Keto blueberry muffins are a delicious and satisfying treat that can be enjoyed as a snack or even for breakfast. Packed with juicy blueberries and made with low-carb ingredients, these muffins are perfect for anyone following a ketogenic diet or those looking to cut back on their sugar intake. With this recipe, you can enjoy all the flavors of traditional blueberry muffins without sacrificing your health goals.
Traditional muffins are made with high carb wheat flour. To create a baked good without using wheat flour this recipe uses almond flour. Almond flour gives low carb baked items a texture that comes closer to one made with wheat flour.
Keto Blueberry Muffin Recipe
You will love these muffins! They are filled with deliciously sweet blueberries and only 3.5 net carbs each.
The first question I get asked about these muffins is……
Are blueberries keto?
Yes!
Blueberries are low in natural sugars, are packed with vitamins and antioxidants and make a delicious addition to any keto or low carb diet.
When calculating grams of carbs (carbohydrates) many people subtract the fiber from the total grams of carbs to get a net carb count. Fiber is a type of carbohydrate that the body isn’t able to break down. This means that fiber will not impact your blood sugar levels. This is why it is subtracted from the total carbs to give you net carbs. Net carbs are the ones that will affect your blood sugar levels.
Nutritional information for ½ cup of blueberries:
Blueberries: 11 grams total carbs and 2 grams fiber (9 grams net carbs)
Here’s what you’ll need to whip up a batch of these muffins:
Ingredients to make Keto Blueberry Muffins:
- Almond Flour – I used superfine, blanched almond flour. You can use almond flour or almond meal. They are slightly different. Check out the additional information about this keto ingredient down in the FAQ section below.
- No calorie sweetener – I used Lankanto Monk Fruit sweetener (classic) but I’ve also make this with Swerve, Splenda and Lankanto Golden Monk Fruit. They all work well in this recipe.
- Baking Powder – while almond flour does not rise like wheat flour a little bit of baking powder will still help these rise up a little.
- Cinnamon – cinnamon gives this muffin a flavor boost and it goes great with the blueberries.
- Butter – use your favorite butter in this recipe. You can also swap this out for coconut oil if desired. But butter adds better flavor to these keto muffins.
- Unsweetened Almond Milk or Heavy Cream – a little bit of liquid is needed to wet the almond flour. You can swap out the almond milk for your favorite type of milk replacement for this recipe. You can also use heavy cream or half and half. Heavy cream has fewer carbs than the others.
- Eggs – use large eggs
- Fresh Blueberries – I prefer fresh blueberries over frozen. Check the FAQ section below for more information about why I like fresh over frozen blueberries.
Directions to make Keto Blueberry Muffins:
- Preheat the oven to 350 F.
- Line the muffin pan with cupcake liners or spray the pan with nonstick spray.
- In a large bowl mix together almond flour, sweetener, baking powder and cinnamon.
- Add almond milk, melted butter and eggs into the dry ingredients. Mix until just blended.
- Fold in the blueberries.
- Divide the batter evenly between 12 muffin cups.
- Bake for 25 minutes or until edges are golden brown and a toothpick inserted into the center comes out clean.
This recipe can easily be used to make a variety of berry based keto muffins.
Blueberry Lemon:
Leave out the cinnamon. Add 1 teaspoon of lemon extract and a teaspoon of grated lemon zest to the wet ingredients.
Blueberry Raspberry:
Replace half the blueberries with fresh raspberries for a mixed berry muffin.
Triple Berry:
Use a mixture of fresh blueberries, raspberries and blackberries in place of the blueberries.
Can I use frozen blueberries?
I recommend fresh blueberries for most keto baking for several reasons:
Frozen blueberries will bleed into the batter while you are folding them in causing the batter to be stained purple. This only affects the looks of the muffin and not the flavor.
Frozen blueberries still taste delicious in muffins though the texture maybe a bit different than ones made with fresh berries. When blueberries are frozen, they have more moisture in them. Almond flour doesn’t absorb moisture like a traditional wheat flour. This can make the texture of the muffins a bit spongier than muffins made with fresh blueberries.
What type of almond flour should I use?
Almonds are often used to replace flour in recipes. You can find almond flour sold in several forms:
- Almond Meal
- Almond Flour
Almond meal tends to be a bit coarser, but it is a bit lower in price than almond flour. It makes a perfect flour replacement for breadcrumbs in any recipe. Don’t let the slightly coarser texture keep you from using it in baked goods. Your baked goods will come out looking and tasting just as good as those made with almond flour. The texture may be slightly different than those made with almond flour but most people can’t tell the difference between the two.
Almond flour is more finely ground and is perfect for baking products where you want a light texture in the final item.
You may also see almond flour sold as blanched or unblanched. Blanched flour has had the skin of the almond removed before it is ground. Because of the almond skin has been removed blanched flour will have a lighter color and texture compared to unblanched.
Storing Low-Carb Blueberry Muffins:
These low carb muffins are best stored in the refrigerator. Unlike store bought muffins they don’t have preservatives. They can be kept out on the counter for a day or two but will last longer if they are stored in an airtight container in the refrigerator. They will have their best texture if used within a week.
Looking for some another low carb muffin recipe? Try one of these almond flour muffins with your morning coffee. They are perfect for a delicious breakfast!
Low Carb Raspberry Muffins with Lemon Cream Cheese Frosting
Low Carb Peanut Butter Chocolate Chip Muffins
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Keto Blueberry Muffins
Equipment
- muffin pan
- muffin cups
Ingredients
- 2 1/2 cups Almond Flour
- 1/3 cup Swerve Monk Fruit or other no calorie sweetener
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/3 cup Unsweetened Almond Milk
- 1/4 cup butter melted
- 3 eggs large
- 1 cup blueberries fresh
Instructions
- Preheat oven to 350 degrees.
- Line a muffin pan with muffin cups or spray muffin cups with nonstick spray.
- In a large bowl mix together almond flour, sweetener, baking powder and cinnamon.
- Add almond milk, melted butter and eggs to the dry ingredients. Mix until just blended.
- Fold in blueberries.
- Divide batter evenly between 12 muffin cups.
- Bake for 25 minutes or until edges are golden brown and a toothpick inserted into the center comes out clean.
Notes
Nutrition
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