These keto blueberry muffins are made with almond flour. They're easy to make: simply mix the ingredients in a bowl, pour into the pan, and bake. With just six grams of net carbs per muffin, they're perfect for breakfast!
I generally prefer eggs for breakfast, making recipes like keto breakfast casserole or spinach frittata. But sometimes you want a fluffy, fragrant baked good. These muffins are perfect for those occasions (and so are these keto chocolate chip muffins!). Made with almond flour and sweetened with a sugar-free sweetener, they are delicious and filling. They also freeze well, so I often double the recipe. It scales beautifully.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Whole milk: You can use heavy cream instead of milk. It makes for rich, tasty muffins.
- Sweetener: I use stevia glycerite. You can use ½ cup of granulated sweetener instead of stevia.
- Almond flour: I use super-fine almond flour. Please don't use coarse almond meal in this recipe.
- Baking soda: Can be replaced with two teaspoons of baking powder (gluten-free if needed).
- Fresh blueberries: Frozen blueberries will not work in this recipe. They are often mushy and will bleed into the batter and stain it. They are perfect for shakes and smoothies. They're not suitable for baking.
- Variation: Sometimes, I add a teaspoon of orange or lemon zest. I love the flavor they add to the muffins.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Whisk together the wet ingredients. Add the dry ingredients and whisk until smooth. Gently fold in half the blueberries.
Spoon the batter into greased muffin liners and top the muffins with the remaining blueberries. This recipe typically makes seven muffins - annoying, I know, but you won't be able to fit the batter into six muffin cups without it overflowing. You can also make eight smaller muffins, as shown in the video below.
Bake the muffins until they are puffed and golden, and a toothpick inserted in them comes out clean, for about 20 minutes in a preheated 350°F oven. Cool them on a cooling rack for 30 minutes before enjoying them.
Recipe Tips
Some Blueberries Will Sink
Since almond flour is not as absorbent as wheat flour, I use fewer blueberries in these muffins than one would use in a traditional muffin recipe. If you add too many blueberries, the muffins can become soggy. A cup is just right, with half mixed into the batter and the rest scattered on top for a pretty presentation.
Still, some blueberries will sink to the bottom of the muffins. It's not as big of an issue in these muffins as in protein muffins because the batter is thick, but it does happen. You can try preventing it by drying the blueberries well and dusting them with a teaspoon of cornstarch.
For the most part, as you can see in the photo below, the blueberries are well distributed throughout the muffins, with just a few sinking to the bottom.
Use Foil or Parchment Liners
It's been my experience, over the past thirteen years of baking with almond flour, that almond flour baked goods stick to regular paper liners. However, as shown in the photo below, they do not stick to greased foil or parchment liners.
Let Them Cool
It's important to cool the muffins to room temperature before enjoying them. Their flavor and texture dramatically improve after a 30-minute rest. If you eat them straight out of the oven, they will taste slightly eggy and won't be as fluffy.
Storage Tips
Once completely cool, you can place these muffins in a resealable bag or an airtight container and keep them in the fridge for up to four days. You can also freeze them for up to three months.
Serving Suggestions
Just like regular muffins, these are great all by themselves! As shown in the photo below, I sometimes cut them in half and spread them with sweet butter, especially when they're not freshly baked. But for the most part, I simply grab one or two for breakfast or a snack.
Recipe Card
Fluffy Keto Blueberry Muffins
Video
Ingredients
- Avocado oil spray - for pan
- 4 large eggs
- 2 tablespoons whole milk
- 4 tablespoons unsalted butter - melted
- 1 tablespoon pure vanilla extract
- 1 ½ teaspoons stevia glycerite - equals ½ cup of sugar
- Pinch salt -
- 1 ½ cups superfine almond flour - 6 ounces
- ½ teaspoon baking soda
- 1 cup fresh blueberries - divided; 5 ounces
Instructions
- Preheat the oven to 350°F. Line 7 muffin cups with foil or parchment liners and lightly spray them with oil.
- In a medium bowl, whisk the eggs, milk, melted butter, vanilla, stevia, and kosher salt.
- Add the almond flour, whisking it until smooth. Whisk in the baking soda.
- Gently fold ½ cup of blueberries into the batter using a rubber spatula.
- Use an ice cream scoop to divide the batter evenly among the muffin cups.
- Evenly scatter the remaining blueberries on top of the muffins.
- Bake the muffins until they are puffed, golden, and fragrant, and a toothpick inserted in the center comes out dry, for about 20 minutes.
- Remove the pan from the oven. Carefully remove the muffins from the pan. Place them on a wire rack to cool for about 30 minutes.
- Remove the liners and serve the muffins.
Notes
- It's important to cool the muffins to room temperature before enjoying them. Their flavor and texture dramatically improve after a 30-minute rest. If you eat them straight out of the oven, they will taste slightly eggy and won't be as fluffy.
- This recipe typically makes seven muffins - annoying, I know, but you won't be able to fit the batter into six muffin cups without it overflowing. You can also make eight smaller muffins, as shown in the video.
- Almond flour baked goods stick to regular paper liners. However, they do not stick to greased foil or parchment liners.
- Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. Feel free to use 2 teaspoons of fresh, gluten-free, and aluminum-free baking powder instead of baking soda.
- Since almond flour is not as absorbent as wheat flour, I use fewer blueberries in these muffins than one would use in a traditional muffin. Some of the blueberries will sink to the bottom of the muffins. You can mitigate this issue by drying the blueberries thoroughly and dusting them with a teaspoon of cornstarch.
- I don't recommend using frozen blueberries. They are too mushy and will bleed into the batter and stain it.
- Once completely cool, you can place these muffins in a resealable bag or an airtight container and keep them in the fridge for up to 4 days. You can also freeze them for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Betty Scott says
These turn out pretty good. can I use raspberries instead of blueberries? Why can't I use frozen fruit?
Vered DeLeeuw says
Glad you like them, Betty!
Frozen blueberries are often mushy and will bleed into the batter and stain it. They can also add too much moisture.
The concern with raspberries is similar - they are soft and could become too mushy when baked.
Having said that, please feel free to experiment with both!