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Free Printable: Low Carb & Keto Food List
Get It NowBefore I went low carb and gluten-free, blueberry muffins were my go-to treat from the bakery or coffee shop—I even used to convince myself they were healthy just because of the blueberries, haha! When I started actually eating healthier, I created these keto blueberry muffins with almond flour back in 2017, as a tribute to the ones I used to enjoy. And honestly, I love them even more. Of all my (many, many) almond flour recipes, they’re in my top 5. Make these keto muffins with me and I bet they’ll be in your top 5, too!
Why You Need My Keto Blueberry Muffin Recipe
- The best texture and flavor – Unlike many keto muffin recipes that can be dry, grainy, or have an aftertaste, my almond flour blueberry muffins are moist, tender, and the sweetness tastes like sugar. You’ll notice vanilla, a hint of almond flavor, and juicy berries in every bite. All the bakery vibes!
- Fast, easy, and meal prep friendly – This is a one-bowl, 30-minute recipe, so you can find time for it even with a busy schedule like mine. But they also store and freeze well, so I make them ahead most often for a keto breakfast on the go.
- Clean, low carb ingredients – Each muffin has just 3 grams net carbs, so naturally they’re perfect for a keto diet. But they’re also gluten-free and have a dairy-free option.
- Many ways to enjoy them – Enjoy them with a keto coffee for breakfast, with my low carb breakfast casserole or bacon in the oven for brunch, or simply as a little treat whenever a craving strikes.
- One of my most popular recipes – Over the years, my keto blueberry muffins have received over 1000 5-star reviews (thank you!). I even included them in my Easy Keto Cookbook, along with other popular faves like keto cheesecake.
Ingredients & Substitutions
Here I explain the best ingredients for my keto muffin recipe, what each one does, and substitution options. For measurements, see the recipe card.
Almond Flour:
The flour you use makes a huge difference! I highly recommend using Wholesome Yum Blanched Almond Flour, which is super fine for a delicate crumb in your keto muffins. Many brands are too coarse (even if they say blanched) and almond meal is even worse, leaving a gritty texture.
Can you use other flours?
Almond flour works best, but you can use sunflower seed meal if you need a nut-free alternative. (Your muffins might turn green due to a reaction with the baking powder, but they’re fine to eat.)
Sorry, coconut flour will not work in this recipe, but you can make my coconut flour blueberry muffins instead if that’s what you want to use.
Besti Sweetener:
Before I knew about allulose, I used erythritol for these keto blueberry muffins, but trust me when I say it’s not the best choice. Besti Monk Fruit Allulose Blend will get you the super moist texture you see here, because it naturally locks in moisture and doesn’t crystallize — or have that erythritol cooling effect. It’s the only sugar substitute I use now.
Can you use a different sweetener?
Yes, but it’ll affect the texture. Here’s a rundown of what does and doesn’t work:
- Other monk fruit or stevia blends – Such as Swerve, Lakanto, or Truvia. All of these actually use erythritol as the primary ingredient. They’ll work (check my sweetener conversion chart), but have the same issues as erythritol: more dry and can crystallize.
- Pure allulose – Wholesome Yum Allulose works great, but you’ll need more of it (about 2/3 cup).
- Powdered sweeteners – These work fine, but the muffin texture isn’t as nice. How well they work will depend on the blend — Besti Powdered will be the closest, whereas blends I mentioned above in powdered form will give you more dry results.
- Concentrated sweeteners – Like pure monk fruit or pure stevia (the kind that you add in drops or teaspoons, not cups). I don’t recommend these for this recipe because your batter will be too wet.
- Liquid sweeteners – Not a good choice either. Again, your batter will be too wet. You can make my other almond flour muffins with liquid sweeteners, though.
- Coconut sugar – This works fine and would be paleo, but they won’t be keto muffins anymore.
Other Ingredients:
- Butter Or Coconut Oil – I originally made these with coconut oil (the dairy-free option), but now prefer them with unsalted butter (this brand). Either works! If using butter, the easiest way to measure 1/3 cup is to cut 5 tablespoons from the stick and then about 1/3 of the 6th tablespoon.
- Unsweetened Almond Milk – Prevents your low carb muffins from being too dense. You can use any keto milk option here, such as coconut milk beverage (the liquid kind in a carton, not the thick kind in a can), hemp milk, or watered down heavy cream. I use my homemade almond milk when I have it. Regular dairy milk will work from a recipe standpoint, but will increase the carbs, since lactose is sugar.
- Eggs – Flax eggs or another egg substitute should work, too.
- Baking Powder – I like this brand, which is non-GMO. Be sure you use baking powder, not baking soda — they are not the same.
- Fresh Blueberries – You can make these keto blueberry muffins using frozen blueberries too, but to avoid a soggy texture, don’t thaw them first. I also toss frozen ones in a little extra almond flour to reduce blue streaks.
- Vanilla Extract – You can also add other extracts (see my variations below).
- Sea Salt
How To Make Keto Muffins
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, whisk together the almond flour, Besti, baking powder, and a pinch of sea salt. (A whisk breaks up any lumps.)
- Add the wet ingredients. Stir in the melted butter or coconut oil, almond milk, eggs, and vanilla, then fold in the blueberries.
- Scoop the batter into a lined muffin tin. This is my favorite pan, because it doesn’t get the muffins too dark and cleans up so easily if I get batter outside the liners. I use these parchment liners, but silicone liners work well, too.
- Bake until golden. Pop your keto blueberry muffins in the oven and bake until a toothpick comes out clean. They’ll feel very soft, but will firm up as they cool on a rack.
