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?
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.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my 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. 🙂
1,827 Comments
Mary
0My muffins did not rise like they should have. I’m not sure what went wrong.
Maya | Wholesome Yum
0Hi Mary, It’s hard to say what went wrong without being in the kitchen with you or hearing more details. Did you make any changes to the recipe? Are you using blanched almond flour, and are all the other ingredients the same? Please check the video to see where it might have gone differently for you.
Mila
0Hi there, I followed the recipe but the batter was really dry and crumbly. 1/3 cup almond milk, 3 eggs and 1/3 cup butter didn’t seem enough to make the batter runny as it shows in the video and the muffins didn’t raise. What am I doing wrong? 🙂 Thanks
Wholesome Yum
0Hi Mila, it’s hard to tell without knowing more. Did you use all the recommended ingredients? Some readers swapped in coconut flour and/or powdered sweetener, both of which I wouldn’t recommend here.
shawn kae angier
0Hi…Just I just started my keto dairy free diet and the muffins were one of the first items I made. Delicious and easy to make. Thanks for your efforts and knowledge to help all of us become more healthy.
Shawn A.
Maya | Wholesome Yum
0I am so happy to hear that, Shawn! Thank you!
Sonya
0Simply Delicious. I think this is a good corn bread, without the blueberries and a little less sweetener.
Maya | Wholesome Yum
0I am so happy you liked it, Sonya! Have a great day!
Lou Snead Callaway
0These muffins were really delicious. They were so easy to make. Great weekend breakfast with bacon and coffee.
Maya | Wholesome Yum
0I am so happy you liked the muffins, Lou! Have a great day!
Sarah
0LOVE this recipe, but prefer it when the Sola since it tastes like regular sugar. Have tried it both with blueberries and as a chocolate muffin with walnuts, 1/2 cup cocoa powder, and 1/4 cup extra milk. By far the best keto recipe I’ve tried, and I’ve tried a lot! Can’t even tell it’s keto.
Maya | Wholesome Yum
0I am so happy to hear that, Sarah! Thank you!
Angelique
0OMG…these are delicious!! My 5 year old and 17 month old are fighting over them. I used 2 cups of almond flour and 1/2 cup psyllium husk for fiber and added more milk to compensate for the absorption. I used Swerve in the recipe. It’s perfect. I can’t wait to use other fruits.
Maya | Wholesome Yum
0Thank you so much, Angelique! I love hearing that. Interesting idea with the psyllium husk powder, I’m glad that worked well!
The Carrington’s
0I can’t wait to make them. Can I use Splenda? Or Truvia?
Maya | Wholesome Yum
0Either will work from a recipe standpoint, but I always recommend natural sweeteners. Of these two brands, either Truvia or Splenda Naturals would be good options. You can check the conversion calculator here for the amount.
Lisa
0Can you use monk fruit sweetener?
Maya | Wholesome Yum
0Hi Lisa, Yes, you can. Check the sweetener guide and conversion calculator here.
Lisa
0Thank you, if the conversion calculator is correct:
To replace 1/2 cup Erythritol, use 1/3 cup Lakanto Monkfruit Sweetener.
Maya | Wholesome Yum
0Yes, it’s 1/3 cup. (Note: The calculator had a small issue and originally came up with a different number – I updated your comment to reflect the right number to avoid any confusion form other readers. I also fixed the calculator so that it’s now correct.)
Alyssa
0These are phenomenal! They are as close to traditional blueberry muffins as you can get on keto.
I’ve made this recipe twice now, once with coconut oil and once with butter. I loved both so I’m not sure I’ll know which to use on the next batch. Thanks for the most amazing recipes. I’ve searched through Pinterest and google for great Keto recipes and yours are always the best, out of all your competitors! These treats are the only thing getting me through keto, thanks to you!
Maya | Wholesome Yum
0Thank you so much, Alyssa! That really means a lot. I’m glad you like the recipes and that they are making keto easier for you!
Nina
0I loved these muffins they were incredible. Couldn’t ask for better muffins!!!!!
