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. 🙂
1,823 Comments
Lynzee
0I made these today with Swerve and they are fantastic! I was beginning to think that all baked Keto goods were just going to be dry and I was just going to have to get used to it. Thank goodness that is not the case because these were moist and delicious! I think I will make them with butter next time instead of coconut oil just to try it and my daughter loves chocolate so I’ll try throwing in some sugar-free chocolate chips instead of blueberries. I bet it will be a hit! Thanks for the great recipe!
Libby R.
0Just made these and they were wonderful! I have not yet to use one the recipes on this site that is nothing but great. Thank you and we will be making these often.
Tammy
0I made these with butter, coconut sugar, unsweetened vanilla almond milk, and frozen blueberries and they are fantastic. I did add in about 3 tbs more of the almond flour because I was concerned about the extra moisture from the frozen blueberries. Oh, and a couple shakes of cinnamon. They are sooo good! Thank you!!
liz
0Hi, how would you incorporate apple sauce into this recipe?
Wholesome Yum M
0Hi Liz, Using applesauce would change the nutrition of the recipe. They would no longer be keto. If you are not concerned with the recipe being keto, then you may be able to replace some of the almond milk with applesauce. Enjoy!
Denise
0Can I use Stevie sweetener.
Wholesome Yum M
0Hi Denise, If you are using baking stevia that is 1:1 with sugar (these have other fillers added), then yes. Unfortunately, concentrated or liquid stevia sweeteners will not work with this recipe.
Pam
0I love this recipe. It’s the first keto sweet baked good that I have tried. I replaced the blueberries with frozen raspberries that I had on hand and it turned out great!
Emily
0Can I use mini muffins tins to make these? If so, how long should I bake them for? Thank you!!
Wholesome Yum M
0Hi Emily, I have not made these in a mini muffin pan, but I don’t see why they wouldn’t work. The temperature will remain the same, but you’ll probably want to start checking them for doneness after 10 minutes or so.
Anushree
0I made mini muffins, 10 minutes is good.
Stacy
0Delicious. I took someone else’s idea to use 1/2 almond extract and half vanilla.
Lisa
0These are in heavy rotation for our family. They are delicious and healthy and I don’t mind my kids having these for breakfast, or a snack, and they freeze well so I always try to double the recipe to have easy breakfast or snacks when I need something in a pinch. They are delicious warm, but be warned they do fall part and are super soft when they come out. Be patient for them to cool as much as possible and you’ll be rewarded with great structure and a moist, delicious muffin. Also, I’ve used both Besti and Swerve brand sweeteners and they come out well. I do like the Besti sweeteners but you don’t HAVE to buy them to make this recipe and have it come out well.
Shannon
0has anyone made these egg free?
Wholesome Yum M
0Hi Shannon, This recipe should work with flax eggs. Enjoy!
Tammy
0Love, Love, Love….I used the Besti Monk Fruit Sugar. My only change. Looking forward to breakfast/snack daily.
Jeanette
0Although I usually love all the recipes on here, this one fell a little short because of the coconut oil. Aside from that, it’s not bad. Would love one that didn’t have a coconutty taste to it. Excellent texture!
Wholesome Yum M
0Hi Jeanette, Feel free to try these with butter next time!
Rudi
0Hey, there are so many posts already but I did not find an answer for my question. I like the blueberry muffins and made them twice but I would like to have them less dense. Almond flour or meal can made the muffins quite dense. So what is the recommended way to make them less dense, more fluffily? Than you!
Wholesome Yum M
0Hi Rudi, You may prefer this recipe for Coconut Flour Blueberry Muffins. They are a bit lighter in texture.
J.A.
0These cupcakes were delicious! Very sweet and tasty! Will definitely become a favourite in our home. Thank you for making such trustworthy recipes – all the recipes I have made from your collection has come out as expected – superb!!!
pentimento
0These are so great! I added many shakes of cinnamon and use Sukrin Gold. I make them in a 6 jumbo tin. Sometimes I substitute almond extract or use half and half vanilla. Do you have any recommendations for someone who can’t use eggs? Not sure what substitute she used, but they become concave. Thank you!
Wholesome Yum M
0Hi Pentimento, This recipe will work with flax eggs. Enjoy!
wendi@wendischneider.com
0thank you so much!
Jenn
0These were easy to make. Taste really yummy! I added a little cinnamon to the batter.
