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
Cheryl
0Made these and they’re so yummy & healthy.
Maya | Wholesome Yum
0I am so happy that you liked them, Cheryl! Thanks for stopping by!
Angela
0My mom and I have a bulk store membership so we get almond flour and almond milk there, which means I can make these all the time!
The first couple times I followed the recipe exactly and always managed to overcook them. Though they still taste fine with a bit more crunch.
Since Summer in Florida is so hot, my coconut oil doesn’t stay solid in the pantry and I have to measure it in liquid state, which seems to be the key to getting them cooked just right for me. So that’s something to try if you’re having trouble.
Lately I’ve been adding things like chopped Walnuts, or substituting chocolate chips for when I have a sweet tooth. Just now I diced up a frozen banana and added it to the batter with a handful of chocolate chips instead of blueberries. I had to cook it about 25 minutes (I usually cook them 20 minutes) to get it to firm in the center because of the moisture from the frozen banana, but I just tried one from that batch and I think they came out good.
Normally I don’t mess around or change recipes because the results can be quite bad, and I’m no skilled baker. This recipe has really worked out for me and I’ve been enjoying it. Thank you!
Maya | Wholesome Yum
0I am so happy you liked, Angela! Thanks for stopping by!
Bree
0Hi, just made these blueberry muffins and they are delicious. Thank you for the post!
Maya | Wholesome Yum
0I love to hear that you liked the muffins, Bree! Please come back again soon!
Kari Jones
0Surely there is a discrepancy between the amount of dry stuff ( i.e. the 280 gr almond flour etc) and the wet stuff, (especially the amount of eggs)?? My “dough” was really hard when mixed together. As I have made similar muffins before, I decided to add another three eggs, and a few ounces of almond milk, and the batter was more like what I’ve made before. It made 24 muffins instead of 12, and tasted divine!
Maya | Wholesome Yum
0Hi Kari, The dough shouldn’t be hard, but is a little more dense than a more typical thin batter. You can see what it looks like in the video above. I’m glad the modification worked for you.
Katt
0Made these today!! They were yummy, my wee boy had two and he doesn’t really like blueberries. They had a nice texture and really filling. Had to have two but sure are good. 🙂
Maya | Wholesome Yum
0I am so happy that you liked them, Katt! Have a great day!
Debora Kalynuk
0This is dangerously good. Won’t last long in my house! Thanks!
Maya | Wholesome Yum
0I love to hear that, Debora! Thank you!
Candy
0Not sure what I’ve done wrong with these 🙁 Just went to look after 18 mins or so and theh were crispy on top but raw underneath. The batter wasn’t very runny but I thought it would melt with the heat like normal muffins etc. Any ideas? Thanks x
Maya | Wholesome Yum
0Hi Candy, It could be that your oven runs a little hot. The top does get a bit crispy. If they are already browned on top but not done underneath, you can tent the top with foil and continue baking until they are cooked through. You can do this even if you already took them out – just return to the oven with foil tented on top.
Candy
0Great! Thanks for getting back to me. I’ll try this next time!
Candy
0I made these and followed the recipe exactly. At 20 mins they were not baked at all. It took 30 mins. They came out with the consistency of cornbread and not sweet at all. I used almond milk and super fine blanched almond flour. Very disappointing.
Maya | Wholesome Yum
0Hi Candy, Sorry to hear you didn’t like them. The baking time is approximate and can be adjusted if needed. Typically they should be sweet, are you sure it was the same sweetener and amount? I agree they wouldn’t taste good if they aren’t sweet. Of course everyone’s taste buds are different when it comes to sweetness, so you could try more sweetener next time if you like desserts sweeter.
Loredana Onofri
0I tried this recipe, but I think 2.5 cups of flour were too much. Is there a typo?
Maya | Wholesome Yum
0Hi Loredana, No, the recipe card is correct. Please check the video above for how the batter should look.
Jennifer Taveras
0Hey there
I added some etras: 2 Tablesoons of chia seeds, 2 Tablespoons of flax seeds, 2 Tablespoons of heavy cream, 1 Tablespoon of butter, 1 Tablespoon of artificial liquid vanilla sweetener and 1/4 cup extra of swerve.
