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    Home » Keto Breakfast Recipes » Keto Blueberry Muffins

    Keto Blueberry Muffins

    Last updated: Jul 6, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    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.

    3 keto blueberry muffins served on a white napkin.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Frequently asked questions
    • Expert tip
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    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.

    Instructions

    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.

    A photo collage showing the steps for making low-carb blueberry muffins.

    Frequently asked questions

    What sweetener should I use?

    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.

    Can I use frozen blueberries?

    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.

    Can I use coconut flour instead of almond flour?

    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.

    Expert tip

    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.

    Serving suggestions

    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).

    Storing leftovers

    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.

    Keto blueberry muffins served with a napkin.

    Related recipes

    • Almond Flour Muffins
    • Coconut Flour Muffins
    • Keto Chocolate Muffins
    • Keto Pumpkin Muffins

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Keto blueberry muffins.
    4.97 from 359 votes
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    Fluffy Keto Blueberry Muffins

    Fluffy keto blueberry muffins are made with almond flour and sweetened with stevia. With just 4 grams of net carbs per muffin, they're perfect for breakfast!
    Prep Time15 mins
    Cook Time20 mins
    Rest time20 mins
    Total Time50 mins
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Servings: 8 muffins
    Calories: 229kcal
    Author: Vered DeLeeuw

    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 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)

    INSTRUCTIONS

    • 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.

    WATCH THE VIDEO:

    NOTES

    Since almond flour is not as absorbent as wheat flour, I use fewer blueberries in these 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.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1muffin | Calories: 229kcal | Carbohydrates: 7g | Protein: 8g | Fat: 19g | Saturated Fat: 5g | Sodium: 187mg | Fiber: 3g | Sugar: 3g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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