Keto Blueberry Muffins

Keto Blueberry Muffins are delicious low-carb treats made with almond flour and fresh blueberries. They're perfect for anyone following a low carb diet, providing a guilt-free way to satisfy cravings for baked goods while staying on track with health goals. 

Why Marci Loves These Keto Blueberry Muffins

These muffins are moist, flavorful, and packed with antioxidant-rich blueberries, making them a delightful breakfast or snack option.

  • I typically have all the ingredients on hand already!
  • Super simple ingredients.
  • Can change out the Greek Yogurt and use plain or unsweetened vanilla.
  • From start to finish, done in under 30 minutes.
  • Lemon and blueberries should just be married!

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Ingredients For Blueberry Keto Muffins

  • 3/4 C Greek Yogurt (plain or vanilla works)
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 1/2 C almond flour
  • 1/2 C Sweetener (I used Swerve for the video or Sukrin:1)
  • 2 tsp baking powder
  • zest of 1 lemon
  • juice of 1/2 lemon (add a whole lemon for more lemon flavor)
  • 1 C blueberries, rinsed and drained

How To Make Keto Blueberry Muffins

Preheat the oven to 325°. Spray a muffin tin with non-stick baking spray and set aside.

In a large bowl, combine all the ingredients, except the blueberries. Mix them until well blended.

Next, add in the blueberries and fold into the batter.

Using about 1/3 measuring cup, place batter into each muffin hole. Repeat until there's no remaining batter.

Place in the oven for 20-25 minutes. The tops will set and will just start to turn golden brown, that's when it's time to remove them!

Allow to cool in the muffin tin for 5-10 minutes before moving. Doing so any sooner and the muffin will typically fall apart!

How to Store

To store Keto Blueberry Muffins, allow them to cool completely before transferring them to an airtight container or resealable plastic bag. Keep them at room temperature for up to three days. 

For longer storage, refrigerate the muffins for up to a week, or freeze them for up to three months.

To reheat refrigerated or frozen muffins, simply warm them in the microwave for a few seconds or in a preheated oven at 300°F (150°C) for about 10 minutes until heated through.

Tips and Tricks for Making Low Carb Blueberry Muffins

  • Add a pinch of xanthan gum to improve texture and help bind the ingredients together.
  • Use fresh or frozen blueberries, but avoid canned ones with added sugars. If using frozen blueberries, make sure to let them thaw before adding to the batter.
  • Don't overmix the batter to prevent the muffins from becoming dense.
  • Let the muffins cool completely before removing them from the pan to avoid crumbling.

Variations

  • Almond Poppy Seed Muffins: Incorporate poppy seeds into the batter along with almond extract for a unique flavor profile.
  • Cream Cheese Swirl Muffins: Swirl a mixture of softened cream cheese and a sugar substitute into the batter for added richness.
  • Streusel Topping Muffins: Top the muffins with a low-carb streusel made from almond flour, butter, and a sugar substitute for a crunchy texture.
  • Mixed Berry Muffins: Use a combination of blueberries, raspberries, and blackberries for a colorful and flavorful variation.
  • Chocolate Chip Muffins: Add sugar-free chocolate chips to the batter for a decadent treat without the carbs.
  • Cinnamon Spice Muffins: Incorporate ground cinnamon and a pinch of nutmeg into the batter for a warm and comforting flavor.

FAQs

Q: How many carbs are in one low carb blueberry muffin?

A: This recipe yields 12 muffins with approximately 4 grams of net carbs per muffin.

Q: Are these muffins gluten-free?

A: Yes, this recipe is gluten-free as it uses almond flour instead of regular flour. Just make sure to use gluten-free baking powder.

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