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
Carolyn
0I am new to low carb through Atkins, but I’ve lost over 30 pounds in 3 months, so happy with the results so far. I’ve been missing baked good, though and thought I’d give it a try. I made mine in my mini cupcake maker so I didn’t have to turn on my oven. Each batch took 7 minutes and they were perfect. It definitely had a nutty flavor, but I love almonds, so I’m okay with that. Thanks for the tools, information and recipes. I’m looking forward to trying more!
Maya | Wholesome Yum
0I am so happy to hear that, Carolyn! Thank you for stopping by!
Duane
0I can’t wait to try this. Thanks
Maya | Wholesome Yum
0I hope you like the muffins, Duane!
Melanie
0Oh my goodness! These turned out so good! I used 1 cup of blueberries instead of 3/4. My husband even loved them and is not a fan of low carb/no sugar foods. I am going to try them with some Carb Smart Ice Cream.
Maya | Wholesome Yum
0I am so happy you liked the muffins, Melanie! Please come back again soon!
Daniela
0I just have done this muffins and they are delicious!!! The only thing is the blueberries were on the bottom muffins. What should I do for next time so that they stay mixed?
Maya | Wholesome Yum
0Hi Daniela, I’m glad they were delicious! I haven’t had the blueberries all at the bottom before. Were they at the bottom when you scooped them in (in which case you can just fold them in more uniformly next time), or did they sink during baking? Was your batter much thinner than the video shows? It’s hard to say for sure what happened without being in the kitchen with you, but am happy to try to help if you can provide more details.
Joni
0I have these in the oven now and they look great! Wanted to share with you a tip I learned years ago. To keep berries, nuts, or chocolate chips from sinking in a muffin, toss the berries, nuts, or chips in a small amount of flour before adding to the batter. It is the moisture that makes them sink. I used a tablespoon of the almond flour from the recipe and they’re doing beautifully!
Maya | Wholesome Yum
0Great tip! Thanks for sharing, Joni!
Wholesome Yum A
0To keep your blueberries from sinking you can dust them with a little almond flour before adding them to the batter. I have had the same issue in the past and this always works.
Tracy
0I made these for my BF who really enjoys blueberry muffins, I wanted them to be low carb/keto, and VOILA, HE loves them and so I! These are SO moist, so delicious. I have made 3 batches in the last week, given to some people at work, and am so happy because I feel like I’m getting my bread/carb fix when in fact it’s just a healthy low-carb muffin! I also used half and half instead of almond milk because I was too low on the almond milk. Thanks!
Maya | Wholesome Yum
0I am so happy you and your boyfriend liked the muffins, Tracy! Please come back again soon!
Pat Conley
0I have done a lot of really bad GF SF recipes and this isn’t one of them. I’d say if the best very muffin you ever had was a 10 these will rank a 9. I just added 1/4 tsp salt. I can’t wait to do blackberries!
Maya | Wholesome Yum
0Thank you, Pat! That means a lot. Blackberries sound delicious, too. I actually updated the recipe to include 1/4 tsp of salt, too.
Stephanie Knorr
0These came out PERFECTLY! The appearance, texture, taste…all spot on! I think I like them better cold than warm but either way, they are really good. Thank you!!
Maya | Wholesome Yum
0Thank you so much, Stephanie!
Vinnie
0Hi! I was looking for a keto friendly recipe to try make for a non-keto friend and stumbled upon these.. and boy am I glad! I didn’t quite use the same brand of ingredients as you but they turned out moist and beautiful. I didn’t have any blanched almond flour so I substituted with the same amount of super fine natural almond flour (the dough looks specked), salted butter due to a few comments about the recipe needing salt, used Truvia instead of Erythritol and used heavy whipping cream mixed with a teaspoon of water instead of almond milk ( bought sweetened almond milk by mistake so had to substitute in a pinch). Also forgot to add the berries… lol they work without it too!
Maya | Wholesome Yum
0Thank you, Vinnie! Appreciate you sharing those substitutions so that others know they work.
