Keto Blueberry Muffins are a classic bakery-style treat reimagined for a low-carb, sugar-free lifestyle. Traditional blueberry muffins are usually packed with white flour, sugar, and refined carbs, making them unsuitable for anyone following a ketogenic diet. However, with the right ingredients and techniques, it’s completely possible to enjoy soft, moist, and flavorful blueberry muffins without breaking ketosis.
These keto-friendly muffins deliver the familiar sweetness and burst of juicy blueberries you expect—without the blood sugar spikes. They are made with low-carb flours, natural keto sweeteners, healthy fats, and carefully measured blueberries to keep net carbs low. The result is a muffin that tastes indulgent but fits perfectly into a keto or low-carb meal plan.
Keto blueberry muffins are ideal for breakfast, brunch, snacks, or even dessert. They pair beautifully with coffee or tea and are perfect for meal prep since they store well and freeze easily. Whether you’re new to keto baking or an experienced low-carb cook, this recipe is approachable, reliable, and incredibly satisfying.
If you’ve ever missed bakery-style muffins on keto, this recipe will quickly become a staple in your kitchen.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease well.
- In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, baking soda, and salt until fully combined.
- In a separate bowl, whisk eggs, melted butter (or coconut oil), sour cream, almond milk, and vanilla extract until smooth.
- Slowly add the wet ingredients to the dry ingredients. Mix gently with a spatula until a thick, smooth batter forms.
- Gently fold in the blueberries, being careful not to crush them.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 22–26 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Nutritional Facts (Per Muffin – Approx.)
- Calories: 180 kcal
- Fat: 15 g
- Protein: 6 g
- Total Carbohydrates: 7 g
- Fiber: 3 g
- Net Carbs: 4 g
Keto Blueberry Muffins
Ingredient Notes
Almond Flour
Almond flour is the primary flour substitute in keto baking. It’s made from finely ground blanched almonds and provides moisture, healthy fats, and a soft crumb. Always use blanched almond flour, not almond meal, for the best texture.
Coconut Flour
Coconut flour is highly absorbent and helps provide structure to keto baked goods. Only a small amount is needed. Using too much can result in dry muffins, so precise measuring is essential.
Keto Sweetener
Powdered erythritol or monk fruit sweetener ensures a smooth texture without grit. These sweeteners do not raise blood sugar levels and are ideal for keto baking.
Baking Powder & Baking Soda
These leavening agents help the muffins rise and create a light, fluffy texture. Using both ensures proper lift and balance.
Eggs
Eggs provide structure, moisture, and protein. Using room-temperature eggs helps them blend more evenly into the batter.
Butter or Coconut Oil
These fats add richness and moisture. Butter provides a classic bakery flavor, while coconut oil works well for a dairy-free option.
Sour Cream or Greek Yogurt
This ingredient adds moisture and tenderness while preventing dryness—a common issue in keto baking. Full-fat versions are best.
Almond Milk
Unsweetened almond milk keeps the batter smooth without adding carbs. Always choose sugar-free varieties.
Vanilla Extract
Vanilla enhances sweetness and balances the almond and blueberry flavors.
Blueberries
Blueberries are one of the most keto-friendly fruits when used in moderation. They add natural sweetness, moisture, and a burst of flavor. Fresh or frozen, both work well.
Serving Instructions
- Serve warm or at room temperature.
- Pair with:
- Butter or keto cream cheese
- Coffee or tea
- Enjoy as:
- Keto breakfast
- Snack
- Low-carb dessert
Tips
- Toss blueberries in a little almond flour before adding to prevent sinking.
- Do not overmix the batter—this can make muffins dense.
- Use powdered sweetener for best texture.
- Let muffins cool fully before storing.
- For bakery-style muffins, sprinkle a few blueberries on top before baking.
Storage Information
- Room Temperature: Up to 1 day in an airtight container.
- Refrigerator: Up to 5 days.
- Freezer: Up to 2 months.
- Reheat gently in the microwave or oven before serving.
FAQs
1. Are blueberries allowed on keto?
Yes, blueberries can be enjoyed in small portions on keto. Moderation is key.
2. Can I use frozen blueberries?
Yes, frozen blueberries work well. Do not thaw before adding.
3. Why are my keto muffins dry?
Overbaking or using too much coconut flour can cause dryness.
4. Can I make these dairy-free?
Yes, use coconut oil and dairy-free yogurt.
5. Can I reduce carbs further?
Yes, slightly reduce blueberry quantity to lower net carbs.
6. Can I make mini muffins?
Absolutely—reduce baking time to 12–15 minutes.
