These keto blueberry muffins are tender, moist, and lightly sweet. They have a soft crumb from almond flour and a gentle coconut aroma from melted coconut oil. Fresh blueberries burst with sweet-tart flavor in every bite. They stay low in carbs and make a quick breakfast or a portable snack.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Servings: 12 muffins
- Difficulty Level: Easy
Nutrition Information
(Approximate per muffin)
- Calories per serving: 165 kcal
- Protein: 5 g
- Carbohydrates: 5 g
- Fat: 14 g
- Fiber: 2 g
- Sugar: 1.3 g
- Sodium: 140 mg
Why Make This Keto Blueberry Muffins
These muffins are a simple, satisfying low-carb treat. They use almond flour for a rich, nutty flavor and keep carbs low so they fit a keto or low-carb plan. They bake quickly and have a soft, moist texture with juicy bursts of blueberry. They work well for meal prep, quick breakfasts, or a snack that still feels indulgent.
How to Make Keto Blueberry Muffins
You will mix dry ingredients, whisk wet ingredients, combine them gently, fold in berries, and bake. The batter is thick and slightly grainy from the almond flour. The oven bakes them to a golden top. They smell buttery and slightly coconutty while baking. Cool them so the texture firms up before you bite in.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol (or sweetener of choice)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup with a little coconut oil. This helps the muffins release cleanly and develop a light crust. If you use frozen blueberries, keep them frozen until ready and toss them in a teaspoon of almond flour to reduce sinking.
Step 2: Mixing
In a mixing bowl, combine 2 cups almond flour, 1/2 cup erythritol, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. In another bowl, whisk together 3 large eggs, 1/4 cup unsweetened almond milk, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract. Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins tender.
Step 3: Cooking
Gently fold in 1 cup fresh blueberries. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Rotate the pan halfway through baking if your oven has hot spots.
Step 4: Finishing
Remove the muffins from the oven and let them cool in the tin for 5–8 minutes. Transfer to a wire rack to cool completely. Cooling firms the crumb and keeps the muffins from being too fragile. Serve warm or at room temperature.
How to Serve Keto Blueberry Muffins
Serve warm with butter or a smear of cream cheese. They pair nicely with strong coffee or tea. For a brunch, plate them with scrambled eggs and fresh greens. Top with a few extra fresh berries or a light dusting of powdered erythritol for a pretty finish.
How to Store Keto Blueberry Muffins
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 7 days. Let them come to room temperature or warm briefly before serving.
- Freezer: Wrap muffins individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge or reheat from frozen in a low oven.
Expert Tips for Perfect Keto Blueberry Muffins
- Use room-temperature eggs for better emulsion and rise.
- Don’t overmix. Stir until ingredients are just combined to keep the crumb soft.
- Toss blueberries in a tablespoon of almond flour to prevent them from sinking.
- Measure almond flour by spooning into the cup and leveling; don’t pack it down.
- If batter looks too thick, add a tablespoon of almond milk at a time until it reaches dropping-batter consistency.
- Check doneness at 20 minutes. Overbaking dries them out. A toothpick should come out mostly clean with a few moist crumbs.
- For a crunchier top, sprinkle a touch of erythritol on each muffin before baking.
Delicious Variations
- Lemon-Blueberry: Add 1 tablespoon lemon zest and a teaspoon of lemon juice to the batter.
- Cinnamon Streusel: Mix 1/4 cup almond flour, 2 tablespoons butter, 2 tablespoons erythritol, and 1/2 teaspoon cinnamon. Crumble on top before baking.
- Chocolate Chip: Substitute half the blueberries for 1/3 cup sugar-free chocolate chips.
- Cream Cheese Swirl: Drop small dollops of sweetened (erythritol) cream cheese on top of batter and swirl gently.
- Mixed Berry: Use a mix of raspberries and blueberries for a tart-sweet blend.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes. Keep them frozen and toss with a little almond flour before folding into the batter. This reduces bleeding and sinking. Baking time may increase by 1–2 minutes.
Q: Is almond flour the same as almond meal?
A: Not always. Almond flour is finer and makes a lighter texture. Almond meal is coarser. If you use almond meal, expect a slightly denser muffin.
Q: Can I make these nut-free?
A: To make nut-free, try a tested substitute like sunflower seed flour. Note: sunflower seed flour can react with baking soda and turn green; add a pinch of lemon juice if that happens or use a tested nut-free recipe.
Q: Can I use a different sweetener?
A: Yes. Use a granular keto sweetener like monk fruit or a blend. If using liquid sweeteners, reduce other liquids slightly. Taste the batter before baking and adjust sweetness as desired.
Q: How do I prevent the muffins from being too dense?
A: Whisk eggs well to add air, don’t overpack the almond flour, and mix until just combined. Baking at the correct temperature helps the muffins rise properly.
Q: Can I double the recipe?
A: Yes. Double all ingredients and bake in two pans. Rotate pans between racks halfway through baking for even color and bake time.
Q: How many carbs are in each muffin?
A: Each muffin has about 5 g total carbs, roughly 2 g fiber, for about 3 g net carbs per muffin. Exact numbers depend on your sweetener and blueberry size.
Conclusion
These Keto Blueberry Muffins are quick, comforting, and full of flavor. They give you a soft, moist bite with juicy pops of blueberry and fit well into a low-carb routine. For another almond-flour version and inspiration, see Keto Blueberry Muffins (Almond Flour) – Wholesome Yum. Give them a try — they freeze well and make mornings easier. Enjoy baking and sharing them with people you care about.
Print
Keto Blueberry Muffins
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Diet: Keto
Description
These keto blueberry muffins are tender, moist, and lightly sweet, featuring almond flour and fresh blueberries for a delightful low-carb treat.
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol (or sweetener of choice)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup with a little coconut oil.
- In a mixing bowl, combine 2 cups almond flour, 1/2 cup erythritol, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In another bowl, whisk together 3 large eggs, 1/4 cup unsweetened almond milk, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract. Pour the wet mixture into the dry ingredients and stir until just combined.
- Gently fold in 1 cup fresh blueberries. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Rotate the pan halfway through baking.
- Remove the muffins from the oven and let them cool in the tin for 5–8 minutes. Transfer to a wire rack to cool completely.
Notes
Serve warm with butter or cream cheese. They store well at room temperature for up to 2 days or in the refrigerator for up to 7 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 1.3g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
