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. 🙂
1,824 Comments
Dawn
0Not only do these taste AMAZING but now my house smells amazing as well!! Will definitely be making these on a regular basis!
Ashley
0Best keto muffin recipe!!!! Not only do they look delicious but they taste amazing too. I made a batch and not only had half of them disappeared before they were fully cooled but I was asked to make a double batch tomorrow! 🙂
Jennifer
0Can eggs whites be substituted for full eggs? I can’t have egg yolks right now.
Wholesome Yum M
0Hi Jennifer, I have not tested this recipe with just egg whites. Without the yolks, the batter will be drier, so you may need an additional tablespoon or two of coconut oil to get the right consistency. Please let me know how they turn out if you decide to give it a try!
Anne
0I am just starting to explore GF/Paleo/Keto baking. My husband is happy about eating healthy but is missing the baked goods. I made these today. They are great!! Thank you!
Shannon Michael
0I made these this morning. I used butter and homemade almond milk. I also used strawberries instead of blueberries since that’s what I had. My sweetener was monk fruit. They came out delish. I love these and I am super excited to find this recipe! Highly recommend!
Corey
0So yummy! I was surprised how easy they were to make. The batter mixed well and it was great to not have to used a hand mixer. I replaced the eggs with flax eggs, used butter and homemade almond milk. I made mini muffins but I still had to cook for around 40minutes. I thought I messed up since the muffins came out darker than in the picture but probably due to the flax eggs?? I thought they were going to end up being dry but they were so moist. I highly recommend this recipe!!
Wholesome Yum M
0Hi Corey, The flax eggs shouldn’t have affected the overall color of your muffins. Using flax egg can sometimes increase the bake time of recipes, so that may be the reason if they needed a few additional minutes to bake through.
Corey
0Thanks for your response!
christine guillotte
0These muffins came out great! I didn’t have any Almond milk, but had some light sour cream, so I used that and
I really couldn’t tell the difference. I also had some blackberry’s, so I added that in with the blueberries. Great recipe!
Joanne Unangst
0My family loved these!
Holly O'Rourke
0Wow, amazing. Had some leftover blueberries and used them and YUM. Literally could not tell this were low carb and sugar free. I froze them and take them out when I need a sweet snack or breakfast with some fruit. HIGHLY recommend this to anyone counting carbs.
Toni McDonald
0I liked the muffins a great deal, I used melted butter instead of coconut oil and added a small spoonful of black raspberry jam the middle of the muffin before baking.
Kelli Rubin
0I’m currently making these muffins and not sure if they are going to turn out. When I added the cold almond milk to the melted the coconut oil, the oil solidified before I had a chance to mix it. Suggestions?
Wholesome Yum M
0Hi Kelli, The almond milk and eggs should be at room temperature to avoid this. Thanks for pointing that out – I clarified on the recipe card.
Denise Malcolm
0These were awesome! For half of the batch, I added lemon zest, and they were amazing.
Monica Mitchell
0How do I properly brown the muffin tops? Mine came out like your old picture and not your new one.
Wholesome Yum M
0Hi Monica, You can leave your muffins in the oven for an additional few minutes to achieve the golden color you are looking for.
Martha Hill Spivey
0It is very hard to read your page with all the ads.
Wholesome Yum M
0Hi Martha, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Adriana
0Hi could I substitute the sweetener with maple syrup or will that mess up the texture? Thanks!
Wholesome Yum M
0Hi Adriana, Unfortunately, using a liquid sweetener would change the ratios of the recipe and the final texture. If you are wanting to use a traditional sugar, then a dry sugar like coconut sugar or regular sugar will work well here.
Frances Salas
0These are delicious and moist. I thought they would be dry but I was pleasantly surprised. I will make these at least once a week to have with my coffee. Thank you do much!
Rebecca
0I love your recipes but I am about to give up on your blog because of all the pop ups and reloading. The site is very frustrating.
Wholesome Yum M
0Hi Rebecca, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Hilci
0These muffins are really good and easy. Great for breakfast or brunch with a cup of coffee . Thank you for the recipe.
Rita
0If I use less sugar like 1/4 cup, will that mess up texture or anything? Will I need to compensate somehow?
Also for any desert recipe if I use less sugar, is that okay?
Wholesome Yum M
0Hi Rita, The recipe will still work if you reduce the amount of sweetener. That may not be true for every dessert, but it will work for this one.
Wendy
0The flavor of the muffin was good but VERY dry and hard to eat. Will not make these again. Besides moisture, it lacked cohesive texture.
Wholesome Yum M
0Hi Wendy, I am sorry this recipe didn’t turn out as expected. It sounds like the batter wasn’t fully mixed before baking, which could cause textural issues.
Maria
0Thank you so much for this easy and delicious recipe! My son, who is a very picky eater, thanked me for making these :).
Linda Lee
0Made these yesterday, so simple and delicious. I have to make more today because they just disappeared.
Carrie
0Anyone know sodium content?
