Keto Blueberry Muffins With Almond Flour

This post may contain affiliate links (disclosure). 

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

Also, check these out:

Click Here To Pin This Recipe

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 minutes
Cook Time25 minutes
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

Recommended Kitchen Tools (click the links below to see the items used to make this recipe)

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.
NEVER MISS A RECIPE!I publish a new recipe several times per week. Want the new recipes in your inbox? Sign up for FREE notifications!

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
Save This Recipe

If you like these Keto Blueberry Muffins, you will also love these easy recipes:

Browse all Melanie’s keto recipes here >>

Save this for later on your social media:


Get Melanie's FREE Recipes In Your Inbox!

Similar Posts

92 Comments

  1. 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.

    1. 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.

      1. 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.

      2. I also used coconut flour and wish I would have seen the comment about 3-1 ratio. Mine turned out the same, just crumbles and nothing held together. I will retry it though with just 1 c. I’m sure they will be amazing.

      1. I substituted 4 oz of cream cheese for the yogurt and it was great. Also almond extract God’s great with blueberries. I’m going through add a little salt next time. These are great.

  2. 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?

    1. 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!

  3. Is the nutrition facts based off one muffin? I know probably a dumb question but in new to this.

  4. 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..

    1. 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.

  5. 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

    1. 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.

  6. 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?

    1. 5 stars
      Found this recipie yesterday, halved it just to try and used greek yoghurt. Love them, none left. We all ate them. Doing 12 at the weekend.

  7. 5 stars
    Definitely a keeper !!I did change out the vanilla for lemon extract though.
    Very tasty and moist.

  8. 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

  9. 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

  10. 5 stars
    These were delicious!!!! Thank you! I sprinkled monk fruit and cinnamon on top before baking ?

  11. 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!

  12. 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?

    1. 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.

  13. 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!

  14. 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)

  15. 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!

  16. 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!

  17. 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!

  18. 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?

  19. 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.

  20. 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!

  21. 5 stars
    This is my first time making these. Amazing! I used Dannon Greek yogurt which is a bit runny as opposed to other Greek yogurt which I think kept the moisture and used frozen blueberries that I rinsed the outer ice off of. This is by far the best low carb recipe I have ever tried! Thank you!

  22. By vanilla do you mean vanilla extract? I’ve seen this in another one of your recipes.

    I’m green when it comes to baking and don’t bake &/or cook often.

    Wow Melanie…I stumbled onto your site while looking for a mushroom recipe- 1+ hours later I’m still on and bookmarking most everything.

    Thank you in advance.

  23. 5 stars
    These were delicious! Everyone loved them . I left them in a little longer to get a crunchy top they were perfect!

  24. This recipe is delicious. It came together quickly and easily. I did not have yogurt so I substituted sourcream and I baked for only 20 minutes.

  25. 5 stars
    I always make a big batch and they freeze really well. This is by far the best low carb muffin recipe I have come across. I also swap the yoghurt for double cream or sour cream depending on what I’ve got. I substitute a quarter of the sugar for inulin powder as I wanted to increase my fibre intake. Very impressed.

  26. 5 stars
    I just made that recipe and it is pretty good. I used munkfruit powder instead of swerve and I used unsweetened coconut silk smooth instead of Greek yogurt. And I change the blueberries for raspberries. Pretty good, next time I will add lemon zest to the mixture.
    Thank you for sharing that recipe.

  27. 5 stars
    Thank you so much for this recipe! Its delicious! I added some xanthan gum…
    They don’t look or taste “keto”.

  28. 5 stars
    I defrosted my blueberries, used 1/2 erythritol and 1/2 monk fruit (I like Good Earth), added 1/8 cup of extra virgin olive oil (keeping it low carb) and baked it in a tube pan. Came out great!

  29. 5 stars
    These muffins were extremely easy to make. They were nice and fluffy and oh so delicious. The only thing I would add the next time I make them is a pinch of salt. It’s needed when baking, and I didn’t think of it beforehand. Nonetheless, the muffins were great. Thanks so much for sharing!

  30. 5 stars
    Just tried this! I was worried about it coming out gritty, but I’m impressed it’s not! Now I’m thinking about all the possibilities with this dough base…

  31. 5 stars
    I was sceptical. Would this be another tasteless tough keto muffin?? I was so wrong. EXCELLENT recipe. Very moist too.

  32. 5 stars
    They were delish. Will definitely make again. I added walnuts to half of the recipe. How do you store these and can they be frozen?

  33. 5 stars
    These are the best low-carb, blueberry muffins I’ve had so far and I’ve tried many. Is there any way of making them a little less than six carbs? Thanks so much.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe (only if you tried it, otherwise leave blank)