Kayla
0How much Truvia did you use? Thanks in advance!
Julie
0These were amazing!!! My husband and I both loved them so now I’m making more. These are so helpful for our Keto diet!
Maya | Wholesome Yum
0Thank you, Julie! So glad both you and your husband enjoyed them.
Karen Moreland
0I make my own almond milk so I had a bunch of almond meal leftover and thought I would use it in this recipe (I read that stuff is great for muffins). Turns out it was a little too coarse so my muffins were quite nutty and eggy all at the same time. Also, I used refined coconut oil so it wouldn’t be coconut flavored so they came out somewhat oily too since it doesn’t firm up. Although still delicious, I will definitely make these again the “right” way next time.
Maya | Wholesome Yum
0Thank you for sharing, Karen! Yes, finely ground, blanched almond meal is recommended for these muffins. In general, I’d recommend using almond meal for breading but not for baked muffins, cakes, etc. I haven’t tested with refined coconut oil, but agree a solid fat like unrefined coconut oil or butter would work best. Hope you’ll try them again as written!
Maria
0This was a beauty! The taste buds are definitely satisfied. My fiancee and I are keto and we love the way it turned out. Definitely fluffy and the smell with coconut oil made our place smell better than any air freshener I’ve ever smelt!!
My oven definitely goes a little hotter than what this recipe calls for so they got browner than I’d hoped for. Next time I’ll try 325 for 20-22 mins instead.
Try these!! They’re such a treat. If you’re keto, or even if you just want to indulge, split one of these in half and spread some butter on! 5* muffins for sure!
Maya | Wholesome Yum
0Thank you, Maria! I am so happy you and your fiancee liked them!
Lily
0I JUST tried this recipe and it came out AMAZING! I’m on a low carb diet and this is perfect. The texture was what I loved the most. It was super moist but light as well. This is probably the tastiest thing I’ve ever baked. Thank you for sharing this wonderful recipe!!
Maya | Wholesome Yum
0Thank you, Lily! Have a great day!
Falin
0This recipe was delicious. I substituted the egg for applesauce and they sort of sunked in after baking, as if they didn’t rise as well. I’m guessing it was the applesauce. Thanks for the recipe!
Maya | Wholesome Yum
0Thank you, Falin! I haven’t tried them with applesauce so that could be it. It might also be that they needed to bake for longer. I’m glad you still liked them.
Cat
0Could these be baked like muffin tops alone, spoon the batter onto parchment paper and bake in rounds instead of muffin pans?
Maya | Wholesome Yum
0Hi Cat, You can definitely make them in a muffin top pan. Not sure if you can just make rounds on a flat pan or if they’d spread out too much.
Christie
0If you use coconut flour, are you supposed to use far less? I didn’t see a conversion, but maybe I missed it. My batter was a dry, crumbly mess. Not like batter at all. What did I do wrong?
Maya | Wholesome Yum
0Hi Christie, This recipe does not work with coconut flour. You can’t ever replace almond flour with coconut flour – it will be dry and crumbly just like you experienced. Hope you’ll try it again with almond flour!
Donna
0I read an article that says if you use coconut flour, to only use 1/4 of what the recipe calls for of almond flour.
Maya | Wholesome Yum
0Hi Donna, Sometimes that works but not always. Coconut flour has a different texture so the end result wouldn’t be the same even if you change the amount. I recommend choosing a recipe tested with coconut flour.
Tracy
0Very easy to make! No erythritol in my grocery store so I was winging it with a good deal less stevia/equal. The muffins definitely need the sweetener amount recommended; husband says they aren’t sweet enough. I used the coconut oil — my first time using coconut oil. Tastes fine, but I think you could use less. The almond flour + the oil make these muffins very rich. Next time I’ll cut back.
Thanks for creating this recipe. I look forward to trying others.
Maya | Wholesome Yum
0Thank you for sharing, Tracy! I hope you’ll try them again with the erythritol and see if you like that better.
