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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
Pam
0I made these into mini muffins and subbed swerve for Erythritol and added two tablespoons of ground flax just cuz why not. Took 18 min to bake. I also brushed lemon juice on top of half when they fresh from oven. Sprinkled other half with cinnamon yum!!!
LHarv
0This recipe and the tips are awesome! Make sure to read what she wrote prior to the recipe for the best turnout. I was skeptical, as most keto friendly things I have baked weren’t very good. My non-keto husband actually ate one and thought it was great, which is a huge win for me! I used everything as suggested, except because I didn’t have straight erythritol, I substituted with SOLO-an erythritol blend with other low carb sweeteners. Also used real butter instead of the oil. I love coconut oil in my eggs but not in baking-it gives a strange flavor I found. Thank you for a great, low carb, healthy recipe!
Jonah
0I have never left a recipe review in my life, but I just had to for this. I just made these and it is absolutely LIFE CHANGING. I was diagnosed with an autoimmune dx and I lack the proper glycoprotein to absorb/digest a lot of carbs, so I thought I was never going to have anything bread-like for the rest of my life. I had just been eating meat, cheese, and vegetables because I was not trusting of all these recipes with alternatives to sugar, wheat etc… I thought almond flour sounded scary lol. I decided to try this one, and I am so , so , so , SO happy I did. This is legitimately life-changing, like I said. It tastes great and I can’t distinguish it from a “real” muffin. I used monk fruit sweetener but kept everything else the same. I also took the recipe’s suggestion of using butter instead of coconut oil.
This recipe just made my disease a lot easier to handle. Thank you so much.
Aubrey
0Made these with monk fruit sweeter and a touch of cinnamon – SO GOOD! Even a great low carb breakfast option for my husband who is not on Keto! Give them a try!
Sadie
0I honestly don’t know what I did differently than everyone else but these were not good. They honestly tasted like cardboard. I used a half cup of Pyure so maybe it was the sweetener I used?
Wholesome Yum L
0Hi Sadie, I would definitely try the recipe again as written. There is a video on the recipe page that may help see if you missed anything when making it the first time.
Jess
0Made this recipe last night with some lemon zest and as a cake. Came out pretty good but I think i’ll be playing with the flavour a bit.
Cindy
0These muffins were delicious. The whole family enjoyed them.
Nicole
0These muffins are amazing! My sister is gluten-free, and I love to bake, so I love finding delicious GF recipes. We both loved these and I will definitely be making them again. I do have a couple of questions though. The muffins weren’t quite as sweet as I’d like, so I’m wondering how to fix that. I only had powdered (confectioners) erythritol, so I used that instead of granulated. Could that have affected the sweetness? Or should I just add a little more erythritol next time? Also, I love a blueberry-forward muffin… if I add extra blueberries, would that be okay or would it throw off the recipe? Thank you for your help and for creating so many awesome recipes!
Wholesome Yum L
0Hi Nicole, I think you would be fine to add a little more erythritol if it wasn’t as sweet as you would prefer. I haven’t tried adding more blueberries but I think it would be ok as along as you don’t add too many.
Suzanne
0Just made them and they turned out awesome. You really can’t tell much difference between these and normal blueberry muffins. I used monk fruit sweetener and extra blueberries and they still turned out good. I probably wouldn’t do as many blueberries next time (just stick with the 3/4 cup) because it made them super moist. But they still taste great and I couldn’t be happier.
Maria lliteras
0Hubby made these this morning and i can’t say enough about them. Moist, perfect, everything by i imagined and couldn’t tell these were low carb. Thank you so much for the recipe and making my dream craving come true.
Trudi Svenson
0These are Delicious! I used part blanched almond flour and part almond meal and they had a nice “whole grain” type of texture. Thank you for the recipe!
Talya
0Just making these now for the first time – can’t wait to see how they turn out. Thanks for the recipe!
Sirlei
0Can someone help me with how to get the PDF food list. I’ve already subscribed several times and received the confirmation email, but there is no link attached to the emails I’ve received. Please help me.
Wholesome Yum L
0Hi Sirlei, the PDF foods list is available in the Member’s Only area.
Rosalie Levi
0My mixture is too dry to pour- I added another egg and additional almond milk so it was at least spreadable- but it was not a batter. Why? I hope they turn out ok.
Maya | Wholesome Yum
0Hi Rosalie, It’s supposed to be thick. You should not add other ingredients.
Valerie Corneau-Donaldson
0I am new to keto, and I loved these!!! You really know how to bake!!! Thanks
Mel
0I love this recipe. I used it as a starter for almond poppy seed muffins. I basically just replaced the blueberries with poppyseeds and added 1 1/2 teaspoons almond extract. They turned out so yummy!! However, my muffins stuck to the paper liners. I just wanted to know what I’m doing wrong?
