These fluffy keto blueberry muffins are made with almond flour. They're very easy to make - simply mix everything in one bowl, then bake.
With just 4 grams of net carbs per muffin, they're perfect for breakfast! And since they freeze well, you can make a double batch, then you're set for a week or two.
I generally prefer having eggs for breakfast. I find that they are very satiating. But sometimes you really want something sweet - a fluffy, fragrant baked good.
These tasty muffins are just perfect on those occasions. Made with almond flour and sweetened with a sugar-free sweetener, they are wonderful. It's amazing really - you're biting into a baked good, but in fact, you're eating almonds, eggs, and butter! Another sweet victory for low-carb baking.
You'll only need a few simple ingredients to make keto blueberry muffins. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Eggs: I use large eggs in almost all of my recipes, this one included.
Whole milk: Or you could use heavy cream if you wish.
Unsalted butter: I love using European butter, it's so flavorful. But any unsalted butter will work.
Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Sweetener: I use stevia glycerite. You can probably use a granulated sweetener instead.
Kosher salt: If using fine salt, use just ¼ teaspoon.
Almond flour: An excellent flour substitute that bakes exceptionally well. I use blanched fine-grind flour in this recipe.
Baking soda: If you'd like to try using gluten-free baking powder (though I haven't tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
Fresh blueberries: Frozen blueberries will not work in this recipe. See the discussion below.
Making these keto blueberry muffins is easy! One of the things I love about baking with almond flour is that you don't have to worry about overmixing the batter. So you can mix everything in one bowl. The detailed instructions are listed in the recipe card below. Here are the basic steps:
You start by whisking together the wet ingredients. Then add the dry ingredients to the same bowl. Whisk until smooth.
Your next step is to fold in half the blueberries.
Now, spoon the batter into greased muffin liners and top each muffin with the remaining blueberries. The reason I reserve a few blueberries to top each muffin rather than fold them all in is that it makes for a pretty presentation.
The last step is baking the muffins. You should bake them for about 20 minutes in a 350°F oven.
Frequently asked questions
I use stevia glycerite in this recipe. It's the sweetener I use almost exclusively in my baking these days. Although some people object to its taste, the glycerite formulation greatly minimizes the bitter aftertaste.
If you dislike stevia, you could try using ½ cup of your favorite granulated sweetener.
I don't recommend it. Frozen blueberries are often mushy, and they tend to bleed into the batter and stain it.
So, unfortunately, I can't recommend using them in this recipe or in any of my baking recipes. I think that frozen blueberries are great for making shakes and smoothies. They're not really suitable for baking, in my opinion.
No, you can't. Coconut flour is an excellent keto ingredient, but it's VERY absorbent and requires extra eggs and liquid to prevent dry baked goods. It's best to use a recipe that was specifically developed for coconut flour, such as these coconut flour muffins.
Since almond flour is not as absorbent as wheat flour, I use fewer blueberries in these low-carb muffins than one would normally use in a traditional muffin.
If you add too many blueberries, the muffins can become soggy. A cup is just right, with half of them mixed into the batter and the rest scattered on top.
These muffins are excellent all by themselves! I sometimes like to cut them in half and spread them with a small amount of sweet butter (especially when they're not freshly baked).
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.
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Fluffy Keto Blueberry Muffins
- 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 sugar)
- ½ teaspoon Diamond Crystal kosher salt
- 1 ½ cups blanched finely ground almond flour (6 oz)
- ½ teaspoon baking soda*
- 1 cup fresh blueberries (5 oz) (don't use frozen blueberries)
- Preheat your oven to 350 degrees F. Line 8 muffin cups with paper liners and lightly spray them with avocado oil spray.
- In a medium bowl, whisk together the eggs, milk, melted butter, vanilla, stevia and kosher salt.
- Add the almond flour, whisking it until very smooth. Whisk in the baking soda.
- Using a rubber spatula, gently fold ½ cup blueberries into the batter.
- Use an ice cream scoop to divide the batter evenly among the muffin cups.
- Evenly scatter the remaining blueberries on top of the muffins, gently pressing them in.
- Bake the blueberry muffins until golden and fragrant, and a toothpick inserted in center comes out dry, about 20 minutes.
- Remove the pan from the oven. Carefully remove the muffins from the pan. Place on a wire rack to cool for about 20 minutes before removing the paper liners and serving.