These Keto Blueberry Muffins are the perfect way to start your morning — soft, moist, and bursting with juicy blueberries in every bite. Made with almond flour and a touch of vanilla, they deliver all the comfort of a bakery-style muffin without the carbs or sugar crash. Each bite is perfectly sweet, buttery, and light, making them a great grab-and-go breakfast or afternoon snack. Whether you enjoy them warm with a pat of butter or paired with your morning coffee, these low-carb muffins prove that keto baking can be just as delicious and satisfying as the real thing.
About This Recipe
There’s something undeniably comforting about the smell of freshly baked muffins filling the kitchen. For many people, muffins are a go-to breakfast or quick snack, but traditional versions are often loaded with sugar and refined flour. Thankfully, with a few simple swaps, you can enjoy the same warm, fluffy, fruit-filled goodness while keeping your carbs in check. These Keto Blueberry Muffins are made with almond flour and a keto-friendly sweetener, making them the perfect low-carb, gluten-free option that doesn’t sacrifice taste or texture.
The star of this recipe is almond flour, which gives the muffins a moist and tender crumb while keeping them naturally low in carbs and high in healthy fats. Combined with eggs, butter (or coconut oil), and a sugar-free sweetener like erythritol or allulose, the batter comes together into a rich, flavorful base. A touch of vanilla extract enhances the flavor, while baking powder provides just the right amount of lift, ensuring that your muffins rise beautifully.
Of course, no blueberry muffin would be complete without juicy blueberries. Even though fruit can be higher in carbs, blueberries are one of the more keto-friendly fruits when used in moderation. They bring bursts of sweetness and tartness to every bite, while also packing in antioxidants and vitamins. To keep the carbs under control, we use just enough blueberries to balance flavor with macros, giving you that classic muffin experience without the sugar crash.
These muffins are as versatile as they are delicious. They’re perfect for breakfast paired with a cup of coffee or tea, make a convenient snack on the go, or even serve as a light dessert when warmed and spread with butter. They also store well, meaning you can bake a batch ahead of time and keep them in the fridge for up to a week, or freeze them for a longer shelf life.
Nutritionally, these muffins tick all the boxes for keto-friendly baking. With a balance of protein from eggs, healthy fats from almond flour and butter, and fiber from both the flour and blueberries, they’re filling and satisfying. Each muffin delivers that sweet, bakery-style flavor while keeping you aligned with your low-carb goals.
Whether you’re just starting your keto journey or looking for a new breakfast staple, these Keto Blueberry Muffins are proof that you don’t have to give up baked goods to stay on track. They’re wholesome, flavorful, and so good that even non-keto eaters will ask for seconds.
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
Ingredients
- 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
Instructions
- Preheat oven to 175°C (350°F). Line a muffin tin with parchment liners.
- In a large bowl, whisk almond flour, sweetener, baking powder, and salt.
- In another bowl, beat eggs, melted butter, almond milk, and vanilla.
- Combine wet and dry ingredients, stirring until smooth.
- Gently fold in blueberries.
- Divide batter evenly between 10–12 muffin cups.
- Bake 20–25 minutes until golden brown and a toothpick comes out clean.
- Cool slightly before serving.
Nutrition (per serving)
- Calories: ~180
- Fat: 15 g
- Protein: 6 g
- Net Carbs: 4 g
- Fiber: 2 g
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.
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
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
Keto Blueberry Muffins – Low Carb Almond Flour Breakfast
Ingredients
- 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
Instructions
- Preheat oven to 175°C (350°F). Line a muffin tin with parchment liners.
- In a large bowl, whisk almond flour, sweetener, baking powder, and salt.
- In another bowl, beat eggs, melted butter, almond milk, and vanilla.
- Combine wet and dry ingredients, stirring until smooth.
- Gently fold in blueberries.
- Divide batter evenly between 10–12 muffin cups.
- Bake 20–25 minutes until golden brown and a toothpick comes out clean.
- Cool slightly before serving.
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!
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