Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Muffin Recipe
- Ingredients You’ll Need
- How To Make Keto Blueberry Muffins From Scratch
- Tips For The Best Almond Flour Muffins
- Variations
- Substitutions
- How To Store Keto Muffins With Almond Flour
- More Keto Dessert Recipes
- More Keto Muffin Recipes
- Tools To Make Low Carb Muffins
- Low Carb Keto Blueberry Muffins With Almond Flour Recipe card
- Recipe Reviews
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 – Yes, blueberries are keto fruits! 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.
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 keto blueberry muffins are quick and easy! This low carb paleo keto blueberry muffin recipe has just 3g net carbs!
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.
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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.
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.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
1,828 Comments
Nisey
0Mine 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
0The 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
0This 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
0Hi, 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
0Hi 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
0Hello! If I want to use coconut sugar instead of the erythritol, do I need to change the amount? Thanks!
Wholesome Yum M
0Hi 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
0Great 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
0They are delicious. Thank you for sharing this recipe. Please tell me how you recommend storing them?
Wholesome Yum M
0Hi 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
0Just 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
0I 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
0I 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
0Hi 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
0These 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
0Came 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
0Can I use macadamia nut milk instead of almond milk if that’s what I have on hand?
Wholesome Yum M
0Hi Camille, Yes!
Joette
0Can you convert this recipe to a loaf? How much additional baking time is required?
Wholesome Yum M
0Hi Joette, I suggest you use my keto blueberry bread recipe – it’s based on these muffins and designed for a loaf.
Vicki
0I am trying to tap on the “Bacon in the Oven” recipe and keep getting this one. Something in wrong.
Thanks
Wholesome Yum M
0Hi Viki, Sorry the link is giving you trouble, try this one.
Andrée
0Ce 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
0These 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
0I 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
0If I half this recipe should I use 1 egg or 2?
Wholesome Yum M
0Hi 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
0Perfect 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
0My 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
0I 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
0Hi 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 Wholesome Yum Allulose instead – you can use the same amount.
Kaylee
0Can I opt for Heavy whipping cream instead of almond milk?
Wholesome Yum M
0Hi Kaylee, Yes, you can use heavy cream. It will change the nutrition of the recipe, but it will still work fine.
Liezel Boonzaier-Lacquaye
0OMG!!!!! 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
0Have made these twice and they’re awesome! Only question is about the nutrition information? Is one muffin 217 calories? Thanks
Wholesome Yum M
0Hi Brittany, You are correct, one muffin is 217 calories. So glad you love them!
Shelly Wiggins
0Made these tonight….they are so yummy!! Thanks so much for the recipe
Mary
0In 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
0What can I substitute for the coconut oil. The coconut oil gives it too much of a coconut flavor.
Wholesome Yum M
0Hi Sandra, Avocado oil is a suitable substitute here.
Kathy Cooke
0We 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
0Can 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
0Hi Julie, I’m not sure if that would work. The mixture might be too dry with the flax and oat fiber.
Julie
0I 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
0Really 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
0Hi Cindy, Psyllium husk is very absorbent and will likely change the outcome of this recipe. I suspect it would make them dry.
Julie
0I 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
0My muffins came out greasy. I used paper liners as well.
Maya | Wholesome Yum
0Hi 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
0Hello! 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
0Hi 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
0This 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
0These 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
0These 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
0Hi! 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
0Hi Crystal, The texture might be slightly denser, but I think it would work if you omit the sweetener.
Nicholas
0These 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
0I’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
0Hi 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
0SO 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
0These are delicious!!! I cooked mine a little longer than the suggested time.
Liz
0Really 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
0Very delicious! Easy to make and they don’t last long.
Raini
0Omg!! 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
0I have a brunch I am going to tomorrow. I am taking these
Mattie
0I 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
0Hi 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
0Mine 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
0This 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
0Hi 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
0If you can’t find finely ground almond flour, you can make your own spinning it in a food processor.
Karen
0Wonderful! A keeper for sure. Moist, delicious. I used monkfruit sweetener and butter. Thank you
Lori Theurer
0I just made these and they are great !!! I added some lemon zest cause I love that on all berries. It really worked.
Jill
0This 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
0Hi, can I use Swerve confectioners sugar for the sweetener? Thank you!
Wholesome Yum M
0Hi Lisa, Yes, that will work fine.
Hannah
0These 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
0Are those regular muffin cups or mini?
Wholesome Yum M
0Hi Heidi, They are regular-sized muffin cups.