Keto Blueberry Muffins With Almond Flour
These Keto Blueberry Muffins with almond flour are the easiest, healthy blueberry muffins to start the day!
Bonus, they are also gluten-free and dairy-free and contain only 4 grams of net carbs per serving for a quick sweet keto breakfast or afternoon tea snack.
Are Blueberry Muffins Keto?
No, a classic blueberry muffin recipe is not keto-friendly as it contains high-carb wheat flour, sugar, and milk.
These three ingredients are high in sugar and carbs and spike your blood sugar level. It means it can keep you out of ketosis.
However, it’s easy to make keto blueberry muffins at home.
How To Make Keto Blueberry Muffins
It’s very easy to make keto-friendly blueberry muffins using any keto flour and keto sweeteners. There are two ways to make moist blueberry muffins keto recipes.
Either like in this recipe with almond flour or with coconut flour. For the latter, read my Keto Coconut Flour Blueberry Muffin Recipe.
All you need to make blueberry keto muffins with almond flour are:
- Almond flour – make sure you use ultra-fine almond flour with a thin texture and golden color. Almond meal is coarse, dark in color, and gives a gritty texture to keto muffin recipes, so I don’t recommend this option. Learn how to pick the best keto flours.
- Erythritol – any brand of keto-friendly sweetener works well, including a blend of monk fruit and erythritol.
- Large eggs – pop the eggs out of the fridge 1 hour before baking to make sure they are not cold.
- Unsweetened almond milk – or any dairy-free milk of your choice like coconut milk or hemp milk. You can also use heavy cream, but the batter will be denser. Learn why regular milk isn’t keto-friendly.
- Baking powder or half the quantity to replace with baking soda.
- Melted coconut oil – melt the coconut oil, measure the amount required by the recipe and cool down for a few minutes before adding it to the egg mixture. This prevents the oil from ‘cooking’ the eggs. You can also use melted butter if preferred. Butter is also keto-friendly.
- Vanilla extract
- Fresh blueberries – or frozen, both options work well. Note that frozen blueberries tend to color the batter slightly blue.
Combine Wet And Dry Ingredients
First, in a large mixing bowl, combine the almond flour, baking powder, and erythritol. Set aside.
In another bowl, beat eggs, melted coconut oil, and vanilla extra.
Stir the wet ingredients into the dry ingredients until it forms a thick muffin batter. Don’t expect the batter to be as thin as regular muffins.
Almond flour blueberry muffins batter is always thicker, and it’s what you want to make the best keto blueberry muffins.
Now fold the blueberries into the batter until evenly distributed.
Preheat the oven to 350°F (180°C) and prepare a 12-holes muffin tray with muffin cups – you can use silicon or paper case.
You can also grease the muffin tin holes with melted coconut oil or butter if you don’t have paper liners.
Fill the 12-muffin pan up to 3/4 of their level with the keto blueberry muffin recipe.
Baking The Muffins
Bake your muffins for 22-28 minutes. The baking time depends on the size of your muffins and the oven mode.
They bake faster using the convection mode than in the regular baking mode. Watch out for the color of your muffins.
They should be golden brown, and a pick inserted in the center of the muffins should come out clean.
If the batter sticks to the pick, keep baking in 5-minute chunks until they are cooked through.
Coll down the muffins on a cooling rack until they reach room temperature. It takes about 30 minutes.
Then store the muffins in an airtight container at room temperature for up to 4 days or freeze for later.
If you freeze your almond flour blueberry muffins, thaw the day before eating on a rack.
You can use this keto blueberry muffin recipe to create a range of blueberry muffins flavor like:
- Keto lemon blueberry muffins – add 1 teaspoon of lemon extract in the batter and 1-2 tablespoons of lemon zest.
- Keto blueberry white chocolate chips muffins – stir in 1/3 cup of sugar-free white chocolate chips while you add the blueberries.
- Blueberry nut muffins – stir into the batter 1/3 cup of chopped pecans or almonds.
These keto blueberry muffins are perfect for kids. They are sugar-free, fulfilling, containing a lot of fiber and healthy fats from the nuts. They make a delicious snack for kids or lunchbox filling for school.
Frequently Asked Questions
How Can I Prevent Blueberries From Sinking To The Bottom?
This is one of the most common problems in baking blueberry muffins, keto or not. Sometimes, the blueberries sink to the bottom of the muffin cup.
To avoid that, use fresh blueberries, or roll the frozen blueberries into 1 tablespoon of coconut flour before adding them into the keto muffin batter.
The coconut flour is high in fiber and soaks the moisture around the blueberries, preventing them from sinking in the muffin tin.
Can I Use Coconut Flour?
No, you can’t replace almond flour with the same amount of coconut flour in any keto recipe. If you want to make keto coconut flour blueberry muffins, follow my recipe here.
It has been tested to deliver moist and fluffy keto muffins using coconut flour only.
Can I Use Other Berries In This Recipe?
Sure, you can use this keto blueberry muffin recipe to create different berry muffins like keto raspberry muffins or keto boysenberry muffins.
Actually, using other berries is a way to reduce this recipe’s carbs even more since blueberries are some of the highest-carb berries.
Check my keto-friendly fruit list if you need inspiration on other fruits you can use in these keto blueberry muffins.
When Should I Eat Keto Blueberry Muffins?
These almond flour keto muffins contain only 4.2 grams of net carbs per serving, and they are totally safe to add at any time of the day to your keto diet.
Plus, these are high in healthy fat and fiber, so one muffin is very fulfilling. It means they are a great replacement for eggs for your keto breakfast with a bulletproof coffee on the side.
You can also eat these blueberry muffins as a keto snack to fix a sweet craving.
