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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
Lisa M
0I made these last night and had one this morning. WOW!!! They are so good. Moist, not grainy at all. Such a good flavor. I will definitely make these again. I’m always worried about making anything with almond flour–I had a bad experience once. But man, these are great. And easy. Thank you!! I did use coconut oil and for the sweetener I used Swerve. I found that I had to bake them a bit longer than 20-25 minutes. I think I hit 30 minutes.
Anj
0I must have done something completely wrong because they weren’t good at all. The texture was the worst part of it! I just can’t seem to make almond flour bearable.
Wholesome Yum
0I’m so sorry to hear that, Anj! You may like my zucchini muffins recipe better, since it only uses coconut flour.
Selene
0Even my non Keto husband loved them. So good! Thank you for sharing a Keto friendly recipe that tastes amazing and is easy to make. I didn’t have coconut oil so I used butter and them came out amazing. Will be making again.
Ailie
0Best keto muffin recipe I’ve found.
Bd
0Wow. These are incredible! Thank you for sharing your recipe. I did slight alterations. I used unbleached almond flour. I bought that as it was lower carbs that bleached with the brand I got. I added a couple shakes of cinnamon, omitted any sweetener, just my preference and added a small handful of unsweetened coconut. Very yummy!!!!!
Stephanie Thomas
0Hi, I just made these muffins as a special treat after how well my husband and I have done for the first 3 weeks of going keto. The recipe was simple and easy to follow. The muffins turned out looking beautifully! However, the sweetener after taste was sooo overwhelming that the muffin was not enjoyable at all…even with being heavily slathered in butter. I didnt use plain Erythritol because I can’t find it in my local grocery store. So, I used the Walmart brand Organic Stevia blend…erythritol and reb A. I know that the blend will be sweeter that just plain Erythritol so I found a similar recipe to yours that used the blend and it called for 1/3 C. But it was WAY too sweet and too much after taste. Im going to have to do an online order to get what I want but now I am kind of leery of all these sweeteners because we dont like the aftertaste. Does Erythitol have any after taste? What about the Monkfruit blend? What would you suggest? Thanks so much!
Susie
0Stevia has an after taste. I get my erythritol online on amazon. All my sweets come out amazing.
Maya | Wholesome Yum
0Hi Stephanie, Yes, the issue was the sweetener you used. Sweeteners are not 1:1 replacements of each other, so the amount of a stevia based sweetener would be different than pure erythritol. Stevia is also most notorious for aftertaste, and I much prefer either pure erythritol or monk fruit blend for taste. Check my low carb sweetener guide here for more info comparing sweeteners.
Stephanie Thomas
0Thank you Maya. Yes I do realize that sweeteners have different sweetness levels and are not interchangeable, thats why I found a similiar recipe to yours but one that used a Stevia/erythritol blend. That recipe used 1/3 C blend, so it was less than the 1/2 C of erythritol that your recipe called for, but was still too sweet. I had to use the only Stevia blend product that I had at home which was in packets. Are the packets more highly concentrated than the scoopable in a regular bag? I had to open 50 packets to fill that 1/3 C, but have since seen a conversion chart for Truvia blend that says only 24 packets is equivalent to 1/3 C granular blend.
Maya | Wholesome Yum
0Yes, it’s possible the packets have a different concentration. Since you found that conversion, that was probably the issue.
Cathy
0Followed the recipe exactly and these were awesome! I’m doing keto and just missed having a sweet snack now and then. My husband didn’t care so much for the coconut flavor so I’ll try them with butter next time, but this is great recipe!
Lizzy
0Could I add protein powder? What adjustments would I have to make to the recipe?
Wholesome Yum
0Hi Lizzy, I haven’t tried myself, but if you did you might want to use less almond flour. You can also try these chocolate chip protein muffins, which also use protein powder!
