These moist, low-carb Keto Blueberry Muffins use almond flour and a touch of erythritol for sweetness. They bake up tender, lightly golden, and studded with juicy blueberries that burst with bright, tart flavor. The texture is soft and slightly crumbly, with a buttery aroma and a faint vanilla note. If you like warm blueberry bakes, try pairing these muffins with a simple yogurt or try a related warm, creamy option like this warm blueberry cottage cheese bake for a different breakfast treat.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 22 minutes (bake 20–25 minutes)
- Total Time: 32 minutes
- Servings: 12 muffins
- Difficulty Level: Easy
Nutrition Information
(Approximate per muffin; values rounded)
- Calories per serving: 150 kcal
- Protein: 5 g
- Carbohydrates: 5 g
- Fat: 13 g
- Fiber: 1.8 g
- Sugar: 1.2 g
- Sodium: 155 mg
Why Make This Keto Blueberry Muffins
These muffins are a fast, satisfying low-carb breakfast or snack. They keep you full thanks to almond flour and eggs, and the blueberries add natural brightness without many net carbs. They smell buttery with warm vanilla as they bake, and the tops turn a delicate golden brown. Make them when you want a baked treat that fits a keto or low-carb plan but still tastes like a comforting classic.
How to Make Keto Blueberry Muffins
The method is simple: mix dry ingredients, whisk wet ingredients, combine gently, fold in berries, and bake. Keep mixing light to avoid dense muffins. Use fresh or frozen berries (don’t thaw if frozen to prevent bleeding). Cool them briefly so centers set and flavors settle.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or preferred sweetener
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease the cups lightly. Measure ingredients so everything is ready to go.
Step 2: Mixing (Dry Ingredients)
In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt until evenly combined and free of lumps.
Step 3: Mixing (Wet Ingredients)
In another bowl, whisk the eggs, unsweetened almond milk, melted butter (slightly cooled), and vanilla extract until smooth and uniform.
Step 4: Combining Wet and Dry
Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; stop when no large streaks of flour remain.
Step 5: Folding in Blueberries
Gently fold in the blueberries so they are evenly distributed. If using frozen berries, fold them in directly from frozen to reduce color bleed.
Step 6: Filling Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full for a good rise.
Step 7: Baking
Bake at 350°F (175°C) for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Rotate the pan halfway through baking for even color if your oven runs hot.
Step 8: Cooling and Finishing
Allow the muffins to cool in the tin for 5–10 minutes, then transfer to a wire rack to cool slightly before serving. Cooling helps the crumb set and keeps the muffins from falling apart.
How to Serve Keto Blueberry Muffins
Serve warm with a smear of butter or a dollop of full-fat Greek yogurt for extra creaminess. They make a great grab-and-go breakfast, afternoon snack, or addition to a brunch spread. Add a sprinkle of lemon zest on top for brightness or warm one briefly in the microwave for 10–15 seconds to revive softness.
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 5–7 days.
- Freezer: Freeze cooled muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 325°F oven for 8–12 minutes or microwave for 30–60 seconds.
Expert Tips for Perfect Keto Blueberry Muffins
- Measure almond flour by spooning it into the cup and leveling off; don’t pack it. Packed almond flour can make muffins dense.
- Bring eggs to room temperature for better volume and a smoother batter.
- Let melted butter cool slightly before adding to eggs to avoid cooking them.
- If using frozen blueberries, add them frozen and fold gently to prevent the batter from turning purple.
- Don’t overmix once you combine wet and dry ingredients—overworking the batter makes heavy muffins.
- Add a teaspoon of lemon zest or a pinch of cinnamon for a subtle flavor lift.
- If you want a crisper top, sprinkle a little extra erythritol on top before baking.
Delicious Variations
- Lemon Blueberry: Add 1 tsp lemon zest and 1 tbsp lemon juice to the wet ingredients.
- Streusel Top: Mix 2 tbsp almond flour, 1 tbsp butter, and 1 tbsp erythritol; sprinkle on top before baking.
- Mixed Berry: Use raspberries or chopped strawberries along with blueberries (reduce total berries to 1 cup).
- Nutty Crunch: Fold in 1/4 cup chopped pecans or walnuts for texture.
- Coconut Almond: Replace 1/4 cup almond flour with 1/4 cup unsweetened shredded coconut for a different texture.
Frequently Asked Questions
Q: Can I use a different low-carb flour instead of almond flour?
A: Almond flour gives moisture and structure. You can try coconut flour, but it absorbs liquid differently (use much less and add more eggs). A straight swap won’t work—follow a recipe designed for coconut flour or use a 1:1 low-carb flour blend.
Q: Do I have to use erythritol?
A: No. Use your preferred keto sweetener like monk fruit blend or stevia/erythritol combo. Adjust amounts per the sweetener’s conversion rate.
Q: Why are my muffins dense?
A: Common causes are packed almond flour, overmixing the batter, or too much batter in each cup. Measure flour correctly, mix until just combined, and fill cups two-thirds full.
Q: Can I make these dairy-free?
A: Replace butter with melted coconut oil and use unsweetened almond or other plant milk. The texture will be slightly different but still tasty.
Q: Will frozen blueberries work?
A: Yes. Use them frozen and fold gently into the batter. They release less juice that way and help prevent the batter from turning purple.
Q: How do I prevent blueberries from sinking?
A: Toss berries in about 1 teaspoon of almond flour before folding them into the batter. That light coating helps suspend them during baking.
Q: Are these safe for strict keto?
A: Each muffin has roughly 3–4g net carbs, depending on berry size and exact ingredient brands. That fits many keto plans, but adjust portion size as needed for your daily carb limit.
Conclusion
These Keto Blueberry Muffins are a quick, low-carb way to enjoy the sweet-tart flavor of blueberries with a buttery, tender crumb. They bake fast, store well, and adapt easily with small tweaks. For another tested almond-flour blueberry muffin approach and extra guidance, see this detailed version at Keto Blueberry Muffins (Almond Flour) – Wholesome Yum. Give the recipe a try—you’ll have warm, fragrant muffins ready in about half an hour.
Print
Keto Blueberry Muffins
- Total Time: 32
- Yield: 12 muffins 1x
- Diet: Gluten-Free
Description
Moist, low-carb blueberry muffins made with almond flour and erythritol, bursting with juicy blueberries and a buttery aroma.
Ingredients
- 2 cups almond flour
- 1/4 cup erythritol or preferred sweetener
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease the cups lightly.
- In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt until evenly combined.
- In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5–10 minutes before transferring to a wire rack to cool slightly.
Notes
Serve warm with butter or Greek yogurt. Add lemon zest for extra brightness.
- Prep Time: 10
- Cook Time: 22
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1.2g
- Sodium: 155mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1.8g
- Protein: 5g
- Cholesterol: 186mg
