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Free Printable: Low Carb & Keto Food List
Get It NowBefore I went low carb and gluten-free, blueberry muffins were my go-to treat from the bakery or coffee shop—I even used to convince myself they were healthy just because of the blueberries, haha! When I started actually eating healthier, I created these keto blueberry muffins with almond flour back in 2017, as a tribute to the ones I used to enjoy. And honestly, I love them even more. Of all my (many, many) almond flour recipes, they’re in my top 5. Make these keto muffins with me and I bet they’ll be in your top 5, too!
Why You Need My Keto Blueberry Muffin Recipe
- The best texture and flavor – Unlike many keto muffin recipes that can be dry, grainy, or have an aftertaste, my almond flour blueberry muffins are moist, tender, and the sweetness tastes like sugar. You’ll notice vanilla, a hint of almond flavor, and juicy berries in every bite. All the bakery vibes!
- Fast, easy, and meal prep friendly – This is a one-bowl, 30-minute recipe, so you can find time for it even with a busy schedule like mine. But they also store and freeze well, so I make them ahead most often for a keto breakfast on the go.
- Clean, low carb ingredients – Each muffin has just 3 grams net carbs, so naturally they’re perfect for a keto diet. But they’re also gluten-free and have a dairy-free option.
- Many ways to enjoy them – Enjoy them with a keto coffee for breakfast, with my low carb breakfast casserole or bacon in the oven for brunch, or simply as a little treat whenever a craving strikes.
- One of my most popular recipes – Over the years, my keto blueberry muffins have received over 1000 5-star reviews (thank you!). I even included them in my Easy Keto Cookbook, along with other popular faves like keto cheesecake.
Ingredients & Substitutions
Here I explain the best ingredients for my keto muffin recipe, what each one does, and substitution options. For measurements, see the recipe card.
Almond Flour:
The flour you use makes a huge difference! I highly recommend using Wholesome Yum Blanched Almond Flour, which is super fine for a delicate crumb in your keto muffins. Many brands are too coarse (even if they say blanched) and almond meal is even worse, leaving a gritty texture.
Can you use other flours?
Almond flour works best, but you can use sunflower seed meal if you need a nut-free alternative. (Your muffins might turn green due to a reaction with the baking powder, but they’re fine to eat.)
Sorry, coconut flour will not work in this recipe, but you can make my coconut flour blueberry muffins instead if that’s what you want to use.
Besti Sweetener:
Before I knew about allulose, I used erythritol for these keto blueberry muffins, but trust me when I say it’s not the best choice. Besti Monk Fruit Allulose Blend will get you the super moist texture you see here, because it naturally locks in moisture and doesn’t crystallize — or have that erythritol cooling effect. It’s the only sugar substitute I use now.
Can you use a different sweetener?
Yes, but it’ll affect the texture. Here’s a rundown of what does and doesn’t work:
- Other monk fruit or stevia blends – Such as Swerve, Lakanto, or Truvia. All of these actually use erythritol as the primary ingredient. They’ll work (check my sweetener conversion chart), but have the same issues as erythritol: more dry and can crystallize.
- Pure allulose – Wholesome Yum Allulose works great, but you’ll need more of it (about 2/3 cup).
- Powdered sweeteners – These work fine, but the muffin texture isn’t as nice. How well they work will depend on the blend — Besti Powdered will be the closest, whereas blends I mentioned above in powdered form will give you more dry results.
- Concentrated sweeteners – Like pure monk fruit or pure stevia (the kind that you add in drops or teaspoons, not cups). I don’t recommend these for this recipe because your batter will be too wet.
- Liquid sweeteners – Not a good choice either. Again, your batter will be too wet. You can make my other almond flour muffins with liquid sweeteners, though.
- Coconut sugar – This works fine and would be paleo, but they won’t be keto muffins anymore.
Other Ingredients:
- Butter Or Coconut Oil – I originally made these with coconut oil (the dairy-free option), but now prefer them with unsalted butter (this brand). Either works! If using butter, the easiest way to measure 1/3 cup is to cut 5 tablespoons from the stick and then about 1/3 of the 6th tablespoon.
