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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!
Tools To Make Low Carb Blueberry Muffins:
Click the links below to see the items used to make this recipe.
- 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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RECIPE CARD
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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.
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Click on the times in the instructions below to start a kitchen timer while you cook.
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.)
In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.
- Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
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
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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1,280 Comments
greeneyes74403
This recipe is absolutely fantastic! Definitely a family favorite as they are being requested regularly. You know it’s good when my sugar loving kiddos have no idea that there is no sugar! I didn’t make any changes except to reserve a few more of the blueberries from the batter so so could really make the top of the muffins “pop”! My daughter is ready for me to make chocolate chip muffins so I guess that will be the next batch!
Michael Sopchak
I didn’t read all the comments so perhaps others have noted that this recipe also makes fabulous cranberry muffins! Do you have a suggestion for adding orange flavor to this adaptation? Zest of juice, and how much of each?
Большое спасибо, Мая!
Maya | Wholesome Yum
Thank you, Michael! You can try replacing the vanilla with the same amount of orange extract, or add about a tablespoon of fresh orange zest.
Camille
Hi! If I am substituting butter for coconut oil, is it 1/3 cup? if so, does it need to be room temperature? Thanks!
Wholesome Yum M
Hi Camille, Use butter the same way as you would coconut oil. Measure solid, then melt. Enjoy!
Angela
This recipe is such a keeper! I now use it with butter (in place of coconut oil), finally tried blanched almond flour instead of almond meal, and sometimes replace blueberries with raspberries and Keto-friendly dark chocolate. Sooooo good!!!!! I’ve been told by others you can’t tell it’s “healthy!”
Gabriela
Better than any regular muffins!!! Thank you for the recipe!
RN
Do these freeze okay?
I have some in the oven to surprise hubby. Have used Blackberries to lower the carb count. Excited to see how they go
Wholesome Yum M
Hi RN, Yes, these muffins freeze and re-heat really well. They will last for 4-6 months in the freezer.
Lynzee
I made these today with Swerve and they are fantastic! I was beginning to think that all baked Keto goods were just going to be dry and I was just going to have to get used to it. Thank goodness that is not the case because these were moist and delicious! I think I will make them with butter next time instead of coconut oil just to try it and my daughter loves chocolate so I’ll try throwing in some sugar-free chocolate chips instead of blueberries. I bet it will be a hit! Thanks for the great recipe!
Libby R.
Just made these and they were wonderful! I have not yet to use one the recipes on this site that is nothing but great. Thank you and we will be making these often.
Tammy
I made these with butter, coconut sugar, unsweetened vanilla almond milk, and frozen blueberries and they are fantastic. I did add in about 3 tbs more of the almond flour because I was concerned about the extra moisture from the frozen blueberries. Oh, and a couple shakes of cinnamon. They are sooo good! Thank you!!
liz
Hi, how would you incorporate apple sauce into this recipe?
Wholesome Yum M
Hi Liz, Using applesauce would change the nutrition of the recipe. They would no longer be keto. If you are not concerned with the recipe being keto, then you may be able to replace some of the almond milk with applesauce. Enjoy!
Denise
Can I use Stevie sweetener.
Wholesome Yum M
Hi Denise, If you are using baking stevia that is 1:1 with sugar (these have other fillers added), then yes. Unfortunately, concentrated or liquid stevia sweeteners will not work with this recipe.
Pam
I love this recipe. It’s the first keto sweet baked good that I have tried. I replaced the blueberries with frozen raspberries that I had on hand and it turned out great!
Stacy
Delicious. I took someone else’s idea to use 1/2 almond extract and half vanilla.
Lisa
These are in heavy rotation for our family. They are delicious and healthy and I don’t mind my kids having these for breakfast, or a snack, and they freeze well so I always try to double the recipe to have easy breakfast or snacks when I need something in a pinch. They are delicious warm, but be warned they do fall part and are super soft when they come out. Be patient for them to cool as much as possible and you’ll be rewarded with great structure and a moist, delicious muffin. Also, I’ve used both Besti and Swerve brand sweeteners and they come out well. I do like the Besti sweeteners but you don’t HAVE to buy them to make this recipe and have it come out well.
Shannon
has anyone made these egg free?
Wholesome Yum M
Hi Shannon, This recipe should work with flax eggs. Enjoy!
Tammy
Love, Love, Love….I used the Besti Monk Fruit Sugar. My only change. Looking forward to breakfast/snack daily.
Jeanette
Although I usually love all the recipes on here, this one fell a little short because of the coconut oil. Aside from that, it’s not bad. Would love one that didn’t have a coconutty taste to it. Excellent texture!
Wholesome Yum M
Hi Jeanette, Feel free to try these with butter next time!
Rudi
Hey, there are so many posts already but I did not find an answer for my question. I like the blueberry muffins and made them twice but I would like to have them less dense. Almond flour or meal can made the muffins quite dense. So what is the recommended way to make them less dense, more fluffily? Than you!
Wholesome Yum M
Hi Rudi, You may prefer this recipe for Coconut Flour Blueberry Muffins. They are a bit lighter in texture.
J.A.
These cupcakes were delicious! Very sweet and tasty! Will definitely become a favourite in our home. Thank you for making such trustworthy recipes – all the recipes I have made from your collection has come out as expected – superb!!!
pentimento
These are so great! I added many shakes of cinnamon and use Sukrin Gold. I make them in a 6 jumbo tin. Sometimes I substitute almond extract or use half and half vanilla. Do you have any recommendations for someone who can’t use eggs? Not sure what substitute she used, but they become concave. Thank you!
Wholesome Yum M
Hi Pentimento, This recipe will work with flax eggs. Enjoy!
wendi@wendischneider.com
thank you so much!
Jenn
These were easy to make. Taste really yummy! I added a little cinnamon to the batter.
Julie
LOVE this recipe! I actually forgot the vanilla extract (multitasking) and it was still delicious. Used coconut sugar and butter. Thanks!
Lori
I love these muffins. I did make a few changes, but hey are still wonderful. I hate with a capital H coconut (I know I’m weird. Everyone always gives me that look when I say I hate coconut). I have tried on many occasions to bake with coconut oil, but I just can’t do it. I usually can taste the coconut heavily. I also can’t use butter, due to being on an anti-flammatory diet for chronic pain. Since I use avocado oil for everything I switched the oil to avocado oil, and they still comes out fantastic.
I also am not a huge fan of fruit/berry muffins, so I really was just looking for a plain, clean, keto muffin mix. These muffins are so good by themselves, they absolutely don’t need blueberries in my opinion. I like these muffins more than just plain almond flour keto muffin recipes I’ve found online. These are the best by far, just plain without any extras. Thank you!
Natalie Lawrence
Hello, I am new to keto everything. I am a diabetic and need to lower my blood sugar. I made the blueberry muffins and the texture is grainy or mealy. What did I do wrong? I did use Splenda and my milk and eggs weren’t room temperature. How should the texture be? Thanks
Wholesome Yum M
Hi Natalie, Believe it or not, the temperature of your ingredients can make a big difference in baking. Please let the eggs and milk come to room temperature before making this recipe again. I think you’ll be happier with the results. Also, please make sure you are using almond flour that is “fine” or “superfine” ground. Anything else will result in a gritty texture. Welcome to the keto community! I hope you find some recipes you love here.
Simone
Sooo good and not dry at all. Almost forgot it was healthy and I probably have eat the whole muffin pan worth. I did use raw honey instead of sweetener since I’m not on a restricted Keto/paleo plan. Thank you for this!
TWynnB
I used butter instead of coconut oil, and half and half in place of almond milk. They lived up to the hype! So delicious. I also only made half batch (1 egg, + 1 yolk). thank goodness I did because I would’ve eaten them ALL.
Sam
I made them they were absolutely brilliant spot-on well done and thank you for the recipe. One question how do you store them? Do you leave them out? Obviously in a box containing a tight? Or in the fridge if they are to be consumed in the next few days what do you recommend?
Wholesome Yum M
Hi Sam, These muffins do best when stored in a paper bag, or container with a loose-fitting lid at room temperature for a few days. If you want to keep them longer than that, then you can store them in the fridge or freeze for longer-term storage.
Catherine
These are scrumptious! Tender, soft, not too sweet, not crumbly, not dry. Thank you, again, for another super easy and quick recipe. Even my husband enjoyed one of my ‘fake’ muffins, hot from the oven!
Anne Germann
Love love love these muffins and can’t wait to order your cookbooks a couple of my girlfriends have them and I want my own too!
Amara
Hello, Maya. Have you tested this with avocado oil? I can’t tolerate butter and I’m not to fond of coconut.
Wholesome Yum M
Hi Amara, Avocado oil should work fine.
Lori
Yes, I make them with avocado oil all the time, and they come out perfect. I can’t do butter due to being on an anti-inflammatory diet for chronic pain, and I absolutely hate coconut. They are still moist, and you can’t taste the avocado oil at all.
Amber Hartman
I have made these several times, they are now a family favourite. I usually add extra blueberries though.
Pat Olson
Where does it tell you the amount of the ingredients–how much flour, sweetener, etc?
Wholesome Yum M
Hi Pat, The ingredient amounts are listed in the recipe card, which is located about halfway down the page. If you can’t find it then scroll to the top and use the ‘Jump to Recipe’ button. It will take you to the card. Enjoy!
AS
Hi! I made these with honey instead and they were delicious and moist!! Do you think these can be made without egg to make them lighter?
Wholesome Yum M
Hi AS, I’m not so sure skipping the eggs will make them any lighter, but this recipe will work with flax eggs.
AS
Thank you! I added 2 eggs instead of 3 and they were perfect though 🙂
Tina
These were a breeze to make and scrumptious. I am new to keto and am thankful to have found your site. I will be trying these with the raspberries I bought today. I think freezing these will help me stay to course.
Shana
I’ve always loved blueberry muffins. When I decided to begin a keto lifestyle I thought I would have to cheat to eat them again. I tried several other internet recipes but I couldn’t stand the taste. I then found this recipe and OMG I was in heaven! Now I won’t have to cheat. They look and feel like nonketo muffins and satisfy my sweet tooth.
Jen-nay
Hi I made this tonight and they are delish. Thank you so much for the recipe. I had all the ingredients on hand so super easy to make. will have breakfast all week.
Elizabeth
Hi just made the muffins and they were delicious using the US measurement. However, I did notice that the metric measurement weighed differently to the cup measurements. I weighed out 2½ cups of almond flour and it only weighed 249 grams. I have noticed this with a few of the recipes that the cups weigh differently to the metric.
Wholesome Yum M
Hi Elizabeth, Thank you. Ingredients can vary with weight by brand, so the exact weights may change if you are not using the exact brand I use.
Naomi
Very good, not too crumbly. There is a coconut flavor that is prominent, and will try next time with butter. Still very good, but I’d prefer not so much coconut taste! Will be adding this to my recipe book!
Moop
Just made these muffins – they were delicious! I didn’t have enough coconut oil, so I used olive oil against my better judgement, and still they were amazingly tasty. I added a little extra collagen (1/4 cup) because I used four to five large frozen blueberries per muffin, and I wanted to account for the extra moisture.
Annette B.
I thought the blueberry muffins were very good. My husband loved the blueberry muffins and he is not on Keto. I was surprised because the other few keto recipes I attempted, from other web sites, didn’t turnout well. This reciple was simple and straightforward. I used three mini-loaf pans BTW in my NuWave multicooker. My husband has already offered to purchase more blueberries for me so I can cook some more muffins again asap 🙂
Thanks for the recipe!
~Annette B
Simon
In the video you use a small bowl of milk that is obviously AT LEAST 1 cup of almond milk. I also see comments on both the youtube channel and on this page’s comment section, from people saying that it comes out dry using just 1/3 of a cup and asking if it is a typo.
Sorry to be a pain, just can’t afford to waste ingredients.
Maya | Wholesome Yum
Hi Simon, The amounts on the recipe card are correct, 1/3 cup. I’ve made this recipe several dozen times. 🙂 It should not be dry at all unless you are substituting ingredients, that’s where it can become an issue.
Tabby
Hi, I want to give this recipe a try but I only have erythritol powdered sugar. will it work? x
Wholesome Yum M
Hi Tabby, Yes that will work. Use the same amount as written.
Linda
Made these today for my hubby and me, and I have to say we both LOVE them! So easy to make. Since being on Keto its been very hard to find something with flavor and moisture. This is something that we will be making again. Thank you!!!
Terri
Just made these mine aren’t smooth on top . What did I do wrong?
Very tasty!
Wholesome Yum M
Hi Terri, Nothing! Sounds like you did great. If you would like a smooth top to your muffins, just use the back of a spoon to level the tops.
Joyce Onsted
These muffins are just fabulous. I love them and I predict my boyfriend won’t be able to tell the difference between these and full fat non paleo muffins. I had to make a few changes because, to my horror, I was out of almond flour. As the sub I used 2 cups of Pamela’s paleo pancake mix and 1/2 cup of flax seed flour and tapioca flour mixed. Used butter rather than coconut oil but only about 1/2 the recipe. I elected to use firm blueberries and that turned out to be a good choice. It needed 35 minutes to fully cook. Rose normally. Yummy!! Thank you so much!
Rebecca
Made these muffins using butter and erythriol, absolutely amazing! Way better than keto muffins we’ve bought and so easy. They lasted really well, definitely making them again.
Britty
Delicious recipe! I actually turned this into blueberry bread in a loaf pan and added Lily’s white chocolate chips. I also subbed almond milk with HWC since that’s all I had. So wonderfully moist and flavorful. Wholesome Yum does it again!
May Wilson
This recipe is a family favourite. It’s so easy to make and very delicious. Today I have made them with raspberries to lower the carb content a little and I love raspberries ❤️
Mo Man
What can I use instead of Erythritol or any other alcohol sugar. Stevia? If so, how much! Thank you.
Maya | Wholesome Yum
I highly recommend my Besti Monk Fruit Allulose Blend – it has no sugar alcohols and makes moist keto muffins.
Marianne
This was the best muffin recipe I have ever made – huge bonus that it’s Keto! Couldn’t be any better than it turned out. Totally yum straight from the oven with butter on it!
Samuel Robles
I’ve tried making these twice and both times the muffins never got solid. Just a hot pile of mush.
Wholesome Yum M
Hi Samuel, I am sorry these muffins are not working out for you. Are you using fresh or frozen blueberries? If fresh, remember to fully dry them before adding to the recipe. For a little extra insurance, you can coat your blueberries in a light dusting of coconut flour.
Patricia Tasca
I’m having the same issue and used frozen blueberries. Baked them for 30 minutes and they’re still mushy inside despite being golden brown on top. So disappointing!
Maya | Wholesome Yum
Patricia, did you thaw the blueberries first? If using frozen, they have to be added to the batter and baked while still frozen. The batter will get too wet if adding them thawed. Hope this helps!
Hilda
Don’t have almond milk so can I substitute regular whole milk?
Wholesome Yum M
Hi Hilda, Yes, the recipe will work with cow’s milk, but it will change the carb counts.
melissa vermey
Followed instructions perfectly. (Almond milk is room temp, melted coconut oil, eggs were maybe not room temp)and my batter is thick and heavy, not creamy like yours in the video. I’ve tried this recipe several times and it always comes out the same. Are cold eggs really the culprit? Seems like 1/3 cup milk isn’t enough?. Any suggestions?
Wholesome Yum M
Hi Melissa, I am sorry this recipe isn’t working out for you. The batter is supposed to be fairly thick, not liquid, but not like cookie dough either. Are you using large eggs in the recipe? If you are using medium sized eggs, you will likely need to add an extra egg. If you are using large eggs, then feel free to add a small amount of almond milk to the batter to achieve the right texture. The temperature does make a difference in the overall result, but it sounds like you were taking the right steps there. I hope this helps!
Melissa Vermey
I am using large eggs, and will try this again, with everything at room temp. Thankfully these are still yummy even if the batter isn’t exactly like yours. Thanks!
Alex Loughrey
Yeah… so when you follow this recipe to the letter as indicated in the 45 paragraph introduction–it makes a crumbly dough… not a liquid. WTH?!
Wholesome Yum M
Hi Alex, You should definitely have a batter, not a dough. Did you make any substitutions? If you would like a visual aide, there is a video in the recipe card that will show you what the batter should look like.
Mervis
I love it , I add extra sugar free chocolate chip into it …. and the taste is really yummy and delicious! Love it so much. Thank you
Lynn Turner
I made these blueberry muffins and really wanted to like them, but sadly I found them tasteless. They are moist but need another ingredient to boost the flavor perhaps cinnamon or lemon.
Wholesome Yum M
Hi Lynn, I am sorry this recipe didn’t suit your tastes. Yes, a little lemon zest or juice would enhance the flavor if you would like to give that a try next time.
Bethany
I made these last week and love them! I’ve been keeping them in the fridge and warming 1 up in the mornings. So convenient!
klhebert@yahoo.com
THANK YOU for a wonderfully delicious recipe!!!
Annemarie Marais
Thank you for your web. I’m new to keto. I am researching to gather recipes for my daughter who has been diagnosed with stage 3 ER breast cancer. Thank you. I can suggest that you have the metric and US volume side by side, cause sometimes one needs US volumes and sometimes the metric measures. I would like to print it for my daughter, since one can not run to the computer when you are in the kitchen.
but really appreciate you sharing your knowledge
Wholesome Yum M
Hi Annemarie, In the recipe card – just above the actual recipe – the is a button to switch between US cups and metric. There is also a print button in that same location. I wish your family the best. Enjoy!
Taunisha Karsh
The recipe itself is fabulous and even my husband and kids really loved these muffins.
I have to mention however that the website is sooo frustrating!!! I understand the need to advertise to make a profit but it is just way too much. Pop ups and ad banners everywhere! I use my phone a lot when following recipes and they just take over the whole screen! I may just try to find another recipe option just to avoid the website. Just me…
Wholesome Yum M
Hi Taunisha, I’m so thrilled your family enjoyed the muffins! Perhaps you would be interested in the ad-free website with Wholesome Yum Plus?
Dawn
Not only do these taste AMAZING but now my house smells amazing as well!! Will definitely be making these on a regular basis!
Ashley
Best keto muffin recipe!!!! Not only do they look delicious but they taste amazing too. I made a batch and not only had half of them disappeared before they were fully cooled but I was asked to make a double batch tomorrow! 🙂
Jennifer
Can eggs whites be substituted for full eggs? I can’t have egg yolks right now.
Wholesome Yum M
Hi Jennifer, I have not tested this recipe with just egg whites. Without the yolks, the batter will be drier, so you may need an additional tablespoon or two of coconut oil to get the right consistency. Please let me know how they turn out if you decide to give it a try!
Anne
I am just starting to explore GF/Paleo/Keto baking. My husband is happy about eating healthy but is missing the baked goods. I made these today. They are great!! Thank you!
Shannon Michael
I made these this morning. I used butter and homemade almond milk. I also used strawberries instead of blueberries since that’s what I had. My sweetener was monk fruit. They came out delish. I love these and I am super excited to find this recipe! Highly recommend!
Corey
So yummy! I was surprised how easy they were to make. The batter mixed well and it was great to not have to used a hand mixer. I replaced the eggs with flax eggs, used butter and homemade almond milk. I made mini muffins but I still had to cook for around 40minutes. I thought I messed up since the muffins came out darker than in the picture but probably due to the flax eggs?? I thought they were going to end up being dry but they were so moist. I highly recommend this recipe!!
Wholesome Yum M
Hi Corey, The flax eggs shouldn’t have affected the overall color of your muffins. Using flax egg can sometimes increase the bake time of recipes, so that may be the reason if they needed a few additional minutes to bake through.
Corey
Thanks for your response!
christine guillotte
These muffins came out great! I didn’t have any Almond milk, but had some light sour cream, so I used that and
I really couldn’t tell the difference. I also had some blackberry’s, so I added that in with the blueberries. Great recipe!
Joanne Unangst
My family loved these!
Holly O'Rourke
Wow, amazing. Had some leftover blueberries and used them and YUM. Literally could not tell this were low carb and sugar free. I froze them and take them out when I need a sweet snack or breakfast with some fruit. HIGHLY recommend this to anyone counting carbs.
Toni McDonald
I liked the muffins a great deal, I used melted butter instead of coconut oil and added a small spoonful of black raspberry jam the middle of the muffin before baking.
Kelli Rubin
I’m currently making these muffins and not sure if they are going to turn out. When I added the cold almond milk to the melted the coconut oil, the oil solidified before I had a chance to mix it. Suggestions?
Wholesome Yum M
Hi Kelli, The almond milk and eggs should be at room temperature to avoid this. Thanks for pointing that out – I clarified on the recipe card.
Denise Malcolm
These were awesome! For half of the batch, I added lemon zest, and they were amazing.
Monica Mitchell
How do I properly brown the muffin tops? Mine came out like your old picture and not your new one.
Wholesome Yum M
Hi Monica, You can leave your muffins in the oven for an additional few minutes to achieve the golden color you are looking for.
Martha Hill Spivey
It is very hard to read your page with all the ads.
Wholesome Yum M
Hi Martha, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Adriana
Hi could I substitute the sweetener with maple syrup or will that mess up the texture? Thanks!
Wholesome Yum M
Hi Adriana, Unfortunately, using a liquid sweetener would change the ratios of the recipe and the final texture. If you are wanting to use a traditional sugar, then a dry sugar like coconut sugar or regular sugar will work well here.
Frances Salas
These are delicious and moist. I thought they would be dry but I was pleasantly surprised. I will make these at least once a week to have with my coffee. Thank you do much!
Rebecca
I love your recipes but I am about to give up on your blog because of all the pop ups and reloading. The site is very frustrating.
Wholesome Yum M
Hi Rebecca, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Hilci
These muffins are really good and easy. Great for breakfast or brunch with a cup of coffee . Thank you for the recipe.
Rita
If I use less sugar like 1/4 cup, will that mess up texture or anything? Will I need to compensate somehow?
Also for any desert recipe if I use less sugar, is that okay?
Wholesome Yum M
Hi Rita, The recipe will still work if you reduce the amount of sweetener. That may not be true for every dessert, but it will work for this one.
Wendy
The flavor of the muffin was good but EXTREMELY dry and hard to eat. Will not make these again. Besides moisture, it lacked cohesive texture.
Wholesome Yum M
Hi Wendy, I am sorry this recipe didn’t turn out as expected. It sounds like the batter wasn’t fully mixed before baking, which could cause textural issues.
Maria
Thank you so much for this easy and delicious recipe! My son, who is a very picky eater, thanked me for making these :).
Linda Lee
Made these yesterday, so simple and delicious. I have to make more today because they just disappeared.
Carrie
Anyone know sodium content?
Wholesome Yum M
Hi Carrie, You can enter the recipe into an online recipe calculator to get the sodium content.
Sally
Can you please tell us the ingredients in gram or in kilogram. It is hard for me to measure them without a scale
Wholesome Yum M
Hi Sally, Yes! There is an option in the recipe card (just above the ingredients) where you can switch from US cup to metric.
Ericka
Thank you for this delicious and easy recipe!
Marti L
These are amazing! I’ve experimented with a number of low carb/low sugar recipes without much success so I wasn’t expecting much from these. OMG! They’re so good my husband ate 4 in 1 day. They’re even better the next day. I used monk fruit sugar to sweeten. Love the guilt-free sweetness coupled with a hint of coconut (from the oil) and vanilla!!
Hazel
Thank you very much for this recipe. It’s very yummy. I had to change it a little bit as I’m on an anti-inflammatory diet due to some recent health problems. I’m not allowed to have any sugar, not even natural sweeteners. In a couple of weeks, I can start using banana to give some sweetness to my baking.
