Keto Blueberry Muffins
These Keto Blueberry Muffins are perfectly fluffy, naturally sweetened, and packed with fresh berries. Ready in 30 minutes—your new low-carb breakfast favorite!
Last Saturday morning, I woke up craving something sweet but didn’t want to derail my keto goals. You know that feeling when you just need a warm, comforting breakfast that won’t leave you sluggish? That’s exactly when these Keto Blueberry Muffins were born in my kitchen.
I’ve been making these Low-Carb Blueberry Muffins every week since then, and honestly, they’ve become my family’s go-to weekend treat. The best part? Nobody even realizes they’re sugar-free or grain-free—they just taste like the classic blueberry muffins we all grew up loving.
These Almond Flour Blueberry Muffins come together in one bowl with simple ingredients you probably already have. They’re light as a summer cloud, naturally sweet, and absolutely perfect with your morning coffee. Whether you’re new to keto baking or a seasoned pro, this recipe will make you feel like a kitchen rockstar.
Table of Contents
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Wholesome Yum Blanched Almond Flour | 2 1/2 cups | Finely ground works best |
| Besti Monk Fruit Allulose Blend | 1/2 cup | See substitutions below |
| Baking powder | 1/2 tbsp | Fresh for best rise |
| Sea salt | 1/4 tsp | Optional but enhances flavor |
| Unsalted butter | 1/3 cup | Melted; coconut oil for dairy-free |
| Unsweetened almond milk | 1/3 cup | Room temperature |
| Large eggs | 3 | Room temperature |
| Vanilla extract | 1/2 tsp | Pure vanilla recommended |
| Fresh blueberries | 3/4 cup | Can use frozen (don’t thaw) |
Instructions
Step 1: Preheat your oven to 350°F (177°C) and line a muffin pan with 10 or 12 silicone or parchment paper liners. I usually go with 10 liners for those beautiful, bakery-style domed tops, but use 12 if you’re watching your portions more closely. The silicone liners make cleanup absolutely effortless.
Step 2: Grab a large mixing bowl and whisk together the almond flour, Besti sweetener, baking powder, and sea salt until everything’s evenly combined. Make sure there aren’t any lumps in your almond flour—this creates that tender, cake-like crumb we’re after in these Sugar-Free Blueberry Muffins.
Step 3: Pour in your melted butter (make sure it’s not too hot or it’ll cook the eggs), almond milk, eggs, and vanilla extract. Stir everything together until you have a smooth, thick batter that smells absolutely heavenly. The batter should be thick enough to hold the berries without them sinking straight to the bottom.
Step 4: Gently fold in your blueberries using a spatula, being careful not to overmix or crush them. You want those gorgeous pockets of juicy fruit throughout your Keto Blueberry Breakfast Muffins.
Step 5: Divide the batter evenly among your prepared muffin cups, filling each about 3/4 full. Slide the pan into your preheated oven and bake for 20-25 minutes. You’ll know they’re done when the tops turn a beautiful golden color and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 6: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Well… this is the hardest part because the smell is absolutely irresistible, but cooling them slightly helps them firm up perfectly!
Substitutions
Sweetener Swaps: If you don’t have Besti Monk Fruit Allulose Blend, you can use any granulated keto sweetener that measures 1:1 with sugar. Erythritol blends work wonderfully, though they might have a slight cooling aftertaste. For a completely natural option, try pure allulose or a monk fruit-erythritol blend from your favorite brand.
Flour Alternatives: While almond flour creates the most authentic texture for these Low-Carb Blueberry Muffins, you can substitute with sunflower seed flour if you have nut allergies. Just know that sunflower seed flour can sometimes react with baking powder and turn your muffins slightly green—they’re still totally safe and delicious, just a fun science experiment!
Dairy-Free Option: Simply swap the butter for melted coconut oil (use the refined kind if you don’t want coconut flavor). The texture stays just as tender and moist. You can also use any unsweetened non-dairy milk you prefer instead of almond milk.
Berry Variations: Fresh blueberries give the best flavor, but frozen work perfectly too—just don’t thaw them first or your batter will turn purple. You can also try raspberries, blackberries, or even sugar-free chocolate chips for a different twist on these Almond Flour Blueberry Muffins.
Troubleshooting
Muffins Too Dense: This usually means your almond flour was packed too tightly when measuring. Always spoon almond flour into your measuring cup and level it off rather than scooping directly from the bag. Also, make sure your eggs and almond milk are at room temperature—cold ingredients can prevent proper rising.
Berries Sinking: If your blueberries all sink to the bottom, your batter might be too thin. Make sure you’re using finely ground blanched almond flour (not almond meal, which is coarser). Tossing the berries in a tiny bit of almond flour before folding them in can also help them stay suspended.
Tops Not Browning: Your oven might be running a bit cool. Try increasing the temperature by 25°F or baking for an additional 3-5 minutes. These Sugar-Free Blueberry Muffins should have gorgeous golden tops when they’re done.
Muffins Sticking to Liners: This is why I absolutely love silicone muffin liners—they release perfectly every single time. If you’re using paper liners, try giving them a light spray of cooking oil before adding the batter. Let the muffins cool completely before peeling away the liners for the cleanest release.
Storage & Meal Prep
Store your Keto Blueberry Muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. I actually prefer them chilled because they develop an even denser, more satisfying texture. Just pop one in the microwave for 15-20 seconds to warm it up and bring back that fresh-baked magic.
For longer storage, these muffins freeze beautifully for up to 3 months. I like to wrap each one individually in plastic wrap, then store them all together in a freezer-safe bag. Thaw overnight in the fridge or microwave from frozen for about 45 seconds for a quick breakfast. Man, oh man, having these Keto Blueberry Breakfast Muffins ready to grab makes hectic Monday mornings so much easier!
