These low-carb keto blueberry muffins are a quick and easy treat, perfect for busy mornings or as a snack. Made with almond flour, they are gluten-free, sugar-free, and have only 3g of net carbs each. Enjoy these moist almond flour blueberry muffins, ready in under 30 minutes!
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
- Almond flour – For this recipe, it’s best to use superfine-blanched almond flour. This type of flour is finely ground, which helps create a smooth and tender texture in your muffins, closely resembling that of traditional wheat flour. It’s excellent for ensuring your muffins have just the right softness without any graininess.
- Coconut Flour – Coconut flour helps absorb excess moisture due to its high fiber content, adding structure to the muffins so they don’t fall apart. A small amount goes a long way in improving the texture without making the muffins too dense.
- Eggs – Always opt for room-temperature eggs when baking. Using eggs at room temperature can help avoid a pronounced eggy flavor and ensures that they mix more thoroughly into the batter. This results in a uniform texture throughout your muffins.
- Coconut oil – Feel free to substitute grass-fed butter for the coconut oil. It adds a delicious buttery taste that pairs wonderfully with the gluten-free ingredients.
- Keto Sweetener – My go-to sweetener is Erythritol because it lacks the aftertaste found in some other sweeteners and doesn’t impact blood sugar levels. Avoid using pure stevia or stevia extract as they can make your muffins taste bitter. If you’re following a paleo diet, coconut sugar is a great alternative, offering 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. Mix Dry Ingredients: Combine superfine blanched almond flour, coconut flour, your sweetener, and baking powder in a large bowl. This blend ensures a smooth, fine crumb and proper rising of the muffins.
2. Combine Wet Ingredients: In a separate 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: Gently mix the wet ingredients into the dry ingredients, stirring just enough to combine without overmixing, which can lead to tough muffins.
4. Add Blueberries: Fold blueberries into the batter carefully to distribute them evenly without crushing them. This adds delicious bursts of flavor throughout the muffins.
5. Fill Muffin Cups and Bake: Evenly distribute the batter among the lined muffin cups, filling each to allow room for rising. Bake until the tops are firm and golden, and a toothpick comes out clean from the center.
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.
- Whisk together the almond flour, coconut flour, sweetener, and baking powder in a large bowl.
- In a separate bowl, beat the eggs lightly, then mix in the melted coconut oil, coconut milk, and vanilla extract until frothy.
- Combine the wet ingredients with the dry ingredients, stirring just until mixed.
- Fold in the blueberries gently to avoid crushing them.
- Distribute 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 comes out clean.
- Allow the muffins to cool in the pan for a few minutes, then transfer 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.
