These Keto Blueberry Muffins are deliciously soft, moist and easy to make with simple low carb ingredients! They are the perfect sugar-free, gluten-free and low carb snack or breakfast treat that the whole family will love! Freezer-friendly and great for meal prep!
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Healthy Blueberry Muffin Recipe
Looking for a healthy and delicious muffin recipe now that it’s peak blueberry season? These Keto Blueberry Muffins are easy to make and the perfect low carb breakfast or afternoon snack.
They bake up soft, fluffy and are bursting with flavor and my husband even says they are one of our favorite low carb recipes we have here.
If you love a good low carb muffin recipe, we’ve also got these Keto Muffins, Zucchini Muffins Strawberry Muffins, Chocolate Muffins and Keto Pumpkin Muffins.
Why we love this recipe
- a sugar-free and low carb muffin recipe that is also grain-free, gluten free and easily paleo-friendly.
- easy to make with simple pantry ingredients
- macro friendly: 208 calories, 3 grams net carbs, 7 grams protein and 17 grams fat
These almond flour blueberry muffins are easy to make ahead, with all the ingredients mixed in ONE bowl. And the great thing is that the single-serving size makes them the perfect grab and go breakfast on those busy weekday mornings.
We even bring them along with us to birthday parties, baby showers, barbecues and gatherings for our friends that are also looking for paleo friendly, gluten free and sugar free treats.
Ingredients you need to make low carb muffins:
To make the best keto blueberry muffins, you’re going to need:
Wet Ingredients
- eggs – be sure to bring to room temperature
- melted ghee or coconut oil (can also sub melted grass-fed butter if not strict paleo)
- unsweetened almond milk – or any milk you have in your kitchen
- pure vanilla extract – just a teaspoon of vanilla makes these gluten free blueberry muffins delicious
- blueberries – we used fresh blueberries but if you have frozen blueberries, be sure to thaw and drain them out prior to adding them into the muffin batter
Dry Ingredients:
- super fine blanched almond flour – our favorite gluten-free flour we use for most our baking in place of all purpose flour. Do not sub 1:1 with coconut flour or your muffins will come out extremely dry. Search for another recipe for coconut flour blueberry muffins instead.
- monk fruit sweetener – or coconut sugar for paleo (you can also use your favorite low carb sweetener: SWERVE, erythritol etc)
- baking powder & baking soda – this combination of leaveners helps these muffins rise
- lemon zest, optional – adds a bright lemon flavor to the blueberry muffins
- cinnamon + fine sea salt – to balance out the sweetness and add flavor
How to make Keto Blueberry Muffins
To make almond flour blueberry muffins:
- PREHEAT THE OVEN: Preheat your oven to 350 F.
- PREPARE MUFFIN PAN: Line a muffin tin with silicone or parchment paper liners. Lightly grease with nonstick cooking spray.
- MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the eggs, followed by the melted ghee, almond milk and vanilla until smooth and combined.
ADD THE DRY INGREDIENTS: Place a fine mesh sieve over bowl and sift in the almond flour, monk fruit sweetener, baking powder, baking soda, cinnamon, lemon zest and salt and mix until combined. Gently fold in the blueberries.
- FOLD IN BLUEBERRIES: Add blueberries into the bowl and gently fold into the batter.
- FILL MUFFIN PAN: Divide muffin batter evenly among muffin tins. Smooth the top and add one or two more. Add one or two more blueberries at the top and sprinkle with golden monk fruit sweetener.
- BAKE: Bake at 350 F until the tops are golden, and a toothpick comes out clean – about 17-19 minutes. Allow to cool about 5-10 minutes before serving or transferring to a wire rack.
Can you freeze Keto Blueberry Muffins
Yes, the great thing about these gluten free blueberry muffins is you can make them ahead and freeze them to enjoy throughout the week. Allow the almond flour blueberry muffins to cool completely then put them in an airtight freezer bag and freeze for up to three months.
Thaw them on the counter for 2-3 hours or overnight in the refrigerator, then bring the muffins to room temperature or warm them up in the microwave.
