Fluffy Keto Blueberry Muffins

With just 4 grams of net carbs per muffin, they’re perfect for breakfast! And since they freeze well, you can make a double batch, then you’re set for a week or two. I generally prefer having eggs for breakfast. I find that they are very satiating. But sometimes you really want something sweet - a fluffy, fragrant baked good. These tasty muffins are just perfect on those occasions. Made with almond flour and sweetened with a sugar-free sweetener, they are wonderful. It’s amazing really - you’re biting into a baked good, but in fact, you’re eating almonds, eggs, and butter! Another sweet victory for low-carb baking.

Ingredients

You’ll only need a few simple ingredients to make 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 almost all of my recipes, this one included. Whole milk: Or you could use heavy cream if you wish. Unsalted butter: I love using European butter, it’s so flavorful. But any unsalted butter will work. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Sweetener: I use stevia glycerite. You can probably use a granulated sweetener instead. Kosher salt: If using fine salt, use just ¼ teaspoon. Almond flour: An excellent flour substitute that bakes exceptionally well. I use blanched fine-grind flour in this recipe. Baking soda: If you’d like to try using gluten-free baking powder (though I haven’t tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder. Fresh blueberries: Frozen blueberries will not work in this recipe. See the discussion below.

Instructions

Making these keto blueberry muffins is easy! One of the things I love about baking with almond flour is that you don’t have to worry about overmixing the batter. So you can mix everything in one bowl. The detailed instructions 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. Whisk until smooth. Your next step is to fold in half the blueberries. Now, spoon the batter into greased muffin liners and top each muffin with the remaining blueberries. The reason I reserve a few blueberries to top each muffin rather than fold them all in is that it makes for a pretty presentation. The last step is baking the muffins. You should bake them for about 20 minutes in a 350°F oven.

Frequently asked questions

Expert tip

Since almond flour is not as absorbent as wheat flour, I use fewer blueberries in these low-carb muffins than one would normally use in a traditional muffin. If you add too many blueberries, the muffins can become soggy. A cup is just right, with half of them mixed into the batter and the rest scattered on top.

Serving suggestions

These muffins are excellent all by themselves! I sometimes like to cut them in half and spread them with a small amount of sweet butter (especially when they’re not freshly baked).

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 4 days. You can also freeze them for up to three months.

👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.