If you’re craving a classic, bakery-style muffin without the sugar crash, these keto blueberry muffins hit the spot. They’re soft, lightly sweet, and bursting with juicy blueberries in every bite. No complicated steps, no hard-to-find ingredients—just a reliable recipe you can make on a weekday morning.
Whether you’re following a low-carb lifestyle or just want a smarter treat, this is a muffin you’ll feel good about eating. Make a batch on Sunday and enjoy them all week.
Keto Blueberry Muffins - Easy, Fluffy, and Low-Carb
Ingredients
- 2 cups fine blanched almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder (aluminum-free)
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup granular erythritol or a monk fruit/erythritol blend (sweeten to taste)
- 3 large eggs, room temperature
- 1/3 cup unsweetened almond milk (or another unsweetened nut milk)
- 1/3 cup melted butter or refined coconut oil, slightly cooled
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional but recommended)
- 3/4 to 1 cup fresh blueberries (or frozen; see notes)
- 1 tablespoon almond flour (for tossing berries)
Instructions
- Prep the pan and oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it. Liners help the delicate crumb release cleanly.
- Mix the dry ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and sweetener. Break up any lumps for a smooth batter.
- Whisk the wet ingredients: In a separate bowl, whisk the eggs, almond milk, melted butter or oil, vanilla, and lemon zest until well combined.
- Combine: Pour the wet ingredients into the dry mixture. Stir with a spatula until just combined. The batter should be thick but scoopable. If it feels too stiff, add 1–2 teaspoons more almond milk.
- Prepare the blueberries: Toss the blueberries with 1 tablespoon almond flour to help prevent sinking. If using frozen berries, do not thaw; toss quickly and move on.
- Fold in the berries: Gently fold the blueberries into the batter, being careful not to crush them.
- Fill the muffin cups: Divide the batter evenly among the 12 cups. Aim to fill each about 3/4 full for a nice rise.
- Bake: Place the pan in the center of the oven and bake for 18–23 minutes, or until the tops are set and lightly golden. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
- Cool: Let the muffins cool in the pan for 10 minutes, then transfer to a rack to cool completely. Keto muffins firm up as they cool.
- Serve: Enjoy warm or at room temperature. For a bakery-style finish, brush the tops with a little melted butter and a sprinkle of granular sweetener.
What Makes This Special
These muffins bring together the comfort of a traditional blueberry muffin with keto-friendly ingredients that won’t spike your carbs. The texture is tender and cake-like, thanks to almond flour and a touch of coconut flour for balance.
They’re naturally gluten-free and use a zero-calorie sweetener that bakes like sugar, so there’s no strange aftertaste. Each muffin is satisfying, portable, and under 5 net carbs when you keep portions in check.
They also bake up beautifully—golden on top with a moist crumb inside. A hint of vanilla and lemon brightens the flavor, keeping the sweetness in check and letting the blueberries shine. It’s everything you want in a muffin, minus the excess carbs.
Ingredients
- 2 cups fine blanched almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder (aluminum-free)
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup granular erythritol or a monk fruit/erythritol blend (sweeten to taste)
- 3 large eggs, room temperature
- 1/3 cup unsweetened almond milk (or another unsweetened nut milk)
- 1/3 cup melted butter or refined coconut oil, slightly cooled
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional but recommended)
- 3/4 to 1 cup fresh blueberries (or frozen; see notes)
- 1 tablespoon almond flour (for tossing berries)
Step-by-Step Instructions
- Prep the pan and oven: Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or lightly grease it. Liners help the delicate crumb release cleanly.
- Mix the dry ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and sweetener. Break up any lumps for a smooth batter.
- Whisk the wet ingredients: In a separate bowl, whisk the eggs, almond milk, melted butter or oil, vanilla, and lemon zest until well combined.
- Combine: Pour the wet ingredients into the dry mixture.
Stir with a spatula until just combined. The batter should be thick but scoopable. If it feels too stiff, add 1–2 teaspoons more almond milk.
- Prepare the blueberries: Toss the blueberries with 1 tablespoon almond flour to help prevent sinking.
If using frozen berries, do not thaw; toss quickly and move on.
- Fold in the berries: Gently fold the blueberries into the batter, being careful not to crush them.
- Fill the muffin cups: Divide the batter evenly among the 12 cups. Aim to fill each about 3/4 full for a nice rise.
- Bake: Place the pan in the center of the oven and bake for 18–23 minutes, or until the tops are set and lightly golden. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
- Cool: Let the muffins cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Keto muffins firm up as they cool.