Michelle
0Maya, you’ve done it again! Our blueberry bushes have given us a bounty so I went online looking for a recipe. After reading a few, I came across yours (why didn’t I just come here first?). They are delicious! I used half Pamela’s Nut Flour blend/half almond flour. I kept the flour at just 2 cups since the nut flour blend has coconut flour in it. The liquids I kept the same. I used butter in mine and added a pinch of sea salt, and a 1/2 tsp Maple Extract. (I like using different extracts so my kids cannot taste the erythritol). They are perfect! I will be making these again and again! I love all the new videos too. While waiting for my muffins to bake I got lots of new recipe ideas! Thank you for an awesome site!
Maya | Wholesome Yum
0I am so happy to hear that, Michelle! Thanks for sharing your tips with us!
Marissa
0I used monk fruit for the sweetener, and butter instead of coconut oil and wow this is the best recipe for muffins I’ve found!!
Maya | Wholesome Yum
0I love that, thank you Marissa!
Tatiana
0How would I make it with Monk Fruit sweetener? I know it’s very sweet so I’ll probably need to use way less. Is so, would I need to add more flour for consistency? Or maybe coconut flakes?? I’m not a very good baker but really craving muffins while on the Keto. Thank you for any advice!
Maya | Wholesome Yum
0Hi Tatiana, If using monk fruit I recommend using a blend like this. Concentrated pure monk fruit would need a much smaller amount, changing the consistency of the batter like you said. I haven’t tested it so can’t vouch for the results or say what to replace it with for the right consistency.
Rose
0Hello, I tried this recipe and it was good but I thought it was a little eggy tasting. Have you made this substituting another ingredient for the eggs? I was thinking plain yogurt. Thanks
Maya | Wholesome Yum
0Hi Rose, Thank you for the feedback. I didn’t find them too eggy but everyone is different. I haven’t tried a substitute – please let me know how it goes if you do!
Rose
0Hi, going to try this recipe this week. I don’t have parchment liners. Can I rub some butter on the inside of the muffin tins so they won’t stick?
Maya | Wholesome Yum
0Hi Rose, It will depend on your pan. You can try but there’s still a chance they might stick. Let me know if it works!
Roxy
0Hi! Just for anyone wondering the same thing (like I was), I just made these and didn’t use liners. I used olive oil cooking spray on my pan, and let them cool completely before removing them. They came out, no problem!
I also used butter instead of coconut oil, and coconut sugar as the sweetener. Cooked 25 minutes.
Sam
0Could you substitute avocado oil instead of coconut? And what would be that conversion?
Maya | Wholesome Yum
0Hi Sam, You probably can but I haven’t tried it. The texture would likely be a little different. Let me know how it goes if you try!
Maria
0Can you make this with frozen berries… that’s all I have on hand?
Maya | Wholesome Yum
0Hi Maria, Yes, you can. Just mix them into the batter frozen, don’t thaw first.
Katie
0These are pretty good for being keto. Satisfied my severe craving
I am a little confused how when the ingredients were scanned into carb manager it comes out to 9 net carbs. Compared my ingredients to yours and it’s the same. These will just have to be a special treat when I’m low on carbs for the day.
Maya | Wholesome Yum
0Hi Katie, I’m glad you thought they were good. It’s hard to say what was different without seeing the breakdown. A common culprit is erythritol, which I don’t count in net carbs but many counters do. Other than that, you can find the nutrition info I use in my low carb food list.
Lisa
0How much truvia would I need to use?
Maya | Wholesome Yum
0Hi Lisa, You can find my sweetener conversion chart here.
Sharlene Chan
0Can I use soy milk instead of almond milk?
Maya | Wholesome Yum
0Hi Sharlene! Yes, you can use soy milk. I hope you like the muffins!
Steph Tam
0Just made these for the second time. First time, I used butter instead of coconut oil and it gave it a denser, flakier muffin that was not bad, but not that good. This time, I used the coconut oil as it calls for in the recipe and saved a bit of erythritol to sprinkle on top of the muffins when they came out of the oven for a sweet/”crunchy” muffin top. They were amazing the second time! Can’t stop eating them, great recipe!
