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 muffins are as good as it gets when it comes to healthy baked goods (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!
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty muffins (exact measurements are in the recipe card below):
- Whole milk
- Unsalted butter
- Sweetener (I use stevia)
- Kosher salt
- Almond flour
- Baking soda
- Fresh blueberries
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 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 into greased muffin liners.
- Top with the remaining blueberries.
- Bake about 20 minutes at 350°F.
Why I use stevia in these keto blueberry muffins
I use stevia glycerite in this recipe to keep it low carb. I use stevia almost exclusively in my baking goods these days.
I believe that stevia is quite safe and is likely the healthiest no-sugar sweetener (although some say that more research regarding its safety is needed.) Although many people object to its taste, the glycerite formulation greatly minimizes the bitter aftertaste.
In case you want to use a different sweetener, here’s a handy conversion chart. 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 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 wheat flour muffin
Since almond flour is not as absorbent as wheat flour, I use fewer blueberries in these muffins than I would normally use in a wheat-based 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 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 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 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.
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 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.