I did 2 cups of almond meal and 1/2 cup of coconut flour. Next time I will try it with desiccated coconut. My eggs weren’t large so I added a 4th one. I put less coconut oil as I also added coconut yoghurt with vanilla flavour to give extra sweetness. The mixture wasn’t smooth enough, maybe because of the coconut flavour? I run out of almond milk so couldn’t add extra.
Karen
Has anyone tried these with: chocolate chips, nuts, strawberries, peaches, etc???
Joni
Made them with strawberries and butter instead of oil and they were amazing
Dandy Eisenhofer
First – Maya thank you so much for taking the time and effort that goes into all your recipes and for giving those of us on Keto the opportunity to enjoy those foods, on most diets, are forbidden! Your recipes are wonderful and the “tips” you provide are invaluable!!! Now on to the muffins! I made these yesterday and they were the bomb! Came out better than I ever imagined (even better than some regular blueberry muffins I have made in the past). My husband, who is not on Keto, grabbed up a big one and ate it without butter or cream cheese, saying he really liked it because it was not so sweet and that the blueberries were the star! I followed the recipe for the most part (added a few more berries, only because they were the last and also a bit of lemon zest, as suggested in some of the comments). The results were SUPER!!! The recipe made 6 large muffins and 12 small (I baked all in silicon muffins pans….the small muffins took 20 minutes and the large 25 minutes). Will be making this again soon! Thanks again and am looking forward to trying many of your other recipes.
Angela Williams
Delicious! I adjusted the recipe a bit – extra egg, some coconut flour, but it was just beautiful. Thank you for sharing.
Jackie brown
Hiya – thank you so much. Just for your awareness, I selected metric for my measurements but when I went to print it flipped it back to imperial. Looking forward to making these with some wild blackberries growing near our house
Bonnie
This recipe is fabulous. I used raspberries, so delicious!
My question is: could we use this basic muffin recipe, omit the fruit and make it lemon poppy seed? if so, could you please advise how?
Wholesome Yum M
Hi Bonnie, I have not tried omitting the berries from this muffin, but the recipe should still work well without them. Please let me know if you decide to try it as a lemon poppy seed. I would be interested to know how it turns out!
Ann
I just made a batch of these blueberry muffins and absolutely LOVE them! This a keeper!! I used frozen blueberries adding a few on top and some chopped walnuts. I was able to make 12 muffins total. Thank you so much for sharing your recipe!
Andy
These were sooooo good! I’m not on a specific diet but I wanted to use up my almond flour (Kirkland from Costco) and fresh blueberries so I tried this recipe! I made a few substitutions too: used butter instead of oil, regular granulated sugar, added 2 tsp of all purpose flour, 1 tbsp shredded coconut (thanks to the suggestion of one commenter!!) and used 2 cups blueberries! Also baked it longer (35-40 minutes) to get that nice cracked crumbly browning on top! I’m not sure if the recipe is supposed to be super sweet but mine was turned out perfect (barely sweet, full nutty flavour)—if you wanted it to be more sweet maybe add more of the granulated sugar.
Wendi
oh.my.gawd! These are amazing and I forgot the vanilla! There it was sitting on the counter when I was finished. I also probably tripled the berries, I measured the first 3/4 (ish) cup and still had a lot left in the container so I just threw caution to the wind and dumped them in too! *I am not recommending you do this* I did toss them in some almond flour first. These will be amazing with fresh raspberries I pick right in the yard!
Kate Hellen
these are so easy to make and taste great
Sheri Pugh
Thank you! My daughter has several food allergies on top of going gluten and sugar free. These were awesome. It gave her hope that she can still eat her favorite foods. I used egg replacer and they were soft. From reading reviews, I’ll cook them longer and tent them next time.
Sherri
These are so good! I have struggled with baked and sweet items on keto because I don’t like the aftertaste of most allowable sweeteners but love these. Nice texture, great taste and so pleasantly surprised at how much we like these. Thank you for the great recipe that I will be making again and again.
bernice
SOOOOOO delicious, I did have to let it bake longer than the recommended time though. Just keep an eye on it until the tops have some nice browning at the top and that’s it! I think they sat in the oven for about 15 more minutes, I made 12 instead of ten.
Elizabeth Hess
Made these today and loved them! Made 12 good size muffins. Definitely satisfied the craving I was having! Thank you Maya!
Terry Randall
These were wonderful. I used 1/2 and 1/2 instead of the almond milk. Had to add extra to get the right consistency. I also use swerve as my sweetener. They were very moist and tasty. Best muffin recipe I’ve tried and I’ve tried quite a few. Thanks
Lee
Yummy yummy yummy! Just what I needed for a low carb snack in my life! I used monkfruit sweetner and it works well! Will try with raspberries next time
Happy
I am a diabetic and a vegetarian (so avoided anything with the words keto/paleo/etc). Somehow I stumbled onto this recipe. I am yet to make it (hoping I can find all the ingredients in Australia – has anyone tried? Any reasonable replacements applicable?). With all the comments – I stopped by to ask – how do you feel? Your recipe is helping so many people!!! I’d be on my knees thanking the heavens that I was able to help so many people. Good on ya mate 🙂
Wholesome Yum M
Hi Happy, I am so pleased you were able to find a recipe that fit your lifestyle! It is an honor to be able to help others and I am so humbled and grateful to be able to participate in so many other reader’s journeys to health. I hope you love the muffins ❤️
Lee
Happy….I am in Australia and got all the ingredients. Used Monkfruit as the sweetener. Go ahead and give this a go. Yummy!!
nora
Hello, Can I use strawberries instead of blueberries? I am not really a fan of blueberries.
Wholesome Yum M
Hi Nora, You will get a slightly wetter texture using strawberries, but the recipe will still work.
dede
Hello, can I use stevia instead of erythritol??
Wholesome Yum M
Hi Dede, This recipe needs the bulk from the sweetener to work. Maybe if you used a stevia baking blend. Keep in mind the amount of sweetener needed may vary depending on how sweet the baking stevia is.
jen
Hi! do the eggs need to be room temp? In all other baking, except pastries, room temp eggs yeild the lightest and fluffiest results but since its not mentioned I’m not sure! Is cold vs room temp important here??
Wholesome Yum M
Hi Jen, The eggs do not have to be room temperature. Enjoy!
Tiffany
Can I use while earth sweetener for this recipe? Craving muffins and I have everything on hand but erytritrol.
Wholesome Yum M
Hi Tiffany, I’m sorry, I’m not familiar with that sweetener. If it’s a granulated sweetener (not a concentrated powder) that’s approximately 1:1 the sweetness of sugar, then it should work fine.
Faery
Great keto muffins, the best ones I’ve made so far. I never have almond milk in my house so I substitute 1 tbsp full fat greek yoghurt then make up to the required quantity with water – works perfectly in baked goods with minimal change to macros. A scant 1/4 cup of sweetener is plenty (I use Natvia). Finally, I added 3 tbsp desiccated coconut just because I love the taste and texture. Absolutely Delicious! Thanks for the recipe, I think these will become staples in my house, even after Keto has finished.
Howard
These muffins are my new favorite. I was making them this morning as a birthday treat for my wife. I used sugar free chocolate chips at her request instead of blueberries. I also opt to use melted butter in them instead of coconut oil. My wife raved about how good they tasted. Imagine my surprise when I went to the microwave to heat some coffee and I found the butter. So the good news is even when you forget the fat they still come out nice.
Heath Houston
Hi, Maya,
Do you have any suggestions for working cream cheese into this recipe? When I used to bake with wheat flour it was pretty forgiving (and dirt cheap) but working with almond flour seems a lot touchier about following recipes carefully (and coconut flour is even worse, though I still LOVE baking with both).
I was thinking maybe replacing half the coconut oil/butter and half the almond milk with cream cheese, so something like:
– 3 Tablespoons coconut oil or butter
– 3 Tablespoons almond milk
– 1/3 cup cream cheese
Thoughts? Thank you!
Wholesome Yum M
Hi Heath, I have not experimented with adding cream cheese to the recipe. Please let us know how it turns out if you decide to try it!
kim
Heath- I made as directed, but filled the muffin cups halfway. Mixed some cream cheese up with some sugar substitute and vanilla to taste (honestly didn’t measure), added a dollop to each muffin tin and topped with the rest of the batter and baked per the normal instructions and they were AWESOME!
Kristen
What can I use in place of eggs. Do you know if flax or chia eggs would work in this? Any recommendations as to how to make it eggless?
Wholesome Yum M
Hi Kristen, Flax eggs should work in this recipe. It may need to bake slightly longer in the oven, so be sure to keep an eye on it.
Glorimar
This are delicious! I didn’t have blueberries so I used sugar free chocolate chips. Will try soon with blueberries for sure.
Mary
Just made these. They came out awesome! Kind of crispy on the outside and soft inside. Just perfect.
shebson
Tasty muffins and easy to make.
Vivian
I started making them and realized I don’t have any kind of milk! Is it possible to substitute sour cream?
Wholesome Yum M
Hi Vivian, I have not tested this recipe with sour cream, but I think the recipe should still work. Depending on the thickness, you may get a denser muffin, but the flavor will still be great!
Nina
I only have powder erythritol. Can I use that instead? And if yes, how many cups should I be adding. Thank you!
Wholesome Yum M
Hi Nina, Yes powdered erythritol will work fine. Use the same amount as written in the recipe.
Gracie
I made this with about 1/4-1/3 cup of sugar and they actually turned really well! The flavor is amazing and texture is perfect. And they don’t make my blood sugar spike as a type one diabetic so that’s a huge plus 🙂 Thank you!!
Lindsay
I really enjoyed these! I needed to add a little extra milk to the recipe to get the right consistency. Other than that, they were delicious. A tiny bit dry right after baking, but one day later, they were super moist and held up well over the week when I ate them with lunch. I just kept them in the fridge with some cling wrap over the container.
How do you think you would change the recipe or cook time to make this into a loaf? I wanted to try, but I don’t want to waste all the ingredients.
Wholesome Yum M
Hi Lindsay, Not to worry, I have a keto blueberry bread recipe here!
Gretchen
HI! I made the recipe exactly like you said except used a egg substitute because I am allergic. I cooked them 30 minutes and they are still not cooked on the bottom but then tops look great. ANy advice? Would the eggs make that much difference? Should I cook longer than 30 mins? Thanks
Wholesome Yum M
Hi Gretchen, The substitute eggs may affect the bake time. Feel free to bake them longer if need be, just keep an eye on them so they don’t get too brown on top. You may want to consider tenting your muffins with tin foil if they are brown on top and not fully baked on the interior.
Logan Maynard
I followed this recipe verbatim and they were very dry, I didn’t over bake them. The only moist parts were the areas with blueberries, and the batter looked nothing like what’s in the video. It was thicker.
Wholesome Yum M
Hi Logan, I’m sorry these didn’t turn out as expected. If need be, you can add a little extra almond milk to get the right consistency. The video should give a good visual of what the completed batter should look like.
Treasure
I’m curious if anyone knows the saturated fat content? I’m on WW and would love to make these but I need the saturated fat content in grams.
Wholesome Yum M
Hi Treasure, I don’t know the saturated fat content, but you can enter the recipe into an online recipe calculator and you should be able to get the information you need. I hope this helps!
Elena
Just tried making it and its yummy! I havled the ingredients and added in 2 tbsp lemon juice (as per someones recommendation here thanks!) I subtitute almond milk with whipping cream. It works! Thanks for the recipe
AC2003
Just made & love them !! They came out moist & fluffy 🙂 Big hit with kids too… used regular sugar vs sweetner as kids would also eat them.
Made some slight changes – added a tb sp of fresh orange zest and a tbsp of sour cream. Also, swapped whipping cream for almond milk. I can see this being a go-to recipe for muffins. Was very easy recipe to follow & make and I am not a frequent baker by any means ! Thanks for the recipe !
Di
I baked the blueberry muffins as directed in silicon baking cups. I tried removing one from the silicon while warm..it fell apart. I waited till they were completely cool, and tried again they fell apart? I made them with butter vs. coconut oil. What am I doing wrong?
Wholesome Yum M
Hi Di, Did you lightly grease your silicone molds? With keto or gluten-free baking, things tend to stick more than traditional wheat flour baked goods. My second thought is that maybe these muffins needed a bit more time in the oven. How were they in the center? If they were wet in the middle, then they needed to stay in the oven a bit longer.
Valerie
I loved making these muffins! They provided just what I needed while pregnant with GD! Thank you for this recipe! I was wondering would it still come out the same if I used 2% reduced fat milk instead of the unsweetened almond milk? I don’t normally drink almond milk and don’t want it to go to waste since I’d use it only specifically for this recipe. Thanks in advance! 🙂
Wholesome Yum M
Hi Valerie, Reduced fat milk is higher in carbs and sugar. It will make a difference in the final nutrition of this recipe.
Hindi
I’ve now made this twice and added 2tblsp of coconut flour for a different texture and substituted the sweetener with about 1/4c of chopped dates. I would say they turn out tasting more like a scone, but my 2 year old and I love them! We are going to try chopped apricots and shredded carrots today, maybe raisins too! Let you know how it goes, thanks for this recipe!
Hindi
Ok so I forgot I also add 1tbsp ground flax seed and 1tbsp chia seeds for extra nutrition…
As for my trial… I think I needed about 1 c of diced apricots for sweeter taste next time, and 1/2 c shredded carrots, but still good and 2 year old will still eat them!
There’s so many variations one can do with this recipe, I love that!!
Linda
Sorry but these were the worst muffins I have ever made as they were heavy, didn’t rise much and were soggy and dense even though they cooked a good 27 min. I did add a bit of collagen as well as a bit of fine ground flax flour, extra baking powder and an extra egg. What a waste of ingredients.
Wholesome Yum M
Hi Linda, Sorry these didn’t turn out as expected, but you didn’t really follow the recipe. The ingredients you added changed the recipe to be denser than it should have been. I hope you decide to give this recipe a try as written.
patricia wingate
I loved this muffin! After all it is sugar free so what can you expect? I only had ground almond meal but it worked just fine, wasn’t dry to me! For those who didn’t like them they aren’t using your recipe. They’re adding or taking away from the ingredients. Makes a difference!!
Thanks!!
Delena
Delicious! I divided the batter into three parts and made dark chocolate, blackberry, and blueberry muffins. They are equally yummy.
Sylvia West
Hi, I would like to know if Anthony’s organic almond flour is also good for keto baking recipes. Can I use this flour for baking you’re blueberry muffins? This is the only flour I have on hand, would the carbs count be the same?
Wholesome Yum M
Hi Sylvia, If this brand is blanched and super finely milled, then it should work fine. I don’t know if the carb counts would be exactly the same as all brands can vary slightly. This is the Wholesome Yum Almond Flour that I use and recommend for consistent results.
Mary
I made these as written they were fantastic.
My son who is a blueberry muffin eating monster said they were really good. Great texture and flavor. Cant wait to try almond flour crumble on top. Thank you for the recipe.
Amy
Made these for breakfast this morning. Added in lemon zest to the batter and did half with blueberries, half without because my mom doesn’t like blueberries. Just came out of the oven and they’re delicious! Definitely making these again!
Pam
I just made these. First thing I’ve tried to make with almond flour. Being a spur of the moment I didn’t have all the listed ingredients so I improvised a couple of items. I didn’t have butter so used margarine and regular milk. I used monk fruit as the sweetener. My muffins turned out gritty and eggy. Would that be from the lack of butter or are there different qualities of almond flour?
Wholesome Yum M
Hi Pam, There are different qualities of almond flour. I recommend using finely milled almond flour (you can find Wholesome Yum Almond Flour here). The finer texture of the almond flour will contribute to a light and consistent texture in baked goods. There shouldn’t be any grittiness when using quality almond flour.
Nina Wilson
I’ve made this recipe many times, much to the delight of my neighbors and church- many of whom are either keto or diabetic. But then I lost my recipe book I had it in, thank God I remembered where I’d gotten it! And thank you, I’ve made many of your delicious recipes and lost weight and gained better health for it.
Shannon
These are fantastic! I’ve made these twice so far, I really enjoy having them with my coffee in the morning (so far they’re my favorite!). They’re so quick and easy to make, very moist, fluffy, and a little crumbly. Very flavorful and a definite yum!
Ashley Villa
Absolutely loved the recipe! These tasted great.
I used monk fruit and coconut almond milk because that’s what I had on hand.
My muffins cooked for 21 minutes, they came out kinda flat and the cupcake liners were really wet. Any advice?
Definitely making these again! Thank you for sharing.
Wholesome Yum M
Hi Ashley, Make sure that your blueberries were dried completely before adding to the batter. Any moisture left on them will, of course, end up in your muffins.
Valeri
Hi. I was wondering if I could use original rice milk by rice dream instead of Almond Milk? Would that change the consistency of the muffins? I have not made this recipe yet, but it looks like it will be delicious!
Wholesome Yum M
Hi Valeri, I have not tested this recipe with rice milk, as it isn’t a low carb milk alternative. If you are not concerned about the recipe being low carb, then I think it should still turn out well with rice milk.
Geeta
This has become a favorite with my family
Tonia Mercer
Good Day, I doubled the recipe. The batter consistency seems fine but toward the end of the baking time all of the muffins fell. Any suggestions as to why would be appreciated.
Wholesome Yum M
Hi Tonia, I am sorry these didn’t work out for you. You may want to go back and make sure you used baking powder and not baking soda, which could cause this reaction.
Inn
Hi, somehow all blueberries sink to the bottom became mushy, overall they turned out delicious and will try again but would appreciate some advice. Thanks
Wholesome Yum M
Hi Inn, Make sure your blueberries are completely dry after washing. You can also roll them in coconut flour before adding to the muffin batter, that will help to keep them suspended.
Kim
These looked great, and have great reviews. I was excited to try them. However, after adding each ingredient in my carb manager, it shows 9 net carbs per muffin. So bummed I can’t make them now.
Wholesome Yum M
Hi Kim, The nutrition facts come from the USDA food database. Your recipe may vary slightly by brands of ingredients, but 9 net carbs each seems really high. Are you subtracting erythritol from the recipe to get the net carb count?
Abby
These are absolutely delicious! Thank you for sharing no-fuss Keto recipes with ingredients I already have!
Lisa
Delicious!
Lisa
Everyone in my house loves these! I’ve also made them with pumpkin seed meal due to one person having an almond allergy, and it works great that way too! Occasionally, I’ll add the zest of a lemon and a few drops of lemon extract or lemon EO, and people rave about that variation. These are delicious as the recipe is written too!
Vickie Birney
I love your Recipes This blueberry was great! I made it with Mok fruit and I used a little less than 1/3 cup.
KL
These muffins were delicious! I actually added blueberries to half of the batter. The other half, I added chocolate chips. My blueberry muffins were way too moist which ended up being soggy. 100% my fault because I added too many blueberries. However my chocolate chip muffins came out perfect!
Sue Worley
Is it possible to use MCT oil instead of melted coconut oil? Or Earth Balance ND butter spread?
Wholesome Yum M
Hi Sue, I would not use MCT oil for this. The non-dairy butter alternative will probably work best for you.
Sonja.B
Hello and greetings from Germany!
I tried this recipe today and it was just yummie! So fluffy and moist! It is hard to come by a really good recipe around here because all those silly people try to avoid fat at all costs even in keto recipes!
So thank you for the option to turn this into metric units!
I used 90g butter and I let my machine whisk the eggs with the erythritol which made them very fluffy and firm, then I turned to a lower setting and gently whisked in the milk and molten butter, at last gently and in little heaps, I folded in the almonds. I put half the batter in the muffin tins, then spread half of the frozen blueberries evenly on top and then put in the rest of the batter and topped that with the rest of the blueberries. That way every muffin contained a nice amount of blueberries all thorough them!
They are just as good as any wheat muffin I’ve ever eaten! Even better than some I’ve tried!
Sheilah Galpin
Is it possible to make this into many loafs instead of muffins. If so what I need to alter anything with the recipe itself or directions
Maya | Wholesome Yum
Hi Sheilah, My keto blueberry bread recipe is here to make a loaf.
Erin
Awesome!! Moist and yummy! Easy to follow recipe!
Maura
Can I use heavy cream instead of almond milk
Wholesome Yum M
Hi Maura, The muffins will be slightly denser, but yes, heavy cream will work.
Joyce
These are VERY yum!
I have a question though, I see in the recipe it says 1/3 cup of almond milk but I had to use more because the dough was very dry… Is 1/3 cup almond milk right?
Wholesome Yum M
Hi Joyce, 1/3 cup of almond milk is correct, it’s a fairly thick batter. I have pictures of how the batter should look in the post above. I’m glad they still worked out for you.
Adrian Celaya
Do I use 1/2 cup of the sweetener or around 12 packets which equal 1/2 cup of sugar
Wholesome Yum M
Hi Adrian, What kind of sweetener are you using? If using erythritol, please measure out 1/2 cup.
Judy
These are a definite “10!” We tast tested them with coffee. My hubby loves blueberries, and he loved these.
I did a small change, though. I just got wheat extract for another recipe (I forgot which!), and I decided to try 12 drops in this recipe.
Also, I rolled the blueberries in some of the dry mixture. Then mixed the dry and wet together. Then folded in the berries. This way, the berries didn’t sink.
I’m considering maybe a streusel. Topping. But they are great for breakfast, as is! Thank you for another great recipe!!!
Christina P
This recipe is super moist and very delicious! Thanks for the great idea 🙂
Miriam
When freezing them, can they be put into freezer zip loc bags? Or how can I properly freeze them?
Wholesome Yum M
Hi Miriam, Yes zip-top bags work great for freezing these muffins! Enjoy!
Victoria
Is there a way to use coconut flour and almond flour in this recipe? Like take away some of the almond flour and use some coconut flour so there is a mix of flours? If so how much of each would I need??
Wholesome Yum M
Hi Victoria, I have a similar version of this recipe using only coconut flour, you can find it here: Keto Coconut Flour Blueberry Muffins.
Jolene
Can I use regular milk instead of almond milk?
Wholesome Yum M
Hi Jolene, The recipe would no longer be low carb if you use regular milk. If that is not an issue, then it will work fine in the recipe.
Rita
My muffin batter did not look like the video at all. It was more like the scone batter, stiff and they did not bake up but stayed wet. 🙁
Wholesome Yum M
Hi Rita, I’m sorry these didn’t turn out as expected. You can adjust the amount of almond milk slightly to loosen up your batter to the texture it is in the video.
Anna Liza
OMG these are beyond amazing!!! I’ve already eaten 2 within 10min of them coming out of the oven! I used melted butter and added a good squeeze of lemon juice.
Atie
Hi, thank you for this amazing recipe.
For the sweetener I mixed 1/3 cup of erythritol + 1 tsp stevia powder)
Instead of almond milk I used heavy cream + water(50-50).
I added 1 tbsp of poppy seed.
Jean
Can I use coconut milk instead of almond milk?
Wholesome Yum M
Hi Jean, Yes that should work.
Miwa
The BEST muffins!! Followed the recipe and used avocado oil instead of coconut oil and these came out so perfect and delicious!! Thank you!!
Vienna
Can I use honey or maple syrup for a sweetener
Wholesome Yum M
Hi Vienna, No. A liquid sweeter will change the ratios in the recipe. The sweetener used in this recipe is a natural sweetener and hope you’ll try it. 🙂
AudreyLover92
How can I substitute blueberries for Chocolate chips! My CC always sink to the bottom. I bought mini CC hoping they would “float” more, but still have the same result.
Wholesome Yum M
Hi Audrey, Try sprinkling your chocolate chips over the tops of your muffins instead of folding them into the batter. They will suspend in the batter as they bake in the oven.
