Home » Keto Breakfast Recipes » Keto Blueberry Muffins
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These fluffy keto blueberry muffins are made with almond flour. They're easy to make; simply mix the ingredients in a bowl, pour into the pan, and bake.
With just six grams of net carbs per muffin, they're perfect for breakfast! And since they freeze well, you can make a double batch and be set for a week or two.
I generally prefer having eggs for breakfast. I find that they are very satiating. So I often make recipes such as keto breakfast casserole, breakfast tomatoes, spinach frittata, or crustless quiche Lorraine.
But sometimes you want something sweet - a fluffy, fragrant baked good. These keto blueberry muffins are perfect for those occasions. Made with almond flour and sweetened with a sugar-free sweetener, they are delicious and filling, much more so than traditional baked goods.
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- Ingredients
- Variations
- Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Keto Muffin Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make these keto blueberry muffins. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Eggs: I use large eggs in most of my recipes, this one included.
- Whole milk: Or you could use heavy cream if you wish.
- Unsalted butter: I love using European butter, but any unsalted butter will work.
- Vanilla extract: Please use pure vanilla extract.
- Sweetener: I use stevia glycerite. You can use a granulated sweetener instead.
- Kosher salt: A small amount to enhance the flavor of the other ingredients.
- Almond flour: I use super-fine almond flour.
- Baking soda: Can be replaced with two teaspoons of baking powder (gluten-free if needed).
- Fresh blueberries: Frozen blueberries will not work in this recipe.
Variations
- Use heavy cream instead of milk. It makes for rich, tasty muffins.
- Alternatively, use water. Milk and cream are better, but water works, too.
- Add a teaspoon of orange or lemon zest. I love the flavor they add to the muffins.
- You can use ½ cup of granulated sweetener instead of stevia.
- Replace the melted butter with a neutral oil such as avocado oil. I prefer butter because it enhances the muffins' flavor, but oil works, too.
Instructions
The detailed instructions for making these keto blueberry muffins are listed in the recipe card below. Here are the basic steps:
You start by whisking together the wet ingredients. Then, add the dry ingredients to the same bowl and whisk until smooth.
Gently fold in half the blueberries.
Spoon the batter into greased foil (not paper) muffin liners and top the muffins with the remaining blueberries. This recipe typically makes seven muffins - a bit annoying, I know, but you won't be able to fit the batter into six muffin cups without it overflowing. You can also make eight smaller muffins, as shown in the video below.
Bake the muffins until they are puffed and golden, and a toothpick inserted in them comes out clean, for about 20 minutes in a preheated 350°F oven.
Cool them on a cooling rack for 30 minutes before enjoying them.
Expert Tips
Some Blueberries Will Sink
Since almond flour is not as absorbent as wheat flour, I use fewer blueberries in these muffins than one would use in a traditional muffin recipe. If you add too many blueberries, the muffins can become soggy. A cup is just right, with half mixed into the batter and the rest scattered on top for a pretty presentation.
Still, some blueberries will sink to the bottom of the muffins. It's not as big of an issue in these muffins as in protein muffins because the batter is thick, but it does happen. You can try preventing it by drying the blueberries well and dusting them with a teaspoon of cornstarch.
For the most part, as you can see in the photo below, the blueberries are well distributed throughout the muffins, with just a few sinking to the bottom.
Use Foil or Parchment Liners
It's been my experience, over the past thirteen years of baking with almond flour, that almond flour baked goods stick to regular paper liners. However, as shown in the photo below, they do not stick to greased foil or parchment liners.
Let Them Cool
It's important to cool the muffins to room temperature before enjoying them. Their flavor and texture dramatically improve after a 30-minute rest. If you eat them straight out of the oven, they will taste slightly eggy and won't be as fluffy.
Recipe FAQs
What sweetener should I use?
I use stevia glycerite in this recipe. It's the sweetener I use almost exclusively when baking. The glycerite formulation greatly minimizes the aftertaste typical to stevia products.
If you prefer to avoid stevia, use ½ cup of any granulated sweetener instead.