How many carbs in Keto Blueberry Muffins
Wondering if you can have muffins on keto? Absolutely. Classic blueberry muffins are made with whole wheat flour and granulated sugar, they do not fit into a low carb or keto lifestyle.
Since these sugar free blueberry muffins are made with almond flour and low glycemic monk fruit sweetener, they definitely fit into a keto meal plan in moderation.
These blueberry muffins have 3g net carbs per serving so they can definitely fit into a low carb keto lifestyle if you have one.
Can I have blueberries on Keto
Substitutions and Variations
ALMOND FLOUR: I have not tested this blueberry muffin recipe using coconut flour so your results will vary greatly. But if you have a nut allergy and would rather bake with coconut flour instead, I’d suggest following another recipe like these coconut flour blueberry muffins and swapping out the honey with a low carb sweetener.
LEMON ZEST: I am a big fan of blueberries and lemon together especially once spring arrives. The hint of lemon zest really brings out the fresh and sweet flavors of the blueberries.
However, you can certainly leave out the lemon zest if you are not a fan of blueberry lemon muffins and just want that classic blueberry muffin to shine through.
Another amazing addition would be to add 1/8 teaspoon pure almond extract.
FROZEN BLUEBERRIES: Fresh blueberries are best for this blueberry muffin recipe but frozen will work as well. It’s important to remember not to thaw them and add the frozen blueberries straight from the freezer into the muffin batter. This helps to keep the color of the batter from bleeding.
OTHER FRUIT: This recipe for keto blueberry muffins would also work well with strawberries, raspberries or blackberries.
TIPS FOR MAKING THE BEST LOW CARB BLUEBERRY MUFFINS:
- use silicone muffin liners or parchment paper liners to ensure that the muffins do not stick – I always lightly grease my muffin liners with nonstick cooking spray as well
- do not overstir: once you add the wet ingredients, stir in slowly and until just combined to avoid a tough and dense muffin
- when adding your blueberries, gently fold in so they do not bleed or stay intact
More low carb muffin recipes you might like:
More blueberry recipes you might like:
Easy Blueberry Mug Cake
Paleo Blueberry Pancakes
RECOMMENDED TOOLS YOU’LL NEED FOR THIS RECIPE:
These Keto Blueberry Muffinsare deliciously soft, moist and are easy to make with simple low carb ingredients! A perfect freezable snack or gluten-free breakfast treat that the whole family will love!
- 2 large eggs , room temperature
- 3 tablespoons ghee OR coconut oil , melted (can also sub with butter if not paleo)
- 2 tablespoons unsweetened almond milk , (can also sub with heavy cream if not paleo)
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups super fine almond flour
- 1/3 cup monk fruit sweetener , or preferred low carb sweetener (can also sub with maple sugar for paleo)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp lemon zest , optional
- 1/8 tsp fine sea salt
- 1/2 cup blueberries , plus more for topping (fresh is best but frozen unthawed would work as well)
- golden monk fruit sweetener , optional for topping
Preheat oven to 350 F. Line a muffin pan with 6 silicone or parchment paper liners. Lightly grease liners with nonstick cooking spray to ensure no sticking.
In a large mixing bowl, whisk together the eggs, followed by the melted ghee, almond milk, vanilla and lemon zest until smooth and combined.
Place a fine mesh sieve over bowl and sift in the almond flour, monk fruit sweetener, baking powder, baking soda, cinnamon, lemon zest and salt and mix until combined. Gently fold in the blueberries.
Fill each muffin cup 3/4 full and top with more blueberries.
Sprinkle with a little bit of granulated sweetener, if using. Bake until toothpick comes out clean, about 17-19 minutes.
Deidre -
Yum, these muffins are so delicious! We used frozen and they turned fabulous! Thanks!
Britney -
These are amazing! Thank you!
Ann Satar -
Perfect Love the smooth text and complex flav yum
Melissa -
Amazing! Thank you so much! WE love these!