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.
-
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.)
-
In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
-
Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
-
Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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
DD
0How will I ever lose weight if I make things like this?! OMG, so delicious. I might eat them all.
JohnS
0I made these this morning for my wife’s birthday. She loves them (as do I)! I made as written, using butter instead of coconut oil and cream instead of almond milk. As a bonus, I used my own blueberries with a few wild blackberries from the yard thrown in! They came out perfect! The recipe made 11 large, fluffy, soft, moist, delicious, lightly sweet, and beautifully golden-browned muffins. Just 1 after a nice bacon and egg breakfast sets the tone for the day. It’s gonna be a good day. This is my new go-to recipe for blueberry muffins. This recipe is perfect! Thank you!
Beth
0Just took these out of the oven. Made 10 and used liners, it took the full 25 min for 10 vs 12. Followed this with no exchanges. But added a scant 1/8 tsp lemon extract along with the vanilla. I didn’t actually use the full amount of berries, looking to further lower the net carbs. They are surprisingly good! I’m usually surprised with keto baked goods if something actually is good LOL. But these are. I had to search through so many of your reviews to find one where your readers are messing with a good thing. Maybe this review, unaltered, will also help someone. Thx for the recipe. I know I’ll use it often.
Christina
0Hi Maya,
because I did not have enough almond flour I baked only half the amount. Since I also did not have enough butter and no coconut oil I used cocoa butter. I had only allulose and took 80g for half the amount. Then I had against expectation only one egg. Blueberries I had luckily plenty. what can I say, these are the world’s best keto blueberry muffins I’ve ever eaten. The batter just has a great consistency, incredibly good. By the way, the dough is also great for keto chocolate chip muffins! Because I am so excited about this dough I will try to bake a strawberry rhubarb cake with it. Thank you for my new favorite recipe!
Greetings from Berlin
Christina
Sally
0Hi, I didn’t use room temperature eggs and milk and I’ve got a large bowl of flour like non-batter. Is there any way to save it?
Sally
0Me again. I also used coconut flour. It seems to have absorbed all the liquid. I just saw your recipe for muffins with coconut flour and obviously I made a huge mistake. I guess this will be a big lesson learned for me. I will follow the recipe to the letter next time 🙁
Sally
Wholesome Yum M
0Hi Sally, Unfortunately not. Coconut and almond flour are not interchangeable. I am sorry this happened to you. I hope you decide to give the recipe a try again soon!
Sally
0Yes, I definitely will. And it is noted that almond and coconut flour are not interchangeable. I’m new to keto cooking but learning a lot. Thanks for your reply.
Marilyn
0Awesome muffins! Will make again. Moist, great taste. I followed the recipe and baked in silicone muffin pan. Popped out nicely.
Theresa Ohlemann
0I just started my keto journey a few days ago and have been craving muffins. Came across this nice recipe and decided to give it a try. The instructions are super easy to follow and within minutes my muffins were ready. My family, especially the kids loved them. Thanks a lot from Germany.
Beverly B Brimer
0This was really good! thank you for sharing!
Ellen
0I made this recipe exactly as written but substituted frozen blackberries and it came out perfect. Excellent texture, moist and crumbly. Do not thaw berries.
Wendy
0I was wondering if I could make this recipe into a cake? If so what size pants?
Wholesome Yum M
0Hi Wendy, I have not personally tried this, but it should work fine. a 9″ cake round will work, or an 8×8 square pan. Enjoy!
Jen
0These muffins are easy to make. I’ll make a batch several times a month and the family uses for breakfast or snacks throughout the week. Thanks for sharing the recipe.
DJ
0Hi, I would like to use this recipe for banana nut bread muffins. Only adding a half of a small banana/small amount of pecans. Question is would adding the banana ruin how the muffins turn out? Please advise
Maya | Wholesome Yum
0Hi DJ, I haven’t tried adding banana to these since bananas are high in carbs, but it likely would require other changes to the recipe to work. I do have keto banana muffins here if you want to try those.