Also combined rasberries with blueberries on stove then folded in. MOIST AND DELICIOUS!!!!!
Maya | Wholesome Yum
0I am so happy you liked the muffins, Jennifer! Have a great day!
Nancy Carney
0I am trying to figure out how you came up with the carb count? I get a total of net carbs of 6.025g net carbs per muffin.
Maya | Wholesome Yum
0Hi Nancy, The carb counts for each ingredient come straight from the USDA Food Database.
Joanna Crummett
0This by far is my favorite keto recipe! yum yum!
Maya | Wholesome Yum
0I am so happy you liked the muffins, Joanna! Please come back soon!
Marianne Billy
0Ok, so I added walnuts! Super delish! Also, for the cocnut oil I did part butter and part cocunut oil. Instead of almond milk (mostly because we were we out of it) I did heavy cream with some water. I use Truvia for the sweetener. My husband loves ’em! So, I’ve stuck to my alterations. I shared them with co-workers, who are non-keto peeps, and one even said it was restaurant quality!
Maya | Wholesome Yum
0Thanks for sharing your tips with us, Marianne! Have a great day!
Lilyan Kermanshahi
0Thank you so much for sharing the recipe it absolutely delish.
I have made them 3 times now in the last week the first time I followed your recipe only substituted monk fruit for the erethrythol .
the second batch I put green apple about a cup chopped up in small pieces and/2 cinnamon . and the third strawberries and cinnamon
All of the came out outstanding. I also baked them for about 28 min.
Thank you keep sharing your delicious recipes!
Maya | Wholesome Yum
0I am so happy to hear that, Lilyan! Thanks for stopping by!
Teresa
0Tired of eating bacon and eggs for breakfast since I started Keto, I started searching for a keto-friendly muffin recipe. I decided to try yours (my first time using almond flour). Instead of making them blueberry, I added 2 Tbsp cinnamon and 1 cup chopped walnuts. I used butter instead of coconut oil, Pyure sweetener and added 2 Tbsp of heavy whipping cream just in case the cinnamon and walnuts made it too dry. My my my….it is yummy! Thanks for the recipe, glad I tried yours!
Maya | Wholesome Yum
0I am so happy to hear that, Teresa! Thanks for stopping by!
JimmyK
0My wife changed the way we eat to KETO about 90 days ago. 5’11” down 27 lbs to 187. She has made several sweet treats and baked goods; however, nothing compares to this delicious moist muffin. Excellent job! Thank you.
Maya | Wholesome Yum
0I am so happy you liked them, Jimmy! Thanks for stopping by!
Heather Meuse
0I made these and was so disappointed.
I followed exactly and they are so dry and crumbly.
Maya | Wholesome Yum
0Hi Heather, Sorry you were disappointed with them. I’d recommend double checking the ingredients – Was it blanched almond flour? Everything else the same kind? – and also the baking time. Dry and crumbly means they were probably over-baked.
Andrea
0Wow! I rarely put comments after trying a recipe but this deserves it! I’ve been doing keto for 7 months and have been craving a muffin, and found this recipe this morning!
I used fresh strawberries because they are lower in carbs than blueberries, and I had them in fridge. I used half coconut oil and half butter and used whipping cream. I added 1 tbsp of fresh lemon juice for bit of zing. They turned out amazing! How will I stop at just one?! Thanks for the recipe!
Maya | Wholesome Yum
0Thank you so much, Andrea! Strawberry muffins sound delicious, too.
Yvonne Matos
0I love them, my 2year old grandson can’t get enough. Thank you
Erica
0I used this recipe as a base. In the end I substituted the almond flour for half tapioca flour and half coconut flour and I used unsweetened vanilla almond milk since I was out of vanilla extract and more of it because the batter was really crumbly. I also substituted the blueberries for cinnamon, cardamom, and ground ginger. It came out great, like a coffee cake but without the crumbles on top. I would make this recipe again, maybe with cocoa powder for chocolate muffins.
Maya | Wholesome Yum
0Thanks for sharing your tips with us, Erica. I am so happy you liked it!
Judy
0These were delicious! My husband loved them and he is not on a low carb diet! I have been following the Atkins 40 diet and am pleased with the variety of foods that are on the plan. This is the first recipe I have tried that uses Sukrin and they turned out great! Substituted grass fed butter for the coconut oil and used cream with water instead of almond milk. Sprinkled the tops with cinnamon and they turned out perfectly! I am new to your site and I will be sure to try more of your recipes!
