Low Carb Paleo Keto Blueberry Muffins Recipe With Almond Flour

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Is there anything better than a delicious, bakery-style keto blueberry muffins recipe? That’s a definite no. I created these low carb paleo blueberry muffins with almond flour as a tribute to the ones I used to love. And, dare I say it, these easy blueberry keto muffins are just as good.

Before I went low carb and gluten-free, they were probably my favorite item ever to get from a coffee shop or bakery. I would even pretend that they were healthy blueberry muffins, just because they had blueberries in them. Ha. That’s more than a stretch, with all the sugar and wheat.

The good news is, it’s so easy to make your own keto paleo blueberry muffins – no sugar crash needed!

This keto muffin recipe with almond flour was originally published on December 11, 2017, and updated in November 2019 with new pictures and additional tips.

If you’re curious about what my older pictures of low carb almond flour muffins looked like, here is one below. This is what they look like when you make the recipe into twelve easy keto muffins, but for larger muffin tops like the other photos show, divide the batter into ten muffins instead.

So go ahead, make a big batch of these and grab them to go for breakfast all week long. You can even freeze them, and warm one up anytime. My favorite way to enjoy these low carb blueberry muffins is with a steaming cup of keto coffee.

How To Make Keto Blueberry Muffins from Scratch

The process to make paleo blueberry muffins is quick and easy. As long as you measure your ingredients and bake them for the right amount of time, these are pretty tough to mess up.

There are basically just four steps from start to finish! And, it’s a one-bowl process to make the batter.

Here’s how to make keto muffins with almond flour:

• Stir together all the dry ingredients in a large bowl. All you need is blanched almond flour, sweetener, baking powder, and sea salt.

• Mix in the wet ingredients, and finally fold in the blueberries last. Yep, it’s all one bowl!

TIP: The batter for this keto blueberry muffin recipe will be thick. This is normal!

• Fill the muffin cups with batter. You’ll need to decide if you want to make 10 or 12 muffins out of it. The picture below is how full to fill them if you’re making 10.

TIP: The recipe makes ten full-size keto blueberry muffins as pictured. If you want them to have muffin tops that overflow a lot, the way they do at a bakery, this is the number to make.

But if you want to stretch the nutrition info a bit, simply divide the batter among twelve muffin cups instead of ten. Since these are gluten-free blueberry muffins with almond flour, they are pretty filling even if you stretch the batter to twelve keto muffins.

Another option would be to make them in a mini muffin tin. You’ll get a larger quantity of smaller servings that way. Make sure to reduce the baking time if you make mini muffins, though, as they’ll be done faster.

TIP: If you want blueberries sticking out of the top like my pictures, you can dot the tops with some extra blueberries. Up to you!

• Bake until golden, about 20-25 minutes. The baking time can vary, so check them for doneness. You’ll need more time for 10 muffins and less for 12 muffins, since the latter has less batter in each. They are ready when an inserted toothpick comes out clean. They’ll still be pretty soft to the touch, but will firm up as they cool.

Keto Low Carb Blueberry Muffins with Almond Flour (And Alternatives)

Creating a low carb blueberry muffins recipe is not too hard, but my standards were high. They had to be moist, with a real muffin-like crumb, but no aftertaste or dense, heavy feel.

There are several flour options when choosing a recipe for paleo blueberry muffins. I’m going to share why I chose what I used, what substitutes will work well, and which ones won’t.

As long as you don’t have a nut allergy, almond flour blueberry muffins are really the best option from a taste and texture perspective. Since I wanted ultra moist blueberry muffins that taste like the real thing, I opted to use blanched almond flour. (It’s also delicious in many other almond flour recipes!)

TIP: Always get blanched almond flour instead of almond meal. The finer texture will get you the delicate crumb you expect from muffins. If you use almond meal, this paleo muffin recipe will still work, but will have much more of a “healthy multi-grain” taste and texture. They may also be more grainy.

If you do have an almond allergy, here are two alternatives that are the next best thing:

• Another nut flour, such as macadamia nut flour. The texture of other nut flours is not as fine, but is the best substitution if you can tolerate other nuts.
• If all nuts are out, sunflower seed meal should work. That’s just ground sunflower seeds, by the way. The muffins may turn green, so don’t be alarmed if that happens – it’s just a reaction with the baking powder and is safe to eat.

Here are a few substitutions that don’t work well for this low carb muffin recipe:

• Coconut flour. It tends to be more dense and dry. It’s possible to make good muffins with it, like my favorite paleo cornbread muffins. But, it wasn’t the texture I was going for with these keto blueberry muffins.

TIP: If you really, really want to attempt substituting coconut flour in this almond flour muffin recipe, you could try replacing the 2.5 cups almond flour with 1/2 cup + 2 tbsp coconut flour, and add 2 eggs. You may end up needing to reduce the sweetener and will end up with fewer muffins. Check the video and process photos above to get a batter with similar consistency. I haven’t tested this out, so let me know if it works for you!

• Flaxseed meal. Using it alone really won’t taste at all quite like a real blueberry muffin. It can be a bit slimy when used as a flour on its own.
• Cassava, arrowroot, or tapioca flour. These flours are very starchy, so are not suitable for keto friendly blueberry muffins.

Fortunately, no one in my family has a nut allergy, so we are sticking to almond flour blueberry muffins for ours.

