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

661 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


  • 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


    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 24



    I made these as another reviewer did, as half of the recipe, using 2 eggs, resulting in 8 muffins. I used a pastry blender to incorporate the coconut oil into the dry ingredients. I thought I had frozen blueberries, but it turned they were those relatively small, super sweet grapes. Turned out very tasty. I also used the recipe for the Zoe "blue poo" experiment! 3 of us thought them to be very tasty. I'll make them again, but without the blue goop!

    • FavorableAvocado153828

      FavorableAvocado153828 12 days ago

      Tasty and filling

      • FabulousAvocado557602

        FabulousAvocado557602 24 days ago

        I made half a batch using two eggs. It made 8 medium delicious, moist, flavourful muffins😋

        • josie0695

          josie0695 19 days ago

          Sour cream instead -- of what? Which ingredient did you omit? Thanks!

      • FavorableKale793916

        FavorableKale793916 24 days ago

        I make a similar recipe from atk . It uses sour cream instead. I also cut the almond flour with 1/4 cup of golden flax seed meal to cut the carbs. I suggest letting the batter sit for 30 minutes before baking to soften the crumb. I make them and freeze. I cut them and grill with butter. My husband loves them. Happy carb counting y’all.😊

        • @SpikeyMarshmallow@

          @SpikeyMarshmallow@ a month ago

          Mix turned out way too crumbly/dry. Added extra almond milk and coconut oil but texture was more like cookie bar after baking. Tastes not bad but was looking for a muffin.

          • MarvellousCauliflower553359

            MarvellousCauliflower553359 a month ago

            Made by recipe using Swerve sweetener. I think they are delicious! Eat warm with organic salted butter. Yum!

            • ColonelIBS

              ColonelIBS 2 months ago

              Too dry so I added more almond milk and baking powder as well to make sure it rises with the added liquid. I didn't calculate as I went by eye for the batters texture. I used stevia instead as a sweetener, more accessible in my area 💚 🇨🇦 This made approximately 15muffins

              • Linamay70

                Linamay70 2 months ago

                ugh.. This did not taste good to me or my husband.

                • StupendousMacadamia875206

                  StupendousMacadamia875206 2 months ago

                  Best I ever eat

                  • IneffableCauliflower160092

                    IneffableCauliflower160092 2 months ago

                    Too sweet used Monk fruit with erythritol...will halve the sweetener next time

                    • deya.dk92

                      deya.dk92 4 months ago

                      I love those. However, I modified the recipe - added 200 grams of Greek yogurt, 2 scoops of protein, removed 50 grams of the berries, and removed 100 grams of almond flour. Kept the coconut oil. They came out super fluffy, moist and delicious. With all modifications, it's 6 gr carbs in 100 grams and 16 grams of protein. Next time I'll up the protein and remove more of the almond flour. Each muffin is between 50 and 70 gr (12 pieces).

                      • Sandra

                        Sandra 2 months ago

                        Thanks for your input ):

                      • cac081994

                        cac081994 3 months ago

                        Great modificciones!

                      • varissul

                        varissul 3 months ago

                        If you're going to "modify" the recipe, create and publish your recipe. With what you did, you created a NEW recipe, nothing like the original.

                    • AmazingMacadamia345642

                      AmazingMacadamia345642 4 months ago

                      Use the really small muffin pans instead of normal size. Less net carbs per muffin

                      • FantasticArugula781358

                        FantasticArugula781358 3 months ago

                        Mini-muffins—great idea!

                    • Duffyjo5

                      Duffyjo5 5 months ago

                      Followed recipe exactly Came out perfect and delicious

                      • RemarkableAvocado942428

                        RemarkableAvocado942428 6 months ago

                        These are my first Keto muffins. Loved them warm from the oven with butter. Yummmm

                        • SpectacularArugula592655

                          SpectacularArugula592655 6 months ago

                          Reading the comments gave me some insight into adding ingredients. I've added 4 Oz of creamer cheese, 1/4 Lillys unseet chocolate chips and since I was out of vanilla extract I used Cake Batter extract. Added extra oil and then came out moist. I also used monk fruit for my sweetner.

                          • SpectacularRadish564266

                            SpectacularRadish564266 4 months ago

                            How much monk fruit did you use?

                        • FabulousCauliflower386388

                          FabulousCauliflower386388 6 months ago

                          After reading some comments, I did change some ingredients. Used melted butter instead of coconut oil, monk fruit in the raw for sweetener, lemon zest and lemon juice added to mix and 1/2 cup blueberries and 1/2 cup raspberries. Oh and 1 T of cream cheese. They cooked in exactly 25 min at 350 and made a dozen normal sized muffins. Moist and tasty

                          • FortuitousKale493497

                            FortuitousKale493497 6 months ago

                            These are just "ok" for me. They are a bit grainy and crumble too easily. I think that maybe if I added a little cream cheese, then I would enjoy the texture.

                            • OutstandingRadish421675

                              OutstandingRadish421675 6 months ago

                              I have lost 20lbs on keto and these muffins are a part of it. I want to be healthy and that means balance in your diet. I rarly need to sweet binge because I allow some modified sweets in moderation.