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prep time
12 min
cook time
25 min
ready time
37 min
Best Keto Blueberry Muffins
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
3 cup
The Ultimate Sugar Replacement Granular by Swerve
½ cup
Baking Powder
1-½ teaspoon
Coarse Kosher Salt by Morton
¼ tsp
Coconut Oil
⅓ cup
Raw Egg
3 large
Vanilla Extract
0.5 teaspoon
Blueberries
1 cup, whole pieces
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 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 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 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 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.
Comments
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 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 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 12 days ago
You need to minus the sugar alcohols and fiber
Arnie Jenkins a month ago
Are these ingredients correct. I can’t get a batter mix, just a dry mix
NotBrave_JustMe 11 days ago
Did you add the almond milk? We use lactose free milk. Instead of almond bcuz of allergies.
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 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 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 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 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 a month ago
Remember to subtract the sugar alcohol that’s the sweetener in the recipe to get complete net carbs.
SuperAvocado354558 2 months ago
4g per muffin. Make sure you’re logging the correct serving.
MirthfulKetone707138 3 months ago
Also subtract sugar alcohols
BellaLu66 3 months ago
Very moist and delicious. We'll make these again! 🫐
It’sMe2012 3 months ago
Not impressed. Dry and lack yumminess. Not worth my carbs or calories.
AwesomeMacadamia458925 4 months ago
Recipe as is is to dry. I added another 1/2 cup almond milk
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 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 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 5 months ago
Recipe works great for me. Use super fine costco almond flour and always get moist tasty results.
Misselly64 5 months ago
Very dry
Krissy1203 6 months ago
Fourth or fifth time making these! I love them! I Make the recipe as stated with no issues.
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 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 6 months ago
So you didn't follow the recipe but you're rating the recipe anyway. Helpful.
jhclark1000 7 months ago
Easy to make & delicious!
BA 7 months ago
My go-to!!!
GlassDiva 7 months ago
Awful. Like eating sand. I threw them away.
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😊