Maya | Wholesome Yum
0I am so happy you liked them, Steph! Have a great day!
Brenda Crenshaw
0I’m so excited I found your recipe.!!! I’m a diabetic and these look like a treat for sure,Got them in the oven now! I hope they turn out to look and taste as good as yours 🙂
Maya | Wholesome Yum
0I hope you love the muffins, Brenda! Thanks for stopping by!
Sparrow
0How long can these muffins be stored? Can they be successfully frozen and reheated? One person here who wants to make sure they don’t go hard before I eat them all :p
They’re absolutely delicious btw. I used butter, and they turned out very similar to muffins my mom used to make.
Maya | Wholesome Yum
0Hi Sparrow, You can store them on the counter for a couple days and in the fridge for about a week. You can also freeze and reheat. I’m so glad you liked them!
J
0OMG, THANK YOU. The consistency and taste of these are PERFECT. Made this exactly the way the recipe specified (except earth balance “butter” in place of butter) and they saved the day. This is the first keto dessert I’ve made that wasn’t just a sad replica for something dessert-ish. I would still devour these even if I wasn’t doing keto any longer, they are truly that good.
Maya | Wholesome Yum
0Yay! I am thrilled that you loved the muffins, Jillian!
Jess
0I’ve tried many a low carb sweet recipe around the web, and this one is seriously the best tasting one I’ve ever tried. I didn’t have my sweetener on hand so I just used a scant cup of sugar (not ideal but I was desperate for a healthy treat) and I also added a few shakes of cinnamon and nutmeg. it came out so delish! It tasted like a cross between a blueberry muffin and a Mimi’s Cafe honey bran muffin – which are the best! Thanks so much!
Maya | Wholesome Yum
0Thank you so much, Jess! I hope you’ll get the chance to try it with sweetener, too.
Cheri
0This is the second time I have made these. I made them for my bookclub and they were a hit.
Maya | Wholesome Yum
0I am so happy these muffins were a hit, Cheri! Have a great day!
Erica
0I have made this recipe twice… once with coconut oil and the other time with butter. I loved them both ways!! My two year old loved them also!!!! AMEN! The coconut oil made them a little more moist than the butter, but I really like the flavor of the butter. Either way, I consider it a win! Thank you for sharing this recipe.
Maya | Wholesome Yum
0I am so happy you and your 2 year old liked the muffins, Erica! Thanks for stopping by!
Nichole
0Why did they stick to the liners?
Maya | Wholesome Yum
0Hi Nichole, That hasn’t happened to me, were they cooked through enough? And were they parchment liners? Either way I hope they were still delicious!
Mirella Perri
0I’d like to make these muffins. I have “Wholesome Organic Stevia” but not sure how much to use for this recipe as I don’t see this on your conversion chart. Thanks!
Maya | Wholesome Yum
0Hi Mirella, You can use 3 tbsp of Wholesome Organic Stevia in place of the erythritol in this recipe. Let me know how it goes!
Kat
0These are lovely muffins. Easy to make and freeze very well. I always have them in my freezer for an easy addition to breakfast, lunch or dinner. Just m/w for 30 seconds, slice in half and grill with some yummy butter! Love lots of your recipes! Thank you!
Maya | Wholesome Yum
0I am so happy to hear that, Kat! Thanks for stopping by!
Courtney
0If I don’t have a muffin pan, can I make it into one loaf of bread instead?
Maya | Wholesome Yum
0Hi Courtney, Yes, you can! The baking time would just be longer. Use a toothpick to test for doneness inside. If the top browns before the inside is done, you can cover the top with foil and continue baking until the inside is done.
Meagan
0Hi! I have a tree nut allergy. Can I do coconut milk and coconut flour? If so how much of each?
Maya | Wholesome Yum
0Hi Meagan, You can use coconut milk beverage (the liquid kind in a carton, not the thick kind in a can) and sunflower seed flour. Coconut flour behaves differently and is not recommended in this recipe.
Linda Calderon
0My house smells great! But I’m concerned! My “batter” was a bit doughy. I hope they are good though.
