Fluffy keto blueberry muffins are made with almond flour. Containing just 4 grams net carbs per muffin, they’re perfect for a keto breakfast!
I generally prefer having eggs for breakfast. I find that they are very satiating. But sometimes you really want something sweet for breakfast or snack – a fluffy, fragrant baked good.
These tasty muffins are just perfect for those occasions. Made with almond flour and sweetened with a sugar-free sweetener, they are so fluffy and tasty. It’s amazing really – you’re biting into a baked good, but in fact, you’re eating almonds, eggs, and butter!
The ingredients needed for keto blueberry muffins
You’ll only need a few simple ingredients to make these tasty muffins (the exact measurements are listed in the recipe card below):
Eggs: I use large eggs in almost all of my recipes, this one included.
Whole milk: Or use heavy cream if you oppose to using milk in keto recipes.
Unsalted butter: I love using European butter, it’s so flavorful.
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 1/4 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 baking powder (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
Fresh blueberries: Frozen blueberries will not work in this recipe.
How to make keto blueberry muffins
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:
Start by whisking together the wet ingredients, then add the dry ingredients to the same bowl. Whisk until smooth.
Fold in half the blueberries.
Spoon the batter into greased muffin liners.
Top with the remaining blueberries.
Bake for about 20 minutes at 350°F.
Why I use stevia in this recipe
I use stevia glycerite in this recipe to keep it keto and low carb. It’s the sweetener I use almost exclusively in my baking these days.
I believe that stevia is safe. And although many people object to its taste, the glycerite formulation greatly minimizes the bitter aftertaste.
If you can’t stand stevia, you could try using 1/2 cup of your favorite granulated sweetener. But please keep in mind that I only tested this recipe with stevia.
Milk isn’t keto?
I use a small amount of milk in this keto blueberry muffins recipe. While I wouldn’t advise anyone following the keto diet to drink entire glasses of milk, I feel that a small amount of whole milk in a recipe is fine, as long as the final product is low carb and keto.
Having said that, you should definitely feel free to use heavy cream instead, and water might work too.
Use fewer blueberries than you would in a traditional muffin
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.
Can I use frozen blueberries?
The blueberries are wonderful in these keto muffins. They add flavor as well as texture. I use fresh blueberries and haven’t experimented with using frozen blueberries.
But 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.
Other keto baked goods that you might enjoy
In a couple of months, when fresh cranberries will become available, I will stop making these keto blueberry muffins and start making my super fluffy keto cranberry muffins instead. I can’t wait!
And if you like scones, you’ll be amazed at how these keto scones taste just like the real thing.
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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 1/2 teaspoons stevia glycerite (equals 1/2 cup sugar)
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 1/2 cups blanched finely ground almond flour (6 oz)
- 1/2 teaspoon baking soda
- 1 cup fresh blueberries (5 oz) (don’t use frozen blueberries)
- Preheat 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 1/2 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.