Kaii
I made these but they came out tasting like bitter cornbread. I used almond flour with coconut and MCT oil in it. Is that what affected the taste? Can I substitute almond flour for coconut flour?
Wholesome Yum M
Hi Kaii, Yes, I imagine the flour you used is what altered the flavor in the recipe. If you are looking for a version of blueberry muffins with just coconut flour, you can find that recipe here.
Taro B
Made these muffins today. Will be making them often. I added a tablespoon of finely grated lemon rind and used almond extract instead of vanilla. In the future I think it would be fun playing around with different extracts. I used coconut oil but if I use butter, I might brown it first.
Tanya W
These turned out great but much tastier when you substitute the coconut oil for butter and dont have the coconutty afertaste x
Nisey
Mine took 40minutes to cook. Came out so moist and delicious! Now a weekly must! Definitely will try with butter instead of coconut oil next time. I did add 3t of psyllium husk for more fiber.
Lillou
The muffins were delicious. I made half the recipe. I could not have wanted a better tasting keto muffin. I always use Bob’s Red Mill almond flour, and have the best results using it. I want to say thank you to all the people who come up with these amazing recipes, so that people like me won’t have to. I would not know how to begin. Again thank you for the great recipe.
Johnny S
This is my go-to muffin recipe! Thank you SO much for this, I’ve even used the base for chocolate chip and raspberry muffins and they all have turned out incredible!
Pauline
Hi, I tried it out. However, my muffins turned brown. I divided the recipe by half because I’m making only six muffins. I use temperature 160deg c. Top and bottom heat with the fan. By 10 mins it turned brown. So last 5 mins I adjust to 150 deg c and adjust to lowest rack. What did I do wrong? Other then that, the muffin taste wonderful. 🙂
Wholesome Yum M
Hi Pauline, It sounds like you used the convection setting on your oven (heat with fan). Using the fan will create a deep brown top crust on your baked goods, which is great if you want a crunchy hard crust on homemade bread, but it’s a little harsh on more delicate baked goods like cookies and muffins. If you can switch off your fan during baking, I recommended doing so for this recipe. If you can’t change your setting, then next time bake on the lower rack only at 160 degrees C. The time will probably still be shorter than the listed 20-25 minutes. I would start checking for doneness around 12-15 minutes.
Rouba
Hello! If I want to use coconut sugar instead of the erythritol, do I need to change the amount? Thanks!
Wholesome Yum M
Hi Rouba, Erythritol isn’t as sweet as coconut sugar, so you’ll need less of it. Change the amount of coconut sugar to 1/3 cup.
June Day
Great recipe, I used 1/3 cup sweet cream butter & 1/4 cup of lakanto monkfruit sweetener to reduce to overly sweet taste and it’s amazing.
Elena
They are delicious. Thank you for sharing this recipe. Please tell me how you recommend storing them?
Wholesome Yum M
Hi Elena, These muffins can sit out on the counter for a few days. For longer-term storage options, keep them in the fridge or the freezer.
Fiona
Just started on Keto diet & decided to make blueberry muffins as I love cakes etc. Tasty, easy to make, will be making more in the future.
Tracey Marie
I really enjoyed this recipe! It was easy and delicious! I did make some adjustments to suit my taste. I like my muffins sweet like a cake, so I increased the Splenda to 1 cup and I used 3 drops of Stevia liquid as well. I also added 1/3 cup of coconut oil with the butter and I used a cup of blueberries and topped the muffins with a couple more for presentation. I didn’t think there was enough batter for 12 muffins, but it actually was more than enough. I didn’t have liners so I just used baking spray that had no carbs and sprayed the pan liberally. It took about 25 minutes to bake and I brushed them with melted butter. They came out of the pan beautifully. There was no sticking. They were so good and moist. My husband ate two and he does not like sugar substitutes, but he couldn’t tell and said they were delicious . This will be a breakfast/brunch favorite go to. Thanks for sharing.
Lizzie
I was so excited to make these, but ended up throwing out a whole batch. I followed the instructions and the batter was basically drier than a dough. Looking at the batter above mine looked nothing like it. So I knew it was going wrong. I can’t understand all of these great reviews, maybe it’s just me. Who knows. But they were bad. I’m so disappointed.
Wholesome Yum M
Hi Lizzie, I’m sorry you threw your muffins out. Did you follow the recipe as written? Melted the coconut oil? You can adjust the amount of almond milk needed to help your batter get the right consistency if it was too dry.
Debbie Vaughn
These muffns are so good! I love them❤️ I have been trying different recipes with almond flour, these by far are the best!
Thank you
Debbie
Leslie
Came out perfect. Made half with blueberries, the other half with cacao nibs. Just as good as a traditional muffin made with flour and sugar!
Camille
Can I use macadamia nut milk instead of almond milk if that’s what I have on hand?
Wholesome Yum M
Hi Camille, Yes!
Joette
Can you convert this recipe to a loaf? How much additional baking time is required?
Wholesome Yum M
Hi Joette, I suggest you use my keto blueberry bread recipe – it’s based on these muffins and designed for a loaf.
Vicki
I am trying to click on the “Bacon in the Oven” recipe and keep getting this one. Something in wrong.
Thanks
Wholesome Yum M
Hi Viki, Sorry the link is giving you trouble, try this one.
Andrée
Ce matin j’ai fait 2 fois votre recette. Une avec des framboises fraîches et l’autre avec des bleuets frais. Ils sont vraiment très très bons. J’ai mis juste la moitié d’Erythritol. C’est une recette coup de coeur, les essayer c’est les adopter. Ils sont vraiment délicieux. Merci bcp pour la belle recette, à refaire sans hésitation
Tristen
These are DELICIOUS! The taste and texture is very similar to a sweet corn muffin. I used butter instead of coconut oil and I did add more berries than this calls for, a mixture of black, raspberry, and blueberries and I added lemon juice and zested a lemon on top. I may make these with a little less sweetener and no mix ins the next time I make chili as a cornbread substitute
Dk
I cut the recipe in half, added a tbsp of fresh lemon juice, and baked it for 2 more min and they were divine. Quick, healthy, and easy breakfast.
Heba
If I half this recipe should I use 1 egg or 2?
Wholesome Yum M
Hi Heba, This recipe freezes really well. If you would like to make the recipe as written, you can freeze the second half to enjoy at a later date. However, if you only have ingredients on hand for half a recipe, then I suggest using 2 eggs.
Sofie
Perfect muffins/little cakes. They smell, look, and taste perfect!
I can’t bake too much in one batch since we tend to eat them all at once.
Thank you for this recipe!
Janie
My family and I have heart problems and we’re all trying (extended family included) to get healthy. I’ve made 6 batches of these for all of them, and am doorstep dropping these this morning. Had to share them after I made them last night and my husband and son both ate the entire batch lol
Alice
I just made these this morning. Used butter and heavy cream. They turned out great!!! I had added a touch of extra cream when I saw the batter so stiff. Mine made 12 generous muffins. I do have a question though. I used the sweetener recommended. Now my tummy hurts really bad. It happened when I baked something once before. Is this a potential side effect of the sweetener? They are so good and my son and teenage grandchildren also enjoyed them.
Maya | Wholesome Yum
Hi Alice, I’m so glad you liked them! Sorry to hear about the tummy troubles – most people are fine with erythritol but some don’t tolerate it well. If that’s you, I highly recommend Besti allulose instead – you can use the same amount.
Kaylee
Can I opt for Heavy whipping cream instead of almond milk?
Wholesome Yum M
Hi Kaylee, Yes, you can use heavy cream. It will change the nutrition of the recipe, but it will still work fine.
Liezel Boonzaier-Lacquaye
OMG!!!!! I have made these a few times already as per the normal recipe and they are great but today I made them with butter instead of coconut oil and added 1 1/2 tablespoons fresh squeezed lemon juice and rind of 1 lemon. YUM YUM YUM. Texture is soft and moist and the slight tang of the lemon is amazing with the sweetness of the blueberries. These muffins have become our morning coffee and muffin ritual. THANK YOU!
Brittany
Have made these twice and they’re awesome! Only question is about the nutrition information? Is one muffin 217 calories? Thanks
Wholesome Yum M
Hi Brittany, You are correct, one muffin is 217 calories. So glad you love them!
Shelly Wiggins
Made these tonight….they are so yummy!! Thanks so much for the recipe
Mary
In my search for low carb desserts, I came across this recipe. And OMG…. ***YUMMMmmmm***….these muffins are moist and quite flavourful! This recipe came out perfect exactly the way it’s instructed. I used Almond flour and coconut oil. As suggested when using coconut oil, once the muffins are done immediately remove them from the tin and place on a rack to cool. Two were missing before the cooling period ended. 😉 Absolutely delicious… thanks so much for this recipe!
P.S. I’m perusing your site for more delightful recipes and ideas.
Sandra
What can I substitute for the coconut oil. The coconut oil gives it too much of a coconut flavor.
Wholesome Yum M
Hi Sandra, Avocado oil is a suitable substitute here.
Kathy Cooke
We all loved these! Can’t tell them apart from regular blueberry muffins. Delicious and quick to make. Baked for 25 minutes, as they were still wobbly at 20 minutes.
Julie
Can I reduce the almond flour to 1 3/4 cups and add maybe a 1/2 cup golden flax seed meal and 1/2 cup oat fiber? I love the original recipes, but want to ‘tweak’ it and see if I can up the fiber content/lower the net carbs
Wholesome Yum M
Hi Julie, I’m not sure if that would work. The mixture might be too dry with the flax and oat fiber.
Julie
I decided to give my revisions a try, and wow…..the most moist and yummy muffin yet!
I reduced the almond flour to 1 3/4 cups, then added a 1/2 cup each of Oat Fiber and Golden Flax Seed Meal. Increased baking powder to 2 tsps, vanilla to 1 tsp, and used 1/2 cup unsweetened almond milk. This gave me 12 muffins, so per muffin : 198 calories, 17 grams fat, 5 grams carbs, 3 grams fiber, 2 grams sugar, 5 grams protein. Net Carbs = 2 grams
So pleased with the results , I had to share!
Cindy
Really good! I did 1/2 the erythritol and added about a tbsp of dried lemon peel. I noticed some people in the comments wanted to add more fiber. I wonder if adding psyllium husk would do the trick without changing the taste.
Wholesome Yum M
Hi Cindy, Psyllium husk is very absorbent and will likely change the outcome of this recipe. I suspect it would make them dry.
Julie
I agree that psyllium may make them dry, as it’s very absorbent. It will probably make them more dense too. The oat fiber worked great though…no change in taste or texture. In fact, it made them lighter and more moist. I considered the dried lemon peel too, so maybe next time!
Jane
My muffins came out greasy. I used paper liners as well.
Maya | Wholesome Yum
Hi Jane, Did you cool them in the pan or on a cooling rack? They can collect moisture if they cool in the pan, so try a rack.
Melanie
Hello! I’m excited to make these for our Easter meal tomorrow! I read above that you advice against “storing keto muffins in plastic bags or plastic wrap, or they might get soggy.” … But I didn’t see a recommended alternative? How should these be stored to keep them best? (at the moment I just need overnight storage) Thanks!
Maya | Wholesome Yum
Hi Melanie, Just an airtight container should work fine, or you can wrap them in parchment paper. Come back and let me know how you like them! 🙂
Danielle Cooley
This is my go to muffin recipe now! My 8 year old LOVES them – thank you for taking the time to go over all the substitutes. Looking forward to checking out your other recipes.
Dani
These are really good! I didn’t quite have enough almond flour so I had to use a little coconut flour. I added a little more almond/coconut milk. Also used coconut sugar for my sweetener. I’ve kept them in fridge. I heat up and slather butter on them. So yummy! Thanks for sharing.
Lowie
These were great, really moist and delicious.
I used coconut milk instead of almond milk as it was all I had in, and they turned out great.
Love this blog, thanks so much x
Crystal
Hi! I am just starting Keto and want to avoid sweeteners for now. Would this work if I just omitted the sweetener all together? Thanks!!
Wholesome Yum M
Hi Crystal, The texture might be slightly denser, but I think it would work if you omit the sweetener.
Nicholas
These are the best muffins I have ever had!!! I zested a lemon which added a lot to the flavor and used frozen blueberries, which worked great. Put lots of butter on top and these are absolutely delicious!
Jenna
I’ve tried these muffins before and they are amazing!! I want to make them again and only have oat flour…Can I use oat flour instead of almond flour? Thank you! Great recipe!!
Wholesome Yum M
Hi Jenna, Sorry, oat flour will not work in this recipe. The properties are too different from almond flour to be able to do a swap.
Celine
SO delicious! I used 1/3 cup heavy cream vs. almond milk. Frozen wild blueberries vs. fresh. They were perfect, light and fluffy, sweet, great texture. I’m just going to need to practice self control and not eat them all in one sitting. Thanks for the recipe.
Shannon
These are delicious!!! I cooked mine a little longer than the suggested time.
Liz
Really good. I subbed 1/2 c of the almond flour for 1/2 c cassava flour because I ran out of almond flour and added a teaspoon of lemon zest. I also used 1/4 c coconut sugar and about 10 drops of monk fruit extract instead of 1/2 c erythritol. Oh and I sprinkled a bit of coconut sugar on the tops of the muffins and added more blueberries than the recipe called for (probably almost doubled the amount of blueberries making it 1 1/2 c of blueberries). Was really good even with all the substitutions I made.
Jan
Very delicious! Easy to make and they don’t last long.
Raini
Omg!! These are so doggone good, I wanted to eat the whole batch.
Haven’t had a blueberry muffin in sooooo long.
Thank you! Thank you! Thank you!
Tamera
I have a brunch I am going to tomorrow. I am taking these
Mattie
I followed this recipe to a T and my batter came out super thick and nothing like the video. I think there was some kind of typo in the listed recipe and not enough almond milk is called for. The video looks like they put in way more than 1/3 a cup.
Wholesome Yum M
Hi Mattie, I’m sorry these didn’t turn out as you had hoped. You can add a little extra almond milk to achieve the right texture of the batter. Is it possible you were using an almond flour blend and not plain, blanched almond flour?
Ariel Moore
Mine also came out way too thick and not pretty like the pictures. They taste good and are moist hence my 4 star rating but I wish I ‘d read the note here about adding more almond milk, although I wonder if I would have had to lengthen the cooking time.. I used pure almond flour, not a mix so I must have done something else wrong 🙂 Oh well, next time! The reviews on these are good enough to try these again.
Ginna Honeycutt
This was my first attempt at keto baking. I thought it was very good but wasn’t expecting the granny texture. Is there a brand of almond flour that is a finer texture? The one I used came from Walmart.
Wholesome Yum M
Hi Ginna, Look for brands that are made with blanched almonds and state ‘finely milled’ or ‘super fine’ or ‘fine ground’ on them. Those are the best types of almond flour to bake with.
Tamera
If you can’t find finely ground almond flour, you can make your own spinning it in a food processor.
Karen
Wonderful! A keeper for sure. Moist, delicious. I used monkfruit sweetener and butter. Thank you
Lori Theurer
I just made these and they are great !!! I added some lemon zest cause I love that on all berries. It really worked.
Jill
This recipe is amazing. I add orange zest. Today I’m making it with maple syrup for my son instead of sweetener. We also LOVE your pumpkin muffin recipe!!! We don’t have pumpkin today so are going to use a sweet potato and half a banana. Thank you for these great recipes 🙂
Lisa
Hi, can I use Swerve confectioners sugar for the sweetener? Thank you!
Wholesome Yum M
Hi Lisa, Yes, that will work fine.
Hannah
These muffins are the best!! I like to do 1/4 tsp of almond extract and 1/4 tsp vanilla extract instead of just vanilla. I also like to bake them a little longer than directed, til they brown a little on the tops, then the texture is just spot on! These are by far our favorite keto muffins! Great recipe! Trying them today with sf chocolate chips instead of blueberries!
Heidi
Are those regular muffin cups or mini?
Wholesome Yum M
Hi Heidi, They are regular-sized muffin cups.
Bobbi Baker
I made this recipe and it worked, looked beautiful, the muffins rose, their color and overall appearance looked very much the same as muffins made with all purpose flour. The author of this recipe did a beautiful job in approximating original blueberry muffins.
The problem with this recipe is the same as all recipes made with almond flour. It didn’t taste anywhere nearly as good as regular flour. Do recipe made with coconut flour taste more like original baked goods? To our author, please understand I am applauding you and others who experiment with recipes, trying to turn them into keto goodness. My comment is just a genuine question asking: is there any other ways to make these recipes at least lower in carbs but still come close to the original taste? Thank You for experimenting with these recipes. I know it is time consuming. Furthermore it requires a much better understanding of cooking and baking than I possess. I applaud you!
Wholesome Yum M
Hi Bobbi, Unfortunately, almond flour just doesn’t have the same taste and texture as white flour. You may prefer baking with coconut flour. Here is a Keto Blueberry Muffin recipe with Coconut Flour if you would like to try it and compare the two recipes.
Alyssa
Mine came out a little grainy, which happens a lot for me with almond flour, but still so so delicious. I used butter in them. I will definitely save this recipe to make again and try with dark chocolate. So good!! I used blanched super fine almond flour too, but I buy at Aldi and WalMart brand so it’s not as fine as some other brands!! I still enjoyed them!!
CHERYL FAVREAU
What can I use instead of Almond Milk as I am trying to make these now.
Wholesome Yum M
Hi Cherly, You can use a 50:50 ratio of heavy cream and water.
Cassie
I love these muffins, and so do my kids, (17yrs, 15yrs, 8yrs, and 18 months). I use butter vs coconut oil, and heavy whipping cream vs almond milk. The texture is just perfect for me, and the net carbs make it a staple in my keto life. Thank you for this recipe, it will be used as a keto friendly food for our wedding July 4th.
Kyra Snow
These are the best muffins I’ve ever had. Anybody who’s reading the reviews right now I 100% recommend them.
JG
First off, these muffins came out beautiful. I’m an avid baker and love trying out new recipes. Since starting Keto, I’ve been longing for something sweet. I used butter instead of coconut oil, otherwise everything in the recipe was the same. The problem for me was the almond flour taste- it was overwhelming, hence I did not thoroughly enjoy the muffin. It felt more like cornbread but more clumpy. I do think some people would enjoy this, I’m just not a big fan of almond flour unfortunately.
Maya | Wholesome Yum
Sorry to hear you weren’t a fan of almond flour! Was it super finely ground and blanched? The coarser stuff can be more grainy. You might want to try coconut flour blueberry muffins to see if you like those better.
Megan
I have had ZERO luck attempting anything baked with almond flour since starting keto. And I’m dying for these to work (especially after reading the rave reviews!). Mine turned out dense, did not look as pictured, we’re mealy in texture, and had such a strong almond (and nothing else) flavor/texture my daughter and not even I could eat them… is there something I need to do to the almond flour (I did buy blanched) to make it turn out different? I used stevia because it’s what I have, but I can’t imagine that could have caused such a huge difference for them.
I’m dying to try them again, but I’ve been trying to figure out if there’s a trick to baking with almond flour that I’m missing… (I’ve tried some cookies and pancakes too and the texture is never what others claim :/ )
Wholesome Yum M
Hi Megan, I’m sorry you are struggling with almond flour baking. Are you buying fine-milled almond flour and not almond meal? Almond meal will result in gritty textures in baking.
Megan
I did grab that…I had tried to shortcut with almond meal previously, so I bought the right kind. It’s almost like there’s just too much of it, but I looked into measuring to see if I was doing it wrong… I just don’t know what I’m doing wrong lol. I’m definitely going to try again, especially since this recipe has such rave reviews!
Wholesome Yum M
Hi Megan, Use the scoop and sweep method for measuring almond flour. Make sure you are not packing it in the measuring cup!
Priya Raju
I have an egg allergy. Can these be made with an egg substitute ?
Wholesome Yum M
Hi Priya, I have not tested it, but you may be able to use flax eggs in this recipe. Please let me know how it turns out if you decide to try it.
Jay
What brand of almond flour are you using? Different brands will give different results. When i first started Keto, I was using a Walmart brand of almond flour called Nature Eats and all my baked goods came out grainy with a strong almond taste. I switched to Bob’s Red Mill and I no longer have that problem.
3squivelgabriela@gmail.com
I ABSOLUTELY LOVE THESE!!!!!!!!!!!! I used heavy cream and stevia. Also I could not find blueberries ANYWHERE (I guess they’re not in season in the winter.). Instead I added 50% cacao chocolate chips instead of the blueberries and they are so delicious. I could not believe I could enjoy chocolate chip muffins again while being on keto… I will definitely try this recipe again when I feel like a sweet snack. I will be looking forward to blueberry season to try it with them too.
Daniela
Hey! 🙂 did you use stevia powder or liquid? Would love to bake these but I only have liquid sweetener!
Krista
These are so good! My only issue was that my blueberries sank to the bottom and stuck to the wrappers ☹️. I’ve never been stellar at baking. I will definitely be making these again so any advice for how to keep my blueberries from sinking would be appreciated! I followed the recipe as written with coconut oil and baked for 23 minutes. Thanks!
Wholesome Yum M
Hi Krista, Were your blueberries wet from rinsing? That’s most likely the reason they sunk to the bottom. Gently pat them dry before incorporating into the batter. If that doesn’t help, you can also try spooning some batter without blueberries into the bottoms of the muffin cups before filling up the remaining batter, that way the blueberries are toward the top to begin with and less likely to sink.
Becci
If using heavy cream or whole milk, how much do I use in place of the almond milk?
Wholesome Yum M
Hi Becci, Use the same amount as listed for almond milk – 1/3 c. If you are low carb or keto, I recommend using heavy cream, as milk is much higher in carbs.
Heidi
OMG, they are so delicious. I made them into 20 mini muffins using a small ice cream scoop. Not sure how to enter them in my Carb manager per serving. I am still new to this. I ate 3 thinking they are 1 carb per muffin 🙂 any help is appreciated.
Wholesome Yum M
Hi Heidi, If you search for an online recipe calculator, you can change the servings to 20 and see what the net carb for each muffin is. I hope this helps!
Bridgette W.
These are fantastic – especially when blueberries are in season here in Georgia. I have been adding the zest and juice of 1 lemon, and if you can get ahold of Meyer lemons it really brings these up a notch. Thank you Maya!
Samantha
Just made this recipe for the first time – am genuinely impressed. I did sub butter for the coconut oil, and I didn’t have almond milk so I instead subbed ~1/4 cup Fage 5% greek yogurt and a splash of heavy cream (doing Keto, rather than Paleo). I also added some slivered almonds to top. I was a bit worried that they were burning in the oven, because the insides were still a little runny at 25 minutes so I turned the temp down to about 150C and left them in until the tops were perhaps a bit more brown than I thought they needed to be (ended up around 30 minutes in the oven) and they came out perfectly – not overcooked at all.
These muffins are deliciously moist, and very flavorful. I have never left a review on a recipe before but this was just so good — I will be certainly adding this to the recipe rotation. Thank you!
A
Excited to try this! Can I use full fat yogurt in place of almond milk?
Wholesome Yum M
Hi A, The macros and texture will change, but the recipe will still work using yogurt.
Suzy M
Great muffins! I made these at the weekend and they are delicious. I used butter instead of coconut oil. I made the recipe into 12 muffins but am confused by the carb content. After punching in the ingredients My fitness pal is telling me they are 211 calories each with 19.4g fat, 6.5g protein and 11.4g carbs. Is this correct for one muffin 11.4g CARBS?? Please advise. Thank you 🙂
Wholesome Yum M
Hi Suzy, I’m thrilled you loved these muffins! Carb counts will vary a bit by ingredient brands, but that seems really high compared to my nutrition facts. My carb count came to 6g total carbs, 3g net carbs.