Maya | Wholesome Yum
0I am glad you liked them, Judy! Thanks for stopping by!
Betsy Lambe
0I love your blueberry muffins and am so glad to have found your website! My husband even likes them and he doesn’t do keto! These are so exciting to have found and will be a regular in my keto kitchen!
Maya | Wholesome Yum
0I love to hear that, Betsy! Have a nice day!
Michelle
0Can you freeze these muffins?
Maya | Wholesome Yum
0Hi Michelle, Yes, you can!
Jennifer
0I just put mine in the oven. I don’t think they are going to turn out because I used raw almond flour. They look like I used ground flax or something. Lol
I’m new to this and may have not bought the right type of almond flour to bake with. We’ll see how they taste. The batter was quite thick. Any advice?
Maya | Wholesome Yum
0Hi Jennifer, Yes, the almond flour was the issue. You need blanched finely ground almond flour like this. Hope you’ll try them again with that!
Erin
0Hi! These taste pretty good but for some reason mine are just falling apart. What do you think could have happened? Thanks!
Maya | Wholesome Yum
0Hi Erin, I’m glad you liked the taste. I haven’t had them fall apart before. Not sure what went wrong but will soon be adding a video – then you can let me know at what point it went differently for you.
Taylor
0Mine did the same. My batter was thicker than the video. I doubled checked all my measurements while mixing.
Maya | Wholesome Yum
0Hi Taylor, It could be a difference in ingredients. Did you use the same types as the ones linked on the recipe card? Was it blanched, finely ground almond flour?
Micah Levine
0Heated the butter and almond milk in a sauce pan with the vanilla extract, added some lemon zest and a sprig of rosemary and let the flavors get to know each other on low heat.
Followed the test exactly as you said and I have people drooling over the smell in my kitchen. They turned out perfect. Taste great and good texture.
Maya | Wholesome Yum
0I love that you added lemon zest and rosemary, Micah! Thanks for stopping by!
Marli
0I substituted 1 cup of almond flour for 1 cup of coconut flour. I had to increase the almond milk to 1/4 cup more. It turned out so yummy! Thank you this recipe
Maya | Wholesome Yum
0Thank you for sharing, Marli! Usually, almond and coconut flour are not interchangeable, but I’m glad you got it to work.
Emily Burns
0I made these, but mine turned out REALLY gooey. As if they weren’t baked. But when we stuck the toothpick in, it came out clean. They also won’t stay together in muffin form. I followed the recipe and directions though. IS this normal for them to be like this?
Maya | Wholesome Yum
0Hi Emily, It definitely sounds like they weren’t baked for long enough. You can try looking at other factors besides the toothpick test, like making sure the top is firm and golden. I’ll have a video soon, which should help as well. For the ones you made, it’s totally fine to just pop them back in the oven to bake for longer so that they are done.
Jessica Clark
0I was craving something sweet and had blueberries and almond flour on hand so did some googling and found your recipe. These are so good! I put some butter on top and it was perfection. Definitely hit the spot! Even my husband and 6 year old gobbled them up. Thank you!
Maya | Wholesome Yum
0I am so happy to hear that, Jessica! Thanks for stopping by!
Colleen
0How much saturated fat is in each serving?
Maya | Wholesome Yum
0Hi Colleen, I don’t have additional info aside from what is on the recipe card, but you can enter ingredients you’re using into an online calculator if you’d like.
Megan
0These turned out amazing. Doubled the recipe & made exactly 24 perfect muffins. I will be trying this with other berries as well. Trying to stay below 60 carbs/day & these will be great to grab & go. Sure to freeze well I bet. Thanks for this awesome recipe. Side note: did have to bake for 28 minutes. Golden brown perfection.
Maya | Wholesome Yum
0I am so happy to hear that, Megan! Please come back again soon! Have a nice day!
Stacy
0This was my first attempt making muffins with almond flour. These were amazing! Great recipe!!
I substituted a few ingredients with what I had at the house. I used HWC for the almond milk, Swerve sweetener and Kerrygold butter in place of the coconut oil. Yum!