Serving Suggestions
These Low-Carb Blueberry Muffins are absolutely perfect on their own, but I love spreading a little bit of grass-fed butter or cream cheese on top while they’re still warm. The butter melts into all those nooks and crannies and creates pure breakfast bliss.
They’re also wonderful alongside scrambled eggs and bacon for a complete keto breakfast spread. During summer cookouts or Fourth of July brunches, I’ll serve them with fresh whipped cream and extra berries for a festive treat that everyone can enjoy. Pair them with your favorite coffee or unsweetened iced tea for the ultimate morning ritual.
Variations
Lemon Blueberry: Add 1 tablespoon of fresh lemon zest to the batter and replace the vanilla extract with lemon extract for bright, citrusy Almond Flour Blueberry Muffins. You can also add a simple sugar-free lemon glaze on top using powdered erythritol and lemon juice for an extra special touch.
Streusel Topping: Make a quick keto streusel by mixing 1/4 cup almond flour, 2 tablespoons melted butter, 2 tablespoons keto sweetener, and a pinch of cinnamon. Sprinkle this over the muffin tops before baking for a delightful crunch. Check out our gluten-free blueberry streusel muffins guide for more topping inspiration.
Double Chocolate: Swap half the blueberries for sugar-free chocolate chips and add 2 tablespoons of unsweetened cocoa powder to the dry ingredients. Your kids (and let’s be honest, you too) will absolutely love this decadent version.
Protein-Packed: Add 1/4 cup of unflavored collagen peptides or vanilla protein powder to boost the protein content. You might need to add an extra tablespoon or two of almond milk to maintain the right batter consistency, but it creates an even more filling breakfast option.
Keto Blueberry Muffins FAQs
Can I use regular all-purpose flour instead of almond flour?
These are specifically designed as Keto Blueberry Muffins using almond flour, so regular flour won’t work without completely changing the recipe. If you’re looking for a traditional gluten-free version, try our healthy oatmeal blueberry muffins recipe instead.
How many net carbs are in each muffin?
Each muffin contains approximately 3-4 net carbs when you make 12 muffins, or about 4-5 net carbs if you make 10 larger ones. This makes them perfect for staying in ketosis while still enjoying something sweet and satisfying.
What’s the best way to prevent the blueberries from bursting?
Use fresh berries when possible, and if you’re using frozen, don’t thaw them first—add them straight from the freezer. Gently folding them in at the very end rather than stirring vigorously also helps keep them intact. According to research on baking science, coating berries in a light dusting of flour creates a protective barrier too.
Can I make these muffins dairy-free?
Absolutely! Just replace the butter with melted coconut oil (refined works best if you don’t want coconut flavor). Everything else in these Sugar-Free Blueberry Muffins is already dairy-free, including the almond milk.
Can I add other mix-ins besides blueberries?
Definitely! Try chopped nuts, sugar-free chocolate chips, or even a cream cheese filling. Just keep the total volume of mix-ins around 3/4 to 1 cup so the muffins still bake properly. For more creative flavor combinations, check out our gluten-free lemon blueberry muffins collection.
These Keto Blueberry Muffins have truly transformed my morning routine. There’s something incredibly satisfying about enjoying a warm, bakery-style muffin without any of the guilt or blood sugar crash. Whether you’re following a keto lifestyle or just looking to cut back on sugar, these Almond Flour Blueberry Muffins deliver all the comfort and flavor you’re craving.
The beauty of this recipe is its simplicity—no fancy equipment or complicated techniques required. Just grab a bowl, mix everything together, and let your oven work its magic. In less than 30 minutes, you’ll have a batch of gorgeous, golden-topped muffins that rival anything from a specialty bakery.
Keto Blueberry Muffins
Equipment
- Muffin pan
- Silicone or parchment paper muffin liners
- Large mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 2 ½ cups Wholesome Yum Blanched Almond Flour finely ground works best
- ½ cup Besti Monk Fruit Allulose Blend or any granulated keto sweetener
- ½ tbsp Baking powder fresh for best rise
- ¼ tsp Sea salt optional but enhances flavor
- ⅓ cup Unsalted butter melted; or coconut oil for dairy-free
- ⅓ cup Unsweetened almond milk room temperature
- 3 large Eggs room temperature
- ½ tsp Vanilla extract pure vanilla recommended
- ¾ cup Fresh blueberries can use frozen (don’t thaw)
Instructions
- Preheat your oven to 350°F (177°C) and line a muffin pan with 10 or 12 silicone or parchment paper liners. Use 10 liners for beautiful, bakery-style domed tops, or 12 if you’re watching portions more closely. The silicone liners make cleanup absolutely effortless.
- Grab a large mixing bowl and whisk together the almond flour, Besti sweetener, baking powder, and sea salt until everything’s evenly combined. Make sure there aren’t any lumps in your almond flour—this creates that tender, cake-like crumb we’re after.
- Pour in your melted butter (make sure it’s not too hot or it’ll cook the eggs), almond milk, eggs, and vanilla extract. Stir everything together until you have a smooth, thick batter that smells absolutely heavenly. The batter should be thick enough to hold the berries without them sinking straight to the bottom.
- Gently fold in your blueberries using a spatula, being careful not to overmix or crush them. You want those gorgeous pockets of juicy fruit throughout your muffins.
- Divide the batter evenly among your prepared muffin cups, filling each about 3/4 full. Slide the pan into your preheated oven and bake for 20-25 minutes. You’ll know they’re done when the tops turn a beautiful golden color and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Cooling them slightly helps them firm up perfectly before serving.