Dena Timper
Hi!!!! I am not on the Keto diet but I have been put on the Atkins diet by my doctor. I am supposed to use whole milk or cream instead of almond milk. Can I use cow’s milk in this recipe?
Wholesome Yum M
Hi Dena, Yes, dairy milk will work fine.
Kesha D
I’ve only been keto a little over a month, but I’ve tried my share of baking….this is by far the best recipe I’ve come across to date. Looking forward to trying more.
Shelli
Oh my goodness a cook I’m not…….I forgot the sugar in the recipe ♀️Is there anything I can do to put on top to make them sweet? I don’t want to throw them away
Wholesome Yum M
Hi Shelli, Oh no! Hmmm… you could try frosting them, or perhaps breaking them up and using the muffins as a cake base for a trifle? Here’s a recipe you could work from for Strawberry Trifle.
Gizella
Another option would be to put some maple syrup or honey on top of your muffins.
Omnesa
These muffins are awesome! I used butter instead of coconut oil. My only issue will be limiting how many I eat at once! Thanks for another great recipe!
Lisa
So what can I sub for almond milk…I have some keto creamer (kitu) and powdered mtc creamer I mix with water. Do you think this would work. I want to make these but don’t want to buy something I won’t use afterward. By the way I love your recipes!
Wholesome Yum M
Hi Lisa, As long as there aren’t any thickeners in either of those products, either should work fine. The overall macros of the recipe will change, but I think the recipe will still work. If you don’t want to alter the macros, you can just use water in place of the almond milk.
Julie
I’ve made this recipe a ton and I LOVE it! I made it tonight but didn’t realize I was out of almond milk until it was too late. I used flax milk instead. Do NOT use flax milk!!! It made my muffins greasy and they’re falling apart.
Kim
Delicious and very easy to make.
Tposein
Hi There! I recently just started keto and found your website and I can’t tell you how happy I am that I found you! Your recipes are so inspiring that we will not feel like we are missing out on anything! I do have one question! I have been using the Almond flour and I feel like it’s got a weird texture and taste to it! Could I use Coconut flour instead and if not is there another flour you would recommend? Also would the other flours be equal to the almond flour in the recipe or different ratios? I figure it’s better to come to the master rather than ruin batch after batch!
Thank you so much and keep inspiring us!!!
Wholesome Yum M
Hi Tposein, Are you buying blanched, fine ground almond flour? That is the best type to use for keto baking. Almond meal gives a gritty texture and bitter aftertaste. You can replace coconut flour with almond flour sometimes, but it requires a bit of alteration to the recipes. Coconut flour is extremely absorbent, and requires a lot more liquid and/or eggs to work. It takes a lot of experimentation to get right. If you are interested in a coconut flour version of this recipe, I have one here: Keto Coconut Flour Blueberry Muffins.
Carolina
Soooo Good!!! I added the zest and juice of 1 lemon and chia seeds. My 2 year old loved them.
Naomi Nokes
These muffins are amazing. Thanks so much for sharing your recipe. I am hoping to get all my family on keto as well. My daughter will love these
Paula
These are really good muffins. Not “good for being Keto” but just plain delicious. If that weren’t enough for a full five stars, they are exceptionally fast and easy to make. I’m relatively new to this way of eating, and am so glad that my love of baking can still be indulged.
Sondra Swihart
Can I use a loaf pan instead of a muffin tin?
Wholesome Yum M
Hi Sondra, I think that would work fine. The bake time would need to be increased, so start checking for doneness around the 45 minute mark.
Weili
I love this recipe. It even fooled my husband and he is a picky eater. It is the first time that he has willingly eaten one of my gluten free baking. He even ate a second one without me asking him to try it.
Dhora Abidin
Husband accused me making non keto muffins! He couldn’t believe the taste is just like any “regular normal” muffins. Success!!!
Marjorie
Hello! I’m planning to make these tomorrow. I’m new at baking and looking for yummy healthy recipes for my kids and I to enjoy. I would prefer not to add any sweeteners. Can I skip the Erythritol? Can I use less coconut oil and add a 1/2 Cup of Greek yogurt instead? Thank you!!
Wholesome Yum M
Hi Marjorie, The recipe should work without the erythritol, but you may find them to be a little bland without sweetener. I don’t believe you can swap the coconut oil with greek yogurt, the have different properties and will change the outcome of the recipe.
Gabby
Thanks for the recipes for blueberry muffins.
Veronica P.
Wow. I am new to low carb baking and almond flour just does not give all baked goods a good texture. But, these muffins……they are amazing! I used a mix of blueberries and Lily’s chocolate chips. Oranges are in season so I added some fresh orange zest. I could eat them all. Thank you for convincing me that keto baking is worth it!
Oana
Thanks a million for the recipe! Tried it today, subbed almond flour with hazelnut flour (ground hazelnuts) and the result was still great! Very hearty, not too sweet and very satiating.
Cici
Hi like how many muffins can I eat?
Wholesome Yum M
Hi Cici, Serving size is 1 muffin.
Merrilee
These are really good for a breakfast muffin. I’ve made them several times and now add 2 Tablespoons of psyllium husk powder and increased the almond milk to 1/2 cup. Really amazing!!! The batter gets thick because of the psyllium but just divide it into the pan and bake – see how well they stay together and how soft and tasty they are!!!
Sandy
I loved these blueberry muffins. They were so moist and tasty. I tried another recipe elsewhere and it could not come close to how good these were. I am also a diabetic and they did not spike my glucose . Very happy and would highly recommend these.
Heather
We’ve been missing traditional breakfast foods since going on Keto. These came out perfect! Will definitely add these to the recipe box. Thank you!
Judy
I’m allergic to eggs. What can I use as an egg substitute.
Wholesome Yum M
Hi Judy, I have not tested this method personally, but you could try to replace the eggs with a store bought egg substitute or the homemade chia egg replacement method (1 Tbs chia seeds, 2-3 Tbs water, let sit for 5 minutes before using). Please let us know how it goes if you decide to try it.
Sue La
Can I substitute the baking powder for baking Soda ?
Wholesome Yum M
Hi Sue, Yes, you can make that substitution, but you will need an acid to activate your baking soda. First, cut down the amount of baking soda to 1/2 tsp. Using too much will create a bitter tasting muffin. Second add one of the following options: 1/2 tsp of cream of tartar OR 1 Tbs of lemon juice right before adding the blueberries.
Deanna
I made this recipe, doubled the batch because I figured my kids would devour them and the dough turned into a solid mass. I used a combination of coconut flour and almond flour and followed the directions so I’m confused. When cooked they were more crumbly and a mess than moist. Will admit this is my first keto baking experience so any insight is appreciated!
Wholesome Yum M
Hi Deanna, Coconut flour has very different properties from any other flour. It is super absorbent and can make things dense and crumbly when used incorrectly. I suspect this is probably where things went wrong for your muffins. Please don’t let this experience discourage you! Keto baking is a whole different animal from traditional baking with white flour and sugars. Try to recipe again as written and I think you will be happier with the results.
Sandy
I made these for the first time tonight and they were great; definitely will be making them again.
Ginny
So, where is the recipe? I read everything but don’t find the recipe.
Wholesome Yum M
Hi Ginny, You may need to turn off your browser’s “Reader Mode” to be able to view the recipe card.
Tamra
Absolutely the best keto muffin recipe I’ve ever made! So moist and tasty – YUM!
J. Cavarra
Hi there, is the nutritional information for 10 or 12 muffins?
Wholesome Yum M
Hi J, Nutritional information is for 12 muffins.
Susan J Linn
Very moist and delicious.
Alma Sandoval
This is my new favorite recipe! My muffins were very moist!
Cat
Just made these today. Very quick and easy! They were absolutely delicious. I will be making them again!!
Amy
FREAKING DELICIOUS. I think I prefer these over regular muffins. Of course, I have no choice but to pick these over the other for health reasons. Hehe
Erika
Batter was too thick.
Wholesome Yum M
Hi Erika, Did you finish the recipe? The batter is supposed to be thick. For reference, the video in the recipe card will give you an idea of how thick the batter should be.
Shiela Wood
I made these today. As they were baking, I added the recipe to my carb manager and the carbs came in at 9 net carbs. Wow! Made 12 muffins, and I did add 1 cup blueberries instead of 3/4. I used monk-fruit sweetener. I know 1/4 cup did not make that much difference. They are tasty though.
Kayla Peacock
My son was just diagnosed Type 1 diabetic & I found this recipe & made these so he could have a treat at school without having to worry about a sugar spike. Well the WHOLE FAMILY loved them so I ended up making 5 dozen. I added a bunch of orange zest and that took them to the next level. Great recipe!!
Maira
Wonderful! Just like regular muffins, much better than the gluten free version from coffee shops, that I had accidentally bought sometimes. I used part butter / part ghee, and made them huge! (Because we are not dieting; just reducing our sugar intake)
Kimberley Flowers
Thank you so much for this recipe. I used butter instead of coconut oil and almond extract instead of vanilla and cooked exactly 25 mins. They were absolutely perfect and were given two thumbs up by a very picky husband. This is the best Keto muffin recipe I have made and I have tried many. I am excited to try many more of your recipes. Thank you for for all of the time and effort you put in!
LaRita
These are ABSOLUTELY delicious! I used heavy cream instead of almond milk. I love these muffins! Thank you for sharing!
Blanca Cannaday
These have been by far the best keto blueberry muffins I’ve had. Added bonus, my toddler baby girl loved them as well.
Marc Hanan
Love this! I use it as my base and mix in Lily’s chocolate chips, raspberries, walnuts, banana extract and often a combination of the above.
1 correction to notes. 12 vs 10 note is reversed. 12 spreads the batter further thus yielding smaller muffins and less carbs/calories.
Maya | Wholesome Yum
Thank you so much, Marc! Thanks for catching the accidental swap on the notes, I fixed it.
Shonna Falcone
This is the best keto receipe EVER. Sometimes I switch from blueberries to walnuts and Lilly’s dark chocolate chips. Yummy! Thank you.
Jane B
So for a while now my husband has been bugging to make blueberry muffins. He sent me this link this morning and they just now came out of the oven. I used butter instead of coconut oil and I added walnuts (hubby’s request). The last muffin I filled had no berries so I added some chocolate chips (that one was mine). I had to added a few extra minutes to the baking time as I wasn’t sure if they were fully cooked but they turned out delish! This link has been added to my favorites. Thank you!
Fran
This is such a brilliant recipe. I had some kitsch cherries hanging around in my fridge so I subbed the bloobs and added almond essence. They turned out great! Thanks so much.
Squirrel
Fantastic, I added 1/2 cup chopped nuts, and made a mixture of cream cheese with Erythritol and lemon juice, put 1 teaspoon in the center of each muffin . Placed extra blueberry and walnut half on top. Cooked in convection bake for 20 minutes. Perfect breakfast and travel muffin.
S Jefford
These sound wonderful but can’t find the ingredients’ weights/measurements – what are they please?
Wholesome Yum M
Hi, You may need to turn off your browser’s ‘Reader Mode’ to be able to see the measurements.
Susan Cornish
My first attempt at keto muffins- made with almond meal and home canned blueberries. Well drained berries, less sweetner, & a little less almond milk. Baked 27 minutes, then let cool. Was very good- will be better with actual almond flour.
Rona Klein
I absolutely LOVE your recipes and whip up two batches of your Coconut Flour Keto Bagels once a month. Today I decided to try the almond flour blueberry muffin recipe. OMG! So easy and so delicious! I was confused about the coconut oil as I only had Coconut Oil in the liquid form and didn’t know if it would still be 1/3 of a cup, so I substituted it with 1/3 cup of butter. Truly delicious. My only issue is that some of the blueberries that sunk to the bottom got stuck in the silicone baking cups and that part got a bit soggy… but they were sooo good. I couldn’t wait for them to cool so had one immediately! You say not to store them in plastic bags but can I freeze them in individual plastic bags? Thank you again for another delicious staple to my keto lifestyle.
Maya | Wholesome Yum
Thank you so much, Rona! So glad you liked them. It helps to remove the muffins from the muffin pan right away and cool on a cooling rack so that they don’t get soggy. Yes, you can freeze them in plastic bags.
CupcakeBills
Great recipe! Just one question – I froze some muffins to travel with for the holidays, how long would you recommend defrosting in the fridge? I doubt I can keep them frozen for the whole drive, but don’t want them to get too dry or too wet.
Wholesome Yum M
Hi CupcakeBills, I would let them defrost in room temperature with access to air so they don’t get too wet.
Teresa
These are delicious!!! I love your recipes definitely going to buy the cookbook!!
Agnes
First time bake … great!!
Kelsey
I don’t know what may have went wrong because I followed every step and they don’t have flavor! What could it be?
Wholesome Yum M
Hi Kelsey, I’m sorry these weren’t to your liking. You could always dress them up with a little glaze of powdered sweetener, water, and a little vanilla, almond, or lemon flavoring.
Jillian
Saw this recipe had to go out and buy everything. sitting down and eating my first muffin – AH-MAZING
Toots
I love these – so light and flavorful
Lisabella
Hi Maya!
Thank you for such a Wonderful recipe! I am an Almond freak, so I replaced the vanilla with Almond extract and tried a new plant-based “almond” vegan butter. I LOVED them and had to give to my neighbors – I was afraid I’d eat one too many! That’s how delicious they are!!! I’m ordering your book ASAP!!!
Ashley
Never would be able to tell they were tasty. They are so tasty and it’s so hard just sticking to one a day. As I write this review, I can’t wait until I have another tomorrow :3
Tammy
Is there a way to substitute the eggs with something else?
Wholesome Yum M
Hi Tammy, I have not tested this and can’t guarantee the results, but you can try using a flax egg in place of a chicken egg.
Jenny
These have become a staple in our house. I find it great base recipe that let’s you change things up easily.
I sometimes swap 1/2 a cup of ground flax seed for 1/2 cup of almond flour for added fiber. For a slightly sweeter muffin I found you can also swap in a quarter cup coconut flour for a quarter cup almond flour with no change in texture. These muffins also benefit from a half teaspoon of xanthan gum.
Thank you again for the great recipe!
Milica Bozovic
Great recipe! I missed some 60g of almond flour, added some hazelnut. Missed almond milk used coconut milk instead. Turned out almost perfect 🙂 if some lemon juice and zest were added would have been perfect! Just because I love raspberry lemon synergy.
Erica
I love your website and your recipes! I was having problems but due to the fact that I added half flax meal half almond flour. Center is taking forever to bake. I also added strawberries and walnuts so I’m not sure if that’s why center not cooking. I’ve made it before as listed and it was great. This is one of my favorites.
Kammie
Really good and so happy to have a grab and go that’s actually delicious and NOT eggs!
April
Wonderful, delicious muffins. This will be my “go to” recipe. Thanks!!
Karen G
Mine came out just the way I put them in! They did not cook well and Ieft them for 30 mins since I made 10. Tossed this batch and it had no flavor.
Maya | Wholesome Yum
Hi Karen, I’d double check if your oven is heating properly? If your oven is not cooking things that’s likely an oven issue and not the recipe. Of course the flavor wouldn’t be good if they aren’t cooked. Hope you can get it fixed!
Kathy
I love these and have made them several times. I purchased your cookbook too. Love it! I was confused about the different net carb counts but then saw your note in the cookbook about it being for 10 not 12 muffins. Either way, they are delicious and with a cup of bulletproof coffee start my day off great.
Kala
I want to use stevia & monk fruit liquid sweetener instead of Erythritol, how much to use for this recipe.
TIA
Maya | Wholesome Yum
Hi Kala, I don’t recommend substituting granulated sweeteners with liquid as it changes the consistency of the batter, but you could try a different granulated sweetener if you like. Use the conversion chart here.
John
Can you use half and half instead of almond milk
Maya | Wholesome Yum
Hi John, Yes, that should work fine. You may need to add maybe a tablespoon or so of water if it’s too thick.
Danica
Wow! I’ve been missing muffins since finding out I can’t have wheat. I seen this recipe in your new Cookbook (which I love by the way) and made them this morning. They turned out amazing! My husband and I have already eaten half the batch I made. Hahaha. Easy to make and delicious! I will be making these often! (wish I could post a picture of them for you)
Adra
can I put strawberries or raspberries instead of the blueberries?
Maya | Wholesome Yum
Hi Adra, Yes, you can! You’d need to chop them up.
Diana
I made just as the recipe using 1 1/4 c coconut flour and 1 1/4 almond flour. Totally fell apart. More of a crumble than a muffin. Did the coconut flour cause that?
Maya | Wholesome Yum
Hi Diana, Yes, that was definitely the problem. Don’t ever sub coconut flour for anything else, it works completely differently and is extremely absorbent. Hope you get to try the recipe as written.
T
I’m still getting familiar with Keto can you please clarify if blueberries arent considered keto friendly how can these muffins that contain blueberries be considered keto ?
Maya | Wholesome Yum
Berries, including blueberries, are keto friendly in moderation. 🙂
Lisa Clark
I subbed blackberries for blueberry’s…the batter is delish. Will blackberries change the carbs? If so how much? Muffins are in the oven now. Can’t wait to eat one!
Maya | Wholesome Yum
Hi Lisa, I’m glad you liked them! The carb count might be slightly different but shouldn’t be a big difference one way or the other.
Rebecca Caldwell
Blueberry muffins are my absolute favorite and definitely something I’ve been missing. These muffins were very easy to make and turned out amazing! I will definitely be making these again and again.
Elisandra
I just started Keto 2 weeks ago and bumped into your recipe. Wow my muffins came out soooo delicious and soft thank you soooooo much!!!!
Shaman Aah
Finally FINALLY, found a keto baked recipe that I didn’t totally demolish. Made these today and they were delicious! And, although they were a little bi crumbly, they were moist and stayed together for the most part. I am so excited I was finally able to make some muffins. I am not a morning person and have really needed something ready-made and quick, that was healthy, in the morning. These will do the trick! Also, I added 2 oz. Of sugar free chocolate chips to the batter to give them something extra special. Yum Yum. Thanks for the recipe!
Suzanne Lee
Followed the recipe , used wild blueberries we picked this summer,,,,the best, the best…loved the hint of coconut flavour ..will be baking these again.
Michelle Foerster
These were really good! Since we aren’t a dairy free family I used butter and whole milk. My son who is VERY picky when I make anything low carb that isn’t inherently low carb said, “They’re good! They’re buttery.” I also took some to my work to have some of my low carb co-workers try and they both loved them as well and wanted the recipe. Thanks for the great recipe!
John
The Net Carbs are listed as 3g. Is that for each mini muffin or for the entire batch?
Sorry, I am new to this.
Thank you.
Wholesome Yum A
Hi John, it’s for 1 muffin.
Tim
almonds + blueberries + coconut oil held together with 1/4 of an egg! (erythritol doesn’t really count) . Is that 3 super foods or 4? They taste great and once I converted the recipe all to grams it was about 10 minutes prep! I’ve already tried swapping lily’s stevia sweetened choc chips and that worked great! I have other plans for this recipe. I did notice that if I dump in the coconut oil and then cold eggs that the oil can suddenly go lumpy.
Jennifer
I love love love this recipe! Instead of coconut oil (as mentioned) I use butter.
I freeze these and grab one for an easy delish breakfast or even a snack!
I am going to try using this base recipe for some other sweet muffins (cinnamon pecan & chocolate) today. I’ll post my results 🙂
I have also halved my almond flour and used carbquik for the rest and those are good too. Thank you so much for helping make my transition into keto so much easier!
Julie
These blueberry muffins are absolutely delicious! I didn’t have quite enough eyrthritol ,but they still turned out wonderful and were sweet enough! Also didn’t have the muffin liners but they popped right out just using Pam spray ! Thanks for a great recipe can’t wait to make them again and double it !
Margie
I’d like to mix Soluble Tapioca Fiber and flaxseed into this recipe. How would I need to adjust the recipe to include these ingredients? Thanks!!!
Beverley Nicholson
I am trying to follow a low carb diet at the moment and possibly for the future! I also had suspicion around food in general and in particular anything that is not made with wheat flour, meat, dairy and normal sugar, so I made these with trepidation because I was not convinced by erythritol, and the almond flour or the almond milk either . They are fabulous! spongy, nutty not very sweet and filling to boot. I added the rind of a lemon and it works well with the blueberries. Now the only problem I have is how not to eat them all!. I have only just started to try to break my prejudice against vegetarian food but I am being pleasantly surprised by some of the recipes I am trying, although I do find them to be not very satisfying. There is an issue with the cost of eating like this though – from that point of view not very sustainable.
Ros
OMG Yum! ………. Just tried these and they are DELICOUS!
Hold on a minute,……. gotta eat another one.
BRB
Robin krause
Do you need to refrigerate blueberry muffins or can you leave them out at room temp?
Wholesome Yum A
Hi Robin, you can probably store them on your counter for a day or two, but fridge is best if you want to store them longer. You can also freeze them!
Jeremy Tuel
This is one of my favorite keto recipes, and I’ve made it many times. Today I decided to add an egg to the batter and eureka!! They became so much more muffin-like. Highly recommend that modification!
Abbey & Jann
Just made 2 batches! Very good! I also made your keto chocolate chip cookies and they were FANTASTIC!
Howard Jane
Can you sub cows milk for almond milk?
Maya | Wholesome Yum
Hi Howard, You can but the carb count would be higher.
Cynthia Lee-Bowers
Made this for our breakfast treat. I used 1/3 cup of butter instead of coconut oil and for the sweetner I used 1/2 cup of Swerve. The muffins turned out moist and delicious.
Will be making these muffins again!
Janet
Made this several times – they are FANTASTIC! I’d been missing baked goods since going keto and the temptation was getting stronger. These saved the day. I freeze them, then warm ‘em up, and spread ghee and sprinkle sea salt on top.
Darline Smith
Baked these today the muffins are wonderful. I’ve made several Keto Sugar Free recipes, by far this is the best recipe hands day. This is a keeper. Thank you so much for sharing
Lisa Duncan
Excellent!!
Antoinette
I love this recipe! The muffins are so moist and tasty. I used strawberries instead of blueberries and they were awesome! I added cinnamon and used Trevia as a sweetener. Thanks for posting this recipe.
Lauren Percival
Made these this morning…yum! The only thing I did differently was to add about 1 teaspoon of lemon zest while folding in the blueberries. Amazing! The lemon really lifts up the blueberry flavour. Will make again. Thank you!
Kelly
Hi I followed the recipe but batter has turned lumpy I use coconut flour, I’ve add more almond milk to smooth it out but only helped a little. Any ideas how to correct This please?
Wholesome Yum A
Hi Kelly, if you have lumps of flour (which is common for almond flour), you can sift it into the batter. Good luck!
Marie DeMartino
My husband and I are on a low carb diet…so I never have cooked or baked low carb being of Italian heritage.
I tried these this morning..it was delicious,,.only made some minor changes, Used butter, added some chocolate chips with the frozen blueberries and added some cinnamon and nutmeg.. also only filled 10 cupcake liners instead of 12.
Great recipe…thank you….makes my job easier….learning a new way to cook and bake
Cammie
These sound so good! Can I use unsweetened coconut milk instead of almond milk?
Wholesome Yum A
That should work fine, Cammie!
Erin
Yummy! Was out of coconut oil so used Kerrygold butter and rather than almond milk which I did not happen to have on hand I used heavy whipping cream. We do keto so was not concerned about the added calories, just the carbs. I used frozen blueberries and pressed them into each muffin from the top. When I’ve tried to make blueberry muffins before with fresh blueberries they tend to get mushy and gooey inside the muffins and stay that way even after they’re done. I found that pressing frozen blueberries in through the top they came out in tact. Great recipe and thanks for sharing!
