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Keto Blueberry Muffins - Easy, Fluffy, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. Whisk the wet ingredients: In a separate bowl, whisk the eggs, almond milk, melted butter or oil, vanilla, and lemon zest until well combined.
  4. 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.
  5. 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.
  6. Fold in the berries: Gently fold the blueberries into the batter, being careful not to crush them.
  7. Fill the muffin cups: Divide the batter evenly among the 12 cups. Aim to fill each about 3/4 full for a nice rise.
  8. 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.
  9. 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.
  10. 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.