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Top view of scattered keto blueberry muffins on a wire rack on a grey background with fresh blueberries

Keto Blueberry Muffins

These Keto Blueberry Muffins are deliciously soft, moist and easy to make with simple low carb ingredients! A perfect freezable snack or breakfast treat that the whole family will love!

Course Breakfast
Cuisine American
Keyword blueberries, bluebery muffins, breakfast, healthy muffins, keto, low carb, muffins, paleo
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 muffins
Calories 208 kcal
Author Kelly



  1. 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.

  2. In a large mixing bowl, add the almond flour, monk fruit sweetener, baking powder, baking soda, salt, cinnamon and lemon zest. Whisk until combined.

  3. Add the melted ghee, almond milk, eggs and vanilla and stir until just incorporated. Gently fold in the blueberries.

  4. Fill each muffin cup 3/4 full. Sprinkle with a little bit of granulated sweetener, if using. Bake until toothpick comes out clean, about 17-19 minutes.

Nutrition Facts
Keto Blueberry Muffins
Amount Per Serving (1 muffin)
Calories 208 Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 6g2%
Fiber 3g12%
Sugar 2g2%
Protein 7g14%
Vitamin A 100IU2%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.