LV
Ok – I was super hesitant to make these because a) I am NOT a baker, b) I substituted erythritol for monk fruit (I used 1/3 of a cup with fingers crossed) and c) I heard some not great reviews about almond flour (too gritty). BUT THEY WERE SO GOOD!!! I don’t have a huge sweet tooth but sometimes you just need something to curb that craving – these totally hit the spot!
Dee
These were delish – I added a bit of unsweetened shredded coconut and lemon juice. I didn’t have almond flour
so I ground up some raw natural almonds to make the almond flour/almond meal.
Thanks for the recipe :).
Amy S
These are delish and a great keto treat. I have been eating them for breakfast with a hard boiled egg. I used granulated Swerve for the sweetener and melted coconut oil, but I want to try melted butter next time to change up the flavor a little. I also used fresh blueberries from my yard and doubled the quantity! Thank you for another great recipe
Meg
These are in the oven now! Can’t wait to try them. Do you know if there is any secret way to easily add this into a recipe builder on a food tracking app (I.e. – instead of adding all the details in manually?)
Wholesome Yum A
Hi Meg, I don’t know of a way but my low carb Facebook support group might!
John L
Excellent results. Best keto blueberry muffin recipe I’ve found. The wife says she could not tell these were keto. I did not have erythritol so substituted Truvia for baking. I did double the vanilla extract as you suggested in the write up. She now asked that I make a second batch for tonight’s dessert when the whole gang is here. Thanks for a great recipe.
Diana
I just made these! My husband and I loved them! My batter wasn’t as runny as yours but they still came out really good! One question? Can I freeze these?
Wholesome Yum
Absolutely, Diana!
Terri Love
I’ve made these muffins twice so far: once with coconut oil & once with butter. I’m not sure which batch I liked best, so I’ll just have to keep testing! And because I loved the flavor of your lemon, blueberry, zucchini bread recipe, I added lemon zest & a little lemon juice to the batter & made the same lemon glaze to drizzle on top of the muffins. The glaze isn’t needed though; these were delicious without it! Thanks for the recipe!
Kayren
I have made these numerous times. Very good, only thing is my bottom’s are always wet and my liners are hard to remove from muffins.
Jessica
Hello! I’ve tried quite a few blueberry muffin recipes, and I’m excited to give this one a try. Do you think this would come out just as good in a loaf pan instead of in a muffin pan? Don’t have a muffin pan at the moment.
Wholesome Yum
You can do that, Jessica! The baking time would just be longer. Use a toothpick to test for doneness inside. If the top browns before the inside is done, you can cover the top with foil and continue baking until the inside is done.
Jessica
Perfect!!! Thank you so much for the info! ♡♡♡
P.s. I love all your recipes!! Me and the hubby started keto 5 months ago and ive made a bang of your recipes from this website, and he loves all of it!!
Anne Walton
This is a GREAT recipe! I’ve used it as a starting point and made some changes to produce a versatile and ”
perfect every time” muffin!!
Here are my changes.
I use Truvia for the sweetener, butter for the shortening, increase the vanilla to a full teaspoon and, when using blueberries, I add a teaspoon of cinnamon and a half teaspoon of nutmeg.
I’ve made them with raspberries instead of blueberries and they were equally good.
I wanted a pumpkin spice muffin to change things up so I switched out the blueberries with grated zucchini ( twisted in a dish towel to remove extra moisture). I added chopped pecans, 1 tsp of vanilla and a TBSP of pumpkin spice instead of the cinnamon and nutmeg I add with blueberries and raspberries. The muffins are GREAT!!
Next time I’m planning to grate carrots and add
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons of vanilla,
spices that are listed in a traditional spice cake recipe.
Can’t wait to change it up again!!
I’d highly recommend this recipe as a base for trying different things.
Ronda
Made these exactly as recipe calls for and they are fantastic. Just the right amount of. Sweetness. I used swerve. Thank you so much for the fantastic recipe.
Cheryl abernathy
Tried for the first time this morning. My husband took a bite and said “I’m not eating this..I refuse to cheat!” Lol. He was stunned when I showed him the recipe. They are so delicious. I used butter instead of coconut oil. Next time I think I’ll use just a smidge less as they were a tiny bit greasy on the bottom. Overall, a great muffin and a definite keeper. Just like all the other recipes I’ve tried from your site. We are new to Keto and you are making it easy and delicious.
Kelli
These were amazing! Wondering what’s the best way to store them? It’s just the two of us and twelve.muffins
Wholesome Yum
Hi Kelli, you can probably store them on your counter for a day or two, but fridge is best if you want to store them longer. You can also freeze them!
Patricia Wilbur
I made the above recipe and it was fabulous. However, each day the muffins become more moist than the day before. (Day three and they are almost like mush.) I suspect it is because I am not storing them correctly. What is the best way to store baked goods that use nut flours and fresh fruit.
Wholesome Yum
Hi Patricia, for this recipe I’d recommend storing them on your counter for a day or two, but fridge is best if you want to store them longer. You can also freeze them!
Vicki Stewart
Omg- these were amazing!! Wish I had doubled the batch, because everyone non Keto liked them too!
Linda
Thank you for sharing… I love the flavor and texture of this recipe and it was easy to do.
Charlie
Hiya, I’ve tried to make these muffins a few times now and they never come out sweet. They end up tasting like cornbread with blueberries in it. Is it supposed to taste like that? Or what would you suggest I do to make it sweeter? I’ve used monk fruit sugar and Splenda if that helps. Thanks in advance!
Wholesome Yum
Hi Charlie, these should definitely have some sweet flavor to them. You can add more sweetener next time if it helps. Different sweeteners have different sweetness levels, so you may have experienced a conversion error as well. You can check my sweetener conversion calculator to help you get exact measurements if you make substitutions.
Nicole
My batter did not turn out like the videos. It was thick and not even close to the consistency of being able to pour into the muffin molds. Disappointed. They did not rise and definitely weren’t appetizing. Went over the recipe about 5 times making sure I didn’t miss anything.
Daniel Hernandez
The batter is definitely thick and I used a metal tablespoon to plop it into a muffin slot. I also used some splenda since to me it tastes a wee bit sweeter (and I was too lazy to hunt for a bag of generic erythitol). Excellent easy-to-make recipe! I usually get almond flour at Costco but Bob’s Red Mill is also good.
Ingrid
Mine was not that moist to place in the muffin tin. There was not enough liquid.
Maya | Wholesome Yum
Hi Ingrid, It should not be liquid.
Carol
It is important to have the milk and eggs at room temp before adding to the melted coconut oil otherwise it all clumps up.
Desiree
Wow, these were delicious and perfectly satisfied my craving for a baked good! My daughter, parents and husband all loved them too and they don’t eat low carb (yet )!
Cathy Queally
Hello! These blueberry muffins were the best ever!! I can’t thank you enough!
Heidi
These muffins are so yummy. My husband and I love them! The recipe was so easy (and I am not a baker–in our non-keto eating days I’ve had some truly disastrous baking endeavors). I do love to cook meals, but we were so thrilled with these. What a great breakfast treat, especially for those days we’re running to get out of the house. Thanks!
Marlena Cano
I am just curious if you think it would be possible to substitute the butter or coconut oil for sour cream. Just letting you know I have made these multiple times using one or the other of them, but I just wondered. I have a bit of sour cream on hand that I don’t want to go bad.
Maya | Wholesome Yum
Hi Marlena, I haven’t tried that to say for sure. Sour cream fat content is not as high as butter or coconut oil, but can’t say for sure without testing if that would be an issue. Let me know how it goes if you try it!
Jen
Hi, I made a batch and the blueberries came out really soggy. I’m not sure what happened. 🙁
Maya | Wholesome Yum
Hi Jen, Did you use frozen blueberries? If you do, they have to be frozen when you put them in the batter, not thawed.
Rosemary Cagle
These were absolutely fabulous ‼️I used 2 cups almond flour and 1/2 cup garbanzo bean flour and added 1/2 tea nutmeg also; I also sprinkled blanched almonds on top and used less than 1/3 cup monk fruit sweetener only changes I made; I think next time I will try almond flavoring.They are delicious and thank you for this recipe
Audrey
I usually LOVE your recipes, but this one was a major flop for me. I followed the recipe to the T, but blueberries sunk to the bottom. Each muffin was a nasty gooey mess at the bottom, and dry at the top. It was pretty bland as well. I had to make a lemon glaze to try to make them more palatable, no way I was going to throw them away, even though I wanted to. Overall a major disappointment.
Wholesome Yum
Hi Audrey, I’m so sorry this didn’t work out! This doesn’t usually happen, but sometimes it can with very dense blueberries. Next time you could try putting a little batter without blueberries into each muffin cup, then fold in the blueberries into the batter and distribute to fill to the top. This prevents them from sinking to the bottom. You can also try tossing them in a little extra almond flour before folding them in.
Jennifer Shafer
Hi! These sound delicious! I can’t wait to try them. Do I use the same amount of butter when substituting for coconut oil?
Thanks!
Maya | Wholesome Yum
Thank you, Jennifer! Yes, use the same amount.
Kate Stein
I wrote to you on or about July 19, and requested to be notified of a reply. I’ve made these muffins which are delicious but I get a much higher carb (net) count that you advertise. Could you give us a breakdown of the individual ingredients you have used and their macros? Thank you,
Kate Stein
Wholesome Yum
Hi Kate, we use the USDA Food Database to calculate macros. The net carbs in the recipe card excludes the erythritol, so this may account for the discrepancy.
Kerry
I’m loving all these recipes and can’t wait to try them! I have a general question though. A lot of these recipes are calling for almond milk. While I realize it is low carb, we don’t do almond milk. We have access to raw whole milk. I totally understand it will raise the carb content, but I’m ok with that. May I use our raw milk in place of where it calls for almond milk? Thanks so much for all you do! 🙂
Wholesome Yum
Hi Kerry, you can definitely use raw milk — keep in mind it won’t be raw anymore in baked or cooked recipes.
Sue
I just made these. I used butter and Swerve. Baked in mini silicone cups for 10-ish min in my Cuisinart on bake. Very good. I may add more Swerve next time. Reminded me a little of a light corn bread with blueberries.
Emily C
I am on my 2nd pregnancy and 2nd round of gestational diabetes, which is so hard for me because I have a huge sweet tooth and am not as used to the low carb treats as many others are. I loved these! It’s so exciting to find a sweet treat that I can actually eat more than a bite of without my blood sugar getting a little too high. I used your sweetener conversion to substitute swerve, and it turned out great!
Sher
Awesome! Thank you for sharing this . I will be making more soon.
Viki
Made them this morning. I was pleasantly surprised at how tasty and light they are. I would add more salt for my taste next time. But its a keeper! Very yummy!
Iris
I usually don’t like keto baked goods but these are really good. The only thing I did different was add an extra 1/2 tsp of vanilla extract and that’s only because I was worried about the almond flour flavor that I don’t care for.
Beverly
Why did my coconut oil harden before I even got it in my muffin pans?
Wholesome Yum
Hi Beverly, unrefined coconut oil is solid at room temperature (or cooler). If it solidified in the batter, the rest of your ingredients may have been too cold.
Lina Tayem
Hi! I want to swap erythritol with organic cane sugar. Should I use the same amount? Also, can I make another variation using chocolate chips?
Wholesome Yum
Hi Lina, chocolate chips sound great! To convert to regular sugar, try my sweetener calculator (just keep in mind it won’t be low carb anymore).
Anna Hansen
I don’t have almond milk, can I use milk or heavy cream?
Maya | Wholesome Yum
Hi Anna, Yes, either should work. There might be slight texture differences.
Ronnie Hoelker
So yummy!! How many carbs per muffin…do you have it somewhere and I’m missing it?
Wholesome Yum
Hi Ronnie, the complete nutritional breakdown is in the recipe card above.
Kate Stein
I have entered the ingredients into MFP and the carb values come up quite differently.
I used Bob’s Red Mill almond flour, Almond Breeze almond milk, Lakanto Monkfruit sweetener, Carrington’s Coconut oil & Ghee, and all other ingredients are generic of their type. The total carb value I got was 14.6, minus fiber that’s 11.7 net, minus the sweetener = 10 net carbs. What do you think might be the difference that would cause such a large(ish) discrepancy? Thank you.
Wholesome Yum
Hi Kate, we take nutrition facts from the USDA Food Database. Individual brands and calculators can definitely vary, though.
Andrea Sandry
MFP doesn’t properly calculate net carbs in monkfruit sweetener so that’s where the discrepancy is coming from.
Vicki
Hi. Iam new to keto and just found this site and supper excited to make these for myself and 3 year old son who loves muffins. I am not keen on him eating unhealthy snacks, especially as I will be starting school soon. Anyway, I was just wondering how much butter do I use if I am not using the oil, and is unsalted butter ok to use. Look forward to your reply.
Wholesome Yum
Hi Vicki, you can use the same amount of unsalted butter.
Abi
I’ve been Keto for over a year and disappointed in general with Keto style bakes. These, however, are by far the best and nicest things I have made! I can’t stop baking batches! The latest has frozen cherries in them 🙂 I sub xylitol for Erythritol as we can’t get that so easily in the UK. Also use extra vanilla extract and pure olive oil spread instead of coconut/butter (just as that’s what I have in). Incredible. Love this recipe so much. Thanks for posting it!
Lisa M
I made these last night and had one this morning. WOW!!! They are so good. Moist, not grainy at all. Such a good flavor. I will definitely make these again. I’m always worried about making anything with almond flour–I had a bad experience once. But man, these are great. And easy. Thank you!! I did use coconut oil and for the sweetener I used Swerve. I found that I had to bake them a bit longer than 20-25 minutes. I think I hit 30 minutes.
Anj
I must have done something completely wrong because they weren’t good at all. The texture was the worst part of it! I just can’t seem to make almond flour bearable.
Wholesome Yum
I’m so sorry to hear that, Anj! You may like my zucchini muffins recipe better, since it only uses coconut flour.
Selene
Even my non Keto husband loved them. So good! Thank you for sharing a Keto friendly recipe that tastes amazing and is easy to make. I didn’t have coconut oil so I used butter and them came out amazing. Will be making again.
Ailie
Best keto muffin recipe I’ve found.
Bd
Wow. These are incredible! Thank you for sharing your recipe. I did slight alterations. I used unbleached almond flour. I bought that as it was lower carbs that bleached with the brand I got. I added a couple shakes of cinnamon, omitted any sweetener, just my preference and added a small handful of unsweetened coconut. Very yummy!!!!!
Stephanie Thomas
Hi, I just made these muffins as a special treat after how well my husband and I have done for the first 3 weeks of going keto. The recipe was simple and easy to follow. The muffins turned out looking beautifully! However, the sweetener after taste was sooo overwhelming that the muffin was not enjoyable at all…even with being heavily slathered in butter. I didnt use plain Erythritol because I can’t find it in my local grocery store. So, I used the Walmart brand Organic Stevia blend…erythritol and reb A. I know that the blend will be sweeter that just plain Erythritol so I found a similar recipe to yours that used the blend and it called for 1/3 C. But it was WAY too sweet and too much after taste. Im going to have to do an online order to get what I want but now I am kind of leery of all these sweeteners because we dont like the aftertaste. Does Erythitol have any after taste? What about the Monkfruit blend? What would you suggest? Thanks so much!
Maya | Wholesome Yum
Hi Stephanie, Yes, the issue was the sweetener you used. Sweeteners are not 1:1 replacements of each other, so the amount of a stevia based sweetener would be different than pure erythritol. Stevia is also most notorious for aftertaste, and I much prefer either pure erythritol or monk fruit blend for taste. Check my low carb sweetener guide here for more info comparing sweeteners.
Stephanie Thomas
Thank you Maya. Yes I do realize that sweeteners have different sweetness levels and are not interchangeable, thats why I found a similiar recipe to yours but one that used a Stevia/erythritol blend. That recipe used 1/3 C blend, so it was less than the 1/2 C of erythritol that your recipe called for, but was still too sweet. I had to use the only Stevia blend product that I had at home which was in packets. Are the packets more highly concentrated than the scoopable in a regular bag? I had to open 50 packets to fill that 1/3 C, but have since seen a conversion chart for Truvia blend that says only 24 packets is equivalent to 1/3 C granular blend.
Maya | Wholesome Yum
Yes, it’s possible the packets have a different concentration. Since you found that conversion, that was probably the issue.
Susie
Stevia has an after taste. I get my erythritol online on amazon. All my sweets come out amazing.
Cathy
Followed the recipe exactly and these were awesome! I’m doing keto and just missed having a sweet snack now and then. My husband didn’t care so much for the coconut flavor so I’ll try them with butter next time, but this is great recipe!
Lizzy
Could I add protein powder? What adjustments would I have to make to the recipe?
Wholesome Yum
Hi Lizzy, I haven’t tried myself, but if you did you might want to use less almond flour. You can also try these chocolate chip protein muffins, which also use protein powder!
Christine
Good morning,
I love these muffins. My question is, I entered the ingredients in a nutritional calculation and I am coming up with total carbs around 12 gr and dietary fiber 2.8 gr. I am unsure what I am doing wrong, How do you calculate your nutritional details? Thank you for your guidance.
Wholesome Yum
Hi Christine, we calculate our macros based on numbers from the USDA Food Database. Individual brands and macro calculators can vary, though.
Denise G.
Are you sure that’s not for the whole recipe? I don’t think any of these ingredients could ever add up to that much.
Wholesome Yum
Hi Denise, the carb count also excludes the erythritol. Net carb count excludes both fiber and the sweetener because these do not affect blood sugar in most people.
Agueda Porras
I entered all the ingredients in carb manager and came up with 8 net carb per muffin. Not sure why, which should I follow?
Wholesome Yum L
Hi Agueda, I use the USDA Food Database to calculate nutrition values. It is the most reliable source.
Rosy
I love to bake and was a bit sad… K, fine… A LOT sad when I started on keto because that meant I can no longer enjoy my tried and true recipes that I’ve perfected over time. So happy to say that I’m baking again woot woot thanks to folks like yourself who generously share your tried and true recipes. Thank you for eliminating the guesswork and the possibility of having to throw out almond flour lol. My whole family loves these muffins! I have tried them with blueberries and strawberries. I use grass fed butter and take the time to sift the almond flour. I think it makes a big difference on the texture. My hubby loves cheesecake, and I tried adding small cubes of cream cheese and omgosh…decadence!
Christine
I made these for the first time and am an experienced baker. I ground whole almonds myself, but not fine enough, as the result was a very crumbly product…my bad! That being said, I was underwhelmed with the flavor: just “Meh”. I would add more vanilla extract (1 tsp) and 1/2 tsp almond extract. I did add lemon zest from 1/2 lemon which added a nice complement to the blueberries. Would add zest from one whole lemon next time and up the blueberries to one cup. I appreciated the clean ingredients and concise description for making these. Thanks!
Murray Reid
Hi, I didn’t have any almond flour so I used coconut flour but the mix is super dry.. do I need to change the ratio to use coconut flour and could you suggest what this ratio should be. Cheers
Maya | Wholesome Yum
Hi Murray, Sorry, they are not interchangeable. The texture of the two flours is different, not only the liquid absorption. I don’t recommend coconut flour for this recipe.
Michelle
Yummy! I put the muffin batter in a cast iron skillet and baked it…too lazy for muffins. These are delicious! I love the coconut flavor!
Doro in NYC
Have made these several times and prefer them with butter (we’re not vegan and I found the taste of coconut oil too dominant) and plenty of lemon zest — that more than anything enhances the flavor and adds a delicious, light fresh taste. I slightly prefer the blanched almond flour (for appearance) tho have used unblanched and they still taste great. I find I typically need more like 27 mins for baking; the first time they were undercooked.
Diane
Have you tried using frozen blueberries?
Maya | Wholesome Yum
Hi Diane, Yes, you can use frozen blueberries. Just put them in frozen – don’t thaw first.
JA
These are very good! I did think they were a bit grainy…maybe the almond flour (I used super fine blanched organic) and I saw it made 6 muffins but mine made 14 reg (not jumbo)! BONUS!
Lenor
Didn’t want my fresh blueberries to spoil so I made these! They did not disappoint! I didn’t have almond milk on hand so I used heavy whipping cream and they turned out perfect. Husband approved! Thanks!
Michele
Just made these a second time because they turned out so well the first time. But this time they definitely weren’t as nice, and I don’t know why. Plus, after 3 days in an airtight container on the counter, they got super soggy, started to smell weird, and had definitely gone rancid in some way. I feel like 3 days in a container shouldn’t make muffins go BAD, right?
Wholesome Yum
Hi Michele, I’m so sorry to hear that! Three days on the counter is stretching it for storage time — I wouldn’t recommend more than two days at room temperature (otherwise you may want to store in the fridge). It’s also possible your almond flour wasn’t fresh enough, since it can go rancid easily.
April
I’m planning to make these for guests who are on a Keto diet. The sweetener I have is Allulose. Have you used that? What qty would work in this recipe? Thanks!
Maya | Wholesome Yum
Hi April, Yes, you can use allulose. Check the sugar-free sweetener conversion calculator.
Brian
Those are amazing. I added a bit of Xanthan gum, and increased the milk to 3/4 cup (I’m at a high elevation, so food dries out). They are AMAZING. My wife, who is pretty picky when it comes to blueberry muffins, and is NOT doing the low carb thing, enjoyed them. I loved them. This is for sure one I’ll be remaking and remixing with other add ins.
Randee Carroll
These muffins are great. Has anyone substituted Lily’s chocolate chips for the blueberries?
Michael Green
How can we store them? We don’t want to freeze them.
Wholesome Yum
Hi Michael, you can probably store them on your counter for a day or two, but fridge is best if you want to store them longer.
Erin
I wanted to love these so much. I didn’t. These were flavorless and watery, still, even after I cooked them a few minutes longer than suggested. I’ll read up on some suggestions on how to improve them and try at least once more.
Wholesome Yum
Hi Erin, I’m sorry to hear that. This recipe does make a very moist muffin. You might like my blueberry scone recipe better!
Katie
I made them how the recipe called for, but used frozen blueberries, since you mentioned they could be used. Unfortunately, the muffins are great on top but falling apart underneath. Do you think this has to do with the frozen berries? I also live at 6,000 ft, so might this impact it as well? I cooked for 25 min and the toothpick came out clean.
Wholesome Yum
Hi Katie, I suspect it would have to do with how the muffins were cooled. Did you cool them in the pan, or on a rack? Sometimes cooling in the pan creates too much moisture on the bottom.
Connie
Hi! I was wondering if I use Swerve, do I still use 1/2 cup? And for the butter do I use the same amount you used for the coconut oil?
Wholesome Yum
Hi Connie, Swerve and erythritol aren’t 1:1 substitutes — check my sweetener calculator to convert the correct amount. For the butter, you can substitute the same amount.
Gabriele
This was a great recipe!! I added the zest of one lemon for a lemon blueberry muffin. It came out marvelous!!! Thank you so much!!
Mara Gottlieb
I was pretty skeptical due to the simplicity of the recipe and basically just replacing regular flour with the almond, but these are amazing. They were a cinch to make (I used raw turbinado sugar, but that was my only substitution), and they are truly delicious. Thank you so much!
Vien
This is good. Yes, it will be grainy, but it is good. I used the Monk Fruit Erythritol blend, and OMG it was too sweet. I will use half of the amount next time.
Sarah Pratt
Wondering if anyone has tried an egg replacer with this recipe? I’m trying to accommodate my son (egg allergy) and myself (gluten-free/keto). We’ve tried flax seed in muffins that came out great but they weren’t gluten-free.
Ryan
Can I use Swerve confectioners erythritol instead of granular? It’s all I have at the moment!
