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