Maya | Wholesome Yum
0Hi Mel, They need to be parchment paper liners, not just regular paper. You can also use silicone liners instead if you prefer. But regular paper will definitely stick.
Radhika
0THIS recipe is by far the best tasting keto dessert I’ve had. I honestly wouldn’t be able to tell it was any different than a normal muffin. I stopped keto a little while ago but I still find myself making these as i have a lot of keto ingredients left!
I used salted butter so left out the salt. I didnt have the sweetener mentioned so I used Pyure Baking Stevia instead. I used the same measurements but didn’t find it as sweet as I wanted to be so I modified it to a little more than half a cup but a little less than 2/3 cups.
I’ve also subbed in blueberries with sugar free chocolate chips and it turned out just as amazing! Oven for 18-20 minutes did the job. I love them fresh out the oven or heated up.
Molly
0Can I use frozen blueberries? Thanks! So excited to try this recipe
Maya | Wholesome Yum
0Hi Molly, Yes, you can. Just *don’t* thaw them.
Olga
0I loved this muffin . Delicious ! Thank you so much.
Angie
0Hey!! I made these this morning and used coconut flour instead of almond. The mixture was just crumbs. Ugh. Are those two flours not interchangeable?
Maya | Wholesome Yum
0Hi Angie, You can’t use coconut flour for this recipe, they are not interchangeable at all.
Martha
0Thank you! I just recently started keto and didn’t realize how bad my cravings would get!!! This recipe satisfies perfectly and my whole family loved them 🙂
Bake it girl!
0So delicious! this is my favorite blueberry muffins recipe since we are trying to be half paleo 😉
I used 2 cups of almond flour and 1/2 cup coconut flour and the taste is simply delicious. I also used less than 1/2 cup of brown sugar instead of the erithrytol. Berry berry good!
Jareth
0I switched the berries for 1/4 C. poppy seeds and used 1/4 tsp. Lemon and 1/4 tsp. Almond extracts, they turned out awesome!
Linda Burnette
0Loved this bakery shop muffin, used a bit of lemon zest very tender and perfectly moist. I wanted to try using some flax meal but maybe next time. Used half and half and stevia for baking. Thank you,
Janelle
0So yummy!!!! I used Coconut Palm Sugar and added Blueberries and Raspberries.
Linda
0Want to make these today, look so yum. I currently make pumpkin flax muffins and love the nutritional value of flax but want these blueberry almond flour ones for a change. My question is how much flax meal can I add and still have a soft crumb? Should I reduce the almond flour or not.
Maya | Wholesome Yum
0Hi Linda, It would be a gradual change in texture so the amount to replace would vary based on your preferences. You’d definitely want to reduce the almond flour by the same amount of flax seed meal that you are adding. I’d start with 1/4 cup swapped and see how that goes.
Susan Southerland
0I just pulled these out of the oven. It’ s my first time making them. They are AHHHH-MAZING! Thank you so much for this wonderful recipe. I think I’ll be using it often!
Manuela
0Maya, your recipes are great and some of them have become staples for my husband and I (just had some of your creamed spinach for lunch, yum yum yum!) and this muffins have just made our Keto-approved folder on Pinterest. I had selected 4 different recipes for muffins to try out today and I am so happy I started with yours. Like always, you make things simple, few ingredients, few steps, and wonderful results! Another keeper, for sure.
So instead of trying the other 4 recipes, I decided to just use yours as a base. I made the blueberry ones, Rasberry, then apple+cinnamon (used boiled chayote squash, cooked with some cinnamon and lemon juice, in place of the blueberries of the original recipe) and my last batch of lemon+poppy seed is coming out of the oven in 5 minutes. I’m going to make some icing next, just cause I love iced muffins.
Oh, I actually made half the recipe for each batch and ended up dividing the dough in 8 silicon liners instead of 6. It didn’t make that muffin top, of course, as there wasn’t as much batter as it would require to fill up the liner, but it drives me crazy when it spills all over the baking pan or the oven. Plus, I’m ok with eating even fewer carbs with a smaller portion.
Anyway, thank you so much for the recipe and all your wonderful work!
Naomi
0I have granulated stevia. Can I swap that for the erythritol?
Maya | Wholesome Yum
0Hi Naomi, Check the low carb sweetener conversion calculator here.
Shirley
0These are delicious! I’ve been having an issue with Swerve aftertaste so I tried Lakanto monkfruit sweetener and the muffins tasted perfect. My one issue – I can’t eat just one, they are that good. Thanks for the recipe. Next time I am going to try them with frozen raspberries.
Kristin R Richards
0QQ-Did you use the same amount of the monkfruit sweetener?
Naima
0These came out great, moist and flavourful. I added about 1/4 cup of mashed strawberries and cut the sweeter by half. I’ll use this recipe again!