Wholesome Yum
Hi Ryan, I wouldn’t recommend that because you’ll have to add more by volume and it might make your muffins too dense.
Dilan
I don’t bake. Sooooo, do you let them cool before taking them out of the pan?
Maya | Wholesome Yum
Hi Dilan, If you’re using parchment paper liners you don’t have to wait, but they do firm up a bit and improve in texture if you let them cool.
Pip
Will this recipe work without adding any sweetener at all?
Wholesome Yum
Hi Pip, I wouldn’t recommend that. The final texture will be different, and the taste may not be sweet enough. Let me know if you try it, though.
Pip
I tried replacing the sweetener with more almond flour and although they were edible they were very bland. I’m following FODMAPS too so can’t use Erythritol but I’ll have another try using stevia.
Randi
I just made these muffins this afternoon. They really are great. Both hubby and I are eating low carb these days, so it’s nice to have a treat we both like. I made half the batch without blueberries, hubby not a big fan of them. They were good without them. Next time I will add almond extract and poppy seeds for him. Just wanted to let others know, I didn’t have parchment paper liners, I used paper and I didn’t have any problem with sticking. I didn’t have almond milk so I substituted with 1 % milk, it seemed to work out, because like I said, they were great.
Thanks for the recipe
Robin Shue
Is the nutrition information for these blueberry muffins for minis or full size muffins?
Wholesome Yum
Hi Robin, it’s for the full-size muffins.
Brenda
Very easy, light and delicious!
Denise
These are delicious! Do you know if they will freeze well? Thanks!
Wholesome Yum
Hi Denise, they freeze great!
Steve
These turned out horrible! Not enough liquids and the mix was very dry! Not sure why people are saying these are great?
Wholesome Yum
Hi Steve, it’s hard to know what went wrong without being there with you. Some have had trouble with dryness after replacing the almond flour with coconut flour. Is that what might have happened?
Michelle Diaz
These muffins turned out delicious! The recipe was so simple! Will definitely make these again and again.
Gail M Miller
I also cooked a few in my air fryer at 360 degrees for 6 minutes and they were perfect. They actually rose more than my oven ones. I did them at the same time to see how each would do.
Kim
Will these muffins work using Soy milk instead of Almond?
Wholesome Yum M
Hi Kim, Yes that should still work fine.
FairyTaleHigh
Delicious! Made it with butter the second time! Very easy peasy recipe to make!!
Kate Mobley
I have made these twice now. First time I used butter and second time I used coconut oil. The batch made with butter cooked a little faster but both batches tasted great!! I will be making them many many more times. SO delicious!
Jess
Can I add peanut butter into these muffins as well? And how much would you recommend?
Wholesome Yum
Hi Jess, that might make your muffins too wet. You might have better luck substituting some of the almond flour with peanut flour or powdered peanut butter.
Sandra Knittel
Made these this afternoon, they are yummy, even my keto skeptical husband said they were good, my last keto effort chocklate sour cream cupkes turned out flat like a brownie, and not very tasty I got that recipe out of the Warrior Keto sweet treats book,I had to eat them which I did by sprinkling cinnamon over the top and asqurit of whipped topping. neither of us were impressed. So now when I say something is keto my hubby gets that oh yuk look in his eyes . But these are delishious!!
Sirlei Silveira
What can one say about this muffin?!? It just delicious and exactly the same, no better, than the ones sells in supermarket.
Kelky
We loved them! Such a treat to have. Family couldn’t believe they are keto. They are that delcious! I highly recommend. I baked mine for 22 min
Sharon
Can you freeze them?
Maya | Wholesome Yum
Hi Sharon, Yes, you can!
Karen
Wow! I am a horrible baker, even with a recipe! This recipes actually came out really good! I’m looking forward to the same recipe but trying some Lilly’s sugar-free chocolate chips instead. Looking forward to trying other recipes.
Nhu Nguyen
Started the keto diet a couple of weeks ago and I’ve been craving sweets like crazy, so glad I found this recipe! I replaced the blueberries with blackberries and added a bit more sweetener than written just to combat the tartness of the berries, and I also made another batch with raspberries and lemon, so good!!!!!
Noel
So I’ve made this recipe as written half a dozen times and they’re always fabulous, love to freeze them in batches and have them for breakfast. But I’m writing today because I used your muffin base to make chocolate chip banana walnut cake, and the result was just as fabulous. I simply added 1.5 tsp banana flavoring, and replaced the blueberries with 100g chopped walnuts and 100g Lily’s chocolate chips. I bet this is endlessly adaptable! Thanks for the perfect muffin base!
Pam
I made these into mini muffins and subbed swerve for Erythritol and added two tablespoons of ground flax just cuz why not. Took 18 min to bake. I also brushed lemon juice on top of half when they fresh from oven. Sprinkled other half with cinnamon yum!!!
LHarv
This recipe and the tips are awesome! Make sure to read what she wrote prior to the recipe for the best turnout. I was skeptical, as most keto friendly things I have baked weren’t very good. My non-keto husband actually ate one and thought it was great, which is a huge win for me! I used everything as suggested, except because I didn’t have straight erythritol, I substituted with SOLO-an erythritol blend with other low carb sweeteners. Also used real butter instead of the oil. I love coconut oil in my eggs but not in baking-it gives a strange flavor I found. Thank you for a great, low carb, healthy recipe!
Jonah
I have never left a recipe review in my life, but I just had to for this. I just made these and it is absolutely LIFE CHANGING. I was diagnosed with an autoimmune dx and I lack the proper glycoprotein to absorb/digest a lot of carbs, so I thought I was never going to have anything bread-like for the rest of my life. I had just been eating meat, cheese, and vegetables because I was not trusting of all these recipes with alternatives to sugar, wheat etc… I thought almond flour sounded scary lol. I decided to try this one, and I am so , so , so , SO happy I did. This is legitimately life-changing, like I said. It tastes great and I can’t distinguish it from a “real” muffin. I used monk fruit sweetener but kept everything else the same. I also took the recipe’s suggestion of using butter instead of coconut oil.
This recipe just made my disease a lot easier to handle. Thank you so much.
Aubrey
Made these with monk fruit sweeter and a touch of cinnamon – SO GOOD! Even a great low carb breakfast option for my husband who is not on Keto! Give them a try!
Sadie
I honestly don’t know what I did differently than everyone else but these were not good. They honestly tasted like cardboard. I used a half cup of Pyure so maybe it was the sweetener I used?
Wholesome Yum L
Hi Sadie, I would definitely try the recipe again as written. There is a video on the recipe page that may help see if you missed anything when making it the first time.
Jess
Made this recipe last night with some lemon zest and as a cake. Came out pretty good but I think i’ll be playing with the flavour a bit.
Cindy
These muffins were delicious. The whole family enjoyed them.
Nicole
These muffins are amazing! My sister is gluten-free, and I love to bake, so I love finding delicious GF recipes. We both loved these and I will definitely be making them again. I do have a couple of questions though. The muffins weren’t quite as sweet as I’d like, so I’m wondering how to fix that. I only had powdered (confectioners) erythritol, so I used that instead of granulated. Could that have affected the sweetness? Or should I just add a little more erythritol next time? Also, I love a blueberry-forward muffin… if I add extra blueberries, would that be okay or would it throw off the recipe? Thank you for your help and for creating so many awesome recipes!
Wholesome Yum L
Hi Nicole, I think you would be fine to add a little more erythritol if it wasn’t as sweet as you would prefer. I haven’t tried adding more blueberries but I think it would be ok as along as you don’t add too many.
Suzanne
Just made them and they turned out awesome. You really can’t tell much difference between these and normal blueberry muffins. I used monk fruit sweetener and extra blueberries and they still turned out good. I probably wouldn’t do as many blueberries next time (just stick with the 3/4 cup) because it made them super moist. But they still taste great and I couldn’t be happier.
Maria lliteras
Hubby made these this morning and i can’t say enough about them. Moist, perfect, everything by i imagined and couldn’t tell these were low carb. Thank you so much for the recipe and making my dream craving come true.
Trudi Svenson
These are Delicious! I used part blanched almond flour and part almond meal and they had a nice “whole grain” type of texture. Thank you for the recipe!
Talya
Just making these now for the first time – can’t wait to see how they turn out. Thanks for the recipe!
Sirlei
Can someone help me with how to get the PDF food list. I’ve already subscribed several times and received the confirmation email, but there is no link attached to the emails I’ve received. Please help me.
Wholesome Yum L
Hi Sirlei, the PDF foods list is available for download in the Member’s Only area.
Rosalie Levi
My mixture is too dry to pour- I added another egg and additional almond milk so it was at least spreadable- but it was not a batter. Why? I hope they turn out ok.
Maya | Wholesome Yum
Hi Rosalie, It’s supposed to be thick. You should not add other ingredients.
Valerie Corneau-Donaldson
I am new to keto, and I loved these!!! You really know how to bake!!! Thanks
Mel
I love this recipe. I used it as a starter for almond poppy seed muffins. I basically just replaced the blueberries with poppyseeds and added 1 1/2 teaspoons almond extract. They turned out so yummy!! However, my muffins stuck to the paper liners. I just wanted to know what I’m doing wrong?
Maya | Wholesome Yum
Hi Mel, They need to be parchment paper liners, not just regular paper. You can also use silicone liners instead if you prefer. But regular paper will definitely stick.
Radhika
THIS recipe is by far the best tasting keto dessert I’ve had. I honestly wouldn’t be able to tell it was any different than a normal muffin. I stopped keto a little while ago but I still find myself making these as i have a lot of keto ingredients left!
I used salted butter so left out the salt. I didnt have the sweetener mentioned so I used Pyure Baking Stevia instead. I used the same measurements but didn’t find it as sweet as I wanted to be so I modified it to a little more than half a cup but a little less than 2/3 cups.
I’ve also subbed in blueberries with sugar free chocolate chips and it turned out just as amazing! Oven for 18-20 minutes did the job. I love them fresh out the oven or heated up.
Molly
Can I use frozen blueberries? Thanks! So excited to try this recipe
Maya | Wholesome Yum
Hi Molly, Yes, you can. Just *don’t* thaw them.
Olga
I loved this muffin . Delicious ! Thank you so much.
Angie
Hey!! I made these this morning and used coconut flour instead of almond. The mixture was just crumbs. Ugh. Are those two flours not interchangeable?
Maya | Wholesome Yum
Hi Angie, You can’t use coconut flour for this recipe, they are not interchangeable at all.
Martha
Thank you! I just recently started keto and didn’t realize how bad my cravings would get!!! This recipe satisfies perfectly and my whole family loved them 🙂
Bake it girl!
So delicious! this is my favorite blueberry muffins recipe since we are trying to be half paleo 😉
I used 2 cups of almond flour and 1/2 cup coconut flour and the taste is simply delicious. I also used less than 1/2 cup of brown sugar instead of the erithrytol. Berry berry good!
Jareth
I switched the berries for 1/4 C. poppy seeds and used 1/4 tsp. Lemon and 1/4 tsp. Almond extracts, they turned out awesome!
Linda Burnette
Loved this bakery shop muffin, used a bit of lemon zest very tender and perfectly moist. I wanted to try using some flax meal but maybe next time. Used half and half and stevia for baking. Thank you,
Janelle
So yummy!!!! I used Coconut Palm Sugar and added Blueberries and Raspberries.
Linda
Want to make these today, look so yum. I currently make pumpkin flax muffins and love the nutritional value of flax but want these blueberry almond flour ones for a change. My question is how much flax meal can I add and still have a soft crumb? Should I reduce the almond flour or not.
Maya | Wholesome Yum
Hi Linda, It would be a gradual change in texture so the amount to replace would vary based on your preferences. You’d definitely want to reduce the almond flour by the same amount of flax seed meal that you are adding. I’d start with 1/4 cup swapped and see how that goes.
Susan Southerland
I just pulled these out of the oven. It’ s my first time making them. They are AHHHH-MAZING! Thank you so much for this wonderful recipe. I think I’ll be using it often!
Manuela
Maya, your recipes are great and some of them have become staples for my husband and I (just had some of your creamed spinach for lunch, yum yum yum!) and this muffins have just made our Keto-approved folder on Pinterest. I had selected 4 different recipes for muffins to try out today and I am so happy I started with yours. Like always, you make things simple, few ingredients, few steps, and wonderful results! Another keeper, for sure.
So instead of trying the other 4 recipes, I decided to just use yours as a base. I made the blueberry ones, Rasberry, then apple+cinnamon (used boiled chayote squash, cooked with some cinnamon and lemon juice, in place of the blueberries of the original recipe) and my last batch of lemon+poppy seed is coming out of the oven in 5 minutes. I’m going to make some icing next, just cause I love iced muffins.
Oh, I actually made half the recipe for each batch and ended up dividing the dough in 8 silicon liners instead of 6. It didn’t make that muffin top, of course, as there wasn’t as much batter as it would require to fill up the liner, but I just hate when it spills all over the baking pan or the oven. Plus, I’m ok with eating even fewer carbs with a smaller portion.
Anyway, thank you so much for the recipe and all your wonderful work!
Naomi
I have granulated stevia. Can I swap that for the erythritol?
Maya | Wholesome Yum
Hi Naomi, Check the low carb sweetener conversion calculator here.
Shirley
These are delicious! I’ve been having an issue with Swerve aftertaste so I tried Lakanto monkfruit sweetener and the muffins tasted perfect. My one issue – I can’t eat just one, they are that good. Thanks for the recipe. Next time I am going to try them with frozen raspberries.
Kristin R Richards
QQ-Did you use the same amount of the monkfruit sweetener?
Naima
These came out great, moist and flavourful. I added about 1/4 cup of mashed strawberries and cut the sweeter by half. I’ll use this recipe again!
Celeste Pelletier Libby
These are phenomenal! I have tried several recipes for muffins and donuts that are DF, GF, SF and this one is the BEST! Thank you for sharing this recipe. It is a gem!
Amanda Franks
Have made these about 3x so far! Great recipe. They are great out of the oven and even better cold the next day. Thank you!
Peggy
Great recipe, tried them for the first time and was surprised they turned out so well. I will definitely make them again.
Lizzy
Just made them with coconut oil and put fresh lemon zest inside and on top when they came out. These muffins were sooooo good. Hands down they are the best healthy recipe I’ve ever made. I can’t wait to make diff variations. Thank you!!
Monique
These turned out great!! But when I enter it in my fitness pal it says it’s 14g of carbs for one serving !?!?
Wholesome Yum L
Hi Monique, we use the USDA Food Database to calculate nutrition values. It is the most reliable source.
Laura Johnson
Hi! Just wanted to let you know, I made these muffins last night and they were so good. I had been craving a dessert and these hit the spot! 🙂
Michelle Ruble
Can you store these on the counter or do they have to be in the refrigerator?
Maya | Wholesome Yum
Hi Michelle, It would be the same way you’d store fresh blueberries – counter is probably fine for a day or two, but fridge is best for longer.
Debra
Is the batter supposed to be so dry?
Maya | Wholesome Yum
Hi Debra, It should not be dry, but it should be thick.
Doreen
These are delicious! A great, easy go to breakfast! Thank you
Mari Lopez
My husband and I started the Keto diet this week. I made your blueberries muffins on Sunday, March 17th along with breakfast for the next day. My husband loved the cupcakes. It made a difficult week less stressful for him having something sweet, and keto approved. He took some to work; his friends also enjoyed them. I plan on making more tomorrow. Thanks for sharing your delicious recipe.
Dolores Longmuir
I’ve made this blueberry muffin recipe many times! It’s by far the best keto blueberry muffin recipe out there. I always use coconut oil rather than butter and I highly recommend it. The flavor and moist texture is amazing! My go to recipe for my breakfast muffin.
Ella
These are sooo good. I used Swerve and zested one lemon into it. Also made mine with frozen organic raspberries. The lemon and raspberry muffins were wonderful. Thank you for the great recipe
Tileka
I just made these and they are divine thank you for this easy recipe. The kids love them as well don’t need to worry about there waistline with these. Thanks alot
G
I rarely indulged in muffins because of the mostly unhealthy ingredients and only used to eat the tops and discarded the rest. These muffins are a game changer. These are delicious, guilt-free and an easy breakfast item during busy weekdays. I used grass-fed butter and coconut milk. They came out perfect.
Thank you so much for developing this recipe.
Nguyen Payne
Thank you for the recipe. will try but what can be used instead of the Erythritol?
Maya | Wholesome Yum
Hi Nguyen, You can use any granulated sweetener. Check the sweetener conversion calculator here.
Elizabeth
Oh my Keto goodness!!!! These get our families’ highest rating 5 star enhanced – meaning it makes your eyes roll back in your head like a shark lol!!!! moist and tender! great flavor! we had to freeze ours so we could resist them better! I made a second batch the following day and added lemon zest ! phenomenal!!! I used, part Ghee and part coconut oil liquid =ing 1/3 cup – worked out great! Thank you for sharing your recipe!
Sharon
Maya, I just want to thank you! Other sites are so bad at giving out recipes! I’m making your blueberry muffin recipe, as we speak! You are so good at explaining, how to make things! I have been following for almost two years now! I really have wanted to try this, so if it comes out good, I will write to you again!
So Grateful, Sharon
Michele
So, I made these as written, with a mixture of coconut sugar and granulated raw sugar and using butter. They were VERY soft/sticky/squishy if that makes sense, but they were DELICIOUS! But just be warned, especially if you make them like I did, they are a moist and soft muffin, which is perfect for me because that’s the way I like them.
These are perfect (to me) when microwaved for like 15-20 seconds (or 30 if your microwave is rubbish like mine) , cut in half and then with a little salted butter slipped in between the two halves to melt. Decadent, I know. But honestly out of this world.
ALSO, I tried freezing some and pulled them out of the freezer to thaw on the counter for about half a day. Perfect. No degradation at all. Dare I say the ones that had been frozen were better? But honestly, I didn’t really need to freeze any (the ones in the freezer were only in there a day haha) because once my husband got a taste of these, the batch on the counter was GONE and the freezer babies were out in a jiffy.
In short (sorry for the long review), these muffins were AMAZING. 11/10 would make again!
Kathy
This recipe is really good. My question is the batter was rather thick, more like a biscuit. I followed the recipe as instructed.
Is it supposed to be thick?
Maya | Wholesome Yum
Hi Kathy, Yes, the batter is supposed to be thick.
Stacy
THANK YOU….THANK YOU…THANK YOU!!! I absolutely love these muffins! This truly is along the lines of real muffins. The best recipe I have tried so far!
Dee Dee
I’ve used a few of your recipes and I must say, this has been the best! I used butter instead of coconut oil but kept everything else the same and they came out amazing. Now I can be on Keto and enjoy my desserts too. I’ve been on this diet for about 9 months now and until now, I had completely stayed away from any desserts. Now that I’m pretty good about sticking to my meal plans, I decided to re-introduce some Keto dessert items that can also double up as easy breakfast items, and this works great for that!
My husband suggested that next time I should skip the Erythritol and berries and make them with some cheddar, jalapeños and dry onion bits to make a savory muffin. Do you think I’d have to make any other changes to the overall recipe ingredients to make this savory?
Wholesome Yum L
Hi Dee Dee, thank you for the kind words. You may want to try this savory muffin recipe on my website: https://www.wholesomeyum.com/recipes/paleo-cornbread-muffins-coconut-flour-muffins-with-jalapenos/.
Dee Dee
I’ve used a few of your recipes and I must say, this has been the best! I used butter instead of coconut oil but kept everything else the same and they came out amazing. Now I can be on Keto and enjoy my desserts too. My husband suggested that next time I should skip the Erythritol and berries and make them with some cheddar, jalapeños and dry onion bits to make a savory muffin. Do you think I’d have to make any other changes to the overall recipe ingredients to make this savory?
Maya | Wholesome Yum
Thank you so much, Dee Dee! That variation sounds delicious! You may need some other changes to make up for the lost dryness of the erythritol. I’ll add it to my list to experiment with that.
Dee Dee
I made another batch last night, this time savory (just couldn’t wait until the weekend!) I used coconut oil instead of butter which I used for the blueberry ones, and 4 oz of shredded Dutch Gouda cheese, about 2tsp chopped dry onions and two whole jalapeños chopped fine. They came out great and husband loved them. I thought they were a tad dry, so maybe next time I need to add more coconut oil or butter than what the recipe calls for to make them more moist, like the blueberry ones.
Dawn
Hi, Maya! I was wondering if you have a savory version? Could you leave out Erythritol, vanilla and berries and add shredded cheese (we are keto, not paleo), green onions, garlic powder?
Maya | Wholesome Yum
Hi Dawn, Yes, you can definitely make savory ones! The sweetener does add some bulk, so it may require some other adjustments. I’ll add it to my list to test out.
John
How long will these stay at room temp or is it better to refrigerate? Thx
Maya | Wholesome Yum
Hi John, They are like typical muffins in that regard, probably fine at room temp for a couple days max and refrigerate beyond that. The blueberries will be perishable.
Kendra
Maya, this is the first keto/low carb sweets recipe I have made as I anticipate making the transition from low carb to full Keto in a week. Thank you, these are so delicious and allow me to be excited that I will still be able to enjoy some sweet treats while on the plan. I look forward to trying many more of your recipes. thank you!
Amanda Mayer
I just took these out of the oven and omgoodness, my house smells like a dream! I can’t wait for them to cool a bit so I can try one! I really, really miss blueberry muffins. I did add some cinnamon to mine because I put that sh*t on everything and added some chia and flax. Thank you for the awesome recipe! You’re my hero.
Kerry Burt
These are delicious thank you! Just wondered if they can be frozen or how long they keep?
Maya | Wholesome Yum
Hi Kerry, You’re very welcome! Yes, you can refrigerate them or freeze them.
Joe
WOW, THANKS!!!!! These muffins are incredibly delicious. Instead of twelve I made 24 mini muffins, follow the instruction to the T and they came out perfect in 20min exactly. Thanks again
Jess
I am following the recipe exactly. My first batch turned out great. My second and third batch! The batter is thick and when they bake they are chunky on top which tends to burn before the inside is done. HELP. They still taste okay.
Maya | Wholesome Yum
Hi Jess, It’s normal for the batter to be thick, but the outside shouldn’t burn before the inside is done. Did you change anything? The pan you used, the liners, the ingredient types or brand or amounts?
Em G
Thank YOU so much for this awesome recipe. I just made them this morning and my daughter and I enjoyed them immensely!
Cheryl
I made these when I was having a few guests over. Everyone loved them. No knew they were gluten-free. I did use butter. They were so delicious, a guest just asked me for the recipe, about 2 months later, and she was still thinking about them! Thank you for sharing recipes for such yummy, healthy baked goods.
Sydnee
Do you have to use the liners? Does it make a huge difference ?
Maya | Wholesome Yum
Hi Sydnee, You could try skipping them and grease the pan well, but they might still stick.
Susan
These muffins were AMAZING!!! I’ve made healthy muffins in the past and they were blah …these were awesome! I even threw raspberries too! Definitely adding this recipe to my collection! Very easy to make too!
Mira
Wonderful recipe! Easy to make. No need to keep searching for breakfast muffins
Jessica
So I see you have the nutrition facts but it just says 1 muffin is 3 net carbs but I made my muffins bigger. I was wondering how I am able to tell how many carbs are in 1 of my muffins…. By the way, the recipe is AMAZING. I make mine with raspberries.
Maya | Wholesome Yum
Hi Jessica, You could put it all into an online calculator, or you could multiply my nutrition facts by 12 (the number of muffins I made) and then divide by the number of muffins you made. I’m glad you like them and raspberries sound delicious!
Donna
I just made these and had to comment about how fantastic they are. Really stellar! I used regular sugar minus a few tablespoons and they were barely sweet – just what I wanted. Perfect texture and moistness. They even looked like your recipe photo which almost never happens, ha. Thanks so much!
