running through it.
    Step 2
  • Step 3

    Add milk, eggs, and vanilla extract to the batter. Stir the batter completely by hand or in a stand mixer. You may still see small streaks of coconut oil in the batter, which is okay.
    Step 3
  • Step 4

    Fold the blueberries into the muffin batter. It may help you to freeze the blueberries before using them in the recipe. This way, they’re less likely to break and bleed into your batter.
    Step 4
  • Step 5

    Divide the batter across the muffin cups until they’re ¾ full or slightly more. Bake the muffins for 25 minutes or until the tops are golden and the muffins are cooked through. You can test for doneness by pushing a toothpick in the center of a muffin, checking for a clean toothpick as you remove it.
    Step 5

Comments 30

  • Michelle

    Michelle 20 days ago

    Delicious! I doubled the recipe and added only 1/2 cup of the sugar. I also sprinkled swerve replacement brown sugar on top. A very small amount.

    • OutstandingMacadamia246441

      OutstandingMacadamia246441 22 days ago

      Reduced recipe to 2 cups almond flour, 3/4 baking soda, 2 eggs and added enough almond milk to get a batter consistency. Poked in about 5 blueberries each. Made 10 muffins. Perfect

      • PewPewExaminer

        PewPewExaminer 23 days ago

        Not accurate nutritional info! I got excited when I saw this recipe. I got the ingredients together and started making them. I followed the ingredients exactly. While baking, I decided to double check the nutritional info. According to my simple math, these are 18.9g of carbs per muffin! Keto? Technically, yes... if they are the only carbs you eat. Low carb? Yep. Do they taste good? Kind of. Nothing like a blueberry muffin from Costco, but edible. Will I make them again? Not sure. Jury is still out.

        • AwesomeAvocado313449

          AwesomeAvocado313449 12 days ago

          You need to minus the sugar alcohols and fiber

      • Arnie Jenkins

        Arnie Jenkins a month ago

        Are these ingredients correct. I can’t get a batter mix, just a dry mix

        • NotBrave_JustMe

          NotBrave_JustMe 11 days ago

          Did you add the almond milk? We use lactose free milk. Instead of almond bcuz of allergies.

      • FantasticKetone858423

        FantasticKetone858423 a month ago

        I don't understand how 120g of sweetener/carbs makes 4g carbs each per muffin.. it should be way more, no?

        • AwesomeCauliflower777821

          AwesomeCauliflower777821 2 months ago

          What a treat, I love these! I used 1/2 cup almond milk and added lemon extract. It may have been a tad too much milk but they were moist and delicious. Thank you!

          • SuperAvocado354558

            SuperAvocado354558 2 months ago

            Like others, I add about a half portion more almond milk to get a more moist muffin. Also, adding the berries after pouring the cups and poking them into the mix is recommended. If the berries break, it becomes and soggy mess that will fall apart.

            • PropitiousMacadamia335660

              PropitiousMacadamia335660 2 months ago

              I cooked these in the airfryer for 25 mins and would cook for 20 mins next time as they were a bit too brown on top, but in saying that, they were absolutely delicious!! My partner even loved them and they smelled so good. I poked the blueberries into each muffin mix for even and full blueberries, fabulous recipe and mine were a great texture

              • UpbeatKetone695977

                UpbeatKetone695977 3 months ago

                The nutritional facts say 16g carbs and 3g of fiber. How does that net out to 4g carbs? That doesn’t make any sense

                • Jazz469

                  Jazz469 a month ago

                  Remember to subtract the sugar alcohol that’s the sweetener in the recipe to get complete net carbs.

                • SuperAvocado354558

                  SuperAvocado354558 2 months ago

                  4g per muffin. Make sure you’re logging the correct serving.

                • MirthfulKetone707138

                  MirthfulKetone707138 3 months ago

                  Also subtract sugar alcohols

              • BellaLu66

                BellaLu66 3 months ago

                Very moist and delicious. We'll make these again! 🫐

                • It’sMe2012

                  It’sMe2012 3 months ago

                  Not impressed. Dry and lack yumminess. Not worth my carbs or calories.

                  • AwesomeMacadamia458925

                    AwesomeMacadamia458925 4 months ago

                    Recipe as is is to dry. I added another 1/2 cup almond milk

                    • GuamMom

                      GuamMom 4 months ago

                      Everyone enjoyed this recipe today for breakfast. Only thing I changed was I added lemon extract to the dough because lemon and blueberry go well together! So moist!

                      • UnbelievableCauliflower673670

                        UnbelievableCauliflower673670 5 months ago

                        I too like lemon flavor in my blueberry muffins, so I added the zest of one lemon. I also used the juice of the lemon adding enough almond milk to measure 1/3 cup (volume of almond milk called for in the recipe). This a very good recipe!

                        • UnbelievableCauliflower636616

                          UnbelievableCauliflower636616 5 months ago

                          I made the muffins for breakfast. I added 1.5 tsp lemon zest, ¼ cup of unsweetened Almond milk and topped it with fresh lemon juice to the ⅓ cup line. Turned out delicious! Thanks for the recipe.

                          • RousingArugula224869

                            RousingArugula224869 5 months ago

                            Recipe works great for me. Use super fine costco almond flour and always get moist tasty results.

                            • Misselly64

                              Misselly64 5 months ago

                              Very dry

                              • Krissy1203

                                Krissy1203 6 months ago

                                Fourth or fifth time making these! I love them! I Make the recipe as stated with no issues.

                                • FantasticRadish725874

                                  FantasticRadish725874 6 months ago

                                  I added a little cream cheese to this batter and used the brown sugar Swerve, and these are delicious! The cream cheese helps the batter texture be more like what we are use to with a muffin. Also I soften butter and put 1 Tbsp of Sugar Free Monin Hazelnut syrup and whipped it, and spread a small amount on this muffin straight out of the oven and OH My, I do NOT miss sugar! Of course be sure to add to your carb manager this extra ingredient. Enjoy!

                                  • AwesomeKetone415770

                                    AwesomeKetone415770 6 months ago

                                    I made these and couldn’t stand it! I did have to use coconut flour mixed with Lupin flour but even still, was like eating cardboard :(

                                    • Steve

                                      Steve 6 months ago

                                      So you didn't follow the recipe but you're rating the recipe anyway. Helpful.

                                  • jhclark1000

                                    jhclark1000 7 months ago

                                    Easy to make & delicious!

                                    • BA

                                      BA 7 months ago

                                      My go-to!!!

                                      • GlassDiva

                                        GlassDiva 7 months ago

                                        Awful. Like eating sand. I threw them away.

                                        • Yancinator

                                          Yancinator 7 months ago

                                          Yum! Definite keeper. I simply placed 4 frozen blueberries in each tin after placing batter. Just poke them into the batter😊