Maya | Wholesome Yum
0I am happy you liked the muffins, Nina! Have a nice day!
Katie
0Hey! So i made these, all for some reason all of blueberries sank to the bottom. I have no idea why.
Maya | Wholesome Yum
0Hi Katie, Sorry to hear that! This doesn’t usually happen, but sometimes it can with very dense blueberries. Next time you could try putting a little batter without blueberries into each muffin cup, then fold in the blueberries into the batter and distribute to fill to the top. This prevents them from sinking to the bottom.
Misha
0Thank you for sharing the recipe. I used raspberries and almond extract. So delicious!
Maya | Wholesome Yum
0Thanks for sharing your tips with us, Misha!
Angela
0Loved these blueberry muffins!!! When they were still warm they were awesome with whipped cream and the next day no whip cream needed. So perfect as is!! It seems to me they taste sweeter the next day? Am I crazy? Anyways, thanks so much for your awesome recipes which have kept me going on keto. -20lbs and counting!!!
Maya | Wholesome Yum
0Thank you so much, Angela! I’m so glad you liked them. Erythritol can crystallize over time, though it’s usually minimal in baked goods, but maybe it’s possible that this made them a little sweeter the next day. Congrats on your progress!
Amy
0Hi! I love your almond flour recipes! I used melted butter instead of coconut oil, but that was the only substitution. I coated the muffin tin with coconut oil tho. The muffins are DELICIOUS, if slightly crumbly (but who cares!).
Maya | Wholesome Yum
0I am so happy you liked the muffins, Amy! Thank you!
Faye
0Made these, we all loved them! Thanks so much for this recipe.
Maya | Wholesome Yum
0I am so happy to hear that, Faye! Thank you!
Sabrina
0YUM!!!! I made it yesterday but substituted almond milk with regular milk and used butter instead of coconut oil. They came out PERFECT, tasted just like the well-known blueberry cupcakes that the bakery close to our house make. (They sell $2.50 each)
My husband LOVES it so much, he swallowed two the first five minutes they came out of the oven. LOL! I plan to put strawberries instead of blueberries next time and will see how it turns out. My nephew loves strawberry cupcakes so I must learn to bake and surprise him 🙂 Thank you for the easy yet wonderful recipe!!!
Maya | Wholesome Yum
0I am so happy you and your husband liked them, Sabrina! Have a great day!
Sharon
0Thank you so much for this delicious blueberry muffin recipe, I’m only one month into my keto diet and these yummy muffins have helped me stay on the diet without feeling deprived. I added lemon zest the first time, but they don’t need any help because this recipe Perfect!
Many thanks and blessings
Maya | Wholesome Yum
0I am so happy to hear that, Sharon! Thank you!
Lynda
0I’ve made these a few times and they are delicious! I prefer with butter vs coconut oil. For my latest batch I used fresh chopped cranberries instead of blueberries (since they aren’t in season) and they were delicious as well!
Maya | Wholesome Yum
0I love that you added cranberries, Lynda! Yum!
Keto_in_Context
0I made a batch of these yesterday so my Keto Son could have them for breakfast this week. They were so tasty that there were non left by the end of the day! I have another batch in the oven as I type this. This time we are leaving out the blueberries and making them with pumpkin pie spice and cinnamon “sugar” on top. Thank You so much for taking the time to not only develop such a great recipe, but then share it with all of us.
Maya | Wholesome Yum
0I am so happy to hear that!
CHESTER HALE
0I love the flavor of these. If I didn’t know they were Keto, I wouldn’t have guessed it. My batter, following the recipe as exactly as possible, was dryer than shown in the video. I also didn’t get much rise and had to cook 35 min to get them done. They taste wonderful but are a bit more dense than I expected. I am in middle Tn so elevation should be an issue. I used eggs from my chickens. They were more medium than large. What should I do to fix this? More almond milk? Another egg? Any help would be appreciated as I really love these!!
Maya | Wholesome Yum
0I am so happy you liked them, Chester! Thank you!