Christine
0Good morning,
I love these muffins. My question is, I entered the ingredients in a nutritional calculation and I am coming up with total carbs around 12 gr and dietary fiber 2.8 gr. I am unsure what I am doing wrong, How do you calculate your nutritional details? Thank you for your guidance.
Wholesome Yum
0Hi Christine, we calculate our macros based on numbers from the USDA Food Database. Individual brands and macro calculators can vary, though.
Denise G.
0Are you sure that’s not for the whole recipe? I don’t think any of these ingredients could ever add up to that much.
Wholesome Yum
0Hi Denise, the carb count also excludes the erythritol. Net carb count excludes both fiber and the sweetener because these do not affect blood sugar in most people.
Agueda Porras
0I entered all the ingredients in carb manager and came up with 8 net carb per muffin. Not sure why, which should I follow?
Wholesome Yum L
0Hi Agueda, I use the USDA Food Database to calculate nutrition values. It is the most reliable source.
Rosy
0I love to bake and was a bit sad… K, fine… A LOT sad when I started on keto because that meant I can no longer enjoy my tried and true recipes that I’ve perfected over time. So happy to say that I’m baking again woot woot thanks to folks like yourself who generously share your tried and true recipes. Thank you for eliminating the guesswork and the possibility of having to throw out almond flour lol. My whole family loves these muffins! I have tried them with blueberries and strawberries. I use grass fed butter and take the time to sift the almond flour. I think it makes a big difference on the texture. My hubby loves cheesecake, and I tried adding small cubes of cream cheese and omgosh…decadence!
Christine
0I made these for the first time and am an experienced baker. I ground whole almonds myself, but not fine enough, as the result was a very crumbly product…my bad! That being said, I was underwhelmed with the flavor: just “Meh”. I would add more vanilla extract (1 tsp) and 1/2 tsp almond extract. I did add lemon zest from 1/2 lemon which added a nice complement to the blueberries. Would add zest from one whole lemon next time and up the blueberries to one cup. I appreciated the clean ingredients and concise description for making these. Thanks!
Murray Reid
0Hi, I didn’t have any almond flour so I used coconut flour but the mix is super dry.. do I need to change the ratio to use coconut flour and could you suggest what this ratio should be. Cheers
Maya | Wholesome Yum
0Hi Murray, Sorry, they are not interchangeable. The texture of the two flours is different, not only the liquid absorption. I don’t recommend coconut flour for this recipe.
Michelle
0Yummy! I put the muffin batter in a cast iron skillet and baked it…too lazy for muffins. These are delicious! I love the coconut flavor!
Doro in NYC
0Have made these several times and prefer them with butter (we’re not vegan and I found the taste of coconut oil too dominant) and plenty of lemon zest — that more than anything enhances the flavor and adds a delicious, light fresh taste. I slightly prefer the blanched almond flour (for appearance) tho have used unblanched and they still taste great. I find I typically need more like 27 mins for baking; the first time they were undercooked.
Diane
0Have you tried using frozen blueberries?
Maya | Wholesome Yum
0Hi Diane, Yes, you can use frozen blueberries. Just put them in frozen – don’t thaw first.
JA
0These are very good! I did think they were a bit grainy…maybe the almond flour (I used super fine blanched organic) and I saw it made 6 muffins but mine made 14 reg (not jumbo)! BONUS!
Lenor
0Didn’t want my fresh blueberries to spoil so I made these! They did not disappoint! I didn’t have almond milk on hand so I used heavy whipping cream and they turned out perfect. Husband approved! Thanks!
Michele
0Just made these a second time because they turned out so well the first time. But this time they definitely weren’t as nice, and I don’t know why. Plus, after 3 days in an airtight container on the counter, they got super soggy, started to smell weird, and had definitely gone rancid in some way. I feel like 3 days in a container shouldn’t make muffins go BAD, right?
Wholesome Yum
0Hi Michele, I’m so sorry to hear that! Three days on the counter is stretching it for storage time — I wouldn’t recommend more than two days at room temperature (otherwise you may want to store in the fridge). It’s also possible your almond flour wasn’t fresh enough, since it can go rancid easily.
