Keto Blueberry Muffins (Low Carb) – Fluffy, Fruity, and Easy
These keto blueberry muffins bring bakery-style comfort without the sugar crash. They’re tender, lightly sweet, and studded with juicy blueberries in every bite. You can whip them up with pantry staples and have a fresh batch in under 30 minutes.
They’re perfect for breakfast, meal prep, or a snack with coffee. Even non-keto friends will ask for the recipe.
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Lightly spray the liners if you want extra insurance against sticking.
- In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon (if using). Break up any lumps in the almond flour.
- In a separate bowl, whisk 3 large eggs, 1/2 cup granulated keto sweetener, 1/2 cup sour cream, 1/4 cup melted butter, and 1 1/2 teaspoons vanilla extract until smooth. Add 1 teaspoon lemon zest if you like a hint of citrus.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. The batter will be thick but scoopable.
- Fold in 3/4 cup blueberries. If using frozen blueberries, do not thaw; toss them in a teaspoon of almond flour first to minimize bleeding.
- Divide the batter evenly among the muffin cups. They should be about 3/4 full. For a bakery look, add a few extra blueberries on top.
- Bake for 18–22 minutes, or until the tops are set and a toothpick comes out mostly clean with a few moist crumbs. Avoid overbaking to keep them tender.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Keto muffins firm up as they cool, so patience helps.
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Get Your Program TodayWhy This Recipe Works
Almond flour gives these muffins a soft, cake-like crumb without the carbs you’d get from wheat flour. A touch of coconut flour adds structure and keeps them from turning oily or dense.
Using granulated erythritol or allulose provides sweetness that bakes like sugar but stays low carb. Sour cream or full-fat yogurt keeps them moist without making them heavy. And blueberries, used in the right amount, add bright flavor without knocking you out of ketosis.
Shopping List
- Almond flour (super-fine)
- Coconut flour
- Baking powder (aluminum-free)
- Salt
- Granulated keto sweetener (erythritol, monk fruit blend, or allulose)
- Eggs (large)
- Sour cream or full-fat Greek yogurt
- Unsalted butter, melted (or coconut oil)
- Vanilla extract
- Fresh or frozen blueberries
- Lemon zest (optional, but brightens flavor)
- Cinnamon (optional)
- Paper muffin liners
Instructions
- Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners. Lightly spray the liners if you want extra insurance against sticking.
- In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon (if using). Break up any lumps in the almond flour.
- In a separate bowl, whisk 3 large eggs, 1/2 cup granulated keto sweetener, 1/2 cup sour cream, 1/4 cup melted butter, and 1 1/2 teaspoons vanilla extract until smooth.
Add 1 teaspoon lemon zest if you like a hint of citrus.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. The batter will be thick but scoopable.
- Fold in 3/4 cup blueberries.
If using frozen blueberries, do not thaw; toss them in a teaspoon of almond flour first to minimize bleeding.
- Divide the batter evenly among the muffin cups. They should be about 3/4 full. For a bakery look, add a few extra blueberries on top.
- Bake for 18–22 minutes, or until the tops are set and a toothpick comes out mostly clean with a few moist crumbs.
Avoid overbaking to keep them tender.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Keto muffins firm up as they cool, so patience helps.
How to Store
Let muffins cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 1 week.
To freeze: Wrap each muffin individually or place them in a single layer in a zip-top bag. Freeze for up to 2 months. Thaw at room temperature or warm in the microwave for 15–20 seconds.
Health Benefits
Low carb and keto-friendly: Almond and coconut flours contain minimal net carbs, helping you stay within your daily carb goals.
These muffins deliver satisfaction without spiking blood sugar.
Healthy fats and protein: Eggs, almond flour, and butter provide fats and protein that keep you full longer. This can help reduce snacking and support steady energy.
Antioxidants from blueberries: Blueberries add flavor and polyphenols while keeping carbs reasonable when used in moderation. They’re a tasty way to add a bit of color and nutrients.
What Not to Do
- Don’t swap almond flour for coconut flour 1:1. They behave differently.
Coconut flour is highly absorbent and will make the muffins dry and crumbly if used alone.
- Don’t overmix the batter. Stir just until combined to keep the texture tender.
- Don’t overbake. Keto muffins can turn dry fast. Pull them when the tops are set and a toothpick shows a few moist crumbs.
- Don’t use too many blueberries. It’s tempting, but too many can add extra carbs and make the muffins soggy.
- Don’t skip liners or cooling time. Almond flour bakes are delicate when hot. Liners and proper cooling prevent sticking and crumbling.
Alternatives
- Sweeteners: Allulose yields the softest crumb and browns more, while erythritol or monk fruit blends stay crisper.
Adjust to taste, typically 1/3–1/2 cup for lightly sweet muffins.
- Dairy-free: Replace butter with coconut oil and sour cream with full-fat coconut yogurt. The flavor will be slightly different but still delicious.
- Add-ins: Stir in 1/4 cup chopped walnuts or sliced almonds for crunch. A pinch of nutmeg or cardamom adds warmth.
- Lemon blueberry: Increase lemon zest to 2 teaspoons and add 1 teaspoon lemon juice.
This brightens the flavor without extra carbs.
- Mini muffins: Use a mini muffin pan and bake 10–12 minutes. Great for portion control and lunchboxes.
- Glaze (optional): Mix powdered keto sweetener with a few drops of lemon juice and water until drizzleable. Use lightly to keep carbs low.
How many carbs are in each muffin?
It varies by brand and portion size, but most standard-sized muffins made with these ingredients land around 3–5 net carbs each.
Calculate based on your exact ingredients and the number of muffins you bake.
Can I use only coconut flour?
No. Coconut flour alone absorbs too much liquid and will create dry, dense muffins. The almond flour base is key for a tender crumb, with a small amount of coconut flour for structure.
Do frozen blueberries work?
Yes.
Use them straight from the freezer and toss with a little almond flour to reduce color bleed. Add a minute or two to baking time if needed.
What’s the best sweetener for texture?
Allulose gives the softest, most cake-like texture and browns well. Erythritol or monk fruit blends work too but can cool-crystallize slightly as they sit.
Powdering the sweetener can help.
Why did my muffins crumble?
They may have been underbaked, handled while too hot, or lacked enough binding. Let them cool before removing from the liners, measure flours correctly, and avoid overmixing. A fourth egg can help if your almond flour is coarse.
Can I make them nut-free?
It’s tricky because almond flour is the base.
Sunflower seed flour can be a substitute by weight, but it may turn green with baking soda or powder due to chlorogenic acids. The taste is still fine.
In Conclusion
These Keto Blueberry Muffins are simple, satisfying, and perfect for low-carb mornings. With a few smart swaps and the right flours, you get soft, bakery-style muffins that fit your goals.
Keep a batch on hand for easy breakfasts, snacks, or a sweet treat with coffee. Once you try them, they’ll become a regular in your rotation.
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