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Keto Blueberry Muffins Recipe

Dom Lorenzo
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These Keto Blueberry Muffins are soft, buttery, and packed with fresh blueberries, making them the perfect low-carb treat. Whether you need a quick breakfast or a midday snack, this easy recipe delivers all the flavor without the sugar. Plus, they’re gluten-free and made with almond flour, ensuring they fit right into your keto lifestyle.

Freshly baked keto blueberry muffins ready to be served.
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Preparation and Cooking Overview

This recipe comes together in about 10 minutes of prep time and 20-25 minutes of baking. Mix the dry and wet ingredients separately, fold in juicy blueberries, and bake until golden brown. The result? Moist, fluffy, and perfectly sweet muffins—without the carbs.

Chef's note

For an extra pop of flavor, add a teaspoon of lemon zest to the batter. If using frozen blueberries, toss them in a little almond flour before mixing to prevent sinking. You can also swap vanilla extract for almond extract or add a teaspoon of cinnamon for a twist. For a crunchier topping, sprinkle crushed nuts or a keto-friendly streusel before baking.

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  • Prep Time: 10 minutes
  • Cooking Time: 20-25 minutes
  • Total Time: 30-35 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 12 Servings

Ingredients for Keto Blueberry Muffins

  • 2 cups almond flour
  • ¼ cup coconut flour
  • ½ cup granulated erythritol
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 large eggs
  • ½ cup unsweetened almond milk
  • ¼ cup melted butter
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (or frozen, tossed in almond flour)
  • 1 teaspoon lemon zest (optional)

Ingredient Substitutions

  • Almond flour: Swap it with sunflower seed flour for a nut-free option.
  • Erythritol: You can replace it with monk fruit sweetener or stevia.
  • Butter: Use coconut oil for a dairy-free version instead of butter.
  • Blueberries: Raspberries or blackberries can be swapped in to add variety to the muffins.

Cooking Toos Required

  • Mixing bowls
  • Whisk
  • Muffin tin (12-count)
  • Muffin liners or silicone molds
  • Measuring cups and spoons
  • Rubber spatula

Tool Substitute Options

  • Whisk: A fork works if you don’t have one.
  • Muffin tin: Use silicone muffin molds or bake in a small loaf pan instead.

How to Make Keto Blueberry Muffins: Step-by-Step Guide

Cooking Methods

  • Baking

Preparation Steps

  1. Preheat oven to 350°F (175°C).
  2. Line a muffin tin with parchment paper muffin liners or lightly grease with butter.

Cooking Instructions

  1. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
  2. In a separate bowl, whisk eggs, almond milk, melted butter, and vanilla extract.
  3. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
  4. Fold in blueberries gently with a rubber spatula to prevent crushing.
  5. Fill muffin cups about ¾ full with batter.
  6. Bake for 20-25 minutes or until the tops turn golden brown and a toothpick inserted in the center comes out clean.
  7. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Chef's pro tip

Overmixing the batter can lead to dense muffins instead of a light, fluffy texture. To avoid this, gently stir the wet and dry ingredients until just combined—it’s okay if the batter looks slightly lumpy. Also, ensure your blueberries are folded in carefully to prevent breaking and turning the batter purple.

What to Serve with Keto Blueberry Muffins

These muffins pair perfectly with:

  • Keto Coffee: A warm cup of coffee enhances the rich flavors of the muffins and balances their sweetness with a hint of bitterness.
  • Keto yogurt: A bowl of unsweetened keto yogurt complements the muffins with its creamy texture and slight tanginess.
  • Whipped cream: A dollop of freshly whipped cream adds a light, creamy texture that pairs perfectly with soft, fruity muffins.
  • Keto Smoothie: A refreshing keto smoothie with almond milk and avocado creates a balanced meal with a mix of flavors and textures.

Related: Check out our blog on the 5 best keto yogurts and find your new favorite!

How to Make It Healthier

  • Use coconut oil instead of butter for a dairy-free option.
  • Add a tablespoon of chia seeds or flaxseeds for extra fiber.

Time-Saving Tips

  • Use frozen blueberries—no need to thaw, just toss them in almond flour before mixing.

What Can I Prepare Ahead of Time?

  • Pre-mix dry ingredients ahead of time and store in an airtight container for quick preparation.
  • Batter can be mixed up to 4 hours ahead and stored in the fridge.
  • Grate lemon zest in advance and freeze it for future use.

Storage and Reheating Instructions

Storage Instructions

  • Fridge: Store the muffins in an airtight container to keep them fresh for up to 5 days.
  • Freezer: You can place the muffins in a freezer-safe bag for up to 3 months.

Best Reheating Instructions

  • Microwave: Heat the muffin for 15-20 seconds for a warm muffin.
  • Oven: Reheat at 300°F (150°C) for 5-7 minutes for a fresh-baked texture.

Recipe Wrap-Up and Conclusion

These keto blueberry muffins are soft, fluffy, and bursting with blueberries while staying low-carb. Whether you enjoy them fresh out of the oven or meal prep for the week, they make an excellent keto-friendly treat. Give these keto blueberry muffins a try and enjoy a delicious, low-carb treat without any guilt!

Frequently asked questions

Not recommended. Coconut flour absorbs more liquid, making the muffins dry.

Yes! Just toss them in almond flour before adding them to the batter to prevent sinking.

Each muffin contains approximately 5g net carbs, depending on the sweetener and portion size.

📖 Recipe

Freshly baked keto blueberry muffins ready to be served.

Keto Blueberry Muffins

These muffins are soft, fluffy, and packed with juicy blueberries, making them a perfect low-carb breakfast or snack.
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Course: Breakfast, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 176kcal

Ingredients

  • 2 cups almond flour
  • ¼ cup coconut flour
  • ½ cup granulated erythritol
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 large eggs
  • ½ cup unsweetened almond milk
  • ¼ cup melted butter
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries or frozen, tossed in almond flour
  • 1 teaspoon lemon zest optional
US Customary - Metric

Instructions

Preparation Steps

  • Preheat oven to 350°F (175°C).
  • Line a muffin tin with parchment paper muffin liners or lightly grease with butter.

Cooking Instructions

  • In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
  • In a separate bowl, whisk eggs, almond milk, melted butter, and vanilla extract.
  • Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
  • Fold in blueberries gently with a rubber spatula to prevent crushing.
  • Fill muffin cups about ¾ full with batter.
  • Bake for 20-25 minutes or until the tops turn golden brown and a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Nutrition

Nutrition Facts
Keto Blueberry Muffins
Amount Per Serving
Calories 176 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 51mg17%
Sodium 114mg5%
Potassium 60mg2%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 2g2%
Protein 6g12%
Vitamin A 184IU4%
Vitamin C 1mg1%
Calcium 74mg7%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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