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Is there anything better than a delicious, bakery-style keto blueberry muffins recipe? That’s a definite no (except for keto strawberry muffins, maybe!). 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 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.
The good news is, it’s so easy to make your own keto paleo blueberry muffins — no sugar crash needed! And these were so good that this recipe is included in my Easy Keto Cookbook.
Make a big batch of this keto muffin recipe with almond flour and grab them to go for an easy low carb breakfast all week long. My favorite way to enjoy these low carb blueberry muffins is with a steaming cup of keto coffee or a keto Starbucks drink.
Why You’ll Love This Keto Muffin Recipe
- Delicate vanilla flavor with a hint of almond and juicy blueberries
- Moist, tender texture
- Easy to make in one bowl
- Ready in 30 minutes
- Just 3 grams net carbs each — great for a keto diet!

Ingredients You’ll Need
This section explains how to choose the best ingredients for keto blueberry muffins, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Blanched Almond Flour – The flour quality you use makes a huge difference in the end result! Using one that’s too coarse, or an almond meal, will result in gritty muffins. Wholesome Yum Almond Flour has the finest texture out there, for the best keto blueberry muffins. If you want to use a different flour, see the section on substitutions below.
- Besti Monk Fruit Allulose Blend – This is my sweetener of choice for all my keto baking recipes, and for good reason: It’s the only one that will create a super moist texture, has no aftertaste, and doesn’t crystallize when storing … all with zero net carbs. I previously used erythritol for this recipe, but Besti creates a much better result. If you still want to use something else, see the substitutions section below for alternatives.
- Baking Powder – Helps the low carb muffins rise. I like this brand, which is non-GMO. Be sure you use baking powder, not baking soda — they are not the same.
- Sea Salt – Balances out the sweetness. Optional, but recommended.
- Coconut Oil – This makes it a paleo blueberry muffins recipe, since it’s dairy-free. But if that’s not important to you, unsalted grass-fed butter works just as well and provides a delicious butter-y flavor to these low carb blueberry muffins. 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.
- Unsweetened Almond Milk – Thins out the batter. You can use any keto milk option here, such as coconut milk beverage (the liquid kind in a carton, not the thick kind in a can), hemp milk, or watered down heavy cream. I like to use my own homemade almond milk when I get the chance. Regular dairy milk will work from a recipe standpoint, but will increase the carbs, since lactose is sugar. Whatever milk you use, make sure it’s at room temperature, so that it doesn’t solidify the coconut oil or butter when you add the milk.
- Eggs – Use whole, large eggs. Flax eggs may work as an egg substitute, but I haven’t tried to confirm. Let me know in the comments below if you do!
- Vanilla Extract – For flavor. You can also substitute other extracts if you like.
- Blueberries – This keto blueberry muffin recipe is written using fresh blueberries, but you can absolutely use frozen if that’s what you have. If using frozen blueberries, don’t thaw them first. Just use them completely frozen right in the recipe. Your muffins will be soggy if you thaw them first!
VARIATION: Prefer a blueberry loaf instead of muffins?
Try lemon blueberry zucchini bread instead!
How To Make Keto Blueberry Muffins From Scratch
This section shows how to make low carb blueberry muffins, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
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:
- Mix dry ingredients. In a large bowl, stir together the almond flour, Besti, baking powder, and sea salt.
- Add wet ingredients. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.


- Fill muffin cups. Transfer the batter to a muffin tin lined with parchment liners or silicone liners. 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.
- Bake. Place the almond flour blueberry muffins in the oven and bake until the tops are golden and an inserted toothpick comes out clean. They’ll still be pretty soft to the touch, but will firm up as they cool.



Tips For The Best Almond Flour Muffins
- Use quality ingredients. This almond flour and this sweetener yield the best results.
- Expect a thick batter. It will be a bit thicker than typical muffin batter — this is normal.
- Make 10 muffins for bigger muffin tops or 12 to stretch the nutrition. 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 fewer calories and carbs per muffin, 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.
- Reserve some berries for the tops. If you want blueberries sticking out of the top like my pictures, you can dot the tops with some extra berries, or don’t put all of them into the batter and place the rest on top.