Maya | Wholesome Yum
0Thanks for sharing your substitutions with us, Stacy! Please come back again soon! Have a nice day!
Healthy baker
0These were the best almond flour blueberry muffins I’ve had so far. The muffins we’re the perfect consistency after they were fully baked. I also liked how the muffins we’re not too sweet, after all, they are muffins and not cupcakes. I also baked them for about 25 minutes, that time worked well for my oven.
Maya | Wholesome Yum
0I am glad you liked them! Thanks for stopping by!
Laura Holmes
0I just made these and they turned out so good! I was wondering though, would the recipe work out with liquid sweetener rather than granulated?
Maya | Wholesome Yum
0I’m so glad you liked them, Laura! I don’t recommend using liquid sweetener because this will throw off the consistency of the batter.
Bren
0Mine were like cookie dough. Not used to almond flour and almond milk. They look like cookies, ugh. A video would help.
Maya | Wholesome Yum
0Hi Bren, Sorry you had issues with them. The batter is a little thicker than some other muffins but definitely shouldn’t be as thick as cookies. It’s hard to say what went wrong without being in the kitchen with you. Did you use finely ground, blanched almond flour? If it was almond meal or speckled in appearance, it won’t turn out right. Otherwise I also have a video coming soon and hope that will help.
Jessica
0I made these with coconut sugar, butter, and also added some blackberries from my garden. I made them as mini muffins and they were great perfect little bite for a breakfast change up.
Maya | Wholesome Yum
0Thank you for sharing with us, Jessica! Have a great day!
Ashley
0Can you use cream instead of almond milk?
Maya | Wholesome Yum
0Hi Ashley, Yes, you probably can.
Carolyne
0I did use whipping cream instead. Just be sure to include that in the macros instead. They turned out great and I tossed them in the freezer so I wouldn’t eat them all!
Lisa
0Hello, I made these today, they were awesome! I used two cups almond flour and half cup of coconut flour, butter in place of coconut oil (because I didn’t have any), and for sweetner, I used “Swerve” icing sugar. Thanks for base recipe!
Maya | Wholesome Yum
0Thanks for sharing your substitutions with us, Lisa! Have a great day!
Dick Gentry
0Are the blueberries in your recipe fresh? The same volume of dried blueberries would contain many more blueberries.
Maya | Wholesome Yum
0Hi Dick, Yes, they are fresh blueberries. You can also use frozen (in that case don’t thaw them first). I don’t recommend dried blueberries for muffins.
ANNA
0I made these for brunch. Had to use half whipping cream/half water but all other ingredients as posted. They were delicious, absolutely!! Baked an extra 8 minutes to a beaufitul golden brown. Thank you so much for this recipe!
Maya | Wholesome Yum
0I am so happy you enjoyed the muffins, Anna! Thanks for stopping by!
Kristine
0Brand new to a low carb healthy diet. This was my first baking recipe. I was a little hesitant because I worried it be too sweet, as this is also my first time using something other than sugar. These were great! Nice texture and good flavor. I’m glad to have something else added into my breakfast rotation (and snack rotation too). I am so happy I stumbled across this blog. I’m attempting the chicken cordon bleu casserole recipe tonight too.
Maya | Wholesome Yum
0I am so happy you liked the muffins, Kristine! Please come back again soon!
Roberto Pareja
0I saw this recipe and wanted to try it immediately. I had to use Bob’s Red Mill Natural Almond Flour (from whole almonds) instead of the blanched one, and the appearance was not that great (very brownish of course). Tomorrow I will get the super fine blanched one and make them again. 🙂
The taste was a bit on the low side of sugar because I used the Sweetener Granulated Sucralose-based from Publix and didn’t understand your conversion chart, sorry about that. So, if I keep using this as the sweetener how many cups or tbsp should I use instead of the 1/2 cup of Erythritol?
Instead of 1/3 cup of Coconut oil, can I use 1/4 of Coconut oil and 1/4 of Earth Balance Organic Whipped Buttery Spread? Or should I get real butter?
Overall I would say they tasted good, and be sure tomorrow I will do them again with any adjustment you recommend.
Maya | Wholesome Yum
0Hi Roberto,
Yes, I hope you’ll try them again with the blanched, finely ground almond flour – it makes a big difference.