Celeste Pelletier Libby
0These are phenomenal! I have tried several recipes for muffins and donuts that are DF, GF, SF and this one is the BEST! Thank you for sharing this recipe. It is a gem!
Amanda Franks
0Have made these about 3x so far! Great recipe. They are great out of the oven and even better cold the next day. Thank you!
Peggy
0Great recipe, tried them for the first time and was surprised they turned out so well. I will definitely make them again.
Lizzy
0Just made them with coconut oil and put fresh lemon zest inside and on top when they came out. These muffins were sooooo good. Hands down they are the best healthy recipe I’ve ever made. I can’t wait to make diff variations. Thank you!!
Monique
0These turned out great!! But when I enter it in my fitness pal it says it’s 14g of carbs for one serving !?!?
Wholesome Yum L
0Hi Monique, we use the USDA Food Database to calculate nutrition values. It is the most reliable source.
Laura Johnson
0Hi! Just wanted to let you know, I made these muffins last night and they were so good. I had been craving a dessert and these hit the spot! 🙂
Michelle Ruble
0Can you store these on the counter or do they have to be in the refrigerator?
Maya | Wholesome Yum
0Hi Michelle, It would be the same way you’d store fresh blueberries – counter is probably fine for a day or two, but fridge is best for longer.
Debra
0Is the batter supposed to be so dry?
Maya | Wholesome Yum
0Hi Debra, It should not be dry, but it should be thick.
Doreen
0These are delicious! A great, easy go to breakfast! Thank you
Mari Lopez
0My husband and I started the Keto diet this week. I made your blueberries muffins on Sunday, March 17th along with breakfast for the next day. My husband loved the cupcakes. It made a difficult week less stressful for him having something sweet, and keto approved. He took some to work; his friends also enjoyed them. I plan on making more tomorrow. Thanks for sharing your delicious recipe.
Dolores Longmuir
0I’ve made this blueberry muffin recipe many times! It’s by far the best keto blueberry muffin recipe out there. I always use coconut oil rather than butter and I highly recommend it. The flavor and moist texture is amazing! My go to recipe for my breakfast muffin.
Ella
0These are sooo good. I used Swerve and zested one lemon into it. Also made mine with frozen organic raspberries. The lemon and raspberry muffins were wonderful. Thank you for the great recipe
Tileka
0I just made these and they are divine thank you for this easy recipe. The kids love them as well don’t need to worry about there waistline with these. Thanks alot
G
0I rarely indulged in muffins because of the mostly unhealthy ingredients and only used to eat the tops and discarded the rest. These muffins are a game changer. These are delicious, guilt-free and an easy breakfast item during busy weekdays. I used grass-fed butter and coconut milk. They came out perfect.
Thank you so much for developing this recipe.
Nguyen Payne
0Thank you for the recipe. will try but what can be used instead of the Erythritol?
Maya | Wholesome Yum
0Hi Nguyen, You can use any granulated sweetener. Check the sweetener conversion calculator here.
Elizabeth
0Oh my Keto goodness!!!! These get our families’ highest rating 5 star enhanced – meaning it makes your eyes roll back in your head like a shark lol!!!! moist and tender! great flavor! we had to freeze ours so we could resist them better! I made a second batch the following day and added lemon zest ! phenomenal!!! I used, part Ghee and part coconut oil liquid =ing 1/3 cup – worked out great! Thank you for sharing your recipe!
Sharon
0Maya, I just want to thank you! Other sites are so bad at giving out recipes! I’m making your blueberry muffin recipe, as we speak! You are so good at explaining, how to make things! I have been following for almost two years now! I really have wanted to try this, so if it comes out good, I will write to you again!
So Grateful, Sharon
Michele
0So, I made these as written, with a mixture of coconut sugar and granulated raw sugar and using butter. They were VERY soft/sticky/squishy if that makes sense, but they were DELICIOUS! But just be warned, especially if you make them like I did, they are a moist and soft muffin, which is perfect for me because that’s the way I like them.
These are perfect (to me) when microwaved for like 15-20 seconds (or 30 if your microwave is rubbish like mine) , cut in half and then with a little salted butter slipped in between the two halves to melt. Decadent, I know. But honestly out of this world.
ALSO, I tried freezing some and pulled them out of the freezer to thaw on the counter for about half a day. Perfect. No degradation at all. Dare I say the ones that had been frozen were better? But honestly, I didn’t really need to freeze any (the ones in the freezer were only in there a day haha) because once my husband got a taste of these, the batch on the counter was GONE and the freezer babies were out in a jiffy.
In short (sorry for the long review), these muffins were AMAZING. 11/10 would make again!
Kathy
0This recipe is really good. My question is the batter was rather thick, more like a biscuit. I followed the recipe as instructed.
Is it supposed to be thick?
Maya | Wholesome Yum
0Hi Kathy, Yes, the batter is supposed to be thick.