Julie
0LOVE this recipe! I actually forgot the vanilla extract (multitasking) and it was still delicious. Used coconut sugar and butter. Thanks!
Lori
0I love these muffins. I did make a few changes, but hey are still wonderful. I really can’t stand coconut (I know I’m weird. Everyone always gives me that look when I say I don’t like it). I have tried on many occasions to bake with coconut oil, but I just can’t do it. I usually can taste the coconut heavily. I also can’t use butter, due to being on an anti-flammatory diet for chronic pain. Since I use avocado oil for everything I switched the oil to avocado oil, and they still comes out fantastic.
I also am not a huge fan of fruit/berry muffins, so I really was just looking for a plain, clean, keto muffin mix. These muffins are so good by themselves, they absolutely don’t need blueberries in my opinion. I like these muffins more than just plain almond flour keto muffin recipes I’ve found online. These are the best by far, just plain without any extras. Thank you!
Natalie Lawrence
0Hello, I am new to keto everything. I am a diabetic and need to lower my blood sugar. I made the blueberry muffins and the texture is grainy or mealy. What did I do wrong? I did use Splenda and my milk and eggs weren’t room temperature. How should the texture be? Thanks
Wholesome Yum M
0Hi Natalie, Believe it or not, the temperature of your ingredients can make a big difference in baking. Please let the eggs and milk come to room temperature before making this recipe again. I think you’ll be happier with the results. Also, please make sure you are using almond flour that is “fine” or “superfine” ground. Anything else will result in a gritty texture. Welcome to the keto community! I hope you find some recipes you love here.
Simone
0Sooo good and not dry at all. Almost forgot it was healthy and I probably have eat the whole muffin pan worth. I did use raw honey instead of sweetener since I’m not on a restricted Keto/paleo plan. Thank you for this!
TWynnB
0I used butter instead of coconut oil, and half and half in place of almond milk. They lived up to the hype! So delicious. I also only made half batch (1 egg, + 1 yolk). thank goodness I did because I would’ve eaten them ALL.
Sam
0I made them they were absolutely brilliant spot-on well done and thank you for the recipe. One question how do you store them? Do you leave them out? Obviously in a box containing a tight? Or in the fridge if they are to be consumed in the next few days what do you recommend?
Wholesome Yum M
0Hi Sam, These muffins do best when stored in a paper bag, or container with a loose-fitting lid at room temperature for a few days. If you want to keep them longer than that, then you can store them in the fridge or freeze for longer-term storage.
Catherine
0These are scrumptious! Tender, soft, not too sweet, not crumbly, not dry. Thank you, again, for another super easy and quick recipe. Even my husband enjoyed one of my ‘fake’ muffins, hot from the oven!
Anne Germann
0Love love love these muffins and can’t wait to order your cookbooks a couple of my girlfriends have them and I want my own too!
Amara
0Hello, Maya. Have you tested this with avocado oil? I can’t tolerate butter and I’m not to fond of coconut.
Wholesome Yum M
0Hi Amara, Avocado oil should work fine.
Kelli
0What about Ghee? Can you use that as a substitute?
Wholesome Yum M
0Hi Kelli, Yes, you can use ghee in place of butter. Enjoy!
Lori
0Yes, I make them with avocado oil all the time, and they come out perfect. I can’t do butter due to being on an anti-inflammatory diet for chronic pain, and I absolutely can’t do coconut. They are still moist, and you can’t taste the avocado oil at all.
Amber Hartman
0I have made these several times, they are now a family favourite. I usually add extra blueberries though.
Pat Olson
0Where does it tell you the amount of the ingredients–how much flour, sweetener, etc?
Wholesome Yum M
0Hi Pat, The ingredient amounts are listed in the recipe card, which is located about halfway down the page. If you can’t find it then scroll to the top and use the ‘Jump to Recipe’ button. It will take you to the card. Enjoy!
AS
0Hi! I made these with honey instead and they were delicious and moist!! Do you think these can be made without egg to make them lighter?
Wholesome Yum M
0Hi AS, I’m not so sure skipping the eggs will make them any lighter, but this recipe will work with flax eggs.
AS
0Thank you! I added 2 eggs instead of 3 and they were perfect though 🙂
Tina
0These were a breeze to make and scrumptious. I am new to keto and am thankful to have found your site. I will be trying these with the raspberries I bought today. I think freezing these will help me stay to course.