Sherry Kramer
0For keto, I used 1/2 almond flour and 1/2 flaxseed meal and increased eggs to 5. Quantity: 12 normal sized muffins. The texture is a bit heartier but delicious! Great alternative to the to the Cinnamon flaxseed muffins I typically make!!!!
Lululemon7
0hi! how much monk fruit do you use ? Also can you use 1.5 cups almond flour and the rest oat?
Wholesome Yum M
0Hi Lululemon7, I have a great sweetener calculator here that can help you determine how much of your preferred sweetener you will need. I do not personally use oat fiber in my recipes, but I think using a large amount like that would be very drying.
Julie A Cooley
0Just wondering where I went wrong with this recipe, it tastes great, but I did not end up with a batter but more of a dough..
Wholesome Yum M
0Hi Julie, The consistency may vary a little bit depending on the brand of almond flour you used. Next time you can add a little extra almond milk to get a better consistency.
Rosie
0This recipe is super delicious and tasty and no different from non-keto muffin. I make abatch every week.
Megan Bowes
0I love this blueberry muffin recipe! So do my neighbors and husband It is easy to make, very tasty and is a perfect breakfast paired with bulletproof tea. If you haven’t made these yet, do yourself a favor and make them. You’ll be glad you did.
Bu
0Can I chill the batter before baking? Usually when I make muffins (non-keto), I bake with cold batter; IDK if this would affect your recipe at all but would love to know your thoughts.
Wholesome Yum M
0Hi Bu, You can chill the batter for a short while if you prefer, but this is not a necessary step. I would not recommend chilling overnight, as the baking powder will react during that time and the muffins won’t rise.
Graham
0Used raspberry instead of blueberries. Taste real good. I have only just started baking so finding such a simple to follow recipes like this is brilliant. Well done
J
0Hi I’ve made this recipe before and loved it. I’m just curious, could I make jumbo muffins with this recipe?
Wholesome Yum M
0Hi J, I have not tried making these into jumbo muffins, but it should work fine with a longer bake time. Keep in mind that your macros will change with a different size muffin.
Deb Phelps
0These were really yummy! And easy. 🙂 I did use butter instead of coconut oil and they did seem a bit greasy – but once fully cool they were fine. I may try reducing it next time, but maybe not. 🙂 Very delicious, especially as they are fully almond flour. I wrapped them individually in foil so they were easy to grab & go.
Maya | Wholesome Yum
0Hi Deb, I’m glad you liked them! Are you using the same brand of almond flour? This is the one called for in this recipe. Different brands of almond flour can vary in their oil content a bit, so that’s a possible reason if they seemed a bit greasy. Like you said, though, either way the texture gets better as they cool.
Jan
0My husband is diabetic, so we are basically following a keto diet. I was looking for a good low carb muffin recipe and came across this one. I make it exactly as written except I use monk fruit/ erythritol sweetener. I made them once with blueberries and once with ½ blueberries and ½ chopped strawberries. Both times they were delicious. It is wonderful to have muffins that don’t send my husband’s blood sugar sky high!
Anushree
0I tried this recipe with a few changes – I used 1.5 cup almond flour and 1 oats flour, used jaggery powder instead of sweetener and butter instead of coconut oil. The recipe was fabulous. The perfect level of sweet!
Pamela B
0Luv this recipe
Louise Roachford-Gould
0This recipe has saved me countless times during my keto diet. They’re delicious and satisfying. In addition to having one for breakfast, I’ve used them between meals when I need a substantial snack to keep me going. My entire family loves them so much that when I make a batch I have to hide them so they don’t get eaten up by everyone else. The ingredients are healthy. Can’t go wrong. For variety, I’ve also added a few blackberries and raspberries delish!
CntryG
0I made these muffins for my pre ski breakfast. Everyone loved these and I’m the only one living a keto lifestyle. To me they have a corn bread texture and sugar cookie taste. I enjoyed them with melted butter drizzled on top. I bought the recipe book so I can have even more recipes on hand without my phone
lily
0I LOVED the way this turned out. I did not use sweetner/sugar but instead let anyone eat this with sprinkled confectionary sugar to their hearts delight!