Emily
0I paid so much for the almond flour and erythritol, and the muffins sucked. I think I’ll stick to regular muffins and being fat.
Maya | Wholesome Yum
0Hi Emily, Sorry to hear that you didn’t like the muffins. I hope you’ll find a recipe you like better. If you aren’t sure whether they turned out right, check the video and feel free to ask me anything. I’m happy to help troubleshoot.
Danielle
0These are SO good. I haven’t had a blueberry muffin in such a long time. Pre-keto they were a fave. These taste so very delicious and I love how moist they are. I noticed some people adding cinnamon *sugar* on top, so I did too, and man is that a great addition! Thank you for the tasty recipe. I tagged you in a pic of my muffins on instagram — hope other folks follow suit and make your wonderful recipe!
Maya | Wholesome Yum
0I am so happy to hear that, Danielle! Have a great day!
Kristy
0Will these come out if you don’t have muffin liners?
Maya | Wholesome Yum
0Hi Kristy, Possibly if you grease well, but I always use muffin liners to ensure no sticking and easy cleanup.
Sharon
0I’m new at this but I put more berries than suggested because I wanted a loaded berries muffin. The consistency was like chewing on nothing than resembles my old version of blueberry muffins. Is a mixer suggested to combine ingredients? I just made them by hand. I thank you for the recipe! I used butter instead of oil and almond flour. I think they need more sweetener. Maybe 3/4 cup instead of 1/2?
Maya | Wholesome Yum
0Hi Sharon, I think the problem was adding more berries. These muffins are very moist, which is typically a good thing, but if you add too many berries it will just make them wet and nothing like muffins, as you found. I hope you’ll try the original recipe before making changes, just to see what the original is supposed to be like. Sweetness is always a matter of preference to some extent, and most people have said the 1/2 cup is the right amount for them, but you can definitely increase it if you like your muffins sweeter.
TK Frost
0I made these muffins yesterday as a surprise for my husband when he got home from work. He was diagnosed as a type 2 diabetic a year ago and his glucose numbers are better when he eats as few carbs as possible. He’s really missed being able to have a blueberry muffin when he wants one.
These muffins were fantastic! He loved them! And at only 3 net carbs each, he can even have TWO of them at a time! Thanks to you, he can now have a muffin anytime he wants one . A big thank you from both of us
Maya | Wholesome Yum
0I am so happy to hear that! Thank you for stopping by!
Emily Stone
0My husband and I have been eating keto for 2 months and he was craving blueberry muffins. This was my first attempt of baking anything keto. The muffins are amazing! I will be making them again, and again, and again. I am wondering when making half a batch if I would use 1 or 2 eggs….
Maya | Wholesome Yum
0Thank you, Emily! I’m so glad you liked the muffins. Unfortunately halving the recipe would be a little strange since you’d really need 1.5 eggs. If you really want to do that, you can get “half an egg” by whisking it in a small bowl, and then use about 1.5 tablespoons of the mixture. You’d add that to the one whole egg, to make 1.5 total. It’s more work than I’d usually do, and would probably just make a whole batch and freeze them, but am giving you the option if you want half a batch.
Chantal
0These are absolutely amazing!!! Made blueberry last week and tonight added pumpkin spice and walnuts instead of blueberries, delicious!! Thanks for the great recipe!
Maya | Wholesome Yum
0I love that you added pumpkin spice, Chantal!
Charissa Guillen
0How much pumpkin spice did you add ? That sounds amazing!
Sara
0Yummo. I didnt have almond milk so to keep it low carb and keto i used 3rd cup.of cream. So moist and delicious. A favorite now and forever
Maya | Wholesome Yum
0I am so happy to hear that, Sara! Thank you!
Stephen
0Made these for my wife. She’s on the Keto diet and they are absolutely delicious. Had to try one before she came home. Thank you for sharing this recipe!
Maya | Wholesome Yum
0I am so happy you and your wife liked the muffins, Stephen! Thank you!
Gladys
0Hi. I would like to make these, but I only have Splenda on hand. What would be the conversion for Splenda and would it be okay if I used Splenda?