- Unsweetened Almond Milk – Prevents your low carb muffins from being too dense. 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 use my homemade almond milk when I have it. Regular dairy milk will work from a recipe standpoint, but will increase the carbs, since lactose is sugar.
- Eggs – Flax eggs or another egg substitute should work, too.
- Baking Powder – I like this brand, which is non-GMO. Be sure you use baking powder, not baking soda — they are not the same.
- Fresh Blueberries – You can make these keto blueberry muffins using frozen blueberries too, but to avoid a soggy texture, don’t thaw them first. I also toss frozen ones in a little extra almond flour to reduce blue streaks.
- Vanilla Extract – You can also add other extracts (see my variations below).
- Sea Salt
How To Make Keto Muffins
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, whisk together the almond flour, Besti, baking powder, and a pinch of sea salt. (A whisk breaks up any lumps.)
- Add the wet ingredients. Stir in the melted butter or coconut oil, almond milk, eggs, and vanilla, then fold in the blueberries.
- Scoop the batter into a lined muffin tin. This is my favorite pan, because it doesn’t get the muffins too dark and cleans up so easily if I get batter outside the liners. I use these parchment liners, but silicone liners work well, too.
- Bake until golden. Pop your keto blueberry muffins in the oven and bake until a toothpick comes out clean. They’ll feel very soft, but will firm up as they cool on a rack.
My Recipe Tips
- Use quality ingredients. I can’t emphasize this enough! This almond flour and this sweetener will get you the best texture.
- Make sure your eggs and almond milk are at room temperature. If you add them cold, your butter or coconut oil can solidify and you won’t get a smooth batter.
- Expect a thick batter. These keto blueberry muffins have a thicker batter than conventional white flour recipes, so don’t be surprised.
- Fold in the blueberries gently. Especially if they’re frozen. You don’t want to smash them!
- You can make 10 or 12 muffins depending on your priorities. I usually make 10 as pictured here to get taller muffin tops, but you can make 12 for fewer calories and carbs per muffin.
- Save extra berries for the tops. If you want blueberries dotting the tops like mine, add some extras on top right before baking.
- Cool slightly before enjoying. It’s hard to resist a warm, freshly baked muffin, but wait at least 10-15 minutes. The texture of these almond flour blueberry muffins improves as they cool.
- Want mini muffins or a loaf? For minis, use a mini muffin tin (this is my favorite) — you’ll get 20-24 little muffins — and reduce baking time to about 15 minutes. For a loaf, my keto blueberry bread is based on this recipe, in loaf form, or try my keto zucchini bread (it has blueberries).
Flavor Variations
These low carb blueberry muffins are my favorite flavor, but it’s also the perfect base recipe for add-ins! Here are some variations I’ve made:
- Berries – Try chopped strawberries, raspberries, or blackberries instead of blueberries. Smaller pieces work best for even baking.
- Extracts – Almond, maple, or even banana extract can totally change the vibe. (I love banana for keto banana muffins!)
- Citrus – A little lemon zest or even orange zest is the perfect match for blueberries! You can also use up to a tablespoon of lemon juice instead for a milder flavor.
- Nuts – Walnuts, pecans, or your favorite keto nuts add a great crunch.
- Chocolate chips – Add sugar-free chocolate chips, like I do for keto chocolate chip muffins.
- Streusel topping – I do this when I want to make my keto blueberry muffins a little fancy! Mix an extra 1/2 cup of almond flour with a tablespoon of melted butter, 1-2 tablespoons of Besti, and 1/4 teaspoon of vanilla, until crumbly. Sprinkle over the muffins before baking.
More Keto Muffin Recipes
Let’s just say I love muffins. 😉 Try some of my other reader favorites next:
Keto Blueberry Muffins (Almond Flour)
These low carb, keto blueberry muffins with almond flour are ultra moist, sweet and fluffy, with just 3g net carbs. Easy to make in one bowl!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
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Mix in the melted butter or 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 20-25 minutes, until the tops are golden and an inserted toothpick comes out clean.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 muffin
- Tips: Check out my recipe tips above to help you get the best texture in your muffins, get tall muffin tops or fewer carbs, and for the nicest presentation. I also have an option to make mini muffins or a loaf.
- Variations: See this section above for different add-ins.