Can I use frozen blueberries?
I don't recommend it. Frozen blueberries are often mushy and will bleed into the batter and stain it. They are perfect for shakes and smoothies. They're not suitable for baking.
Can I use coconut flour instead of almond flour?
No. Coconut flour is highly absorbent and requires extra eggs and liquid. It's best to use a recipe specifically developed for coconut flour, such as these coconut flour muffins.
Serving Suggestions
These keto blueberry muffins are excellent all by themselves! As shown in the photo below, I sometimes cut them in half and spread them with sweet butter, especially when they're not freshly baked. But for the most part, I simply grab one or two for breakfast or a snack.
Storing Leftovers
Once completely cool, you can place these muffins in a resealable bag or an airtight container and keep them in the fridge for up to four days. You can also freeze them for up to three months.
More Keto Muffin Recipes
- Almond Flour Muffins
- Coconut Flour Muffins
- Keto Chocolate Muffins
- Keto Pumpkin Muffins
Recipe Card
4.98 from 373 votes
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Keto Blueberry Muffins
These keto blueberry muffins are made with almond flour. With just six grams of net carbs per muffin, they're perfect for breakfast!
Prep Time15 minutes mins
Cook Time20 minutes mins
Rest time30 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 7 muffins
Calories: 255kcal
Author: Vered DeLeeuw
Ingredients
- Avocado oil spray for pan
- 4 large eggs
- 2 tablespoons whole milk
- 4 tablespoons unsalted butter melted
- 1 tablespoon pure vanilla extract
- 1 ½ teaspoons stevia glycerite (equals ½ cup of sugar)
- ¼ teaspoon Diamond Crystal kosher salt or a pinch of any other salt
- 1 ½ cups almond flour blanched, finely ground (6 ounces)
- ½ teaspoon baking soda
- 1 cup fresh blueberries divided (5 ounces)
Instructions
Preheat your oven to 350°F. Line 7 muffin cups with foil or parchment liners and lightly spray them with oil.
In a medium bowl, whisk the eggs, milk, melted butter, vanilla, stevia, and kosher salt.
Add the almond flour, whisking it until smooth. Whisk in the baking soda.
Gently fold ½ cup of blueberries into the batter using a rubber spatula.
Use an ice cream scoop to divide the batter evenly among the muffin cups.
Evenly scatter the remaining blueberries on top of the muffins.
Bake the muffins until they are puffed, golden, and fragrant, and a toothpick inserted in the center comes out dry, for about 20 minutes.
Remove the pan from the oven. Carefully remove the muffins from the pan. Place them on a wire rack to cool for about 30 minutes.
Remove the liners and serve the muffins.
Video
Notes
- This recipe typically makes seven muffins - a bit annoying, I know, but you won't be able to fit the batter into six muffin cups without it overflowing. You can also make eight smaller muffins, as shown in the video.
- Almond flour baked goods stick to regular paper liners. However, they do not stick to greased foil or parchment liners.
- Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. Feel free to use 2 teaspoons of fresh, gluten-free, and aluminum-free baking powder instead of baking soda.
- Since almond flour is not as absorbent as wheat flour, I use fewer blueberries in these muffins than one would use in a traditional muffin. Some of the blueberries will sink to the bottom of the muffins. You can mitigate this issue by drying the blueberries thoroughly and dusting them with a teaspoon of cornstarch.
- I don't recommend using frozen blueberries. They are too mushy and will bleed into the batter and stain it.
- It's important to cool the muffins to room temperature before enjoying them. Their flavor and texture dramatically improve after a 30-minute rest. If you eat them straight out of the oven, they will taste slightly eggy and won't be as fluffy.
- Once completely cool, you can place these muffins in a resealable bag or an airtight container and keep them in the fridge for up to 4 days. You can also freeze them for up to three months.
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Nutrition per Serving
Serving: 1muffin | Calories: 255kcal | Carbohydrates: 9g | Protein: 9g | Fat: 22g | Saturated Fat: 6g | Sodium: 157mg | Fiber: 3g | Sugar: 3g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