Maya | Wholesome Yum
0Hi Gladys, I usually don’t recommend artificial sweeteners such as Splenda Original, but I do like Splenda’s new product called Splenda Naturals. The amount would be similar, but with scant measuring cups.
Mary Ann
0OMG!!! these are delicious ! thanks for all the yummy recipes.
Maya | Wholesome Yum
0I am so happy you liked them, Mary Ann! Thanks for stopping by!
Tammy Ward
0This recipe did not make a batter for me, it was just a mixture of dry clumps of ingredients. Seems like alot more liquid should be added to actually make a batter. Not sure what to do. I measured out everything exactly.
Help.
Maya | Wholesome Yum
0Hi Tammy, Sorry to hear you had issues with the batter. Did you by chance use coconut flour instead of almond flour? The batter you describe sounds like it would be with coconut flour, which is very drying. Otherwise, I’d double check if some of your other ingredients were different. You can see how the batter should look in the video above.
Joanne
0I had the same problem – this came out like cookie dough, not a muffin batter. I added in quite a bit more milk – huh, we shall see…
Marie
0Absolutely delicious!!!! I couldn’t find my muffin tin so I just baked in a small glass cake pan and they turned out great! Thanks!
Maya | Wholesome Yum
0I am so happy you liked them, Marie! Please come back soon!
Liza
0I just made these, and they are fabulous! Question? How do you store them? Refrigerator? Countertop? Thanks.
Maya | Wholesome Yum
0I am so happy you liked them, Liza! You can store these in the refrigerator. Thanks for stopping by!
Tisha
0I made these today for an easy on the go breakfast for work – can these be frozen and thawed out later?
Maya | Wholesome Yum
0Hi Tisha, Yes, you can freeze them!
Daria
0Hey, I loved the recipe. In my first attempt I used almond flour, which gave it the taste of cornstarch (maybe I did something wrong), and I tried substituting it with coconut flour and it’s all perfect but one thing – it doesn’t stay together, it’s crumbly. Any ideas of how to fix it?
Maya | Wholesome Yum
0Hi Daria, Did you by chance use almond meal instead of almond flour? That would alter the taste. I don’t recommend substituting coconut flour. It will be dry, crumbly, and dense, like you found. Coconut flour muffins would need a completely different recipe like this one.
Mark C
0I’m very confused by this recipe. We made them with bob’s red mill almond flour and swerve, and absolutely love it, but when we went to input the ingredients into cronometer, they came out to 14.7 carbs each! What brands did you use for the ingredients, and what did you use for the carb calculation?
I want to like this so badly, they tasted wonderful.
Maya | Wholesome Yum
0Hi Mark, Nutrition info for ingredients comes from the USDA Food Database, which is more reliable than 3rd party calculators. I’m glad you liked the muffins.
Eva Wardyla
0Delicious! I made these for breakfast and my family loved them. This is a keeper. Will make them over and over! Thank you so much!
Maya | Wholesome Yum
0I am so happy you liked the muffins, Eva! Have a nice day!
Nancy
0I am about to make these muffins and love the ingredients (and alternative ones suggested) and your description of why you chose them. I did buy unblanched almond flour (only organic one in the store) and after reading more here … I’m wondering if you suggest ONLY blanched.
Thanks so much!
Maya | Wholesome Yum
0Hi Nancy, Yes, I always recommend blanched almond flour in baking. It creates a finer texture that’s more similar to traditional flour. With unblanched almond flour, the texture of baked goods is not the best. However, you can still use it for breading.
Abi
0So does this mean I can use Blanched Almond Flour to make this?
Maya | Wholesome Yum
0Yes, you should only use blanched almond flour in this recipe for best results.
Slickslady
0Any clue on this? I enter all my ingredients based on the list into my Carb Manager app and I’m getting 8 Net Carbs each. Am I missing how you’re getting 3 Net Carbs? Thanks!
Maya | Wholesome Yum
0It could be a variety of factors, such as brands of ingredients, but the most likely culprit is the erythritol. Most carb counting apps don’t recognize to exclude the sweetener from net carb count.
