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

691 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

  • Yancinator

    Yancinator 5 days ago

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

    • Sabrina Pattison

      Sabrina Pattison 9 days ago

      They were good except I would use small frozen blueberries instead it has more juice

      • Meg

        Meg 11 days ago

        I thought they were way too mealy. So I used a half a cup of almond milk and it made it much better

        • FabulousMacadamia454036

          FabulousMacadamia454036 23 days ago

          Dangerously Delicious! I used a little less sugar and swapped about 1/8 cup almond flour for coconut that I used to coat my frozen fresh berries. I used a pastry cutter to cut in the coconut oil. No crumbling issue. Hot out of oven with butter… oh my! ❤️ Next week, I’ll double the batch. Keeper!

          • MirthfulRadish950892

            MirthfulRadish950892 a month ago

            Why did they burn on top?

            • Sabrina Pattison

              Sabrina Pattison 9 days ago

              With anything you baking you should watch that they don’t burn but because it’s almond flour instead you need to keep watching that it doesn’t burn faster

          • MarvellousRadish844567

            MarvellousRadish844567 a month ago

            Tasty- easy to make could even reduce the sugar replacement by a bit? Otherwise this is my first Keto baking attempt so I’m impressed!

            • Sooji

              Sooji a month ago

              I made it square instead of muffin. And I use two pockets of stevia and It’s delicious.

              • EileenEileenTanja

                EileenEileenTanja a month ago

                These are sooooo delicious!!!! Yumm!!

                • lisamc90

                  lisamc90 a month ago

                  These are amazing!!!! So good. I was expecting to get the cooling effect that sweeteners usually have when you bake them but this recipe doesn't do that. Will be making these again.

                  • Dawnieblack

                    Dawnieblack a month ago

                    They were just sweet enough but very "mealy" from the almond flour but nice alternative. Family didn't care for them unfortunately

                    • FantasticAvocado760580

                      FantasticAvocado760580 2 months ago

                      These are so good. It was a little thick when I was stirring it and there were small chunks of brown sugar (moisture had gotten into my bag) as well as coconut oil. Fixed this by adding 1/3 cup hot water before adding the blueberries.

                      • MirthfulRadish950892

                        MirthfulRadish950892 a month ago

                        Brown sugar?

                    • Fishies07

                      Fishies07 2 months ago

                      Love this recipe. Make these all the time for the family!

                      • BlithesomeArugula550555

                        BlithesomeArugula550555 2 months ago

                        Great turned out perfectly will be making more.

                        • SuperKale175316

                          SuperKale175316 2 months ago

                          I tried this and the batter was dry and stayed crumbly.. the measurements are incorrect. Using 3 cups of flour is too much (not the same as 11.85 oz) as listed. Disappointing ☹️

                          • FabulousRadish134434

                            FabulousRadish134434 2 months ago

                            Favorite in our house!

                            • BA

                              BA 2 months ago

                              Just made another batch! So yummy and a hint of coconut. I take to work with me, along with my protein… sooooo delish! I store them in a gallon ziplock along with a paper towel to catch any moisture. Keeps all week- but these usually dont last!

                              • UpbeatRadish286697

                                UpbeatRadish286697 2 months ago

                                Awesome, The blueberries tend to drop to the bottom when they cook, they are a great snack and treat.

                                • Msbugs

                                  Msbugs 2 months ago

                                  The best keto blueberry muffins recipe ever. I make them exactly like the recipe with just a bit over one cup of berries. They always turn out perfect. I freeze and the microwave as I want them. I turn them upside down on a paper towel. Zap 15-20 sec and the turn right side up and zap another 10-20.

                                  • RemarkableMacadamia189359

                                    RemarkableMacadamia189359 2 months ago

                                    I dunno. Everyone says they are great. My batter looked real thick. They are in the oven we will see.

                                    • RemarkableMacadamia189359

                                      RemarkableMacadamia189359 2 months ago

                                      They did not turn out well not sure why. I followed the recipe.

                                  • Dhleo99

                                    Dhleo99 2 months ago

                                    This was so good, I can’t wait to have me next one.

                                    • FabulousKetone455192

                                      FabulousKetone455192 2 months ago

                                      I added a 1/2 tsp almond extract. Gives a wonderful flavor. Make them all the time.😊💕

                                      • PropitiousArugula558901

                                        PropitiousArugula558901 2 months ago

                                        Delicious, love the taste of the muffin, no coolness from sweetner

                                        • FantasticKale884858

                                          FantasticKale884858 2 months ago

                                          These muffins are soooo good!

                                          • BigDuck25

                                            BigDuck25 2 months ago

                                            Really good. I added a bit of nutmeg.

                                            • Lindsey LeAnn

                                              Lindsey LeAnn 2 months ago

                                              My daughter is the baker of the family so she made these for me. Warm from the oven, there were delicious! I could definitely taste coconut from the oil but I like coconut so it didn't bother me. The blueberries added the perfect amount if natural sweetness. These are going to be wonderful with coffee for breakfast!

                                              • BA

                                                BA 2 months ago

                                                With just a hint of coconut, these are delicious! More dense than a “regular” blueberry muffin, but I feel so much better eating this from scratch! Plus- topping it off with butter is pure heaven!

                                                • SpectacularAvocado821647

                                                  SpectacularAvocado821647 3 months ago

                                                  Yummy, soooo delicious! No butter needed!