Wholesome Yum M
0Hi Carrie, You can enter the recipe into an online recipe calculator to get the sodium content.
Sally
0Can you please tell us the ingredients in gram or in kilogram. It is hard for me to measure them without a scale
Wholesome Yum M
0Hi Sally, Yes! There is an option in the recipe card (just above the ingredients) where you can switch from US cup to metric.
Ericka
0Thank you for this delicious and easy recipe!
Marti L
0These are amazing! I’ve experimented with a number of low carb/low sugar recipes without much success so I wasn’t expecting much from these. OMG! They’re so good my husband ate 4 in 1 day. They’re even better the next day. I used monk fruit sugar to sweeten. Love the guilt-free sweetness coupled with a hint of coconut (from the oil) and vanilla!!
Hazel
0Thank you very much for this recipe. It’s very yummy. I had to change it a little bit as I’m on an anti-inflammatory diet due to some recent health problems. I’m not allowed to have any sugar, not even natural sweeteners. In a couple of weeks, I can start using banana to give some sweetness to my baking.
I did 2 cups of almond meal and 1/2 cup of coconut flour. Next time I will try it with desiccated coconut. My eggs weren’t large so I added a 4th one. I put less coconut oil as I also added coconut yoghurt with vanilla flavour to give extra sweetness. The mixture wasn’t smooth enough, maybe because of the coconut flavour? I run out of almond milk so couldn’t add extra.
Karen
0Has anyone tried these with: chocolate chips, nuts, strawberries, peaches, etc???
Joni
0Made them with strawberries and butter instead of oil and they were amazing
Dandy Eisenhofer
0First – Maya thank you so much for taking the time and effort that goes into all your recipes and for giving those of us on Keto the opportunity to enjoy those foods, on most diets, are forbidden! Your recipes are wonderful and the “tips” you provide are invaluable!!! Now on to the muffins! I made these yesterday and they were awesome! Came out better than I ever imagined (even better than some regular blueberry muffins I have made in the past). My husband, who is not on Keto, grabbed up a big one and ate it without butter or cream cheese, saying he really liked it because it was not so sweet and that the blueberries were the star! I followed the recipe for the most part (added a few more berries, only because they were the last and also a bit of lemon zest, as suggested in some of the comments). The results were SUPER!!! The recipe made 6 large muffins and 12 small (I baked all in silicon muffins pans….the small muffins took 20 minutes and the large 25 minutes). Will be making this again soon! Thanks again and am looking forward to trying many of your other recipes.
Angela Williams
0Delicious! I adjusted the recipe a bit – extra egg, some coconut flour, but it was just beautiful. Thank you for sharing.
Jackie brown
0Hiya – thank you so much. Just for your awareness, I selected metric for my measurements but when I went to print it flipped it back to imperial. Looking forward to making these with some wild blackberries growing near our house
Bonnie
0This recipe is fabulous. I used raspberries, so delicious!
My question is: could we use this basic muffin recipe, omit the fruit and make it lemon poppy seed? if so, could you please advise how?
Wholesome Yum M
0Hi Bonnie, I have not tried omitting the berries from this muffin, but the recipe should still work well without them. Please let me know if you decide to try it as a lemon poppy seed. I would be interested to know how it turns out!
Ann
0I just made a batch of these blueberry muffins and absolutely LOVE them! This a keeper!! I used frozen blueberries adding a few on top and some chopped walnuts. I was able to make 12 muffins total. Thank you so much for sharing your recipe!
Andy
0These were sooooo good! I’m not on a specific diet but I wanted to use up my almond flour (Kirkland from Costco) and fresh blueberries so I tried this recipe! I made a few substitutions too: used butter instead of oil, regular granulated sugar, added 2 tsp of all purpose flour, 1 tbsp shredded coconut (thanks to the suggestion of one commenter!!) and used 2 cups blueberries! Also baked it longer (35-40 minutes) to get that nice cracked crumbly browning on top! I’m not sure if the recipe is supposed to be super sweet but mine was turned out perfect (barely sweet, full nutty flavour)—if you wanted it to be more sweet maybe add more of the granulated sugar.
Wendi
0oh.my.gawd! These are amazing and I forgot the vanilla! There it was sitting on the counter when I was finished. I also probably tripled the berries, I measured the first 3/4 (ish) cup and still had a lot left in the container so I just threw caution to the wind and dumped them in too! *I am not recommending you do this* I did toss them in some almond flour first. These will be amazing with fresh raspberries I pick right in the yard!
Kate Hellen
0these are so easy to make and taste great
Sheri Pugh
0Thank you! My daughter has several food allergies on top of going gluten and sugar free. These were awesome. It gave her hope that she can still eat her favorite foods. I used egg replacer and they were soft. From reading reviews, I’ll cook them longer and tent them next time.