Maya | Wholesome Yum
0Hi Linda, I’m glad they smelled good… hope they tasted just as good! The batter is on the thicker side which is normal for these.
Cheri
0I am about a month into a keto lifestyle and made these today. I used half and half instead of almond milk and butter instead of coconut oil. These turned out amazing. I had it with a pat of Kerrygold and froze the remainder.
Maya | Wholesome Yum
0I am so happy you enjoyed the muffins, Cheri!
Suse
0Needs salt… Thanks!
Maya | Wholesome Yum
0Hi Suse, Thanks for the feedback. I updated the recipe to include 1/4 tsp of salt. Thanks for stopping by!
Amy Manley
0This is a good recipe. I used regular milk and butter and left out the erythritol since that’s what I had on hand. I put one big blackberry in the center of each muffin. They were good though some sort of sweetener would have helped. Next time I might try just using more berries and still leaving the sweetener out. I’ve been on the keto diet for almost a week and I’m not craving sugar as much. I was disappointed that you blocked people from printing but its a business decision. Thanks for posting!
Maya | Wholesome Yum
0I like the idea of using blackberries, Amy! Thank you!
Donna
0I am on a low glycemic index protocol due to high cholesterol so these muffins are perfect for me. Followed directions but I used coconut palm sugar. They are delicious. Even my husband loved them! Thanks for the recipe!
Maya | Wholesome Yum
0I am so happy you and your husband liked them, Donna!
Mary
0There was never any batter, just dry. I went back rechecked recipes. I did everything right. Even doubled the coconut milk when I saw how thick it was. Maybe 2 1/2 c flour was too much. What to do?
Maya | Wholesome Yum
0Hi Mary, Sorry you had trouble with the recipe. It doesn’t have any coconut milk in it though, just almond milk. I did mention to another reader that you can substitute coconut milk beverage, but it has to be the beverage type in a carton, not the thick kind in a can. That was likely the reason it was dry. Hope you’ll try again with almond milk or the thin type of coconut milk. 🙂
Darcy
0Can the powdered erythritol be substituted for the granulated? In all recipes?
Maya | Wholesome Yum
0Hi Darcy, Powdered is usually more so I save it for applications that require it, like frostings and sauces. But you could use it for this recipe if you really wanted to. As for other recipes, it depends on the recipe!
Alli
0Hi, I’ve just made these and have a query about the batter, it was quite firm, is this what it should be like? I’m used to making cupcakes which have a runner consistency, so hoping these will come out OK!
Maya | Wholesome Yum
0Hi Alli, This batter is a little on the thicker side, yes. I hope you liked the muffins!
Dana
0Absolutely the best muffins I ever made, very delicious; thank you for the perfect recipe!
Maya | Wholesome Yum
0I love to hear that! Thank you, Dana!
Helen
0Oh my these are awesome. I put raspberries and blueberries in them. Thank you for making this recipe available. The recipe was spot on perfect as I usually find the US cup conversion to UK weights challenging. I will be making these on a regular basis. Many thanks.
Maya | Wholesome Yum
0I am so happy you liked them, Helen! I love that you added raspberries too!
Megan
0Going to try these! Do you think I could sub coconut milk for almond milk?! I’ll let you know how it goes
Maya | Wholesome Yum
0Thank you, Megan! Yes, you can as long as it’s coconut milk beverage, not the super thick kind in a can.
Leah
0Used ‘super thick’ canned coconut milk and it worked like a dream! (Read this review after) Delicious!!!!!!
Maya | Wholesome Yum
0I love to hear that, Leah! Thank you!
Lorrie Grimes
0I’m not sure what I did wrong, but my muffins came out just tasting like almonds (bland almonds at that). What can I put on them to be able to eat the ones I have fixed?
Maya | Wholesome Yum
0Hi Lorrie, Sorry that you didn’t like them! It’s hard to say what went wrong without being in the kitchen with you or hearing how specific steps went. But, I find that muffins are a fairly easy thing to save with some butter or sugar-free jam. 🙂