Cathy
I just made these… I think I may have found the answer to my pastry/bread cravings…I give them two thumbs up. I gave 4 stars only because I rarely give five…. Always room for improvement.
Sahrish Wahid
Hi, I was wondering since you are using erythritol, do the muffins have a minty aftertaste or cooling sensation? I’ve baked with erythritol before and had problems with the cooling sensation in the mouth.
Maya | Wholesome Yum
Hi Sahrish, No, I don’t think they do. Most often, the cooling sensation is from using too much of the sweetener.
Heidi N
I think I love you,,.and so does my partner LOL…
I use this recipe now A LOT. I make it plain as a basic recipe…and mix it up for variation. We both have busy mornings, but we also spend about half hour in the car to get to work…which is our “breakfast” time. We drive in different directions, but we both bring travel mugs with keto coffee and a muffin. So easy to munch in the car….and it feels like a guilty pleasure! I love the blueberry version, my partner love it spiced…like gingerbread style with cinnamon,ginger, allspice, cloves and nutmeg. Ive also made it with lemon extract and one with almond extract+Fresh raspberries. Thank you thank you!!
Misty
Gonna try subbing butter for coconut oil AND coconut milk for almond . I really appreciate this post…thank you!!!
Suzie
They came out really good! Hard to eat just one 😉
Britt
I know this has a lot of comments, but I wanted to let people know that these are amazing!!! Instead of the sugar substitute I used 6 teaspoons of maple syrup and also 1/3 cup of butter instead of coconut oil. So they are definitely not keto, or paleo? But they are gluten free dairy free and a-b-s-o-l-u-t-e-l-y divine! I made mine large, baked for 30 mins and ate with raspberry jam.
Dollie
Good recipe and it was very easy to make!
Liliana
Can you make this into a loaf pan?
Maya | Wholesome Yum
Hi Liliana, Possibly, I haven’t tried it. I do have this blueberry zucchini bread recipe, too.
Nicole
So excited to try these! How to I sub with Truvia baking blend? Or Equal?
Thank you!
Maya | Wholesome Yum
Hi Nicole, You can use the low carb sweetener conversion calculator here. Of those two, I would recommend Truvia over Equal.
Norma Myers
Just made these muffins tonight. I am new to Keto baking so I confess that I have not mastered yet the world of healthy baking…. But I am determined that I will.
I used fresh blueberries and followed the recipe exactly as written. The blueberries all sunk to the bottom of the muffins and were a gooey, very greasy mess! The taste was alright. I have no idea what went wrong with this. My muffins certainly didn’t look like yours.
Maya | Wholesome Yum
Hi Norma, This can happen with any blueberry muffins – not just keto ones. It can vary depending on how heavy the berries are. Sometimes tossing the blueberries with a bit of almond flour before folding them in can help. Or you can place some batter without any blueberries in it in the bottoms of the liners, then fold in the blueberries and fill the rest of the cups to the top. If the muffins were gooey, it sounds like you didn’t bake them for long enough, which is a different issue. Hope this helps!
Lee
I’m not a baker but this recipe is almost foolproof! So delicious Maya, thank you for converting me to the delicious world of blueberry muffins!
Denise Hansen
Very good recipe! Moist with great almond flavour. The low carb is an added bonus.
Denise Hansen
Very good recipe! Moist and sweet tasting. The low carb is a bonus.
Judy Gray
Love this recipe, I have made them many times. I always keep frozen blueberries on hand to make them as well as fresh blueberries. I keep the muffins frozen for when I want one. They heat very well in the microwave.
Jennifer
These muffins are amazing! Added a little cinnamon and a few drops of lemon juice. I also added a bit of maple extract with the vanilla extract for a smooth taste! My toddler loves these as well! Thanks for sharing this recipe with us
Jessica
Hi I was just curious how much lemon extract you add?
Nikki O
These are so good and so easy to make! I have made them a few times and they are moist and delicious! even the non-keto people like them!
Suzanne Letasi
Just made these muffins. Yummy. These came out pretty. Not as sweet as other recipes. Will be trying cheesecake to take to my son’s house tomorrow. We all do keto/low carb. I will be buying your recipe books. Thank you for putting in all the long hours to help us live a better life style.
Ruth
I subbed out butter for the Coconut oil, and HWC for the Coconut milk. So good. Great recipe.
Fiona girault
Hi fabulous recipe, thanks for sharing. I have just made them substituting 0.5 cup of almond flour with oat fibre and using raspberrys instead of blueberries. Fab light and crumbly muffins. Oh, and no added sugar equivalents. Next time will up oat fibre to 3/4 cup to test. Thanks again
Marilyn Elisha
Tonight I made these with frozen raspberries and to tell the truth they were way TOO good..so much so that I ate three straight out of the oven.
I made them with butter and monkfruit.
Karyn Elaine Raymond
Loved them. Have made multiple times now. Just like the “real ones”
Sophia
Hi! Thank you for posting this recipe! I added a couple of flavors but I really want to comment on the texture of the muffin. It’s so moist and… And… it does not taste egg-y.
One of my kids loved it and one didn’t, but I am sure we (the grown ups) will devour these!
Molly
How are these supposed to be only 3 net carbs per serving? My almond flour has 4g net carbs per 2 tbsp, and this recipe calls for 2.5 cups with only 12 muffins… that would make mine like 7g each. 🙁
Maya | Wholesome Yum
Hi Molly, Nutrition info comes from the USDA Food Database, which is more reliable than 3rd party calculators. 4g net carbs per 2 tbsp almond flour sounds too high unless it has other ingredients in it. Unfortunately I can’t troubleshoot 3rd party calculators, but the nutrition info on the recipe card is correct.
Libby Loop
Easy recipe the only issue I had was instead of 20 min I ended up 35 min
John
Much more than good. These will help me stay on course. I do LCHF towean me from insulin. The weight loss is a side benefit. I used monkfruit granulated sweetner and just a wee dash of whisky to midigate any eggy flavor. Loved the texture and the taste is super. I will try variations, cinnamon, nuts in the near future. I do most of the meal planning and food prep and it is a challenge. My non lchf husband likes these. Thanks for your sharing this.
Dee Bean
Absolutely amazing. I used butter instead of coconut oil and almond extract instead of vanilla. I also increased the cooking time to 30 minutes. PERFECT KETO MUFFINS….:D
Amy
These muffins are delicious, as good if not better than the full carb version.
I made six larger muffins and had one a day for lunch at work. Perfect lunchbox sized grab-and-go meal!
Judith Adams
I made these with butter this time I usually use coconut oil. I haven’t tasted them yet but the problem I had was not thinking! My blueberries were frozen when I am in come in I had of them into my liquid ingredients which immediately froze everything up including the butter in little chunks! So I ended up mixing the two together by hand I found that easier. I looked for chunks to kind of break up.
Danielle
Can I make these chocolatey by adding unsweetened cacao powder? Would I have to adjust any of the other ingredients?
Maya | Wholesome Yum
Hi Danielle, Adding cacao powder would require other modifications because it would change the wet/dry ratio of the recipe. I’ll add chocolate ones to my list to make!
Clayton
Thank you for this recipe I loved it! Since I didn’t have Erythritol I used monk fruit and it worked just fine. I also used heavy whipping cream instead of almond milk. I also didn’t have any vanilla extract so I used sugar free maple syrup. I appreciate you sharing and having the nutrition facts. The macro calculator is also perfect on the website too. Thanks again!
Mary
Can these be frozen?
Maya | Wholesome Yum
Hi Mary, Yes, definitely!
DesiRae
Awesome! Really love this recipe. I did half blue berries in one batch and lillies dark chocolate baking chips in the other. This recipe is gold!
Lillian Smith
I made this recipe today, I was so excited broke my 16:8 fast and was so disappointed. I’m sure the recipe is as good as the reviews state I had to have done something wrong. The muffin tasted gritty not like cake/muffin texture. I adjusted the recipe for 6 muffins, the measurements were kinda strange (1.5 eggs) not to mention weren’t room temp and I used butter room temp not melted. I will try again. Please let me know where I went wrong.
Maya | Wholesome Yum
Hi Lillian, Did you use finely ground blanched almond flour? They can be gritty if you use almond meal or a flour that’s too coarse.
Elisa Cantu
Hello, I have made them twice in less than 2 weeks. Just one question, how many macros does one have? I could eat all 12 by myself!
Thank you!!!
Maya | Wholesome Yum
Hi Elisa, I’m so glad you liked them enough to make them twice! The macros are listed in the nutrition box on the recipe card above.
Lauren zerafa
These are the best keto muffins hands down.
Dena Mills
They were delicious! So delicious it made me question the nutritional content. When I did it on my own and added up all the ingredients separately, I ended up with 14 carbs per muffin and I got 12 muffins out of the batch. Just curious why? I only counted 1.8g erythritol in the recipe. Did I do something wrong, as I followed the recipe exactly?
Maya | Wholesome Yum
Hi Dena, I’m glad to hear you liked the muffins! Nutrition info comes from the USDA Food Database, which is more reliable than 3rd party calculators. Unfortunately I can’t troubleshoot 3rd party calculators, but the nutrition info on the recipe card is correct.
Meg McWhirter
Just made these using the coconut oil option. DELICIOUS! My daughter loves them too! Wondering if a little xanthum gum or sunflower lecithin might make them a little sturdier, although mine did not fall apart, they were a little delicate.
Maya | Wholesome Yum
Thank you, Meg! Sure, you can add a bit of xanthan gum if you’d like. Probably about 1/2 teaspoon or so.
Teri
If I have only liquid coconut oil, do I still use 1/3 cup of the liquid?
Maya | Wholesome Yum
Hi Teri, Sorry, I haven’t tried it with the coconut oil type that’s liquid at room temperature. In theory it should be the same amount, but most likely the texture of the muffins would be different. It might be a better option to use butter or ghee instead.
Sonia
These muffins delivered on your promise of tender and yummy, while being Keto GF. Kudos to you! My husband and I love them. Thank you!!!
Valerie
I made these today and they were delicious!
I used butter and monkfruit. Thank you for this great recipe!
Jennifer
Has anyone done this without eggs for a vegan version?
Maya | Wholesome Yum
Hi Jennifer, I haven’t. Let me know if it works for you with flax or chia eggs!
Carolina
Hi! Did you end up trying it? I’m doing it right now but my batter was super thick and looked grainy…. I’m a little worried lol
Melissa
Love this! So I did something else with it–no sweetener at all, but used raspberries and strawberries (around 1 cup) so that sweetness was enough. It actually tasted more like a biscuit with strawberries! I’ll be coming back to this recipe again–thanks!
Sonia Caravan
Great recipe! I baked them using convection bake and I had to time them for a total of 26 minutes. I added 1 tsp of lemon rind to add more flavor. An important note to mention regarding the eggs is that they need to be at room temperature or when the egg is added to the liquid coconut oil, the oil will immediately turn to solid! Otherwise, awesome!
Chelsey
This recipe is perfect!! Thank you for sharing it
Angel
These were absolutely the best I have had!
Michele
The batter was thick and had to be spooned into muffin cups. I switched butter for coconut oil so not sure if that had anything to do with it. Baking took 35 minutes instead of 20 but they came out moist and delicious though! I will be making again.
Wendy
I found this recipe last night, having just picked a bowl of fresh blueberries.
I doubled the recipe and used coconut palm sugar instead of the Erythritol, they aren’t quite as sweet as I’d like but they are so good I’ll be making them again. Thanks for the recipe!
Ellie Ho
Can you replace the Erythritol with Splenda?
Maya | Wholesome Yum
Hi Ellie, You can but you’d need less. If you want to use the Splenda brand, I prefer Splenda Naturals.
LL
Can’t wait to make. Any thought about subbing sour cream for almond milk? thanks!
Maya | Wholesome Yum
The batter would be too thick if you sub sour cream for almond milk.
Kelly Ethridge
Oh my gosh!!! Made twice now, spectacular both times! Didn’t have almond milk so used coffee cream, but I’m keto so no biggie there. Will try with raspberries next time, with a few bits of 85% chocolate!
Charlene
Can I use pure maple syrup instead of the sweetener?
Maya | Wholesome Yum
Hi Charlene, I don’t recommend it. It would make the batter too runny. But if you try it, let me know if it works!
Erika
Great recipe! Could you substitue some of the almond flour for coconut?
Maya | Wholesome Yum
Hi Erika, No, I don’t recommend it. They work very differently and are not interchangeable.
Jo
How many grams of carbs per muffin please? x
Maya | Wholesome Yum
Hi Jo, The nutrition info is on the recipe card above – 3g net carbs per muffin.
Gary C
I’ve made your wonderful muffins twice now, the Hubs and I love! Perfect as written (w/ butter of course) . Great filling breakfast that doesn’t weigh us down. Perfect for our low carb and Mediterranean foodie lifestyle. Thank you!
Sara Ann
I think they turned out good, I just wish they didn’t have such an ‘eggy’ taste. Being Keto and trying to make different recipes I feel like most everything I try to bake tastes so egg like. But this is a top notch recipe!
Staci
These are so yummy! I just made my first batch and plan to fill my freezer with different variations. They do indeed freeze well. Just popped one in the microwave and it was just as tasty as it was straight from the oven. I made these with butter instead of coconut oil. I do not care for blueberries. I left those out and added a dash of cinnamon. Very good for breakfast or a sweet craving without being overly sweet. I can’t wait to try a savory version as well.
Kimberly
These sound amazing. Do you think I could use Ghee instaed of butter?
Maya | Wholesome Yum
Hi Kimberly, Yes, you can do that!
Diane Wong
Just made this recipe, it turn out really good. I subbed almond milk with whipping cream since am on keto, I used less sugar than called for in the recipe because don’t like it too sweet. Thanks for sharing.
Melanie
These blueberry muffins were so delicious and my whole family loved them. They reminded me of corn toasties with blueberries. What a treat! I can’t wait to try the Keto bagel recipe….
Catherine
I am glad I’ve tried this recipe. It’s to die for!
Thank you for sharing this super moist and mouth-watering recipe.
Tish
Very easy to make, and really delicious!!! Thanks!
Tami
I absolutely LOVE this recipe and having been making it every few weeks for the past 6 months. I have adapted to the keto lifestyle and this is a perfect on the go breakfast for me! I always have a fresh muffin out of the oven and freeze the rest. Today I added cinnamon to try this with a twist and it tasted like Heaven! Kind of reminiscent of French toast. Thank you for such a great versatile recipe!
Julie
Great recipe! I’ve made them using stevia sweetened chocolate chips, and also a batch with blueberries and raspberries.
Alex
Mine turned out super oily at the bottom of them 🙁 did I do something wrong?
Maya | Wholesome Yum
Hi Alex, Sorry to hear that. It’s hard to say what went wrong without being in the kitchen with you. Did you use all the same ingredients and follow the same instructions? Was the batter mixed well enough? Did something go differently from what is shown in the video?
Sharon
I am enjoying the muffins a LOT and I didn’t have the superfine almond flour. I can imagine how yummy they will be when I use it. Thank you for this delicious recipe. I’m thinking about adding some freshly grated ginger next time.
Sue
Made these before, they are light and delicious
Sarah
Exactly what I was looking for. Fluffy, lightly sweet, and easy to make. I do not miss the carbs with these! My daughter and husband loved them. This recipe is a keeper!
Dev
Hi! I’ve used this receipe over and over. They are always great. How long do they stay good for and should I refrigerate them?
Maya | Wholesome Yum
Hi Dev, You can keep them on the counter for a day or two, or in the fridge for about a week. You can also freeze them for several months.
Devin Tomlinson
Thanks!
Dan
I had some blueberries I needed to use up and searched your recipes. This recipe really did the trick. Moist, sweet, and a good way to get a good blueberry flavor without many carbs. Maya, you’ve done it again! Thanks
Lois T.
I love these muffins! They remind me of the muffins my mom made when we were growing up. I use superfine almond flower and they do not taste gritty at all. I also love that they don’t have a coconut taste. Warm out of the oven with melted butter is a little bit of heaven!
Kelley
I must have used the wrong almond flour or sweetener because mine looked nothing like the video:( my husband and I went keto a few months ago and I was hoping to find a good blueberry muffin recipe but mine turned out really bad. I used Bobs Red Mill extra fine almond flour and followed the recipe exactly with butter but it was very dry crumbly and salty. I did use powdered Swerve so maybe that is the culprit?
Maya | Wholesome Yum
Hi Kelley, It could be the sweetener, I haven’t tried it with powdered. Hope you’ll try the recipe as written.
Brittany
Could I substitute almond flour for coconut flour?
Maya | Wholesome Yum
Hi Brittany, No, sorry they aren’t interchangeable at all. You might like these coconut flour muffins.
Lisa
I actually made them with half almond and half coconut flour – they were delicious
Lori Waltenbury
Wow! These are incredible! I did half almond flour and half hazelnut flour and they were delicious!!
Maya | Wholesome Yum
I am so happy to hear that, Lori! Thank you!
Jill Simoes
I have now made my second batch – first time was making as mini muffins, this time I made the regular size. They are fantastic and so glad I found this recipe. Easy travel companion too versus the high carb foods on planes.
Hailey
Hi, Can they be frozen once cooked?
Maya | Wholesome Yum
Hi Hailey, Yes, definitely!
Hailey Osborne
Thank you I made them and they were delicious
carol urquhart
For the blueberry muffins, is there anything I can substitute for the almond milk?
Maya | Wholesome Yum
You can use any milk you’d like, Carol! I hope you like them!
Steph
Amazing muffins! Hands down the best keto recipe I’ve found to date. I used butter, half the amount of sweetener (only because I prefer a less sweet muffin), and baked them for about 25 minutes. Now I just have to figure out where to hide them from my husband and kids 🙂
Maya | Wholesome Yum
Thank you so much, Steph! Hope your whole family likes them!
Judy
Made this recipe this morning and they turned out great. Tastes super good. Used a little powdered stevia for the sweetener. Have made other recipes, however this is the best I have come across.
Maya | Wholesome Yum
I am so happy to hear that, Judy! Thank you!
Angie
Hello!
What would the difference be if I use regular almond flour and not the blanched one?
Maya | Wholesome Yum
Hi Angie, It needs to be blanched almond flour, otherwise the texture will not have a nice crumb like muffins should have.
Jean
Yummy! I love the consistency of the almond flour. I did use partially thawed wild blueberries (1 cup) and they took about 27 minutes to bake through. Can’t wait to see how much my kids like them!
I used the last of my “monk fruit” sweetener which is mostly erythritol and could see even a little less than 1/2 cup being adequate.
Maya | Wholesome Yum
I am so happy you liked them, Jean and I hope your kids did too! Thank you!
Mary
My muffins did not rise like they should have. I’m not sure what went wrong.
Maya | Wholesome Yum
Hi Mary, It’s hard to say what went wrong without being in the kitchen with you or hearing more details. Did you make any changes to the recipe? Are you using blanched almond flour, and are all the other ingredients the same? Please check the video to see where it might have gone differently for you.
Mila
Hi there, I followed the recipe but the batter was really dry and crumbly. 1/3 cup almond milk, 3 eggs and 1/3 cup butter didn’t seem enough to make the batter runny as it shows in the video and the muffins didn’t raise. What am I doing wrong? 🙂 Thanks
Wholesome Yum
Hi Mila, it’s hard to tell without knowing more. Did you use all the recommended ingredients? Some readers swapped in coconut flour and/or powdered sweetener, both of which I wouldn’t recommend here.
shawn kae angier
Hi…Just I just started my keto dairy free diet and the muffins were one of the first items I made. Delicious and easy to make. Thanks for your efforts and knowledge to help all of us become more healthy.
Shawn A.
Maya | Wholesome Yum
I am so happy to hear that, Shawn! Thank you!
Sonya
Simply Delicious. I think this is a good corn bread, without the blueberries and a little less sweetener.
Maya | Wholesome Yum
I am so happy you liked it, Sonya! Have a great day!
Lou Snead Callaway
These muffins were really delicious. They were so easy to make. Great weekend breakfast with bacon and coffee.
Maya | Wholesome Yum
I am so happy you liked the muffins, Lou! Have a great day!
Sarah
LOVE this recipe, but prefer it when the Sola since it tastes like regular sugar. Have tried it both with blueberries and as a chocolate muffin with walnuts, 1/2 cup cocoa powder, and 1/4 cup extra milk. By far the best keto recipe I’ve tried, and I’ve tried a lot! Can’t even tell it’s keto.
Maya | Wholesome Yum
I am so happy to hear that, Sarah! Thank you!
Angelique
OMG…these are delicious!! My 5 year old and 17 month old are fighting over them. I used 2 cups of almond flour and 1/2 cup psyllium husk for fiber and added more milk to compensate for the absorption. I used Swerve in the recipe. It’s perfect. I can’t wait to use other fruits.
Maya | Wholesome Yum
Thank you so much, Angelique! I love hearing that. Interesting idea with the psyllium husk powder, I’m glad that worked well!
The Carrington’s
I can’t wait to make them. Can I use Splenda? Or Truvia?
Maya | Wholesome Yum
Either will work from a recipe standpoint, but I always recommend natural sweeteners. Of these two brands, either Truvia or Splenda Naturals would be good options. You can check the conversion calculator here for the amount.
Lisa
Can you use monk fruit sweetener?
Maya | Wholesome Yum
Hi Lisa, Yes, you can. Check the sweetener guide and conversion calculator here.
Lisa
Thank you, if the conversion calculator is correct:
To replace 1/2 cup Erythritol, use 1/3 cup Lakanto Monkfruit Sweetener.
Maya | Wholesome Yum
Yes, it’s 1/3 cup. (Note: The calculator had a small issue and originally came up with a different number – I updated your comment to reflect the right number to avoid any confusion form other readers. I also fixed the calculator so that it’s now correct.)
Alyssa
These are phenomenal! They are as close to traditional blueberry muffins as you can get on keto.
I’ve made this recipe twice now, once with coconut oil and once with butter. I loved both so I’m not sure I’ll know which to use on the next batch. Thanks for the most amazing recipes. I’ve searched through Pinterest and google for great Keto recipes and yours are always the best, out of all your competitors! These treats are the only thing getting me through keto, thanks to you!
Maya | Wholesome Yum
Thank you so much, Alyssa! That really means a lot. I’m glad you like the recipes and that they are making keto easier for you!
Nina
I loved these muffins they were incredible. Couldn’t ask for better muffins!!!!!
Maya | Wholesome Yum
I am happy you liked the muffins, Nina! Have a nice day!
Katie
Hey! So i made these, all for some reason all of blueberries sank to the bottom. I have no idea why.
Maya | Wholesome Yum
Hi Katie, Sorry to hear that! This doesn’t usually happen, but sometimes it can with very dense blueberries. Next time you could try putting a little batter without blueberries into each muffin cup, then fold in the blueberries into the batter and distribute to fill to the top. This prevents them from sinking to the bottom.
Misha
Thank you for sharing the recipe. I used raspberries and almond extract. So delicious!
Maya | Wholesome Yum
Thanks for sharing your tips with us, Misha!
Angela
Loved these blueberry muffins!!! When they were still warm they were awesome with whipped cream and the next day no whip cream needed. So perfect as is!! It seems to me they taste sweeter the next day? Am I crazy? Anyways, thanks so much for your awesome recipes which have kept me going on keto. -20lbs and counting!!!
Maya | Wholesome Yum
Thank you so much, Angela! I’m so glad you liked them. Erythritol can crystallize over time, though it’s usually minimal in baked goods, but maybe it’s possible that this made them a little sweeter the next day. Congrats on your progress!