April
0I’m planning to make these for guests who are on a Keto diet. The sweetener I have is Allulose. Have you used that? What qty would work in this recipe? Thanks!
Maya | Wholesome Yum
0Hi April, Yes, you can use allulose. Check the sugar-free sweetener conversion calculator.
Brian
0Those are amazing. I added a bit of Xanthan gum, and increased the milk to 3/4 cup (I’m at a high elevation, so food dries out). They are AMAZING. My wife, who is pretty picky when it comes to blueberry muffins, and is NOT doing the low carb thing, enjoyed them. I loved them. This is for sure one I’ll be remaking and remixing with other add ins.
Randee Carroll
0These muffins are great. Has anyone substituted Lily’s chocolate chips for the blueberries?
Michael Green
0How can we store them? We don’t want to freeze them.
Wholesome Yum
0Hi Michael, you can probably store them on your counter for a day or two, but fridge is best if you want to store them longer.
Erin
0I wanted to love these so much. I didn’t. These were flavorless and watery, still, even after I cooked them a few minutes longer than suggested. I’ll read up on some suggestions on how to improve them and try at least once more.
Wholesome Yum
0Hi Erin, I’m sorry to hear that. This recipe does make a very moist muffin. You might like my blueberry scone recipe better!
Katie
0I made them how the recipe called for, but used frozen blueberries, since you mentioned they could be used. Unfortunately, the muffins are great on top but falling apart underneath. Do you think this has to do with the frozen berries? I also live at 6,000 ft, so might this impact it as well? I cooked for 25 min and the toothpick came out clean.
Wholesome Yum
0Hi Katie, I suspect it would have to do with how the muffins were cooled. Did you cool them in the pan, or on a rack? Sometimes cooling in the pan creates too much moisture on the bottom.
Connie
0Hi! I was wondering if I use Swerve, do I still use 1/2 cup? And for the butter do I use the same amount you used for the coconut oil?
Wholesome Yum
0Hi Connie, Swerve and erythritol aren’t 1:1 substitutes — check my sweetener calculator to convert the correct amount. For the butter, you can substitute the same amount.
Gabriele
0This was a great recipe!! I added the zest of one lemon for a lemon blueberry muffin. It came out marvelous!!! Thank you so much!!
Mara Gottlieb
0I was pretty skeptical due to the simplicity of the recipe and basically just replacing regular flour with the almond, but these are amazing. They were a cinch to make (I used raw turbinado sugar, but that was my only substitution), and they are truly delicious. Thank you so much!
Vien
0This is good. Yes, it will be grainy, but it is good. I used the Monk Fruit Erythritol blend, and OMG it was too sweet. I will use half of the amount next time.
Sarah Pratt
0Wondering if anyone has tried an egg replacer with this recipe? I’m trying to accommodate my son (egg allergy) and myself (gluten-free/keto). We’ve tried flax seed in muffins that came out great but they weren’t gluten-free.
Ryan
0Can I use Swerve confectioners erythritol instead of granular? It’s all I have at the moment!
Wholesome Yum
0Hi Ryan, I wouldn’t recommend that because you’ll have to add more by volume and it might make your muffins too dense.
Dilan
0I don’t bake. Sooooo, do you let them cool before taking them out of the pan?
Maya | Wholesome Yum
0Hi Dilan, If you’re using parchment paper liners you don’t have to wait, but they do firm up a bit and improve in texture if you let them cool.
Pip
0Will this recipe work without adding any sweetener at all?
Wholesome Yum
0Hi Pip, I wouldn’t recommend that. The final texture will be different, and the taste may not be sweet enough. Let me know if you try it, though.
Pip
0I tried replacing the sweetener with more almond flour and although they were edible they were very bland. I’m following FODMAPS too so can’t use Erythritol but I’ll have another try using stevia.