I used frozen blueberries and raspberries for sugar instead and a wee bit of lemon rind.
Turned out amazing!!!!!! Thanks for this 🙂
Kim
0Sorry but these are terrible. Erythritol should not be used. I bake often and have successfully made plenty of keto treats. Unfortunately this is not one I’ll make again.
Wholesome Yum M
0Hi Kim, Sorry these didn’t suit your tastes. If you are sensitive to erythritol, I recommend using allulose – you can get it here. I actually prefer it now in these muffins – it makes them so moist!
Darla
0This is my second attempt at this recipe it has good flavor but I believe the measurements are off very dry and it crumbled n first attempt I added more almond milk and added water to the next let’s wait and see how this one turns out.
Darla Kennedy
0This batch turned out worse than the first I think that there was a typo with the four in the recipe I was going to order the cookbook if this is a sample I’m glad I didn’t.
Wholesome Yum M
0Hi Darla, I am sorry the recipe didn’t turn out as expected. What kind of almond flour are you using? For the best results, I recommend using super fine blanched almond flour like this. Using a different type could change the outcome. I am happy to help troubleshoot with you further if you can give more details on how your muffins turned out.
Julie
0So gorgeous!
Andi
0These are my go-to muffins. They are so easy to make and always turn out great
Helen McGuigan
0I made almond meal blueberry muffins with butter as a keto treat. They were absolutely delicious and so easy to make.
Jeanie
0I am new to KETO and was a total skeptic but these muffins!!!!!!!!
My teenager was in love and said she couldn’t tell the difference!
I used a few tablespoons of extra butter because the texture seemed to need it.
I also subbed half and half (didn’t have almond milk), and added some lemon extract…
They cooked a full 25 minutes but were seriously the best!!!!
The problem is eating just one!!
Made 11 muffins…can’t wait to try with lower carb fruits or just lemon zest!!
Not sure how to post a picture?
Wholesome Yum M
0Hi Jeanie, We would love to see pictures over at the Facebook group!
Margie Willis
0Can grapeseed oil be used instead of coconut oil?
Wholesome Yum M
0Hi Margie, The best substitution for coconut oil is butter for this recipe.
Diane
0Yum! These are tasty! I also tried your zucchini pizza crust recipe and it is so delicious! Thank you!
Jane D
0Great recipe as is, or as a base for being creative. My new favorite addition is 4oz. Goat cheese, and of course I get a little crazy generous with the blueberries. ; ) thanks for publishing.
Ife
0It was a great keto treat just what I needed to keep me on track, followed the recipe and it turned out delicious, my kids like them too!
Sandigee
0Excellent blueberry muffins – my first keto recipe. I only had Monkfruit with erythritol for a sweetener — I used the same amount as in the recipe. I used butter instead of the coconut oil. The texture was great, baked perfectly. Husband liked them. Could have been sweeter, but then perhaps it was the sweetener I used? Not complaining — they will be eaten!
DaLeicia
0I have been craving blueberry muffins but refused to purchase the regular ones. I shouldn’t have gluten or sugar, so this recipe was amazing. I did a taste test with my husband between this muffin and the Wal-Mart bakery brand and my husband loves this one better. My only issue or I should say question is, how do you get the batter a smoother consistency? Definitely making again!
Wholesome Yum M
0Hi DaLeicia, Feel free to mix the batter with a whisk or electric mixer to get the smooth consistency you are looking for.
Michael Sopchak
0Followup: Hello Maya. The cranberry-orange muffins were perfect! I used orange zest, and 1 tbsp just barely came through so on my next batch, I zested two large navel oranges – probably yielding a bit more than 2 tbsp, and the result was perfect. This morning I had two of them (two days “old”) for breakfast and popped them in the microwave for 30 seconds right before eating them. Can you say, “Comfort food”? Next I’d like to see if this same recipe lends itself to cinnamon raisin muffins. How much ground cinnamon would you suggest? (I’m very new to baking, but I’m thinking 1-2 tsp?) Thanks again for a great recipe!
