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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
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!
Maya | Wholesome Yum
0Hi Nina, Yes, powdered erythritol can work, but will be more dry than using Besti.
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.
Maya | Wholesome Yum
0Hi Logan, Did you use a different sweetener? That has a big impact on the moisture.
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.
Maya | Wholesome Yum
0I’m so happy you loved it, 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.
Angelene Veloce
0Any recommendations for a butter alternative? I am making for someone with diabetes and would like a healthier option!
Maya | Wholesome Yum
0Hi Angelene, You can use coconut oil instead of butter.
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
Maya | Wholesome Yum
0Hi Maura, Yes, just water it down 50/50 with water to reach 1/3 cup total.
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
Maya | Wholesome Yum
0Hi Adrian, What kind of sweetener are you using? I don’t generally recommend using the kind in packets.
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?
Maya | Wholesome Yum
0Hi Miriam, Yes, zip-top bags work great for freezing these muffins. I don’t recommend them for the fridge because condensation forms, but for the freezer this works fine. 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??
Maya | Wholesome Yum
0Hi Victoria, Not for this recipe, but you can try my coconut flour muffins. Otherwise, my keto pumpkin muffins use a blend of the two flours.
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. 🙁
Maya | Wholesome Yum
0Hi Rita, I’m sorry these didn’t turn out as expected. Did you make any substitutions? I made this exact recipe 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.
Maya | Wholesome Yum
0Hi Audrey, Did you try it with this specific recipe? This batter is pretty thick, so they shouldn’t sink.
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?
Maya | Wholesome Yum
0Hi Kaii, Yes, I imagine the flour you used is what altered the flavor in the recipe. I recommend Wholesome Yum Blanched Almond Flour for best results. Coconut flour won’t work in this recipe.
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
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!