Ingredients for the Best Almond Flour Blueberry Muffins

Okay, we’ve covered the blanched almond flour. What else do you need to make the best low carb blueberry muffins? Not a whole lot!

It’s eight ingredients total, and they are all very common in gluten-free, paleo, or low carb baking. The remaining ingredients are erythritol, (gluten-free) baking powder, coconut oil, unsweetened almond milk, eggs, vanilla extract, and blueberries.

In case some of those don’t work for you, there are a few easy substitutions you can make:

• You can use any granulated sweetener you like, as is the case with most of my low carb dessert recipes. Erythritol is my favorite, but you can use my sweetener conversion chart here to substitute others. Just keep in mind that you will need something having similar volume, so for example, concentrated pure stevia won’t work very well. (A stevia blend will work just fine if you want to use that.)
• For anyone wanting paleo blueberry muffins without a sugar alcohol sweetener, coconut sugar will work great. I wouldn’t recommend maple syrup or honey. Since these are liquid, you’d need to make other modifications in this case.
• If you don’t need to be dairy-free, grass fed butter is a great substitute for the coconut oil. It adds a delicious butter-y flavor to these low carb blueberry muffins, so I actually prefer it slightly over the coconut oil. But, I put coconut oil as the default ingredient since some people don’t consider butter paleo. Either way is delicious, though.

Can You Use Frozen Blueberries For Low Carb Muffins?

Let’s talk about the blueberries. Fresh or frozen?

This keto blueberry muffin recipe is written using fresh blueberries, but you can absolutely use frozen if that’s what you have.

TIP: If you do use frozen blueberries, do not thaw them first. Just use them completely frozen right in the recipe. Your muffins will be soggy if you thaw them first!

Can You Make Almond Flour Muffins With Other Berries?

Yes, absolutely! Feel free to make these into strawberry, raspberry, or even blackberry keto muffins. You can fold in any add-ins you like.

TIP: If you use any berries other than blueberry, I recommend chopping them into smaller pieces first, similar to the size of blueberries.

How To Store Keto Muffins With Almond Flour

Since almond flour blueberry muffins have fresh blueberries and no preservatives, they might not last as long as store bought ones. They are fine on the counter for a couple of days, but beyond that, store them in the fridge for up to a week.

TIP: Avoid storing keto muffins in plastic bags or plastic wrap, or they might get soggy.

If you need to make this low carb muffin recipe last longer, just freeze them.

Can You Freeze Paleo Blueberry Muffins?

Yes, this keto muffin recipe freezes exceptionally well! They’ll last up to 4-6 months in the freezer.

To thaw, you can place the almond flour muffins in the fridge or on the counter, or even reheat them from frozen. You can reheat in the oven or microwave. They are so moist that they don’t dry out easily.

TIP: For a freshly baked taste after freezing, add a bit of butter on top first and reheat in the oven.

More Keto Dessert Recipes

If you like this keto blueberry muffins recipe, here are more reader favorites to try:

• Low Carb Keto Cheesecake – The most popular dessert on this site! This will convert anyone questioning if keto food is good.
• Coconut Macaroons – Super easy with just a few ingredients.
• Fudgy Keto Brownies – The perfect brownie recipe in every way. It’s easy and tastes like the real thing.
• Almond Flour Keto Shortbread Cookies – Only 4 ingredients!
• Keto Chaffles – Not exclusively dessert, but these have gained such a cult following over the years and can be made sweet. Find out what they are, and how to make dessert flavored chaffles, like cinnamon churro or pumpkin spice.

Find even more low carb dessert recipes here!

• Muffin tin – This is the full-size one I use. You can also get a mini muffin tin and reduce the baking time.
• Parchment paper liners – A must for easy cleanup!
• Silicone liners – Another option if you don’t want to use paper.

The Best Keto Blueberry Muffins Recipe with Almond Flour:
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Low Carb Paleo Keto Blueberry Muffins Recipe With Almond Flour

See how to make the best keto muffins in just 30 minutes! These ultra moist almond flour blueberry muffins from scratch are quick and easy. It's the perfect low carb paleo blueberry muffins recipe - and the only one you'll ever need.

Course Breakfast, Snack

Cuisine American

Keyword blueberry, dairy-free, gluten-free, keto, low carb, muffin, paleo, sugar-free, vegetarian

Calories 217 kcal

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Maya Krampf from WholesomeYum.com

Servings 12 muffins

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Recipe Video

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Ingredients

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• 2 1/2 cup Wholesome Yum Blanched Almond Flour
• 1/2 cup Besti Erythritol (or any granulated sweetener)
• 1 1/2 tsp Baking powder
• 1/4 tsp Sea salt (optional, but recommended)
• 1/3 cup Coconut oil (measured solid, then melted; can also use butter)
• 1/3 cup Unsweetened almond milk (at room temperature)
• 3 large Eggs (at room temperature)
• 1/2 tsp Vanilla extract
• 3/4 cup Blueberries

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Instructions

Click on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)

2. In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.

3. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.

4. Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.

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Recipe Notes

Serving size: 1 muffin

Video Showing How To Make Keto Blueberry Muffins:

Scroll up a bit to see the video for this recipe -- it's located directly above the ingredients list. It's the easiest way to learn how to make Keto Blueberry Muffins!

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 217

Fat 19g

Protein 7g

Total Carbs 6g

Net Carbs 3g

Fiber 3g

Sugar 2g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

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