Variations
Low carb blueberry muffins are the most classic choice, but this basic keto muffin recipe is also very versatile and easy to customize. Try some of these variations:
- Swap the berries – Feel free to make these into strawberry, raspberry, or even blackberry keto muffins. If you use any berries other than blueberry, I recommend chopping them into smaller pieces first, similar to the size of blueberries.
- Use different extracts – Vanilla extract is the classic choice, but you can also use maple, almond, or even banana extract depending on the flavor combo you’re going for. The latter is what I did for my keto banana muffin recipe, which is based on this one.
- Lemon – A couple teaspoons of lemon zest compliment the blueberries. You could try up to a tablespoon of lemon juice instead, but the flavor won’t be as strong, and adding more may make the batter too runny.
- Nuts – Chopped walnuts, pecans, or any other keto nuts make a nice addition.
- Chocolate chips – Add sugar-free chocolate chips, like I do for keto chocolate chip muffins.
- Mini muffins – Make the same low carb muffin recipe in a mini muffin tin. You’ll get a larger quantity of smaller servings that way (20-24 of them, depending on how high you fill the cups). Make sure to reduce the baking time (about 15 minutes), though, as they’ll be done faster.
Substitutions
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. I already covered substitution options for the milk, eggs, and coconut oil in the ingredients section above, but here we’ll dive a little deeper into different flours and sweeteners.
Flour Options:
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.
- Almond flour – 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 will also be more grainy.
- Other nut flours, 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.
- Sunflower seed meal – This is simply ground sunflower seeds, so it’s a good option if all nuts are out. 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 flour substitutions that don’t work well for this low carb muffin recipe:
- Coconut flour – Sorry, coconut flour will not work in this recipe, because it’s more dense and dry. But, you can make coconut flour blueberry muffins instead if that’s what you want to use.
- 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.
Sweetener Options:
- Besti Monk Fruit Allulose Blend – As mentioned above, this is what you should use if you want the best keto muffins. It helps lock in moisture, doesn’t crystallize, and has no aftertaste or cooling effect that most other sugar substitutes have.
- Other granulated sweeteners – If you still want to use something other than Besti, 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 powdered or liquid stevia won’t work very well. (A stevia blend will work just fine if you want to use that.)
- Coconut sugar – 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.

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, wrapped in parchment paper or in an airtight container.

TIP: Avoid storing keto muffins in plastic bags or plastic wrap.
Doing so can cause them to 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!
More Keto Muffin Recipes
If you like this keto paleo blueberry muffin recipe, you’ll love these other low carb muffin recipes:
Tools To Make Low Carb Muffins
- 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