Amy
Hi! I love your almond flour recipes! I used melted butter instead of coconut oil, but that was the only substitution. I coated the muffin tin with coconut oil tho. The muffins are DELICIOUS, if slightly crumbly (but who cares!).
Maya | Wholesome Yum
I am so happy you liked the muffins, Amy! Thank you!
Faye
Made these, we all loved them! Thanks so much for this recipe.
Maya | Wholesome Yum
I am so happy to hear that, Faye! Thank you!
Sabrina
YUM!!!! I made it yesterday but substituted almond milk with regular milk and used butter instead of coconut oil. They came out PERFECT, tasted just like the well-known blueberry cupcakes that the bakery close to our house make. (They sell $2.50 each)
My husband LOVES it so much, he swallowed two the first five minutes they came out of the oven. LOL! I plan to put strawberries instead of blueberries next time and will see how it turns out. My nephew loves strawberry cupcakes so I must learn to bake and surprise him 🙂 Thank you for the easy yet wonderful recipe!!!
Maya | Wholesome Yum
I am so happy you and your husband liked them, Sabrina! Have a great day!
Sharon
Thank you so much for this delicious blueberry muffin recipe, I’m only one month into my keto diet and these yummy muffins have helped me stay on the diet without feeling deprived. I added lemon zest the first time, but they don’t need any help because this recipe Perfect!
Many thanks and blessings
Maya | Wholesome Yum
I am so happy to hear that, Sharon! Thank you!
Lynda
I’ve made these a few times and they are delicious! I prefer with butter vs coconut oil. For my latest batch I used fresh chopped cranberries instead of blueberries (since they aren’t in season) and they were delicious as well!
Maya | Wholesome Yum
I love that you added cranberries, Lynda! Yum!
Keto_in_Context
I made a batch of these yesterday so my Keto Son could have them for breakfast this week. They were so tasty that there were non left by the end of the day! I have another batch in the oven as I type this. This time we are leaving out the blueberries and making them with pumpkin pie spice and cinnamon “sugar” on top. Thank You so much for taking the time to not only develop such a great recipe, but then share it with all of us.
Maya | Wholesome Yum
I am so happy to hear that!
CHESTER HALE
I love the flavor of these. If I didn’t know they were Keto, I wouldn’t have guessed it. My batter, following the recipe as exactly as possible, was dryer than shown in the video. I also didn’t get much rise and had to cook 35 min to get them done. They taste wonderful but are a bit more dense than I expected. I am in middle Tn so elevation should be an issue. I used eggs from my chickens. They were more medium than large. What should I do to fix this? More almond milk? Another egg? Any help would be appreciated as I really love these!!
Maya | Wholesome Yum
I am so happy you liked them, Chester! Thank you!
Emily
I paid so much for the almond flour and erythritol, and the muffins sucked. I think I’ll stick to regular muffins and being fat.
Maya | Wholesome Yum
Hi Emily, Sorry to hear that you didn’t like the muffins. I hope you’ll find a recipe you like better. If you aren’t sure whether they turned out right, check the video and feel free to ask me anything. I’m happy to help troubleshoot.
Danielle
These are SO good. I haven’t had a blueberry muffin in such a long time. Pre-keto they were a fave. These taste so very delicious and I love how moist they are. I noticed some people adding cinnamon *sugar* on top, so I did too, and man is that a great addition! Thank you for the tasty recipe. I tagged you in a pic of my muffins on instagram — hope other folks follow suit and make your wonderful recipe!
Maya | Wholesome Yum
I am so happy to hear that, Danielle! Have a great day!
Kristy
Will these come out if you don’t have muffin liners?
Maya | Wholesome Yum
Hi Kristy, Possibly if you grease well, but I always use muffin liners to ensure no sticking and easy cleanup.
Sharon
I’m new at this but I put more berries than suggested because I wanted a loaded berries muffin. The consistency was like chewing on nothing than resembles my old version of blueberry muffins. Is a mixer suggested to combine ingredients? I just made them by hand. I thank you for the recipe! I used butter instead of oil and almond flour. I think they need more sweetener. Maybe 3/4 cup instead of 1/2?
Maya | Wholesome Yum
Hi Sharon, I think the problem was adding more berries. These muffins are very moist, which is typically a good thing, but if you add too many berries it will just make them wet and nothing like muffins, as you found. I hope you’ll try the original recipe before making changes, just to see what the original is supposed to be like. Sweetness is always a matter of preference to some extent, and most people have said the 1/2 cup is the right amount for them, but you can definitely increase it if you like your muffins sweeter.
TK Frost
I made these muffins yesterday as a surprise for my husband when he got home from work. He was diagnosed as a type 2 diabetic a year ago and his glucose numbers are better when he eats as few carbs as possible. He’s really missed being able to have a blueberry muffin when he wants one.
These muffins were fantastic! He loved them! And at only 3 net carbs each, he can even have TWO of them at a time! Thanks to you, he can now have a muffin anytime he wants one . A big thank you from both of us
Maya | Wholesome Yum
I am so happy to hear that! Thank you for stopping by!
Emily Stone
My husband and I have been eating keto for 2 months and he was craving blueberry muffins. This was my first attempt of baking anything keto. The muffins are amazing! I will be making them again, and again, and again. I am wondering when making half a batch if I would use 1 or 2 eggs….
Maya | Wholesome Yum
Thank you, Emily! I’m so glad you liked the muffins. Unfortunately halving the recipe would be a little strange since you’d really need 1.5 eggs. If you really want to do that, you can get “half an egg” by whisking it in a small bowl, and then use about 1.5 tablespoons of the mixture. You’d add that to the one whole egg, to make 1.5 total. It’s more work than I’d usually do, and would probably just make a whole batch and freeze them, but am giving you the option if you want half a batch.
Chantal
These are absolutely amazing!!! Made blueberry last week and tonight added pumpkin spice and walnuts instead of blueberries, delicious!! Thanks for the great recipe!
Maya | Wholesome Yum
I love that you added pumpkin spice, Chantal!
Charissa Guillen
How much pumpkin spice did you add ? That sounds amazing!
Sara
Yummo. I didnt have almond milk so to keep it low carb and keto i used 3rd cup.of cream. So moist and delicious. A favorite now and forever
Maya | Wholesome Yum
I am so happy to hear that, Sara! Thank you!
Stephen
Made these for my wife. She’s on the Keto diet and they are absolutely delicious. Had to try one before she came home. Thank you for sharing this recipe!
Maya | Wholesome Yum
I am so happy you and your wife liked the muffins, Stephen! Thank you!
Gladys
Hi. I would like to make these, but I only have Splenda on hand. What would be the conversion for Splenda and would it be okay if I used Splenda?
Maya | Wholesome Yum
Hi Gladys, I usually don’t recommend artificial sweeteners such as Splenda Original, but I do like Splenda’s new product called Splenda Naturals. The amount would be similar, but with scant measuring cups.
Mary Ann
OMG!!! these are delicious ! thanks for all the yummy recipes.
Maya | Wholesome Yum
I am so happy you liked them, Mary Ann! Thanks for stopping by!
Tammy Ward
This recipe did not make a batter for me, it was just a mixture of dry clumps of ingredients. Seems like alot more liquid should be added to actually make a batter. Not sure what to do. I measured out everything exactly.
Help.
Maya | Wholesome Yum
Hi Tammy, Sorry to hear you had issues with the batter. Did you by chance use coconut flour instead of almond flour? The batter you describe sounds like it would be with coconut flour, which is very drying. Otherwise, I’d double check if some of your other ingredients were different. You can see how the batter should look in the video above.
Joanne
I had the same problem – this came out like cookie dough, not a muffin batter. I added in quite a bit more milk – huh, we shall see…
Marie
Absolutely delicious!!!! I couldn’t find my muffin tin so I just baked in a small glass cake pan and they turned out great! Thanks!
Maya | Wholesome Yum
I am so happy you liked them, Marie! Please come back soon!
Liza
I just made these, and they are fabulous! Question? How do you store them? Refrigerator? Countertop? Thanks.
Maya | Wholesome Yum
I am so happy you liked them, Liza! You can store these in the refrigerator. Thanks for stopping by!
Tisha
I made these today for an easy on the go breakfast for work – can these be frozen and thawed out later?
Maya | Wholesome Yum
Hi Tisha, Yes, you can freeze them!
Daria
Hey, I loved the recipe. In my first attempt I used almond flour, which gave it the taste of cornstarch (maybe I did something wrong), and I tried substituting it with coconut flour and it’s all perfect but one thing – it doesn’t stay together, it’s crumbly. Any ideas of how to fix it?
Maya | Wholesome Yum
Hi Daria, Did you by chance use almond meal instead of almond flour? That would alter the taste. I don’t recommend substituting coconut flour. It will be dry, crumbly, and dense, like you found. Coconut flour muffins would need a completely different recipe like this one.
Mark C
I’m very confused by this recipe. We made them with bob’s red mill almond flour and swerve, and absolutely love it, but when we went to input the ingredients into cronometer, they came out to 14.7 carbs each! What brands did you use for the ingredients, and what did you use for the carb calculation?
I want to like this so badly, they tasted wonderful.
Maya | Wholesome Yum
Hi Mark, Nutrition info for ingredients comes from the USDA Food Database, which is more reliable than 3rd party calculators. I’m glad you liked the muffins.
Eva Wardyla
Delicious! I made these for breakfast and my family loved them. This is a keeper. Will make them over and over! Thank you so much!
Maya | Wholesome Yum
I am so happy you liked the muffins, Eva! Have a nice day!
Nancy
I am about to make these muffins and love the ingredients (and alternative ones suggested) and your description of why you chose them. I did buy unblanched almond flour (only organic one in the store) and after reading more here … I’m wondering if you suggest ONLY blanched.
Thanks so much!
Maya | Wholesome Yum
Hi Nancy, Yes, I always recommend blanched almond flour in baking. It creates a finer texture that’s more similar to traditional flour. With unblanched almond flour, the texture of baked goods is not the best. However, you can still use it for breading.
Abi
So does this mean I can use Blanched Almond Flour to make this?
Maya | Wholesome Yum
Yes, you should only use blanched almond flour in this recipe for best results.
Slickslady
Any clue on this? I enter all my ingredients based on the list into my Carb Manager app and I’m getting 8 Net Carbs each. Am I missing how you’re getting 3 Net Carbs? Thanks!
Maya | Wholesome Yum
It could be a variety of factors, such as brands of ingredients, but the most likely culprit is the erythritol. Most carb counting apps don’t recognize to exclude the sweetener from net carb count.
Sheryl Palmieri
How many carbs in one muffin?
Maya | Wholesome Yum
Hello Sheryl. Please find the nutritional information for one muffin: Calories: 217 | Fat: 19g | Total Carbs: 6g | Net Carbs: 3g | Fiber: 3g | Sugar: 2g | Protein: 7g
Nancy
Hi! Which almond flour do you use (NOT almond meal)? I cannot find one that has 3g net carbs per 1/4 cup as your food list suggests. When I calculate net carbs per muffin, it is way higher than 3g each! I know to exclude fiber and any sweetener when calculating net carbs. Just wondering how I can make these truly keto! Thanks!
Wholesome Yum L
Hi Nancy, check out my Keto Low Carb Shopping List For Your Pantry to find some of the products we like to keep on hand for our recipes.
Amanda
Does this apply when they are the mini muffins.. MY batter made 34 mini muffins
Maya | Wholesome Yum
Hi Amanda, It would be less for mini muffins. You ended up with an odd amount (34) so you’d have to multiply all those numbers by 12 and divide by 34. Or just use an online calculator.
Aron
I’ve made these a couple of times and I love them! They turned out so good! I’ve been on the low carb diet for about a year now, and I’ve been really itching to be able to bake again. (I’m known among my friends and family for my cupcakes, lol). I did these with blue berries and I also tried a raspberry lemon batch. I replaced the vanilla extract with lemon and i used frozen raspberries in place of the blueberries and it was great! The texture really works for both!
Maya | Wholesome Yum
I am so happy you liked the muffins, Aron! Thanks for stopping by!
Cindy
Can I use regular whole milk instead of almond milk?
Maya | Wholesome Yum
Hi Cindy, Yes, you can, but the carb count would be a little higher.
Selma
Hi. Can you use heavy cream instead of milk?
Maya | Wholesome Yum
Hi Selma, Yes, you can!
Gladys
Please tell me how that turns out!
Frederick R Plant
Oops! Substituted coconut flour for the almond flour. Really really dry. Added more almond milk to batter but clearly not enough. Spooning them out into a bowl and adding lots of butter when they came out helped but not the best. Strong coconut flavor, however added some lemon zest with the blueberries and that made a good flavor combo. Will give it a retry with proper flour.
Maya | Wholesome Yum
Hi Frederick, As you found, it’s not recommended to substitute coconut flour for almond flour. They are very different and using coconut flour here will be extremely dry. Hope you’ll try these with almond flour as written.
MC
God send!
My picky 9 year old is severely allergic to so many things including wheat, oats, corn, potatoes and more.
This was a wonderful moist muffin put a smile on my little guys face. He’s sooo happy to be able to eat these delicious muffins.
When the other kids will be eating cake or cookies at school or parties I know have an alternative for my little guy.
Can’t wait to try the chocolate muffins
Thank you, thank you, thank you!
Maya | Wholesome Yum
I am so happy that you and your son liked them! Please come back again soon!
Maili
Oh my goodness! These are perfect. I made mini muffins and substituted chocolate chips for blueberries the first time, and chopped strawberries tonight. Delish! Now if I can only find some will power to limit how many I eat!
Maya | Wholesome Yum
I am so happy that you liked the muffins, Maili! Have a great day!
Karan L
Just made these and they came out great!
Question, better to freeze muffins with paper liners on or off?
Maya | Wholesome Yum
Thank you, Karan! Either way is fine for freezing. I leave them on.
Wendy
These are great! I have made them several times! I just wanted to give a tip. Make sure your eggs and almond milk are at room temperature or it will make your coconut oil harden up and you will have a mess. Believe me. I learned the hard way!
Maya | Wholesome Yum
I am so happy that you liked them, Wendy! Have a great day!
Di Sanderson
How many carbs in one muffin?
Maya | Wholesome Yum
Hi Di, The nutrition info is on the recipe card above – 3g net carbs per muffin.
Cheryl
Made these and they’re so yummy & healthy.
Maya | Wholesome Yum
I am so happy that you liked them, Cheryl! Thanks for stopping by!
Angela
My mom and I have a bulk store membership so we get almond flour and almond milk there, which means I can make these all the time!
The first couple times I followed the recipe exactly and always managed to overcook them. Though they still taste fine with a bit more crunch.
Since Summer in Florida is so hot, my coconut oil doesn’t stay solid in the pantry and I have to measure it in liquid state, which seems to be the key to getting them cooked just right for me. So that’s something to try if you’re having trouble.
Lately I’ve been adding things like chopped Walnuts, or substituting chocolate chips for when I have a sweet tooth. Just now I diced up a frozen banana and added it to the batter with a handful of chocolate chips instead of blueberries. I had to cook it about 25 minutes (I usually cook them 20 minutes) to get it to firm in the center because of the moisture from the frozen banana, but I just tried one from that batch and I think they came out good.
Normally I don’t mess around or change recipes because the results can be quite bad, and I’m no skilled baker. This recipe has really worked out for me and I’ve been enjoying it. Thank you!
Maya | Wholesome Yum
I am so happy you liked, Angela! Thanks for stopping by!
Bree
Hi, just made these blueberry muffins and they are delicious. Thank you for the post!
Maya | Wholesome Yum
I love to hear that you liked the muffins, Bree! Please come back again soon!
Kari Jones
Surely there is a discrepancy between the amount of dry stuff ( i.e. the 280 gr almond flour etc) and the wet stuff, (especially the amount of eggs)?? My “dough” was really hard when mixed together. As I have made similar muffins before, I decided to add another three eggs, and a few ounces of almond milk, and the batter was more like what I’ve made before. It made 24 muffins instead of 12, and tasted divine!
Maya | Wholesome Yum
Hi Kari, The dough shouldn’t be hard, but is a little more dense than a more typical thin batter. You can see what it looks like in the video above. I’m glad the modification worked for you.
Katt
Made these today!! They were yummy, my wee boy had two and he doesn’t really like blueberries. They had a nice texture and really filling. Had to have two but sure are good. 🙂
Maya | Wholesome Yum
I am so happy that you liked them, Katt! Have a great day!
Debora Kalynuk
This is dangerously good. Won’t last long in my house! Thanks!
Maya | Wholesome Yum
I love to hear that, Debora! Thank you!
Candy
Not sure what I’ve done wrong with these 🙁 Just went to look after 18 mins or so and theh were crispy on top but raw underneath. The batter wasn’t very runny but I thought it would melt with the heat like normal muffins etc. Any ideas? Thanks x
Maya | Wholesome Yum
Hi Candy, It could be that your oven runs a little hot. The top does get a bit crispy. If they are already browned on top but not done underneath, you can tent the top with foil and continue baking until they are cooked through. You can do this even if you already took them out – just return to the oven with foil tented on top.
Candy
Great! Thanks for getting back to me. I’ll try this next time!
Candy
I made these and followed the recipe exactly. At 20 mins they were not baked at all. It took 30 mins. They came out with the consistency of cornbread and not sweet at all. I used almond milk and super fine blanched almond flour. Very disappointing.
Maya | Wholesome Yum
Hi Candy, Sorry to hear you didn’t like them. The baking time is approximate and can be adjusted if needed. Typically they should be sweet, are you sure it was the same sweetener and amount? I agree they wouldn’t taste good if they aren’t sweet. Of course everyone’s taste buds are different when it comes to sweetness, so you could try more sweetener next time if you like desserts sweeter.
Loredana Onofri
I tried this recipe, but I think 2.5 cups of flour were too much. Is there a typo?
Maya | Wholesome Yum
Hi Loredana, No, the recipe card is correct. Please check the video above for how the batter should look.
Jennifer Taveras
Hey there
I added some etras: 2 Tablesoons of chia seeds, 2 Tablespoons of flax seeds, 2 Tablespoons of heavy cream, 1 Tablespoon of butter, 1 Tablespoon of artificial liquid vanilla sweetener and 1/4 cup extra of swerve.
Also combined rasberries with blueberries on stove then folded in. MOIST AND DELICIOUS!!!!!
Maya | Wholesome Yum
I am so happy you liked the muffins, Jennifer! Have a great day!
Nancy Carney
I am trying to figure out how you came up with the carb count? I get a total of net carbs of 6.025g net carbs per muffin.
Maya | Wholesome Yum
Hi Nancy, The carb counts for each ingredient come straight from the USDA Food Database.
Joanna Crummett
This by far is my favorite keto recipe! yum yum!
Maya | Wholesome Yum
I am so happy you liked the muffins, Joanna! Please come back soon!
Marianne Billy
Ok, so I added walnuts! Super delish! Also, for the cocnut oil I did part butter and part cocunut oil. Instead of almond milk (mostly because we were we out of it) I did heavy cream with some water. I use Truvia for the sweetener. My husband loves ’em! So, I’ve stuck to my alterations. I shared them with co-workers, who are non-keto peeps, and one even said it was restaurant quality!
Maya | Wholesome Yum
Thanks for sharing your tips with us, Marianne! Have a great day!
Lilyan Kermanshahi
Thank you so much for sharing the recipe it absolutely delish.
I have made them 3 times now in the last week the first time I followed your recipe only substituted monk fruit for the erethrythol .
the second batch I put green apple about a cup chopped up in small pieces and/2 cinnamon . and the third strawberries and cinnamon
All of the came out outstanding. I also baked them for about 28 min.
Thank you keep sharing your delicious recipes!
Maya | Wholesome Yum
I am so happy to hear that, Lilyan! Thanks for stopping by!
Teresa
Tired of eating bacon and eggs for breakfast since I started Keto, I started searching for a keto-friendly muffin recipe. I decided to try yours (my first time using almond flour). Instead of making them blueberry, I added 2 Tbsp cinnamon and 1 cup chopped walnuts. I used butter instead of coconut oil, Pyure sweetener and added 2 Tbsp of heavy whipping cream just in case the cinnamon and walnuts made it too dry. My my my….it is yummy! Thanks for the recipe, glad I tried yours!
Maya | Wholesome Yum
I am so happy to hear that, Teresa! Thanks for stopping by!
JimmyK
My wife changed the way we eat to KETO about 90 days ago. 5’11” down 27 lbs to 187. She has made several sweet treats and baked goods; however, nothing compares to this delicious moist muffin. Excellent job! Thank you.
Maya | Wholesome Yum
I am so happy you liked them, Jimmy! Thanks for stopping by!
Heather Meuse
I made these and was so disappointed.
I followed exactly and they are so dry and crumbly.
Maya | Wholesome Yum
Hi Heather, Sorry you were disappointed with them. I’d recommend double checking the ingredients – Was it blanched almond flour? Everything else the same kind? – and also the baking time. Dry and crumbly means they were probably over-baked.
Andrea
Wow! I rarely put comments after trying a recipe but this deserves it! I’ve been doing keto for 7 months and have been craving a muffin, and found this recipe this morning!
I used fresh strawberries because they are lower in carbs than blueberries, and I had them in fridge. I used half coconut oil and half butter and used whipping cream. I added 1 tbsp of fresh lemon juice for bit of zing. They turned out amazing! How will I stop at just one?! Thanks for the recipe!
Maya | Wholesome Yum
Thank you so much, Andrea! Strawberry muffins sound delicious, too.
Yvonne Matos
I love them, my 2year old grandson can’t get enough. Thank you
Erica
I used this recipe as a base. In the end I substituted the almond flour for half tapioca flour and half coconut flour and I used unsweetened vanilla almond milk since I was out of vanilla extract and more of it because the batter was really crumbly. I also substituted the blueberries for cinnamon, cardamom, and ground ginger. It came out great, like a coffee cake but without the crumbles on top. I would make this recipe again, maybe with cocoa powder for chocolate muffins.
Maya | Wholesome Yum
Thanks for sharing your tips with us, Erica. I am so happy you liked it!
Judy
These were delicious! My husband loved them and he is not on a low carb diet! I have been following the Atkins 40 diet and am pleased with the variety of foods that are on the plan. This is the first recipe I have tried that uses Sukrin and they turned out great! Substituted grass fed butter for the coconut oil and used cream with water instead of almond milk. Sprinkled the tops with cinnamon and they turned out perfectly! I am new to your site and I will be sure to try more of your recipes!
Maya | Wholesome Yum
I am glad you liked them, Judy! Thanks for stopping by!
Betsy Lambe
I love your blueberry muffins and am so glad to have found your website! My husband even likes them and he doesn’t do keto! These are so exciting to have found and will be a regular in my keto kitchen!
Maya | Wholesome Yum
I love to hear that, Betsy! Have a nice day!
Michelle
Can you freeze these muffins?
Maya | Wholesome Yum
Hi Michelle, Yes, you can!
Jennifer
I just put mine in the oven. I don’t think they are going to turn out because I used raw almond flour. They look like I used ground flax or something. Lol
I’m new to this and may have not bought the right type of almond flour to bake with. We’ll see how they taste. The batter was quite thick. Any advice?
Maya | Wholesome Yum
Hi Jennifer, Yes, the almond flour was the issue. You need blanched finely ground almond flour like this. Hope you’ll try them again with that!
Erin
Hi! These taste pretty good but for some reason mine are just falling apart. What do you think could have happened? Thanks!
Maya | Wholesome Yum
Hi Erin, I’m glad you liked the taste. I haven’t had them fall apart before. Not sure what went wrong but will soon be adding a video – then you can let me know at what point it went differently for you.
Taylor
Mine did the same. My batter was thicker than the video. I doubled checked all my measurements while mixing.