These low carb keto blueberry muffins are the kind of quick and easy recipe you can make on repeat. They come together in minutes, bake beautifully, and taste like a classic blueberry muffin without the sugar or carbs. Made with almond flour, they are naturally gluten free, grain free, and completely sugar free, with only 3 grams of net carbs in each muffin.
What’s better than a freshly baked blueberry muffin? A healthier version that’s grain-free, sugar-free, and very low in carbs.
These easy keto blueberry muffins are not only filled with delicious, juicy blueberries, but they’re also tender and moist inside with a lightly crispy exterior. They’re probably my favorite keto muffins I’ve made so far, rivaling even my popular keto blueberry bread, which is a fan favorite.
Let’s be honest, who doesn’t love a warm blueberry muffin for breakfast with a cup of coffee or tea? The good news is that you can make the perfect paleo blueberry muffins without any added sugar or wheat flours. Enjoy!
Making these muffins is easy, but finding the perfect ratio of low-carb ingredients to achieve the right texture and sweetness can be quite challenging.
In keto baking, it’s essential to use low-carb flours like coconut flour, almond flour, or flaxseed meal. For a sugar substitute, I prefer a keto-approved sweetener that doesn’t spike blood sugar or insulin levels.
For this recipe, I’ve chosen to use both almond flour and a small amount of coconut flour to improve the texture. Almond flour provides a moist texture, while the addition of coconut flour helps to balance the moisture and add a lightness to the muffins that almond flour alone can’t achieve.
From the standpoint of taste and texture, combining almond flour with a touch of coconut flour is the best choice for these keto blueberry muffins.
Almond flour is also perfect for replacing wheat flour in recipes like keto strawberry muffins, keto pancakes, and low-carb crepes. Fortunately, our family has no almond allergies, so we all enjoy these almond flour recipes.
Ingredients Needed
Before you start baking, here is a quick overview of the simple ingredients that come together to make these keto blueberry muffins soft, moist, and perfectly fluffy. Each ingredient plays an important role in the texture and flavor of the muffins, especially since this recipe is naturally gluten free and low carb.
- Almond flour – For this recipe, it is best to use superfine blanched almond flour. This finely ground flour creates a smooth, tender texture in your muffins that closely resembles traditional wheat flour. It helps the muffins stay soft without any graininess.
- Coconut Flour – Coconut flour absorbs excess moisture due to its high fiber content and adds structure so the muffins hold together well. A small amount is all you need since coconut flour is very absorbent. It improves texture without making the muffins dense.
- Eggs – Always use room temperature eggs when baking. Room temperature eggs blend more easily into the batter and help prevent a strong eggy flavor. They also promote a more even texture throughout the muffins.
- Coconut oil – Melted coconut oil works perfectly here, but you can substitute grass-fed butter if you prefer. Butter adds a rich, delicious flavor that pairs wonderfully with gluten free ingredients.
- Keto Sweetener – My preferred sweetener is erythritol because it has no aftertaste and does not impact blood sugar levels. Avoid pure stevia or stevia extract since they can make the muffins taste bitter. For a paleo option, coconut sugar works well and adds natural sweetness without artificial additives.
- Coconut Milk – I recommend using canned coconut milk because of its creamy texture. It’s a superb substitute for heavy whipping cream in keto recipes, adding the necessary fats and creaminess without any dairy. This ingredient helps give the muffins a rich and moist texture.
- Blueberries – Should I use fresh or frozen? Both work great in this recipe with only one condition. DO NOT thaw the blueberries before adding them to the batter. In this recipe, I used fresh blueberries, but if they are not in season, I prefer to use frozen ones because they are cheaper.
- Vanilla Extract – A splash of vanilla extract enhances the flavors in your muffins.
- Baking Powder – Helps the muffins puff up and become fluffy.
How to Make Keto Blueberry Muffins
These muffins are super easy to make. Enjoy a quick and easy, no-fail keto dessert that everyone will love.
There is no secret as you use the right amount of ingredients and the batter looks well before baking. Here’s what you have to do to make sure you get these keto muffins perfect:
1. Preheat and prepare your pan: Start by preheating your oven to 350°F (180°C). Line a 12-cup muffin pan with parchment paper liners or silicone liners. These prevent sticking and help the muffins release cleanly once cooled.
2. Combine Wet Ingredients: In a large bowl, whisk room-temperature eggs until lightly beaten. Mix in softened coconut oil, canned coconut milk, and vanilla extract until the mixture is smooth and homogeneous.
3. Combine Wet and Dry Mixtures: To the same bowl, add the almond flour, coconut flour, sweetener, and baking powder. Coconut flour absorbs liquid quickly, so the batter will be thicker than traditional muffin batter. This is completely normal.
4. Add Blueberries: Gently fold in the blueberries with a spatula. Take your time and mix slowly to avoid crushing them.
If using frozen blueberries, add them straight from the freezer and toss in a small amount of almond flour to prevent sinking.
5. Fill the muffin pan: Divide the batter evenly between the 12 muffin cups. Fill each cup about three-quarters full. Smooth the tops with a spoon if needed since the batter is thick.
6. Bake. Bake for 25 to 30 minutes or until the tops feel firm and a toothpick inserted in the center comes out clean. Look for lightly golden edges and avoid overbaking since almond flour muffins can dry out if baked too long.
Storage Tips
- Refrigerator – Once your muffins have cooled completely, pop them into an airtight container. I like to line the base with a paper towel to catch any extra moisture. They keep beautifully in the fridge for up to 5 days and stay just as soft and moist as the day you made them.
- Freezer – These muffins freeze like a dream. Arrange them on a baking sheet and freeze until firm. This stops them from sticking together. Then transfer to a freezer bag or container and squeeze out as much air as you can. They will stay perfect for up to 3 months.
- Meal prep win – Freeze them individually so you can grab one on busy mornings. They thaw quickly and make the easiest breakfast or snack.
Other Keto Recipes You Might Like
Quick and Easy Low Carb Keto Blueberry Muffins
Description
Ingredients
- 2 cups almond flour superfine, blanched
- 3 tbsp coconut flour
- â…” cup blueberries
- 4 large eggs room temperature
- ½ cup coconut oil melted
- 4 tbsp coconut milk canned
- 1 cup sweetener
- 2 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with parchment paper liners.
- In a large bowl, lightly beat the eggs using an electric mixer. Add the melted coconut oil, coconut milk, and vanilla extract. Whisk until smooth and slightly frothy.
- To the wet mixture, add the almond flour, coconut flour, sweetener, and baking powder. Mix until a thick, smooth batter forms.
- Gently fold in the blueberries, being careful not to crush them.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 25–30 minutes, or until the tops are firm and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Serve the muffins warm or at room temperature. Enjoy!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
Love these!
Thank you for all the recipes you share. Could you use butter & cows milk instead od the coconut milk & oil. Thank you.
Yes, absolutely. You can use butter and regular cow’s milk instead of coconut oil and coconut milk. The keto blueberry muffins will turn out absolutely delicious.
could you use olive oil instead of coconut oil?
Great question! Yes, you can definitely use olive oil instead of coconut oil—just make sure it’s a light-tasting olive oil so it doesn’t overpower the flavor of the muffins. It works beautifully and keeps them nice and moist!
Great texture and taste! Easy too!