We don’t have a Publix in my area and I haven’t tried that sweetener, so unfortunately I don’t have a conversion to give you for it. Does the package say how it compares to sugar? If it’s 1:1 to sugar, you’d use close to the same amount as erythritol, but scant measuring cups (i.e. a bit less).
Regarding the coconut oil, 1/3 cup is 5 tablespoons + 1 teaspoon. You can probably replace that with another fat that’s solid at room temperature. I wouldn’t recommend a “buttery spread” as these are usually made with seed oils that are not very good for us. If you want, you an use a combination of coconut oil and butter to get that 5 tablespoons + 1 teaspoon.
Hope this helps!
Barbara
0These were very good. My nutritional info was different from yours by a point here and there, but since I entered all my ingredients and calculated it carefully, I assume that will happen. Thanks for the recipe.
Maya | Wholesome Yum
0I am so happy you liked them, Barbara!
renee ryals
0Just made these and they were wonderful! I used ghee instead of butter or coconut oil. They came out great!
Maya | Wholesome Yum
0I am so happy you liked them, Renee! Thanks for stopping by!
Lisa
0When I used MFP (My Fitness Pal) for the nutritionally information by scanning the ingredients my numbers are different. I did use unsweetened coconut milk instead of almond. Everything else was the same. My #’s are: Cal 210, Fat 15.8 TC 9.7, NC 7.8, Fiber 1.9, Sugar 2.7 & Protein 8.2
Can you please tell me how you got your totals?
Maya | Wholesome Yum
0Hi Lisa, Nutrition info for individual ingredients comes from the USDA Food Database, which is more reliable than MFP. Some difference may be due to the coconut milk as well. One of the biggest sources of difference is the use of alternative sweeteners. Most of the time, MFP includes erythritol in carb counts, but our bodies don’t metabolize it, so it’s not included in the nutrition info on the recipe card. Hope this helps.
Christina Orofino
0Is the batter supposed to have the consistency of cookie dough!? I feel like I have way too much batter for 12 muffins… it is 2.5 cups of almond flour, correct?
Maya | Wholesome Yum
0Hi Christina, The batter is fairly thick, but not like cookie dough. Yes, it’s 2.5 cups of almond flour. Almond flour doesn’t rise as much as regular, so you would fill the muffin cups pretty full.
Carly
0How can these be stored? Is on the counter ok or should they be refrigerated? And how long are they good for? Thank you!
Maya | Wholesome Yum
0Hi Carly, Yes, you can store them on the counter for a few days, but beyond that they’ll keep in the fridge for about a week. You can freeze them for longer as well.
Tiffany
0I must have different taste buds. 🙁
I followed this recipe and I think these are awful.
The consistency is like cornbread and the taste is just bad.
🙁
Maya | Wholesome Yum
0Hi Tiffany, Sorry that you didn’t like them. Did you by chance use almond meal instead of blanched, finely ground almond flour? That can definitely change the texture. Otherwise, it could also be the sweetener you used, was it the same one linked on the recipe card?
Tiffany Trembath
0I used blanch almond flour, yes. I didn’t use that same sweetener so that might have been the problem…
Terri
0These were AMAZING!!! I have loved all of your recipes I’ve tried. Thank you for publishing delish & easy to follow recipes. I’ve shared your website with so many of my friends.
Maya | Wholesome Yum
0Thanks so much for sharing, Terri!
Jo Woodson
0Trying these made with butter instead coconut oil. Used berry mix – blueberries, strawberries, blackberries. In the oven. Look great.
Maya | Wholesome Yum
0I love that you used a variety of berries, Jo! YUM!
Ann Roberts
0Just made this recipe and had to come leave a nice comment.
I did have to change a few very small things. One, I was out of almond milk, so just subbed heavy weight cream. Then I slightly cut back on the sweetener since my sweet tooth is almost nonexistent right now. And I added a small bit of freshly dried lemon peel just for taste. But other wise stuck to the recipe. Mine only made 8 with the silicon muffin tins I have but they will get eaten just the same.
Thank you for an awesome recipe!
Maya | Wholesome Yum
0Thnaks for sharing your tips with us, Ann! I ma so happy you liked the muffins!