More Keto Muffins Recipes
Keto muffin recipes are amazing for breakfast or afternoon snacks when your sweet cravings hit the roof!
Below I listed my favorite keto muffin recipe to help you fix your sweet tooth without maxing out your carb count.
Did you try these keto blueberry muffins with almond flour? Share a comment or review below. I love to connect with you and hear your feedback on my recipes.
Keto Blueberry Muffins with Almond Flour
Want My Kitchen Equipment?
- 2 ½ cups Almond Flour
- 2 teaspoons Baking Powder
- ½ cup Crystal Sweetener
- 3 large Eggs at room temperature
- ⅓ cup Coconut Oil melted
- ⅓ cup Unsweetened Almond Milk
- 2 teaspoons Vanilla Extract
- 1 cup Blueberries fresh or frozen
- Preheat the oven to 350°F (180°C), fan-forced.
- Fill a 12-hole muffin tray with paper cases. Set aside.
- In a large mixing bowl combine almond flour, erythritol, and baking powder. Set aside.
- In another bowl, whisk the eggs, melted coconut oil, almond milk, and vanilla extract.
- Stir the dry ingredients into the liquid ingredients until it forms a thick muffin batter.
- Fold in the blueberries into the batter until evenly distributed.
- Scoop the batter into each muffin paper case, filling to 3⁄4 full.
- Sprinkle sliced almonds on top of each muffin before baking if you like.
- Bake for 22 minutes to 28 minutes or until a skewer inserted into the center of a muffin comes out clean.
- Transfer the muffins onto a wire rack to cool.
- Store in an airtight container for up to 3 days. Tip These muffins are even more delicious when eaten freshly made and while still warm.
- Freeze in an airtight container for up to 3 months. Thaw at room temperature the day before eating.
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Posted In:Almond FlourAlmond MilkBlueberryCoconut OilEggVanillaBakingDairy-FreeGluten-FreeGrain-FreeHealthyKetoLow-CarbPaleoVegetarianBreakfastSnackEasy
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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How can I make these egg free as well? What would be a good substitute?
Unfortunately you can’t, most keto baking recipes required eggs to bind low carb flour together
These are delicious, but curious why they’re supposed to bake for 35 minutes since the recipe seems to be exactly the same as your strawberry muffin recipe (except uses blueberries instead), and those only bake for 22-25 minutes. I baked these for 35 minutes (without checking them, unfortunately) and they turned brown like bran muffins, and they were compressed in size. (My only variation was using an allulose/stevia blend as the sweetener.) Luckily, they still tasted great, but I wonder if they’d be better after only 22-25 minutes. Next time I make them, I’ll be checking them much earlier!
You are right I updated the recipe regarding your remark, I appreciate that !
I made these and used fresh blueberries. The muffins are delicious, moist and satisfying. This was my first time baking with almond flour. Thanks for this recipe.
I made your raspberry mini muffins and they are amazing. Now you said in that recipe that avocado oil can be substituted for the coconut oil. Can I use the avocado oil in this recipe instead of coconut as well? If so I can’t wait to make these 🙂
Yes usually you can swap one by the other. Just keep in mind that avocado oil is more flavorsome and sometimes makes batter a bit greenish and denser.
Super recipe Carine, thank you so much! I put too many blueberries in mine and they are a tiny bit soggy, but superb nonetheless and that is entirely my fault! Your recipe is just great! Mine rose really well too, at least half as much again. I did mine in large muffin papers, so they look professional! I got 9 out of the mix and they are big (well big in the UK at least!) I added a teaspoon more pure vanilla paste and they taste divine.
What I’d like to know is, why of why in the UK do we not have cafe’s and shops selling low carb/keto alternatives like this? They do gluten free after all. Having gone low carb as a family 6 weeks ago, I’m just loving this new lifestyle. Having found Fibreflour (www.lonjevity.co.uk), its revolutionised our lives as using that flour you can have really low carb proper, real bread!! I’m actually thinking of starting a cafe, with a high proportion (if not 100%) of low carb goodies! Thank you Carine, you are so kind to share these wonderful recipes with us!
We don’t have much cafe providing keto/low carb options here in New Zealand, hope it comes soon. Thanks for trying my recipes, XOXO Carine
So easy! They rose impressively and are moist and tasty. I added a sprinkle of erythritol sugar and slice almonds on top for a sweeter crunch. A family favorite now, thank you!
(Loved the pics of your daughter eating a muffin!)
Thank you so much for the kind feedback! My kids love these muffins and we them all the time, I will try your ideas of sprinkling erythritol on top. It sounds delicious. Enjoy the recipes on the blog, XOXO Carine
These turned out perfect! They are very moist and the level of sweetness is just right. Two thumbs up!
I am trying these in the morning for breakfast. They look awesome. Thank you.
Thanks ! I am so happy you love them, XOXO Carine
Inlove with your blog!
oh thank you SO much. I am so happy you find my blog ! I hope you will find some recipes you like! XOXO Carine.
Do these freeze well??
Hi, yes sure, I freeze any muffins in zip plastic bag up to 2 months. Defrost the day before or even only 1 hour before for mini muffins. Enjoy the recipe. xoxo Carine.
where are the almonds in the recipe? they are shown in the pictures, but no instructions are givn & they are not listed in ingredients…
I did not mentioned the silvered almonds in the recipe because they are very optional. I am not addi g them into the batter. What you see on the picture is simply 1 teaspoon of silvered almonds that I sprinkled on top of the muffin before baking them I the oven. I like the extra crunch it gives to those simple muffins. You can also use sliced almonds if you like. Enjoy the recipe! See you soon on the blog. Carine.