This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
ORDER THE EASY KETO COOKBOOK HERE
Low Carb Keto Blueberry Muffins With Almond Flour
Ultra moist almond flour blueberry muffins from scratch are quick and easy, with 3g net carbs each! This low carb keto blueberry muffins recipe takes just 30 minutes.
Recipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.)
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In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
- Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
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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.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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1,768 Comments
Susan Powell
2I make this recipe ALL the time!! The only thing I change is the amount of sweetener. The recipe calls for 1/2 cup but I only add 1/8 cup and both my husband and I agree that it’s enough for us.
Avril
2Great recipe had so much fun making different flavours from choc orange, coffee and walnut, raspberry, blueberry I used Montezuma’s chocolate 100%, so all fabulously keto friendly thank you as so easy to make.
Gwen
1Delicious and perfect as blueberry muffins and I also used the same recipe for a blackberry cobler and it was absolutely the best no way anyone could tell it was keto.. was every bit as good as my usual better homes and garden recipe. Thank you so much finely….
MaryAnne
1Made these last week. Moist, tasty, crumbly, which is good . The 3 of us ate then in 4 days.
Norma Byrd
1This is a great recipe. The muffins were so tasty and moist. Hard to believe there’s no real sugar in them.
Sumayah B.
1That’s the first keto muffin recipe that worked for me. I followed the recipe exact, except I used a whole cup of berries. It was PERFECT!
Pam Gray
0These were yummy! I made mini-muffins in silicon cups. They baked 20+ minutes and came out perfectly.
AJ
0I love these muffins. Warm with butter….delicious! Thanks Maya
Tatiana
0Delicious! Made today with some fresh picked blueberries and it made exactly 10. I added 1/2 tsp of almond extract to the vanilla and it was great. I wanted to freeze these for breakfasts later on? Has anyone tried this with success and have any tips? Thank you!
Wholesome Yum D
0Hi Tatiana, This keto muffin recipe freezes exceptionally well! They’ll last up to 4-6 months in the freezer.
Debbie
0The recipe does not say when to add 1/2 cup Besti Monk Fruit Allulose Blend?
Wholesome Yum D
0Hi Debbie, The Besti is added in the 2nd step.
Erin
0Hello. I just put out all ingredients for this and did everything to a T. I’m so confused. The batter is like cookie dough???
3 eggs, 1/3 cp milk,1/4 cup sugar, and all the other stuff??? What went wrong? Haven’t even added the blueberries in yet because it’s too thick. I tried adding a bit of milk and a tbsn of olive oil but it nothing.
Maya | Wholesome Yum
0Hi Erin, Sorry to hear you had issues. The batter is on the thicker side, but should not be like cookie dough. The amount of eggs and milk you used sound correct. The amount of sweetener is less than the recipe says, but adding less obviously wouldn’t cause it to be like cookie dough. Did you use the rest of the same ingredients and same amounts on the recipe card? The other culprit I can think of is using coconut flour instead of almond flour, as this is a common swap people think they can make but unfortunately doesn’t work at all (and the batter would be very dry, like cookie dough you described). If that wasn’t it, watching the video (on the recipe card above) might help to see if your batter looks normal or if it’s too thick, and if anything else is different.
Maria
0I had the same experience – I needed to add another 1/2 cup of almond milk to loosen it up like in the video. It’s likely due to the brand. I used Kirkland blanched almond flour (we don’t seem to have the Besti brand in Canada). I’ll leave a proper rating once they finish baking.
Wholesome Yum D
0Hi Maria, You can purchase Wholesome Yum Almond Flour in Canada from our website.
Samantha M
0This is amazing! I made an edit to the recipe and used 2T coconut flour in place of 1/2C of almond flour. I also used butter instead of the coconut oil. Fresh is too soft and crumbly, but the next day these are a perfect muffin texture and amazing flavor! I sprinkled lightly with powdered sweetener too. I will definitely make again. Love the muffin base and considering different ways I could use it for other types of muffins. So easy to make!
Judy
0Thanks for your help!
Wolfcm2000@gmail.com
0I love this recipe. Only problem is I’m having trouble converting to the same nutrition measurements that are in the recipe. I’m using cronometer and all the exact ingredients and still come up with 7 g of net carbs not two.
Wholesome Yum D
0Hi, Nutrition facts are provided as a courtesy. If you have questions about calculations or why you got a different result, please see our nutrition policy.
Claudia
0Love this recipe. I have it saved in my bookmarks bar.
David Larkin
0Hi, with food costs rising, but family who have a variety of health needs, finding a low carb and possibly no wheat alternative has been a challenge. Your recipes are what I’ve been looking for. But trying to find coconut flour, as opposed to almond flour, (Almond flour – appears to be significantly more expensive in the UK). Would Gram or chickpea flour work, with your Almond flour recipe, or should it be used as an alternative to regular flour? Its more readily available and relatively cheap. I’ve yet to may your recipes, but others are my inspiration for trying yours.