Randi
0I just made these muffins this afternoon. They really are great. Both hubby and I are eating low carb these days, so it’s nice to have a treat we both like. I made half the batch without blueberries, hubby not a big fan of them. They were good without them. Next time I will add almond extract and poppy seeds for him. Just wanted to let others know, I didn’t have parchment paper liners, I used paper and I didn’t have any problem with sticking. I didn’t have almond milk so I substituted with 1 % milk, it seemed to work out, because like I said, they were great.
Thanks for the recipe
Robin Shue
0Is the nutrition information for these blueberry muffins for minis or full size muffins?
Wholesome Yum
0Hi Robin, it’s for the full-size muffins.
Brenda
0Very easy, light and delicious!
Denise
0These are delicious! Do you know if they will freeze well? Thanks!
Wholesome Yum
0Hi Denise, they freeze great!
Steve
0These turned out horrible! Not enough liquids and the mix was very dry! Not sure why people are saying these are great?
Wholesome Yum
0Hi Steve, it’s hard to know what went wrong without being there with you. Some have had trouble with dryness after replacing the almond flour with coconut flour. Is that what might have happened?
Michelle Diaz
0These muffins turned out delicious! The recipe was so simple! Will definitely make these again and again.
Gail M Miller
0I also cooked a few in my air fryer at 360 degrees for 6 minutes and they were perfect. They actually rose more than my oven ones. I did them at the same time to see how each would do.
Kim
0Will these muffins work using Soy milk instead of Almond?
Wholesome Yum M
0Hi Kim, Yes that should still work fine.
FairyTaleHigh
0Delicious! Made it with butter the second time! Very easy peasy recipe to make!!
Kate Mobley
0I have made these twice now. First time I used butter and second time I used coconut oil. The batch made with butter cooked a little faster but both batches tasted great!! I will be making them many many more times. SO delicious!
Jess
0Can I add peanut butter into these muffins as well? And how much would you recommend?
Wholesome Yum
0Hi Jess, that might make your muffins too wet. You might have better luck substituting some of the almond flour with peanut flour or powdered peanut butter.
Sandra Knittel
0Made these this afternoon, they are yummy, even my keto skeptical husband said they were good, my last keto effort chocklate sour cream cupkes turned out flat like a brownie, and not very tasty I got that recipe out of the Warrior Keto sweet treats book,I had to eat them which I did by sprinkling cinnamon over the top and asqurit of whipped topping. neither of us were impressed. So now when I say something is keto my hubby gets that oh yuk look in his eyes . But these are delishious!!
Sirlei Silveira
0What can one say about this muffin?!? It just delicious and exactly the same, no better, than the ones sells in supermarket.
Kelky
0We loved them! Such a treat to have. Family couldn’t believe they are keto. They are that delcious! I highly recommend. I baked mine for 22 min
Sharon
0Can you freeze them?
Maya | Wholesome Yum
0Hi Sharon, Yes, you can!
Karen
0Wow! I am a horrible baker, even with a recipe! This recipes actually came out really good! I’m looking forward to the same recipe but trying some Lilly’s sugar-free chocolate chips instead. Looking forward to trying other recipes.
Nhu Nguyen
0Started the keto diet a couple of weeks ago and I’ve been craving sweets like crazy, so glad I found this recipe! I replaced the blueberries with blackberries and added a bit more sweetener than written just to combat the tartness of the berries, and I also made another batch with raspberries and lemon, so good!!!!!
Noel
0So I’ve made this recipe as written half a dozen times and they’re always fabulous, love to freeze them in batches and have them for breakfast. But I’m writing today because I used your muffin base to make chocolate chip banana walnut cake, and the result was just as fabulous. I simply added 1.5 tsp banana flavoring, and replaced the blueberries with 100g chopped walnuts and 100g Lily’s chocolate chips. I bet this is endlessly adaptable! Thanks for the perfect muffin base!