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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 a 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 – 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.
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.
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.
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.
- 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.
The Best Keto Blueberry Muffins Recipe with Almond Flour
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.
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Low Carb Keto Blueberry Muffins With Almond Flour
Ultra moist almond flour blueberry muffins from scratch are quick and easy, with 3g net carbs each! This low carb keto blueberry muffins recipe takes just 30 minutes.
Recipe VideoTap on the image below to watch the video.
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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.
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Serving size: 1 muffin
Recipe from The Easy Keto Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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So good… I added about a tablespoon of desiccated coconut as well as used coconut oil to line my muffin pans which added a delicious coconut flavour. I will definitely be making these again. Thank you for the recipe.
These were really good. However even using blanched almond flour mine were still corn bread texture. My mix was very very dry. I added in a bit more almond milk and still dry. Next time I make them (which I will as there were still really good) I think I’ll add even a bit more almond milk.
These are absolutely amazing!!! 10/10 Well done! Who would ever eat normal ones when these are so good!
Would love to make this and add protein powder. Any recommendations? I wanna use vanilla garden of life protein powder! Thanks
Wholesome Yum D0
Hi Lara, I have never added protein powder to this recipe, but if you do add it you may have to reduce the almond flour so the matter isn’t too dry.
I love these muffins! Been making them for 2+ years. Today, I decided to experiment and switch the blueberries with Krista Stevia chocolate chips. I replaced the coconut oil with melted butter, half/half of Monkfruit granular, and Best brown sugar with a tsp of keto syrup. SO GOOD! Highly recommend. These muffins are also good with raspberries!
Oh gosh! I just made these muffins, and they’re in the oven 5 minutes left, and I just remembered I forgot to use baking powder!!! 🙁
I used 2 eggs, 2 cups of almond flour and baked for 25 minutes on 350°. THEY DID BROWN ON TOP. And were delicious!!!
Just made these and my neighbor who is doing Keto with me just thought they were so good! Will be making these again.
These taste fantastic. It gets rid of my cake craving. They are also so easy to make.
I am missing the Coconut Blueberry muffin recipe similar to this one that you had posted previously. It called for only 1/4 cup of coconut flour and used no milk. It made six muffins. Will you please share it again? I much preferred it to this recipe. Thanks!
Wholesome Yum D0
Hi Jill, Here is my coconut flour blueberry muffin recipe.
I made these in a muffin top pan and they were incredible! Thanks for the recipe, I’ll be making them again- might try minis next time!
I have a picky eater at home, and she LOVES these muffins! Thank-you for all your wonderful recipes! ❤
This looks like the real deal, and taste great! I added lemon zest to the batter and really liked the flavor.
These are so tasty, it was hard to believe they’re low carb! Plus they’re a great way to use up all the blueberries from picking!
Love these little treats so much! I always crave a little something with my afternoon coffee and these muffins are just delicious and fit in my macros.
These look so delicious and easy too!
Just tried this recipe and it’s one of the best ones I have ever had (not just talking keto). I used butter instead of the coconut oil.
I made this with flax eggs. The result was a very thick batter that did not look like your photos. I made the mistake of adding more milk. Great taste but far too moist. I will try again with eggs to get the right result. And, will return to the flax eggs without adding more milk and see how it goes. The flavor was outstanding and is requested for a repeat.
Excelent. Thank you
I just made these tonight. They came out ok, but not at all the way they should taste. My muffins had more of a cornbread taste and they weren’t that sweet. I did use the Besti Monkfruit blend, but I also substituted heavy cream for almond milk, and I didn’t realize the heavy cream was supposed to be room temp. I will try again using almond milk at room temp.
I chanced upon this recipe today. It seemed so simple that I decided to give it a try. I got everything mixed and into the oven in less than15 minutes. The cupcakes have turned out just perfect. I’m going over to my neighbours for a cup of tea later and plan to take these absolute gems. This recipe is for keeps. Straightforward and simple. Thank you so much. Wish I could post the pictures!!
This is the best blueberry muffin recipe that I have had!
Made these muffins for the first time tonight and they are DELICIOUS! Best to eat warm with some salted butter.
These were amazing! I used allulose and they came out perfect!
I made these muffins recently and they are very good! I searched for the recipe again and found it, but there was an ad blocking the ingredients. The little “x” in the corner did not get rid of it. So I’ll have to look for another recipe.
Wholesome Yum D0
Hi Susan, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Thank you so much for this blueberry muffin recipe! It is fabulous! I substituted the brand of flour and sweetener and they still turned out wonderful. I wouldn’t change a thing as far as measurement go. I took a picture of them. If you would like me to share it just let me know.
Maya | Wholesome Yum0
Thank you so much, Julie! You can share a photo on Instagram with @wholesomeyum and #wholesomeyum, or in our Facebook group.
Tried this recipe here are my thoughts… it taste almost like a biscuit which is good, next time will maybe add double sweetner as with powdered lakanto it was barely sweet. I did add a tbsp of poppy seeds, made 1 tsp of vanilla extract instead of 1/2 and 1/4 of lemon extract. Baked for 35 min toothpick clean since 25 but looking for them to brown, next time will cook at 200°C instead of 177°C and see if it browns
Maya | Wholesome Yum0
Hi Frantze, Sweetness can be affected by the sweetener used and the addition of a tart ingredient like lemon extract. Powdered Lakanto also does not brown the same way as Besti does, so other adjustments (like oven time or temp, like you suggested) may be needed for them to brown. I do hope you’ll try them out with Besti sometime to see the difference. 🙂
Just made these. Surprisingly good. But I chopped strawberries and substituted strawberry extract…
Great recipe, really easy to make and it tastes very similar to normal muffins but without most of the carbs!! Really amazed at how good this is
I wish I could love these muffins but I’ve made them twice but they don’t brown. I use swerve and coconut oil. Baked them for 30 mins and although toothpick came out clean they were too wet inside.
