Best Keto Blueberry Muffins

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  • prep time

    prep time

    12 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    37 min

Best Keto Blueberry Muffins

721 ratings

Who says you can’t eat muffins on a Keto diet? In fact, you can make healthy Keto blueberry muffins every week if you want to! These muffins are a classic recipe and easy to follow. Only a few ingredient tweaks have been made to make a more Keto-friendly muffin. Don’t worry, you CAN eat berries on the Keto diet. A few tucked into a soft muffin is a genius way to enjoy some fruit without having too many carbs. Eat a muffin for breakfast, as a snack, or as a side with your lunch. They’re easy to wrap up and take with you to work or serve a fresh batch on a Sunday morning.

Make the muffins healthier

Want to make the muffins friendlier for all to eat? Choose alternative milk. You can replace almond milk with oat milk and even replace the almond flour with coconut flour for anyone with tree nut allergies. If you replace the almond flour with coconut flour, substitute the almond flour in a 1:3 ratio. So for this recipe, you would substitute 3 cups of almond flour for 1 cup of coconut flour.

Tips for using blueberries

Blueberries are notorious for bursting and bleeding in batter while you mix them in. Here’s a tip: freeze your blueberries before you use them in the recipe. You can even dust frozen blueberries in almond flour before mixing them in to help the blueberries stay in place in the muffin batter while the muffins bake.

Storage tips

Wait for the muffins to cool entirely before sealing them in a Ziploc bag. You can also wrap the muffins individually in plastic wrap. Muffins are great for taking on the go for breakfast or a snack, so keep them in your refrigerator for the most freshness for up to 5 days.

  • Net Carbs

    4.2 g

  • Fiber

    3.4 g

  • Total Carbs

    15.6 g

  • Protein

    7.5 g

  • Fats

    21.5 g

247 cals

Best Keto Blueberry Muffins

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond Flour

    Almond Flour

    3 cup

  • The Ultimate Sugar Replacement Granular by Swerve

    The Ultimate Sugar Replacement Granular by Swerve

    ½ cup

  • Baking Powder

    Baking Powder

    1-½ teaspoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Coconut Oil

    Coconut Oil

    ⅓ cup

  • Raw Egg

    Raw Egg

    3 large

  • Vanilla Extract

    Vanilla Extract

    0.5 teaspoon

  • Blueberries

    Blueberries

    1 cup, whole pieces

  • Almond Milk

    Almond Milk

    ⅓ cup

Recipe Steps

steps 5

37 min

  • Step 1

    Preheat an oven to 350 F (180 C). Line a muffin pan with 12 muffin liners. In a large mixing bowl, stir together the almond flour, sweetener, baking powder and salt.
    Step 1
  • Step 2

    Mix the coconut oil into the dry ingredients. Leave the coconut oil solid at room temperature for the best mixing process. Combine until the mixture has small pea sized pieces of coconut oil running through it.
    Step 2
  • Step 3

    Add milk, eggs, and vanilla extract to the batter. Stir the batter completely by hand or in a stand mixer. You may still see small streaks of coconut oil in the batter, which is okay.
    Step 3
  • Step 4

    Fold the blueberries into the muffin batter. It may help you to freeze the blueberries before using them in the recipe. This way, they’re less likely to break and bleed into your batter.
    Step 4
  • Step 5

    Divide the batter across the muffin cups until they’re ¾ full or slightly more. Bake the muffins for 25 minutes or until the tops are golden and the muffins are cooked through. You can test for doneness by pushing a toothpick in the center of a muffin, checking for a clean toothpick as you remove it.
    Step 5

Comments 31

  • KetoRunner91

    KetoRunner91 3 days ago

    Great recipe! Swapped almond milk for double cream and no sweetener, tasted great!

    • lymiller

      lymiller 9 days ago

      Very happy with these (I had to use whole milk) but tasted good and satisfying with a pad of grass fed butter!

      • Barbsketo

        Barbsketo a month ago

        This is a great recipe for myself, who’s on keto and my family who aren’t on keto, absolutely loved it. 😍

        • Myjo

          Myjo 2 months ago

          Looking forward to try. Did any one tried those without any sweetner?

          • Barbsketo

            Barbsketo a month ago

            I haven’t but I think you could use half the amount of sweetner and it’ll come out ok,

        • OutstandingMacadamia222489

          OutstandingMacadamia222489 2 months ago

          These are delicious!!! I seriously can’t believe these are low carb. This is the first time I have baked a low carb recipe that I feel is better than the full sugar original. Will absolutely make this on the regular. I have been looking for something my kids will accept as a low sugar alternative to sugary breakfast food. Mission accomplished!

          • AwesomeArugula117893

            AwesomeArugula117893 2 months ago

            These were easy to make. And they taste good. I used frozen blueberries, and they turned out great.

            • SuperCauliflower266328

              SuperCauliflower266328 3 months ago

              These are delicious! I didn't add the vanilla as I prefer a less sweet taste. Such an easy recipe!