Shana
0I’ve always loved blueberry muffins. When I decided to begin a keto lifestyle I thought I would have to stop keto to eat them again. I tried several other internet recipes but I couldn’t stand the taste. I then found this recipe and OMG I was in heaven! Now I won’t have to quit. They look and feel like non-keto muffins and satisfy my sweet tooth.
Jen-nay
0Hi I made this tonight and they are delish. Thank you so much for the recipe. I had all the ingredients on hand so super easy to make. will have breakfast all week.
Elizabeth
0Hi just made the muffins and they were delicious using the US measurement. However, I did notice that the metric measurement weighed differently to the cup measurements. I weighed out 2½ cups of almond flour and it only weighed 249 grams. I have noticed this with a few of the recipes that the cups weigh differently to the metric.
Wholesome Yum M
0Hi Elizabeth, Thank you. Ingredients can vary with weight by brand, so the exact weights may change if you are not using the exact brand I use.
Naomi
0Very good, not too crumbly. There is a coconut flavor that is prominent, and will try next time with butter. Still very good, but I’d prefer not so much coconut taste! Will be adding this to my recipe book!
Moop
0Just made these muffins – they were delicious! I didn’t have enough coconut oil, so I used olive oil against my better judgement, and still they were amazingly tasty. I added a little extra collagen (1/4 cup) because I used four to five large frozen blueberries per muffin, and I wanted to account for the extra moisture.
Annette B.
0I thought the blueberry muffins were very good. My husband loved the blueberry muffins and he is not on Keto. I was surprised because the other few keto recipes I attempted, from other web sites, didn’t turnout well. This reciple was simple and straightforward. I used three mini-loaf pans BTW in my NuWave multicooker. My husband has already offered to purchase more blueberries for me so I can cook some more muffins again asap 🙂
Thanks for the recipe!
~Annette B
Simon
0In the video you use a small bowl of milk that is obviously AT LEAST 1 cup of almond milk. I also see comments on both the youtube channel and on this page’s comment section, from people saying that it comes out dry using just 1/3 of a cup and asking if it is a typo.
Sorry to be a pain, just can’t afford to waste ingredients.
Maya | Wholesome Yum
0Hi Simon, The amounts on the recipe card are correct, 1/3 cup. I’ve made this recipe several dozen times. 🙂 It should not be dry at all unless you are substituting ingredients, that’s where it can become an issue.
Tabby
0Hi, I want to give this recipe a try but I only have erythritol powdered sugar. will it work? x
Wholesome Yum M
0Hi Tabby, Yes that will work. Use the same amount as written.
Linda
0Made these today for my hubby and me, and I have to say we both LOVE them! So easy to make. Since being on Keto its been very hard to find something with flavor and moisture. This is something that we will be making again. Thank you!!!
Terri
0Just made these mine aren’t smooth on top . What did I do wrong?
Very tasty!
Wholesome Yum M
0Hi Terri, Nothing! Sounds like you did great. If you would like a smooth top to your muffins, just use the back of a spoon to level the tops.
Joyce Onsted
0These muffins are just fabulous. I love them and I predict my boyfriend won’t be able to tell the difference between these and full fat non paleo muffins. I had to make a few changes because, to my horror, I was out of almond flour. As the sub I used 2 cups of Pamela’s paleo pancake mix and 1/2 cup of flax seed flour and tapioca flour mixed. Used butter rather than coconut oil but only about 1/2 the recipe. I elected to use firm blueberries and that turned out to be a good choice. It needed 35 minutes to fully cook. Rose normally. Yummy!! Thank you so much!
Rebecca
0Made these muffins using butter and erythriol, absolutely amazing! Way better than keto muffins we’ve bought and so easy. They lasted really well, definitely making them again.
Britty
0Delicious recipe! I actually turned this into blueberry bread in a loaf pan and added Lily’s white chocolate chips. I also subbed almond milk with HWC since that’s all I had. So wonderfully moist and flavorful. Wholesome Yum does it again!
May Wilson
0This recipe is a family favourite. It’s so easy to make and very delicious. Today I have made them with raspberries to lower the carb content a little and I love raspberries ❤️
Mo Man
0What can I use instead of Erythritol or any other alcohol sugar. Stevia? If so, how much! Thank you.
Maya | Wholesome Yum
0I highly recommend my Besti Monk Fruit Allulose Blend – it has no sugar alcohols and makes moist keto muffins.
