Keto Blueberry Muffins

Keto Blueberry Muffins With Almond Flour

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On a keto diet but have muffins on the mind? Are you looking to take a break from the bacon and eggs? You have to give these Keto Blueberry Muffins a shot! Made with almond flour, these muffins keep you on the keto path but taste just as delicious as the muffins you have been stalking at your local bakery.

Keto Blueberry Muffins

If you are just dying for a fluffy and delicious muffin but trying to keep it low-carb, you know the struggle can be real! Worry no more, this recipe for Keto Blueberry and Almond Flour Muffins is the answer to all your breakfast woes!

low carb blueberry muffins with almond flour

The flavor in these Gluten-Free Keto Muffins is just good as what you can expect from your favorite traditional muffin recipe. These tasty muffins are so easy to make, but allow you to enjoy a sweet breakfast treat without the carb regret. Using almond flour keeps the carbs to a minimum, while the blueberries makes this muffin taste like a classic.

blueberry muffins keto

You are going to find it hard to believe these muffins are keto-friendly after the first bite. Trust me when I say they are well worth the five minutes of prep time they require.

almond flour blueberry muffins

This recipe is easy and fast to prepare. With five minutes of prep time and just 25 minutes in the oven, you have warm and tasty muffins to enjoy. Start your morning out right by preheating your oven and line a muffin tin with paper baking cups. Next, whisk the eggs in a bowl, then add yogurt, vanilla, and swerve. Mix these ingredients until combined and add in the almond flour and baking powder. Carefully divide the muffin batter between twelve muffin cups, then put the muffin tin in the oven. These delicious Almond Flour Blueberry Keto Muffins only needs twenty-five minutes to bake and they will be golden brown perfection!

best keto muffins recipe

Ready in under half an hour, a dozen of these scrumptious Almond Flour Blueberry Muffins is ready faster that you can say “Blueberry!”. This recipe is so simple and easy to make you won’t even the carbs in a traditional muffin.

keto muffins recipe

This recipe is absolutely delicious and sure to be a hit when family comes by for the holidays. Get that recipe ready, these muffins are going to a new favorite among all your holiday house-guests! They are going to be begging you for your secret!

easy keto blueberry muffins

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Keto Blueberry Muffins
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5 from 16 votes

Keto Blueberry Muffins With Almond Flour

These keto blueberry muffins are amazing! They are low-carb, gluten-free, big and delicious! In fact, most people can't tell they are not regular muffins!
Prep Time5 mins
Cook Time25 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: almond flour, blueberry, gluten-free, keto, low carb, muffin
Cooking Method: Oven
Diet: Gluten-Free, Keto / Low-Carb, Vegetarian
Servings: 12
Calories: 193kcal

Ingredients

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Instructions

  • Preheat the oven to 375F. Line a 12-cup muffin tin with paper baking cups.
  • Whisk the eggs in the bowl, then add yogurt, vanilla and Swerve and mix until combined. Add almond flour and baking powder and mix until combined. Add the blueberries and carefully stir them in.
  • Divide the batter between 12 muffin cups.
  • Put the muffin tin in the oven and bake for 25 minutes, or until the muffins are golden-brown and firm to touch.
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Nutrition

Calories: 193kcal | Carbohydrates: 9g | Protein: 9g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 25mg | Potassium: 142mg | Fiber: 3g | Sugar: 3g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg
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61 replies
  1. Irena
    Irena says:

    Melanie, this looks good. I am gathering the ingredients right now, but i do not have the sweetener. What I’ve got is organic Erythritol. Can I use this to substitute the swerve and what is the measurement? Appreciate it.

    Reply
    • Sue
      Sue says:

      I used coconut flour seemed 3 cups too much for 12 muffins with no added moisture than eggs and yogurt. I didnt mix in the blueberries put them in bottom of muffin tins. Ended up throwing the whole bunch out.

      Reply
      • Melanie Mendelson
        Melanie Mendelson says:

        Yes, coconut flour can’t be substituted for almond flour with 1:1 ratio, as coconut flour is much more dry. The usual ratio is 3:1 almond flour to coconut flour, so 1 cup of coconut flour instead of 3 cups almond flour. However I haven’t tried this recipe with coconut flour, so not sure if it will work.

        Reply
  2. Connie
    Connie says:

    Hi Melanie,
    These looks so good!!
    Two questions.
    1. Can I use coconut sugar in place of the swerve? If so how much.
    2. Chocolate chips in place of the blueberries?

    Reply
    • Alex
      Alex says:

      5 stars
      I have been making these for a couple of weeks now. Blueberry, raspberry, blackbey, some with slivered almonds in them for texture. I’ve been doing low carb for about 7 yrs now and I have to say this is the best recipe for muffins I have tried so far. Keto muffins can be eggy or too dense and wet, well not these! I’ve taken them into work and people haven’t even realised they’re another of my healthy concoctions!! I’ll be trying them with chocolate chips next!