- Store: The almond flour blueberry muffins 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. Avoid plastic wrap, which will make them soggy.
- Reheat: Spread a little butter or coconut oil on top to keep them moist, and warm in the oven or microwave.
- Freeze: These muffins freeze beautifully and last 4-6 months in the freezer! Thaw in the fridge or on the counter.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Blueberry Muffins
Gratitude Moment
I’ve lost count of how many times I’ve made this low carb muffin recipe. I almost always have a batch in my freezer!
Another reason I love them is it’s a super easy recipe for my kids to help with. I just have to watch the measuring, lol! One of them loves these muffins, and the other… well, she hates nuts, so it’s a work in progress. 😉 I’m grateful for the time spent baking with them regardless — and for the big batch in my freezer at all times.
2,071 Comments
LaRita
0These are ABSOLUTELY delicious! I used heavy cream instead of almond milk. I love these muffins! Thank you for sharing!
Blanca Cannaday
0These have been by far the best keto blueberry muffins I’ve had. Added bonus, my toddler baby girl loved them as well.
Marc Hanan
0Love 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
0Thank you so much, Marc! Thanks for catching the accidental swap on the notes, I fixed it.
Shonna Falcone
0This is the best keto receipe EVER. Sometimes I switch from blueberries to walnuts and Lilly’s dark chocolate chips. Yummy! Thank you.
Jane B
0So 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
0This 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
0Fantastic, 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
0These sound wonderful but can’t find the ingredients’ weights/measurements – what are they please?
Wholesome Yum M
0Hi, You may need to turn off your browser’s ‘Reader Mode’ to be able to see the measurements.
Susan Cornish
0My 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
0I 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
0Thank 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
0Great 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
0Hi CupcakeBills, I would let them defrost in room temperature with access to air so they don’t get too wet.
Teresa
0These are delicious!!! I love your recipes definitely going to buy the cookbook!!
Agnes
0First time bake … great!!
Kelsey
0I 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
0Hi 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
0Saw this recipe had to go out and buy everything. sitting down and eating my first muffin – AH-MAZING
Toots
0I love these – so light and flavorful
Lisabella
0Hi 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
0Never 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
0Is there a way to substitute the eggs with something else?
Maya | Wholesome Yum
0Hi Tammy, You can use flax eggs in place of chicken eggs.
Jenny
0These 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
0Great 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
0I 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
0Really good and so happy to have a grab and go that’s actually delicious and NOT eggs!
April
0Wonderful, delicious muffins. This will be my “go to” recipe. Thanks!!
Karen G
0Mine 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
0Hi 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
0I 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
0I want to use stevia & monk fruit liquid sweetener instead of Erythritol, how much to use for this recipe.
TIA
Maya | Wholesome Yum
0Hi 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
0Can you use half and half instead of almond milk
Maya | Wholesome Yum
0Hi John, Yes, that should work fine. You may need to add maybe a tablespoon or so of water if it’s too thick.
Danica
0Wow! 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
0can I put strawberries or raspberries instead of the blueberries?
Maya | Wholesome Yum
0Hi Adra, Yes, you can! You’d need to chop them up.
Diana
0I 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
0Hi Diana, Yes, that was definitely the problem. Don’t ever sub coconut flour for anything else, it works completely differently and is very absorbent. Hope you get to try the recipe as written.
T
0I’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
0Berries, including blueberries, are keto friendly in moderation. 🙂
Lisa Clark
0I 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
0Hi 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
0Blueberry 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
0I 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
0Finally 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
0Followed 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
0These 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
0The 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
0Hi John, it’s for 1 muffin.
Tim
0almonds + 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
0I 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
0These 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
0I’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
0I 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
0OMG Yum! ………. Just tried these and they are DELICOUS!
Hold on a minute,……. gotta eat another one.
BRB
Robin krause
0Do you need to refrigerate blueberry muffins or can you leave them out at room temp?
Wholesome Yum A
0Hi 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
0This 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
0Just made 2 batches! Very good! I also made your keto chocolate chip cookies and they were FANTASTIC!
Howard Jane
0Can you sub cows milk for almond milk?
Maya | Wholesome Yum
0Hi Howard, You can but the carb count would be higher.
Cynthia Lee-Bowers
0Made 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!