Marianne
0This was the best muffin recipe I have ever made – huge bonus that it’s Keto! Couldn’t be any better than it turned out. Totally yum straight from the oven with butter on it!
Samuel Robles
0I’ve tried making these twice and both times the muffins never got solid. Just a hot pile of mush.
Wholesome Yum M
0Hi Samuel, I am sorry these muffins are not working out for you. Are you using fresh or frozen blueberries? If fresh, remember to fully dry them before adding to the recipe. For a little extra insurance, you can coat your blueberries in a light dusting of coconut flour.
Patricia Tasca
0I’m having the same issue and used frozen blueberries. Baked them for 30 minutes and they’re still mushy inside despite being golden brown on top. So disappointing!
Maya | Wholesome Yum
0Patricia, did you thaw the blueberries first? If using frozen, they have to be added to the batter and baked while still frozen. The batter will get too wet if adding them thawed. Hope this helps!
Hilda
0Don’t have almond milk so can I substitute regular whole milk?
Wholesome Yum M
0Hi Hilda, Yes, the recipe will work with cow’s milk, but it will change the carb counts.
melissa vermey
0Followed instructions perfectly. (Almond milk is room temp, melted coconut oil, eggs were maybe not room temp)and my batter is thick and heavy, not creamy like yours in the video. I’ve tried this recipe several times and it always comes out the same. Are cold eggs really the culprit? Seems like 1/3 cup milk isn’t enough?. Any suggestions?
Wholesome Yum M
0Hi Melissa, I am sorry this recipe isn’t working out for you. The batter is supposed to be fairly thick, not liquid, but not like cookie dough either. Are you using large eggs in the recipe? If you are using medium sized eggs, you will likely need to add an extra egg. If you are using large eggs, then feel free to add a small amount of almond milk to the batter to achieve the right texture. The temperature does make a difference in the overall result, but it sounds like you were taking the right steps there. I hope this helps!
Melissa Vermey
0I am using large eggs, and will try this again, with everything at room temp. Thankfully these are still yummy even if the batter isn’t exactly like yours. Thanks!
Alex Loughrey
0Yeah… so when you follow this recipe to the letter as indicated in the 45 paragraph introduction–it makes a crumbly dough… not a liquid. WTH?!
Wholesome Yum M
0Hi Alex, You should definitely have a batter, not a dough. Did you make any substitutions? If you would like a visual aide, there is a video in the recipe card that will show you what the batter should look like.
Mervis
0I love it , I add extra sugar free chocolate chip into it …. and the taste is really yummy and delicious! Love it so much. Thank you
Lynn Turner
0I made these blueberry muffins and really wanted to like them, but sadly I found them tasteless. They are moist but need another ingredient to boost the flavor perhaps cinnamon or lemon.
Wholesome Yum M
0Hi Lynn, I am sorry this recipe didn’t suit your tastes. Yes, a little lemon zest or juice would enhance the flavor if you would like to give that a try next time.
Bethany
0I made these last week and love them! I’ve been keeping them in the fridge and warming 1 up in the mornings. So convenient!
klhebert@yahoo.com
0THANK YOU for a wonderfully delicious recipe!!!
Annemarie Marais
0Thank you for your web. I’m new to keto. I am researching to gather recipes for my daughter who has been diagnosed with stage 3 ER breast cancer. Thank you. I can suggest that you have the metric and US volume side by side, cause sometimes one needs US volumes and sometimes the metric measures. I would like to print it for my daughter, since one can not run to the computer when you are in the kitchen.
but really appreciate you sharing your knowledge
Wholesome Yum M
0Hi Annemarie, In the recipe card – just above the actual recipe – the is a button to switch between US cups and metric. There is also a print button in that same location. I wish your family the best. Enjoy!
Taunisha Karsh
0The recipe itself is fabulous and even my husband and kids really loved these muffins.
I have to mention however that the website is sooo frustrating!!! I understand the need to advertise to make a profit but it is just way too much. Pop ups and ad banners everywhere! I use my phone a lot when following recipes and they just take over the whole screen! I may just try to find another recipe option just to avoid the website. Just me…
Wholesome Yum M
0Hi Taunisha, I’m so thrilled your family enjoyed the muffins! Perhaps you would be interested in the ad-free website with Wholesome Yum Plus?