- Serve: Enjoy warm or at room temperature. For a bakery-style finish, brush the tops with a little melted butter and a sprinkle of granular sweetener.
Keeping It Fresh
These muffins store well, which makes them perfect for meal prep. Keep them in an airtight container at room temperature for up to 2 days.
After that, refrigerate for up to 5 days. For longer storage, freeze them for up to 2 months.
To freeze, wrap each muffin individually or freeze on a sheet pan before transferring to a bag. Reheat in the microwave for 15–25 seconds or warm in a 300°F (150°C) oven for 6–8 minutes to restore that just-baked texture.
Benefits of This Recipe
- Low in net carbs: Made with almond and coconut flours, not wheat.
- No refined sugar: Uses keto-friendly sweeteners that keep blood sugar steady.
- Gluten-free and grain-free: A good option for many dietary needs.
- High in fiber and healthy fats: Keeps you fuller for longer.
- Flexible: Easy to customize with lemon, cinnamon, or different berries.
Common Mistakes to Avoid
- Overmixing the batter: This can make the muffins dense.
Stir just until no dry spots remain.
- Skipping the liners: Almond flour can stick. Liners help the muffins release cleanly.
- Using too many blueberries: It seems tempting, but too many berries add moisture and can make the centers gummy. Stick to 3/4 to 1 cup.
- Not letting them cool: Keto muffins set as they cool.
If you try to remove them too early, they can crumble.
- Sweetener swaps without adjustments: Allulose browns faster and can make muffins extra soft. If you use allulose, reduce the baking temperature by 10–15°F and check early.
Alternatives
- Dairy-free: Use refined coconut oil instead of butter and a non-dairy milk. Add a pinch more salt for flavor balance.
- Lemon-blueberry: Add 1–2 tablespoons fresh lemon juice and increase zest to 2 teaspoons.
If adding juice, reduce almond milk slightly to keep the batter thick.
- Streusel topping: Mix 1/4 cup almond flour, 2 tablespoons sweetener, 1 tablespoon melted butter, and a pinch of cinnamon. Crumble over muffins before baking.
- Mixed berry: Use a blend of raspberries and blueberries. Keep total berries to 1 cup.
- Cinnamon swirl: Mix 1 teaspoon cinnamon with 1 tablespoon sweetener; fold lightly into batter for ribbons of spice.
- Protein boost: Replace 2 tablespoons almond flour with unflavored whey or egg white protein.
Add 1–2 teaspoons extra liquid if needed.
FAQ
Can I use frozen blueberries?
Yes. Use them straight from the freezer, toss with almond flour, and fold in gently. You may need to add 1–2 minutes to the baking time.
What sweetener works best?
A monk fruit and erythritol blend bakes most like sugar and has a clean taste.
Allulose is great too, but it browns more and makes muffins softer. Adjust bake time and temperature if using allulose.
How do I prevent soggy muffins?
Measure flours accurately, don’t overload with berries, and bake until the centers are set. Let muffins cool fully before storing, and avoid sealing them while still warm.
Can I make these without coconut flour?
Yes, but you’ll need to adjust.
Use an extra 3–4 tablespoons almond flour to replace the coconut flour. The texture will be slightly more tender and moist.
Are these kid-friendly?
Absolutely. They’re lightly sweet and taste like classic muffins.
If your kids aren’t used to low-carb sweeteners, start with half-and-half: a little regular sugar and a keto sweetener, then reduce sugar over time.
What’s the net carb count?
It varies by brand and portion size, but each muffin typically lands around 4–5 net carbs when made as written and divided into 12 muffins. Always calculate with your exact ingredients for accuracy.
Can I make them egg-free?
Eggs provide structure in almond flour baking. You can try flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg), but expect a denser, more fragile muffin.
Do I need to sift the almond flour?
Not required, but breaking up clumps with a whisk improves texture.
If your almond flour is coarse, sifting helps create a finer crumb.
Why did my muffins collapse?
They were likely underbaked or had too much moisture. Make sure a toothpick comes out mostly clean, measure berries carefully, and let them cool in the pan before moving.
Wrapping Up
Keto blueberry muffins don’t have to feel like a compromise. With the right blend of almond flour, a touch of coconut flour, and bright, juicy berries, you get a bakery-style treat that fits your goals.
Keep a batch on hand for quick breakfasts, after-school snacks, or a sweet pick-me-up with coffee. Simple ingredients, reliable results, and big flavor—that’s the promise of this recipe. Enjoy every bite and make it your new go-to muffin.