              • Ladytreetrucker

                Ladytreetrucker 3 months ago

                I use one third cup shortening, because I did not have coconut oil. I used one quarter cup lemon extract. I used one third cup of almond milk. I put that in a minnie muffin pan. I added one blueberry each muffin. It made 48 mini muffins. By calculations on carb manager that makes these muffins 63 calories each and .62 carbs. Delicious 😋

                • MarvellousArugula799208

                  MarvellousArugula799208 3 months ago

                  Can you replace Granular Swerve with No Erythritol Monk fruit?? Any suggestions Monk fruit is very sweet on teaspoons?

                  • RealMoonpie

                    RealMoonpie 2 months ago

                    I never use erithritol...monk fruit sweetener only. Works the same.

                • BlithesomeKale617338

                  BlithesomeKale617338 6 months ago

                  Lush Muffins! Didn’t think they would taste as good as they did. 10/10 for me

                  • FabulousMacadamia579482

                    FabulousMacadamia579482 6 months ago

                    I'm going to make this reciepe but going to use my low carb flour which is made bamboo fiber brings tge carbs lower

                    • RealMoonpie

                      RealMoonpie 2 months ago

                      Hmm, never heard of bamboo flour! How is the taste comparison?

                    • IneffableRadish693658

                      IneffableRadish693658 3 months ago

                      How much bamboo flower do u think would be needed? Is it 1:1

                  • Michelle

                    Michelle 7 months ago

                    Delicious! I doubled the recipe and added only 1/2 cup of the sugar. I also sprinkled swerve replacement brown sugar on top. A very small amount.

                    • OutstandingMacadamia246441

                      OutstandingMacadamia246441 7 months ago

                      Reduced recipe to 2 cups almond flour, 3/4 baking soda, 2 eggs and added enough almond milk to get a batter consistency. Poked in about 5 blueberries each. Made 10 muffins. Perfect

                      • PewPewExaminer

                        PewPewExaminer 7 months ago

                        Not accurate nutritional info! I got excited when I saw this recipe. I got the ingredients together and started making them. I followed the ingredients exactly. While baking, I decided to double check the nutritional info. According to my simple math, these are 18.9g of carbs per muffin! Keto? Technically, yes... if they are the only carbs you eat. Low carb? Yep. Do they taste good? Kind of. Nothing like a blueberry muffin from Costco, but edible. Will I make them again? Not sure. Jury is still out.

                        • FantasticKale175449

                          FantasticKale175449 3 months ago

                          It's net carbs. Very different than full carb count.

                        • AwesomeAvocado313449

                          AwesomeAvocado313449 7 months ago

                          You need to minus the sugar alcohols and fiber

                      • Arnie Jenkins

                        Arnie Jenkins 7 months ago

                        Are these ingredients correct. I can’t get a batter mix, just a dry mix

                        • NotBrave_JustMe

                          NotBrave_JustMe 7 months ago

                          Did you add the almond milk? We use lactose free milk. Instead of almond bcuz of allergies.

                      • FantasticKetone858423

                        FantasticKetone858423 7 months ago

                        I don't understand how 120g of sweetener/carbs makes 4g carbs each per muffin.. it should be way more, no?

                        • FantasticKale175449

                          FantasticKale175449 3 months ago

                          Learn about net carbs

                      • AwesomeCauliflower777821

                        AwesomeCauliflower777821 8 months ago

                        What a treat, I love these! I used 1/2 cup almond milk and added lemon extract. It may have been a tad too much milk but they were moist and delicious. Thank you!

                        • SuperAvocado354558

                          SuperAvocado354558 8 months ago

                          Like others, I add about a half portion more almond milk to get a more moist muffin. Also, adding the berries after pouring the cups and poking them into the mix is recommended. If the berries break, it becomes and soggy mess that will fall apart.

                          • PropitiousMacadamia335660

                            PropitiousMacadamia335660 8 months ago

                            I cooked these in the airfryer for 25 mins and would cook for 20 mins next time as they were a bit too brown on top, but in saying that, they were absolutely delicious!! My partner even loved them and they smelled so good. I poked the blueberries into each muffin mix for even and full blueberries, fabulous recipe and mine were a great texture

                            • UpbeatKetone695977

                              UpbeatKetone695977 9 months ago

                              The nutritional facts say 16g carbs and 3g of fiber. How does that net out to 4g carbs? That doesn’t make any sense

                              • Jazz469

                                Jazz469 7 months ago

                                Remember to subtract the sugar alcohol that’s the sweetener in the recipe to get complete net carbs.

                              • SuperAvocado354558

                                SuperAvocado354558 9 months ago

                                4g per muffin. Make sure you’re logging the correct serving.

                              • MirthfulKetone707138

                                MirthfulKetone707138 9 months ago

                                Also subtract sugar alcohols