Sheryl Palmieri
0How many carbs in one muffin?
Maya | Wholesome Yum
0Hello Sheryl. Please find the nutritional information for one muffin: Calories: 217 | Fat: 19g | Total Carbs: 6g | Net Carbs: 3g | Fiber: 3g | Sugar: 2g | Protein: 7g
Nancy
0Hi! Which almond flour do you use (NOT almond meal)? I cannot find one that has 3g net carbs per 1/4 cup as your food list suggests. When I calculate net carbs per muffin, it is way higher than 3g each! I know to exclude fiber and any sweetener when calculating net carbs. Just wondering how I can make these truly keto! Thanks!
Wholesome Yum L
0Hi Nancy, check out my Keto Low Carb Shopping List For Your Pantry to find some of the products we like to keep on hand for our recipes.
Wholesome Yum A
0Does this apply when they are the mini muffins.. MY batter made 34 mini muffins
Maya | Wholesome Yum
0Hi Amanda, It would be less for mini muffins. You ended up with an odd amount (34) so you’d have to multiply all those numbers by 12 and divide by 34. Or just use an online calculator.
Aron
0I’ve made these a couple of times and I love them! They turned out so good! I’ve been on the low carb diet for about a year now, and I’ve been really itching to be able to bake again. (I’m known among my friends and family for my cupcakes, lol). I did these with blue berries and I also tried a raspberry lemon batch. I replaced the vanilla extract with lemon and i used frozen raspberries in place of the blueberries and it was great! The texture really works for both!
Maya | Wholesome Yum
0I am so happy you liked the muffins, Aron! Thanks for stopping by!
Cindy
0Can I use regular whole milk instead of almond milk?
Maya | Wholesome Yum
0Hi Cindy, Yes, you can, but the carb count would be a little higher.
Selma
0Hi. Can you use heavy cream instead of milk?
Maya | Wholesome Yum
0Hi Selma, Yes, you can!
Gladys
0Please tell me how that turns out!
Frederick R Plant
0Oops! Substituted coconut flour for the almond flour. Really really dry. Added more almond milk to batter but clearly not enough. Spooning them out into a bowl and adding lots of butter when they came out helped but not the best. Strong coconut flavor, however added some lemon zest with the blueberries and that made a good flavor combo. Will give it a retry with proper flour.
Maya | Wholesome Yum
0Hi Frederick, As you found, it’s not recommended to substitute coconut flour for almond flour. They are very different and using coconut flour here will be very dry. Hope you’ll try these with almond flour as written.
MC
0God send!
My picky 9 year old is severely allergic to so many things including wheat, oats, corn, potatoes and more.
This was a wonderful moist muffin put a smile on my little guys face. He’s sooo happy to be able to eat these delicious muffins.
When the other kids will be eating cake or cookies at school or parties I know have an alternative for my little guy.
Can’t wait to try the chocolate muffins
Thank you, thank you, thank you!
Maya | Wholesome Yum
0I am so happy that you and your son liked them! Please come back again soon!
Maili
0Oh my goodness! These are perfect. I made mini muffins and substituted chocolate chips for blueberries the first time, and chopped strawberries tonight. Delish! Now if I can only find some will power to limit how many I eat!
Maya | Wholesome Yum
0I am so happy that you liked the muffins, Maili! Have a great day!
Karan L
0Just made these and they came out great!
Question, better to freeze muffins with paper liners on or off?
Maya | Wholesome Yum
0Thank you, Karan! Either way is fine for freezing. I leave them on.
Wendy
0These are great! I have made them several times! I just wanted to give a tip. Make sure your eggs and almond milk are at room temperature or it will make your coconut oil harden up and you will have a mess. Believe me. I learned the hard way!
Maya | Wholesome Yum
0I am so happy that you liked them, Wendy! Have a great day!
Di Sanderson
0How many carbs in one muffin?
Maya | Wholesome Yum
0Hi Di, The nutrition info is on the recipe card above – 3g net carbs per muffin.