Table of Contents
Description
These Keto Blueberry Muffins are soft, fluffy, and sugar-free — an easy low-carb breakfast or snack that tastes just like a bakery treat!
Introduction
There’s something comforting about the smell of fresh muffins baking in the oven, especially when they’re warm, fluffy, and bursting with juicy blueberries. If you’ve been missing classic bakery muffins while following a low-carb lifestyle, these Keto Blueberry Muffins are here to change everything.
This recipe is designed for anyone who wants a healthy, keto-friendly breakfast without sacrificing flavor or texture. Unlike dry or dense low-carb baked goods, these muffins bake up light, tender, and perfectly moist — just like traditional muffins, but without the sugar crash. They’re ideal for busy mornings, meal prep, or a satisfying afternoon snack with coffee.
Made with simple ingredients and no complicated steps, this easy recipe proves that keto baking doesn’t have to be intimidating. Whether you’re new to the keto lifestyle or a seasoned low-carb baker, these muffins fit beautifully into your routine. One bite, and you’ll wonder why you ever thought “healthy” couldn’t taste this good 🫐💙
Recipe Equipment
You’ll only need basic kitchen tools to make these muffins:
- Muffin pan (12-cup)
- Muffin liners or nonstick spray
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Recipe Stat Sheet (Quick Overview)
| Category | Details |
|---|---|
| Cuisine | American |
| Course | Breakfast / Snack |
| Prep Time | 10 minutes |
| Cook Time | 22–25 minutes |
| Total Time | 35 minutes |
| Servings | 12 muffins |
| Difficulty | Easy |
| Diet | Keto, Low-Carb, Sugar-Free |
Ingredients
- 2 cups almond flour
- ⅓ cup keto sweetener (erythritol or monk fruit)
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ⅓ cup melted butter or coconut oil
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- ¾ cup fresh or frozen blueberries
Why These Ingredients Work
Almond flour creates a soft, moist crumb, while eggs provide structure. Keto sweetener keeps the muffins sugar-free, and blueberries add natural sweetness and moisture without spiking carbs.
Ingredient Notes
- Almond Flour: Use finely ground blanched almond flour for the best texture.
- Sweetener: Granulated monk fruit or erythritol blends work best.
- Blueberries: Fresh blueberries hold shape well; frozen can be used without thawing.
- Butter vs Oil: Butter adds rich flavor, while coconut oil keeps it dairy-free.
- Milk: Any unsweetened keto-friendly milk works here.
Step-by-Step Instructions
- Preheat the oven to 350°F and line a muffin pan with liners or lightly grease it.
- Mix the dry ingredients.
In a large bowl, whisk together almond flour, sweetener, baking powder, and salt until evenly combined. - Prepare the wet ingredients.
In another bowl, whisk eggs, melted butter, almond milk, and vanilla until smooth and creamy. - Combine the batter.
Gently fold the wet ingredients into the dry mixture until a thick, smooth batter forms. - Add the blueberries.
Carefully fold in the blueberries, being gentle to avoid breaking them. - Fill the muffin cups.
Divide the batter evenly, filling each cup about ¾ full. - Bake to perfection.
Bake for 22–25 minutes, until the tops are lightly golden and a toothpick comes out clean. - Cool before serving.
Let muffins cool for 10 minutes, then transfer to a rack to finish cooling.
Pro Tips & Variations
For extra flavor, add lemon zest to brighten the blueberries. Want crunch? Sprinkle chopped pecans or sliced almonds on top before baking. For a bakery-style finish, dust with powdered keto sweetener once cooled. If you prefer mini muffins, reduce bake time to 12–15 minutes. These muffins are also great for meal prep — bake once and enjoy all week. To keep blueberries from sinking, toss them lightly in almond flour before folding into the batter.
Serving Suggestions
- Enjoy warm with butter
- Pair with coffee or tea ☕
- Serve with keto yogurt
- Add sugar-free whipped cream
- Spread with keto cream cheese
Storage Information
- Room Temperature: 2 days in an airtight container
- Refrigerator: Up to 7 days
- Freezer: Freeze for up to 2 months
- Reheating: Microwave 15–20 seconds for a fresh-baked feel
Nutrition Facts (Estimated Per Muffin)
- Calories: 185
- Net Carbs: 3g
- Fat: 15g
- Protein: 6g
- Sugar: 1g
These Keto Blueberry Muffins are proof that low-carb baking can be simple, satisfying, and downright delicious. Soft, fluffy, and packed with blueberry goodness, they’re perfect for breakfast, snacks, or anytime cravings hit. 🧁💙
Give this easy recipe a try and let me know how it turned out! Leave a comment, share it with friends, or save it for your weekly meal prep.