These muffins use almond flour and a sugar-free sweetener to create a tender, moist crumb filled with fresh blueberries. The batter is seasoned with vanilla extract and baked until golden to mimic the style of a traditional bakery treat. The result is a soft, fruit-filled muffin made with simple ingredients.

About This Recipe

To prepare the muffins, the almond flour and leavening agents are combined with eggs, melted butter, and almond milk to form a thick, rich batter. The blueberries are gently folded in at the final stage to prevent the juice from discoloring the mixture before it is divided into a lined muffin tin. It is important to bake the muffins until a toothpick comes out clean, ensuring the center is fully set while the exterior remains light and buttery.

The flavor relies on the natural sweetness of the blueberries balanced by the nutty undertones of the almond flour and the aromatic notes of vanilla. Using powdered erythritol or allulose allows the sweetener to dissolve completely, resulting in a smooth texture without any grainy residue. Since the recipe uses butter or coconut oil, the muffins maintain a decadent mouthfeel that complements the tartness of the fruit.

These muffins work well for breakfast and can be prepared ahead of time for easy storage. It’s easy to customize the batch by adding lemon zest for a bright citrus note or swapping the blueberries for raspberries to vary the flavor. These muffins are best served warm, offering a structured and portable meal that pairs well with coffee or tea.

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Why You’ll Love This Recipe

• Bakery-style muffins with a keto twist
• Made with almond flour for perfect texture
• Naturally gluten-free and low-carb
• Great for breakfast, snacks, or dessert
• Freezer-friendly for meal prep

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What You’ll Need for These Keto Blueberry Muffins

• 2 cups almond flour
• 1/3 cup powdered erythritol or allulose
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup unsalted butter (melted) or coconut oil
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 2/3 cup fresh or frozen blueberries

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Step-by-Step Preparation

1. Preheat oven to 350°F. Line a muffin tin with parchment liners.
2. In a large bowl, whisk almond flour, sweetener, baking powder, and salt.
3. In another bowl, beat eggs, melted butter, almond milk, and vanilla.
4. Combine wet and dry ingredients, stirring until smooth.
5. Gently fold in blueberries.
6. Divide batter evenly between 10–12 muffin cups.
7. Bake 20–25 minutes until golden brown and a toothpick comes out clean.
8. Cool slightly before serving.

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FAQ

• Can I use frozen blueberries?
  Yes, but don’t thaw them first—fold them in straight from the freezer.
• Can I replace almond flour with coconut flour?
  Not directly. Coconut flour absorbs more liquid; adjustments would be needed.
• How do I store these muffins?
  Keep in the fridge for up to 5 days or freeze for up to 2 months.
• Can I make them dairy-free?
  Yes, just use coconut oil instead of butter.

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Variations & Substitutions

• Add lemon zest for a fresh twist
• Use raspberries or blackberries instead of blueberries
• Sprinkle with sugar-free streusel topping
• Add chopped nuts for crunch

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Serving Suggestions

• Pair with coffee or tea for breakfast
• Enjoy as an on-the-go snack
• Warm and serve with butter or cream cheese
• Pack into lunchboxes for a low-carb treat

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Almond Flour Waffles
• Fluffy Almond Flour Pancakes

New keto recipes are added every week — check back often for more low-carb inspiration!