Fluffy low carb keto blueberry muffins are made with almond flour. At just 4 grams net carbs per muffin, they’re perfect for breakfast!
Fluffy, delightful low carb and keto blueberry muffins are just the thing when you crave something sweet for breakfast but want it to be healthy.
We all know that on a low carb or a keto diet, we should not be abusing sweet-tasting foods. But sometimes you really want something sweet for breakfast or snack – a fluffy, fragrant baked good.
These low carb and keto blueberry muffins are as good as it gets when it comes to healthy baked goods. Made with almond flour and sweetened with stevia, they are delicious, wholesome and healthy. (Another tasty option are these paleo chocolate muffins).
It’s amazing really – you’re biting into a baked good, but in fact, you’re eating almonds, eggs, and butter!
Why I use stevia in these keto blueberry muffins
I use stevia glycerite in this recipe to keep it low carb. I like stevia glycerite because it lacks the bitter aftertaste typical to other stevia products.
In my opinion, stevia is safe, but in case you want to use another sweetener in these keto blueberry muffins, here’s a conversion chart. Please keep in mind that I only tested this recipe with stevia.
Use fewer blueberries than you would in a wheat flour muffin
Since almond flour is not as absorbent as wheat flour, I use fewer blueberries in these low carb blueberry muffins than I would use in a wheat-based muffin. Use too much, and they 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 blueberry 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 these keto blueberry muffins 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 tasty recipes you might enjoy
In a couple of months, when fresh cranberries will become available, I will start making my super fluffy keto cranberry muffins. I can’t wait! And if you like scones, you’ll be amazed at how these keto blueberry scones taste just like wheat flour scones.
Low Carb 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 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.