Wholesome Yum D
0Hi David, I have not used those types of flours but I suggest sunflower flour, macadamia flour or lupin flour.
AJ
0Followed your recipe, results were PERFECT!
Maya, thanks for great recipes and outstanding products.
Jackie M
0What could I use instead of coconut oil?
Wholesome Yum D
0Hi Jackie, You can use butter.
Zilda
0Hi,
I’m very new here and i want to bake the blueberry muffins but i have question i only have powder sugar (swerve) a sugar substitute would the quantity be the same is you sugar powder or granulated? I will come back and tell you how much i loved the recipe.
Thank you!
Zil
Maya | Wholesome Yum
0Hi Zilda, You can try it with what you have, but powdered sweetener does change the texture. The bigger issue, though, is that Swerve is more drying than Besti, so your muffins would turn out more dry. Hope you get the chance to try the recipe with the ingredients given.
Anya
0Hi! I really want to make these muffins and you mention that it’s possible to substitute almond milk for watered down heavy cream, so here is my question: how would you water down heavy cream to get the exact amount that the recipe requires? I’ve got 33% cream, so how much I need to use and how much water do I need to add?))
Sorry, if the question is too silly, but I am not very good at baking, so I’d rather ask than experiment 😅
Thank you.
Wholesome Yum D
0Hi Anya, I suggest adding 2-3 tablespoons of water to the heavy cream but you should only have 1/3 cup of liquid.
Anya
0Thanks a lot 🙏🏻
Danielle
0We’ve been doing Keto for two months (my son and I) and we have avoided all baked goods just as a way to break the habit of “needing” breads/muffins/pastries/etc. I felt like it was time to add something to our eggs and meat breakfasts and decide to try this recipe and it did NOT disappoint! I only had a 6-muffin tray in our RV (’tis camping season) so I halved the recipe
(thank you for the easy conversion option) and they turned out beautiful. I wish I could share a picture! They taste great – just sweet enough and they are light and rose well. Thank you! ❤️
J L
01/3 cup of milk ; 1/3 cup butter and 3 eggs is not enough liquid for that much flour. Way too dry.
Wholesome Yum D
0Hi, As you can see in my video that this batter is thick but not dry. Did you use Wholesome Yum Almond Flour?
Danielle
0I did not find the recipe dry at all. And I halved it (using provided conversion option) and they turned out really well.
Komal
0Hi i tried the recipe without blueberries and replaced the eggs with flax-eggs… though it didn’t completely rise— but still turned out soft and yum – needed to bake for additional 10 minutes on 180 degrees celcius. Thanks! It was amazing as i cannot take eggs as am vegetarian.
Vanessa
0The muffins were good but pretty high in calories for being sugar free.
Kim Bell
0I just made these for the first time, with coconut oil. I have been missing my blueberry muffins, these are absolutely delicious 😋 thank you for your wonderful recipes, I feel happy about food again, and easy to make for a novice baker like me! 🤩
Sharon
0I made these with almond meal because that’s what I had on hand, and frozen blueberries. They turned out beautifully though they didn’t rise much. They had a nice texture and didn’t fall apart. 5 stars from the whole family 🙂
Robert
0I tried your keto blueberry muffin recipe today and the muffins definitely taste different then a regular muffin but are pretty good. A taste adjustment but still good. I appreciate the ingredient info and option suggestions. I had orange zest on hand so I added it to the recipe and it was a nice added touch.
One question I have is the nutrition you listed. I calculated the nutrition per muffin at about 14 assuming 12 muffins and the carbs are higher then what you list at 6. Did you include the sweetener carbs in your nutrition total? 1 tsp of your sweetener has 4 carb per tsp and your recipe uses 1/2 c which is 24 tsp. 24 x 4 = 96 carbs. 96/12 muffins = 8 carbs per muffin. Add the almond flour and blueberry carbs and the carb total goes up by approx. 6 each bringing the total carb per muffin at 14. You list 6 carbs per muffin which seems to be the flour and blueberries but not including the sweetener.
I’m definitely going to keep this recipe as it’s a good muffin and much less carbs then my regular recipe but still over twice the carbs then your nutrition lists.
Wholesome Yum D
0Hi Robert, Nutrition facts are provided as a courtesy. If you have questions about calculations or why you got a different result please see our nutrition policy.
Taylor
0Help!!!! I had mostly solid, slightly watery coconut oil. I measured it out in a 1/3 cup. I did mix it in w/o letting it melt fully but stirred it well so little to no clumps. My question is, could I have just used 1/3 liquid coconut oil?? Does solid measure the same as liquid??
Wholesome Yum D
0Hi Taylor, I always use solid coconut oil when I’m using it as a substitute for butter.
Ramona Prescott
0Recipe is great!! The only question I have is with the coconut oil. It says to measure it cold, then melt it. However, I have a bottle of liquid coconut oil, so I’m not sure if I would use the amount they call for or not.