My Recipe Tips
- Use quality ingredients. I can’t emphasize this enough! This almond flour and this sweetener will get you the best texture.
- Make sure your eggs and almond milk are at room temperature. If you add them cold, your butter or coconut oil can solidify and you won’t get a smooth batter.
- Expect a thick batter. These keto blueberry muffins have a thicker batter than conventional white flour recipes, so don’t be surprised.
- Fold in the blueberries gently. Especially if they’re frozen. You don’t want to smash them!
- You can make 10 or 12 muffins depending on your priorities. I usually make 10 as pictured here to get taller muffin tops, but you can make 12 for fewer calories and carbs per muffin.
- Save extra berries for the tops. If you want blueberries dotting the tops like mine, add some extras on top right before baking.
- Cool slightly before enjoying. It’s hard to resist a warm, freshly baked muffin, but wait at least 10-15 minutes. The texture of these almond flour blueberry muffins improves as they cool.
- Want mini muffins or a loaf? For minis, use a mini muffin tin (this is my favorite) — you’ll get 20-24 little muffins — and reduce baking time to about 15 minutes. For a loaf, my keto blueberry bread is based on this recipe, in loaf form, or try my keto zucchini bread (it has blueberries).
Flavor Variations
These low carb blueberry muffins are my favorite flavor, but it’s also the perfect base recipe for add-ins! Here are some variations I’ve made:
- Berries – Try chopped strawberries, raspberries, or blackberries instead of blueberries. Smaller pieces work best for even baking.
- Extracts – Almond, maple, or even banana extract can totally change the vibe. (I love banana for keto banana muffins!)
- Citrus – A little lemon zest or even orange zest is the perfect match for blueberries! You can also use up to a tablespoon of lemon juice instead for a milder flavor.
- Nuts – Walnuts, pecans, or your favorite keto nuts add a great crunch.
- Chocolate chips – Add sugar-free chocolate chips, like I do for keto chocolate chip muffins.
- Streusel topping – I do this when I want to make my keto blueberry muffins a little fancy! Mix an extra 1/2 cup of almond flour with a tablespoon of melted butter, 1-2 tablespoons of Besti, and 1/4 teaspoon of vanilla, until crumbly. Sprinkle over the muffins before baking.
More Keto Muffin Recipes
Let’s just say I love muffins. 😉 Try some of my other reader favorites next:
Keto Blueberry Muffins (Almond Flour)
These low carb, keto blueberry muffins with almond flour are ultra moist, sweet and fluffy, with just 3g net carbs. Easy to make in one bowl!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
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In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
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Mix in the melted butter or coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
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Distribute the batter evenly among the muffin cups. Bake for 20-25 minutes, until the tops are golden and an inserted toothpick comes out clean.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 muffin
- Tips: Check out my recipe tips above to help you get the best texture in your muffins, get tall muffin tops or fewer carbs, and for the nicest presentation. I also have an option to make mini muffins or a loaf.
- Variations: See this section above for different add-ins.
- Store: The almond flour blueberry muffins are fine on the counter for a couple of days, but beyond that, store them in the fridge for up to a week, wrapped in parchment paper or in an airtight container. Avoid plastic wrap, which will make them soggy.
- Reheat: Spread a little butter or coconut oil on top to keep them moist, and warm in the oven or microwave.
- Freeze: These muffins freeze beautifully and last 4-6 months in the freezer! Thaw in the fridge or on the counter.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Blueberry Muffins
Gratitude Moment
I’ve lost count of how many times I’ve made this low carb muffin recipe. I almost always have a batch in my freezer!
Another reason I love them is it’s a super easy recipe for my kids to help with. I just have to watch the measuring, lol! One of them loves these muffins, and the other… well, she hates nuts, so it’s a work in progress. 😉 I’m grateful for the time spent baking with them regardless — and for the big batch in my freezer at all times.
2,071 Comments
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?
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.
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!
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!
Kayla
0How much Truvia did you use? Thanks in advance!
Maya | Wholesome Yum
0Thank you, Vinnie! Appreciate you sharing those substitutions so that others know they work.
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?
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.
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!
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. 🙂
Amber Sullivan
0OMG I just made these, and well I did use chopped up strawberries, reg milk and melted butter and coconut sugar because that is what I had already and the weather is terrible so not trying to go to the store. they were Delicious 🙂 I thought of doing sugar free mini chocolate chips next time ….
Maya | Wholesome Yum
0Mmm….chocolate chips sound like a great idea, Amber! Thanks for stopping by!
Cindy
0I just started the keto diet yesterday. After trying a couple of other recipes for ‘treats’ such as muffins (unsuccessfully), I had my doubts about these muffins. I made them tonight and they are DELICIOUS! I am sitting here enjoying one as I type! I don’t know if I can hold back from eating them all at once. Thank you so much for sharing the recipe!!!
Maya | Wholesome Yum
0I am so happy you liked them, Cindy! Thanks for stopping by!
Jocelyn
0These were absolutely delicious. I added 2 scoops of chocolate whey protein powder to the recipe with no issues. Although they took a little longer to cook (closer to 40 minutes) they came out amazing with a gorgeous golden brown muffin top. Thank you so much for this amazing recipe.
NJ Knopp
0This is an awesome recipe! I love muffins, and I’ve missed them 🙁 These were easy to make and tasted great! I warmed them slightly and slathered with butter…mmm! I did have to increase baking time to 35 minutes to get all 12 done inside – probably due to my teensy little oven – but next batch, I’ll know just how to time it.
Thanks!
NJK
Maya | Wholesome Yum
0I love to hear that, NJ! So happy you liked them!