Maya | Wholesome Yum0
Hi Shelagh, It sounds like they needed to bake for longer. Also, Swerve doesn’t brown the same way that Besti does.
can I use your keto flour mix for this?
I did make it a couple times with just almond flour, yummy, but now all my almond flour is in the mix.
Maya | Wholesome Yum0
Hi Lori, I’m not sure which keto flour mix you are referring to?
Love these muffins! I make a mini muffin version and they are delicious, moist, sweet and kid-approved. I’d been enjoying this recipe for quite awhile as is, but when I had to give up eggs and dairy due to my newborn’s food sensitivities, I began looking for other blueberry muffin recipes. None were quite as good and so I just substituted egg replacer (Bob’s Red Mill) and used coconut oil and they are amazing! Thank you, Maya, for all of your work!
Can I use this to make a loaf cake with strawberries Instead?
Wholesome Yum D0
Hi Analissa, Here is a recipe for Keto Strawberry Almond Flour muffins that you could make into a loaf.
We love these blueberry muffins! I added a tsp of lemon zest and they are delicious! I also tried it in the mini muffin tins. I used the same cook temp. but reduced the cook time to 12 min. They turned out perfectly and go great with morning coffee. We are packing ours to go camping. Thanks for all the great recipes. 🙂
Delicious recipe. I used an extra egg, mine are medium size. Loved the flavor from the coconut oil. I used my non-stick brownie pan that makes 12 single servings, like a cupcake pan but all sides are corner pieces! I ate the first one while hot. I split it and put butter on it, oh my, so yummy! Will definitely make again
Hello, would the recipe be the same if I used frozen blueberries.
Wholesome Yum D0
Hi Rosi, If using frozen blueberries, don’t thaw them first. Just use them completely frozen right in the recipe.
These are such a winner! I throw the ingredients in my Vitamix, give it a good whirl, then add the blueberries and gently mix. Breakfast or kids school snack for a good week!
I love this recipe. I’ll use it for cake for strawberry shortcake, as well, bake it in a large muffing pan and slice thin for two shortcakes. Leave the blueberries out though. I’ve also used this recipe with apples and cinnamon! Great versatile recipe! I do add 1/4 teaspoon xanthan to help not to be crumbly.
Can you use dried blueberries?
Wholesome Yum D0
Hi Margaret, Yes, you can, but the carbs add up quickly in those.
My pumpkin muffins, with the added almond milk, were delicious but terribly crumbly. What did I do wrong? Delicious! I have your book and love it 🙏
Wholesome Yum D0
Hi Margaret, Did you try my keto pumpkin muffins recipe?
We started intermittent fasting along with no sugar 2 weeks ago. This recipe was perfect! I just added 1 tsp of cinnamon for more depth. These were so delicious! Thank you for sharing. Will be making again for sure!
These are amazing! They are just as good or even better than “normal” muffins.
These muffins are the best. My pickiest eater said they were awesome!! I can’t wait ti try more of your recipes!!
Tried these out today and WOW they are amazing. I used butter because I didn’t have coconut oil and they were moist, brown and delicious. Also super simple to make, takes very little time to cook up a batch for a simple tasty keto snack. 👍👍👍👍👍
how much butter did you use as substitute?
Maya | Wholesome Yum0
Hi Bre, The amount would be the same.
OMG this is one of the best blueberry muffins I have ever made. I did not have 2 1/2 cup almond flour. I had only 2 cup of almond flour so I added 1/2 cup sweet rice flour. We had it for breakfast with fresh fruits. The kids are asking for blueberry muffins again
Anytime we have leftover blueberries, this is on the menu! My kids love them! They eat them for breakfast or they are perfect for snacking!
Madeleine M Cardiel0
I made these muffins this morning…delicious… used melted butter instead of coconut oil.
These keto blueberry muffins were amazing!! I loved the way they turned out even with the healthy spin on them, they’re still tender and good!
I used butter instead of coconut oil and they were delicous!
Can you tell me how much erythirtol sugar to use instead of alluose? Can’t find it in conversion chart. I made the original recipe and that’s the one I love.
Wholesome Yum D0
Hi Kathy, You can find the sweetener conversion chart here.
Not sure what I did wrong… the texture didn’t come out at all like the picture – I even went back and re-read the recipe twice. The muffins came out grainy and not very sweet. They’re not bad, just more like a cornbread texture than a muffin.
These came out so good! I wanted to eat 2 but one was truly filling! My batch made 12. I used coconut oil because I knew I’d like the flavor. I may try butter next time. What about using ghee?
Wholesome Yum D0
Hi Gayle, Yes you could use ghee.
I replaced 1/2 c of the almond flour with a GF blend and liked that (they aren’t keto then, but still lower carb. I find it’s a better texture than all almond flour). I did not like how sweet they were- I’d reduce the sugar next time. Overall, yum! I made mini muffins and they baked in 15 min.
YES!!!! I can definitely say they taste good. Most of the keto items taste like cardboard, but this one is pretty good. I added a little extra vanilla,. They are super east to make…. I used a hand held whisk, so doing this for breakfast is doable.
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