      Reply
  3. Stramacchia
    Stramacchia says:

    5 stars
    I recently took on a low-carb lifestyle due to a recent diagnois of Type 2 diabetes. So, regular blueberry muffins were out of question with close to 46 grams of carbs.
    I am delighted to have found your recipe. Not only are they YUMMY. But they are healthier and tastier than the store bought brand we usually purchase. My boyfriend is begging me to make this again..

    Reply
    • Melanie Mendelson
      Melanie Mendelson says:

      I haven’t tried, but it should probably work (see the comment below of someone who tried it with maple syrup). Please note that agave syrup and maple syrup are very high in carbs and would make these muffins NOT keto/low-carb.

      Reply
  4. Rose
    Rose says:

    I was looking for low carb high protein blueberry muffins to make and stumbled across your recipe. I made it yesterday and subbed the Swerve sweetener with 1/2 cup of maple syrup lite. The muffins didn’t taste very sweet at all but were still good. I’m wondering if I could sub 1:1 next time and use 2/3 cup maple syrup

    Reply
    • Melanie Mendelson
      Melanie Mendelson says:

      Sorry not sure with how much maple syrup to substitute, as Swerve is powder and maple syrup is liquid. I’m guessing if 1/2 of maple syrup worked and the muffins turned out fine, then 2/3 cup will work too! If you try it, please let us know how it turned out.

      Reply
  5. Barbara
    Barbara says:

    5 stars
    Hi! Made these earlier this week! They are great! Thank you. Just wondering. If I only needed to make half a dozen, does cutting the ingredients in half make a difference in taste/texture? Has anyone tried?

    Reply
  6. Lisa
    Lisa says:

    I am new to Keto could u tell me how many net carbs are in one muffin so I can make sure I am calculating them correctly

    Reply
  7. Denise
    Denise says:

    5 stars
    These were delicious!! I made half a recipe. I used egg beaters since I was out of eggs & added just a tad bit of almond milk to it since it was so thick. I got 8 medium-sized muffins . Definitely a keeper. Thanks so much

    Reply
  8. Erica
    Erica says:

    I am dairy free unfortunately:( Can you recommend a dairy free sub For the yogurt? Also, if I use monkfruit sweetener, is it 1:1 with swerve? Thanks!

    Reply
  9. Marilyn
    Marilyn says:

    I just made these and they’re pretty dry. It’s as if my almond flour isn’t fine enough, but I have super fine almond flour (from Costco) My co worker raves about it, but I’m not too sure what I’m doing wrong?

    Reply
    • Melanie Mendelson
      Melanie Mendelson says:

      Maybe you are packing the almond flour into a measuring cup (so it ends up being too much flour)? Scoop the almond flour into measuring cup without packing it down. If this is not an issue, try reducing the amount of almond flour by 1/2 cup.

      Reply
  10. Delicious!!
    Delicious!! says:

    I love to bake and have been doing it for a long time. I Made this recipe twice and loved it!
    I added chopped almond nuts for a bit of crunchiness.

    Definitely recommend it!

    Reply
  11. Kristin
    Kristin says:

    5 stars
    I made these using mini muffin cups- made 48 of them. Ended up being around 15 minutes cook time. Delicious, less than a gram of sugar per! I also used blueberry Greek yogurt (the Two Good brand- 2g sugar for the 1/2 cup needed so minimal sugar impact)

    Reply
  12. Alaina
    Alaina says:

    5 stars
    These are amazing! Not gritty like some almond flour recipes, just sweet enough- you would have no idea they are keto! Thanks for the recipe!

    Reply
  13. Debbie
    Debbie says:

    5 stars
    I made these twice and love them! So easy to make. The second time I didn’t have Greek yogurt so substituted sour cream. I liked the sour cream better! Yum!

    Reply
  14. Julie M Vance
    Julie M Vance says:

    5 stars
    I made these last week, and everyone LOVED them! I think they got even better after storing them, even though I only had one left the next day, lol. I used “regular” almond flour, but I wondered if you used blanched, and if it made a difference? We are definitely keeping these as a staple around our house!

    Reply
  15. Crystal
    Crystal says:

    5 stars
    I just made these but I added regular sugar and sour cream instead. Really good. Should I leave them out or put them in the fridge?

    Reply
  16. Melissa
    Melissa says:

    5 stars
    I’m having an issue with the nutrition facts. I imported this into mfp and it’s only reporting 75 cals per muffin. Either way, these are a staple in my new low carb lifestyle. Delicious.

    Reply
  17. 5 stars
    5 stars says:

    5 stars
    Love this recipe but don’t love the artificial sweetener aftertaste. The first time I made this I cut the Swerve in half and substituted 1/3 cup coconut sugar. Really good but my mom is a borderline diabetic so I thought I’d try substituting a ripe banana for the 1/3 cup of coconut sugar. Delicious, not quite as sweet but really good with a good rise and plenty of moisture. Thanks so much!

    Reply

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