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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
FavorableAvocado153828 6 days ago
Tasty and filling
FabulousAvocado557602 17 days ago
I made half a batch using two eggs. It made 8 medium delicious, moist, flavourful muffins😋
josie0695 13 days ago
Sour cream instead -- of what? Which ingredient did you omit? Thanks!
FavorableKale793916 18 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@ 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 a month ago
Made by recipe using Swerve sweetener. I think they are delicious! Eat warm with organic salted butter. Yum!
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 2 months ago
ugh.. This did not taste good to me or my husband.
StupendousMacadamia875206 2 months ago
Best I ever eat
IneffableCauliflower160092 2 months ago
Too sweet used Monk fruit with erythritol...will halve the sweetener next time
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 2 months ago
Thanks for your input ):
cac081994 3 months ago
Great modificciones!
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 4 months ago
Use the really small muffin pans instead of normal size. Less net carbs per muffin
FantasticArugula781358 3 months ago
Mini-muffins—great idea!
Duffyjo5 5 months ago
Followed recipe exactly Came out perfect and delicious
RemarkableAvocado942428 5 months ago
These are my first Keto muffins. Loved them warm from the oven with butter. Yummmm
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 3 months ago
How much monk fruit did you use?
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 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 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.