Sherri
0These are so good! I have struggled with baked and sweet items on keto because I don’t like the aftertaste of most allowable sweeteners but love these. Nice texture, great taste and so pleasantly surprised at how much we like these. Thank you for the great recipe that I will be making again and again.
bernice
0SOOOOOO delicious, I did have to let it bake longer than the recommended time though. Just keep an eye on it until the tops have some nice browning at the top and that’s it! I think they sat in the oven for about 15 more minutes, I made 12 instead of ten.
Elizabeth Hess
0Made these today and loved them! Made 12 good size muffins. Definitely satisfied the craving I was having! Thank you Maya!
Terry Randall
0These were wonderful. I used 1/2 and 1/2 instead of the almond milk. Had to add extra to get the right consistency. I also use swerve as my sweetener. They were very moist and tasty. Best muffin recipe I’ve tried and I’ve tried quite a few. Thanks
Lee
0Yummy yummy yummy! Just what I needed for a low carb snack in my life! I used monkfruit sweetner and it works well! Will try with raspberries next time
Happy
0I am a diabetic and a vegetarian (so avoided anything with the words keto/paleo/etc). Somehow I stumbled onto this recipe. I am yet to make it (hoping I can find all the ingredients in Australia – has anyone tried? Any reasonable replacements applicable?). With all the comments – I stopped by to ask – how do you feel? Your recipe is helping so many people!!! I’d be on my knees thanking the heavens that I was able to help so many people. Good on ya mate 🙂
Wholesome Yum M
0Hi Happy, I am so pleased you were able to find a recipe that fit your lifestyle! It is an honor to be able to help others and I am so humbled and grateful to be able to participate in so many other reader’s journeys to health. I hope you love the muffins ❤️
Lee
0Happy….I am in Australia and got all the ingredients. Used Monkfruit as the sweetener. Go ahead and give this a go. Yummy!!
nora
0Hello, Can I use strawberries instead of blueberries? I am not really a fan of blueberries.
Wholesome Yum M
0Hi Nora, You will get a slightly wetter texture using strawberries, but the recipe will still work.
dede
0Hello, can I use stevia instead of erythritol??
Wholesome Yum M
0Hi Dede, This recipe needs the bulk from the sweetener to work. Maybe if you used a stevia baking blend. Keep in mind the amount of sweetener needed may vary depending on how sweet the baking stevia is.
jen
0Hi! do the eggs need to be room temp? In all other baking, except pastries, room temp eggs yeild the lightest and fluffiest results but since its not mentioned I’m not sure! Is cold vs room temp important here??
Wholesome Yum M
0Hi Jen, The eggs do not have to be room temperature. Enjoy!
Tiffany
0Can I use while earth sweetener for this recipe? Craving muffins and I have everything on hand but erytritrol.
Wholesome Yum M
0Hi Tiffany, I’m sorry, I’m not familiar with that sweetener. If it’s a granulated sweetener (not a concentrated powder) that’s approximately 1:1 the sweetness of sugar, then it should work fine.
Faery
0Great keto muffins, the best ones I’ve made so far. I never have almond milk in my house so I substitute 1 tbsp full fat greek yoghurt then make up to the required quantity with water – works perfectly in baked goods with minimal change to macros. A scant 1/4 cup of sweetener is plenty (I use Natvia). Finally, I added 3 tbsp desiccated coconut just because I love the taste and texture. Absolutely Delicious! Thanks for the recipe, I think these will become staples in my house, even after Keto has finished.
Howard
0These muffins are my new favorite. I was making them this morning as a birthday treat for my wife. I used sugar free chocolate chips at her request instead of blueberries. I also opt to use melted butter in them instead of coconut oil. My wife raved about how good they tasted. Imagine my surprise when I went to the microwave to heat some coffee and I found the butter. So the good news is even when you forget the fat they still come out nice.
Heath Houston
0Hi, Maya,
Do you have any suggestions for working cream cheese into this recipe? When I used to bake with wheat flour it was pretty forgiving (and dirt cheap) but working with almond flour seems a lot touchier about following recipes carefully (and coconut flour is even worse, though I still LOVE baking with both).
I was thinking maybe replacing half the coconut oil/butter and half the almond milk with cream cheese, so something like:
– 3 Tablespoons coconut oil or butter
– 3 Tablespoons almond milk
– 1/3 cup cream cheese
Thoughts? Thank you!
Wholesome Yum M
0Hi Heath, I have not experimented with adding cream cheese to the recipe. Please let us know how it turns out if you decide to try it!
kim
0Heath- I made as directed, but filled the muffin cups halfway. Mixed some cream cheese up with some sugar substitute and vanilla to taste (honestly didn’t measure), added a dollop to each muffin tin and topped with the rest of the batter and baked per the normal instructions and they were AWESOME!
Kristen
0What can I use in place of eggs. Do you know if flax or chia eggs would work in this? Any recommendations as to how to make it eggless?
Wholesome Yum M
0Hi Kristen, Flax eggs should work in this recipe. It may need to bake slightly longer in the oven, so be sure to keep an eye on it.