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?
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Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our 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. 🙂
1,825 Comments
Glorimar
0This are delicious! I didn’t have blueberries so I used sugar free chocolate chips. Will try soon with blueberries for sure.
Mary
0Just made these. They came out awesome! Kind of crispy on the outside and soft inside. Just perfect.
shebson
0Tasty muffins and easy to make.
Vivian
0I started making them and realized I don’t have any kind of milk! Is it possible to substitute sour cream?
Wholesome Yum M
0Hi 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
0I only have powder erythritol. Can I use that instead? And if yes, how many cups should I be adding. Thank you!
Wholesome Yum M
0Hi Nina, Yes powdered erythritol will work fine. Use the same amount as written in the recipe.
Gracie
0I 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
0I 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
0Hi Lindsay, Not to worry, I have a keto blueberry bread recipe here!
Gretchen
0HI! 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
0Hi 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
0I 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
0Hi 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
0I’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
0Hi 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
0Just 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
0Just 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
0I 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
0Hi 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
0I 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
0Hi Valerie, Reduced fat milk is higher in carbs and sugar. It will make a difference in the final nutrition of this recipe.
Hindi
0I’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
0Ok 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
0Sorry 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
0Hi 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
0I 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
0Delicious! I divided the batter into three parts and made dark chocolate, blackberry, and blueberry muffins. They are equally yummy.
Sylvia West
0Hi, 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
0Hi 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
0I 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
0Made 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
0I 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
0Hi 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
0I’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
0These 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
0Absolutely 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
0Hi 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
0Hi. 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
0Hi 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
0This has become a favorite with my family
Tonia Mercer
0Good 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
0Hi 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
0Hi, 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
0Hi 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
0These 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
0Hi 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
0These are absolutely delicious! Thank you for sharing no-fuss Keto recipes with ingredients I already have!
Lisa
0Delicious!
Lisa
0Everyone 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
0I love your Recipes This blueberry was great! I made it with Mok fruit and I used a little less than 1/3 cup.
KL
0These 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
0Is it possible to use MCT oil instead of melted coconut oil? Or Earth Balance ND butter spread?
Wholesome Yum M
0Hi Sue, I would not use MCT oil for this. The non-dairy butter alternative will probably work best for you.
Sonja.B
0Hello 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
0Is 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
0Hi Sheilah, My keto blueberry bread recipe is here to make a loaf.
Erin
0Awesome!! Moist and yummy! Easy to follow recipe!
Maura
0Can I use heavy cream instead of almond milk
Wholesome Yum M
0Hi Maura, The muffins will be slightly denser, but yes, heavy cream will work.
Joyce
0These 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
0Hi 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
0Do I use 1/2 cup of the sweetener or around 12 packets which equal 1/2 cup of sugar
Wholesome Yum M
0Hi Adrian, What kind of sweetener are you using? If using erythritol, please measure out 1/2 cup.
Judy
0These 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
0This recipe is super moist and very delicious! Thanks for the great idea 🙂
Miriam
0When freezing them, can they be put into freezer zip loc bags? Or how can I properly freeze them?
Wholesome Yum M
0Hi Miriam, Yes zip-top bags work great for freezing these muffins! Enjoy!
Victoria
0Is 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
0Hi Victoria, I have a similar version of this recipe using only coconut flour, you can find it here: Keto Coconut Flour Blueberry Muffins.
Jolene
0Can I use regular milk instead of almond milk?
Wholesome Yum M
0Hi 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
0My 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
0Hi 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
0OMG 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
0Hi, 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
0Can I use coconut milk instead of almond milk?
Wholesome Yum M
0Hi Jean, Yes that should work.
Miwa
0The BEST muffins!! Followed the recipe and used avocado oil instead of coconut oil and these came out so perfect and delicious!! Thank you!!
Vienna
0Can I use honey or maple syrup for a sweetener
Wholesome Yum M
0Hi 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
0How 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
0Hi 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
0I 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
0Hi 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
0Made 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
0These turned out great but much tastier when you substitute the coconut oil for butter and dont have the coconutty afertaste x