Wholesome Yum M
0Hi Michael, I’m glad you are enjoying the muffins! It really depends on how strong of a cinnamon flavor you are looking for. I would start with 2 tsp and adjust from there.
Shirley
0Can I take one egg out and just use an egg white? Thank You
Wholesome Yum M
0Hi Shirley, That’s not ideal. Your muffins with be dry and crumbly without the yolks.
Ann Hilling
0As a keen baker I have just made these muffins they are my most successful keto bake to date although I have only been following keto for 1 month. I will certainly try some of your other recipes
Gabriela
0Thank you so much for the recipe. Best muffins my family has ever enjoyed. Question: Do you think this recipe would work as a loaf? Thank you 🙂
Wholesome Yum M
0Hi Gabriela, I’m so glad you enjoyed the muffins! I have a recipe for Keto Blueberry Bread here if you would like to make a loaf of bread.
Dawn
0This is the first review I’ve written, but just wanted to let you know how much I enjoyed this recipe, as well as many of your other recipes. After my husband was diagnosed as pre-diabetic in October, I was determined to make a concerted effort to get his A1C levels down, by converting to a low carb lifestyle. I knew it was going to be quite a challenge, as we were heavy carb eaters and my husband is not a veggie lover. However, thanks to your wonderful recipes, it has been much easier than I expected and well worth it. So far, we have lost over 30 pounds each, his A1C levels have dropped significantly and he has been able to cut his blood pressure medication in half. Thank you for all you do. Wholesomeyum is my first choice for low carb recipes!
Marisa
0Wow, this is inspiring! thank you for sharing!
Naznine
0Amazing recipe
Hope
0These are wonderful! Fluffy & tasty! They did not fall like others I’ve made. I yielded 12 muffins from the recipe. Husband’s new favorite!
Laura
0I made these muffins several times using banana extract and walnuts as well as orange flavored cranberries and they are delicious. Thanks for an easy and delicious way to stay on a low carb plan
Joy
0These look amazing, I can’t wait to make them but I don’t have any almond milk is there a substitute for it? Thanks
Wholesome Yum M
0Hi Joy, You can use any unsweetened alternative milk you have on hand or heavy cream.
Louise roberts
0Worked out just fine ! Tasted great too I’d just recommend putting more blueberries in
Susan
0These muffins are great. My husband loved them, and even a friend said they are really good, who bakes and eats everything conventional.
greeneyes74403
0This recipe is absolutely fantastic! Definitely a family favorite as they are being requested regularly. You know it’s good when my sugar loving kiddos have no idea that there is no sugar! I didn’t make any changes except to reserve a few more of the blueberries from the batter so so could really make the top of the muffins “pop”! My daughter is ready for me to make chocolate chip muffins so I guess that will be the next batch!
Michael Sopchak
0I didn’t read all the comments so perhaps others have noted that this recipe also makes fabulous cranberry muffins! Do you have a suggestion for adding orange flavor to this adaptation? Zest of juice, and how much of each?
Большое спасибо, Мая!
Maya | Wholesome Yum
0Thank you, Michael! You can try replacing the vanilla with the same amount of orange extract, or add about a tablespoon of fresh orange zest.
Camille
0Hi! If I am substituting butter for coconut oil, is it 1/3 cup? if so, does it need to be room temperature? Thanks!
Wholesome Yum M
0Hi Camille, Use butter the same way as you would coconut oil. Measure solid, then melt. Enjoy!
Angela
0This recipe is such a keeper! I now use it with butter (in place of coconut oil), finally tried blanched almond flour instead of almond meal, and sometimes replace blueberries with raspberries and Keto-friendly dark chocolate. Sooooo good!!!!! I’ve been told by others you can’t tell it’s “healthy!”
Gabriela
0Better than any regular muffins!!! Thank you for the recipe!
RN
0Do these freeze okay?
I have some in the oven to surprise hubby. Have used Blackberries to lower the carb count. Excited to see how they go
Wholesome Yum M
0Hi RN, Yes, these muffins freeze and re-heat really well. They will last for 4-6 months in the freezer.