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Is there anything better than a delicious, bakery-style keto blueberry muffins recipe? That’s a definite no. I created these low carb paleo blueberry muffins with almond flour as a tribute to the ones I used to love. And, dare I say it, these easy keto muffins are just as good.

Before I went low carb and gluten-free, they were probably my favorite item ever to get from a coffee shop or bakery. I would even pretend that they were healthy blueberry muffins, just because they had blueberries in them. Ha.

The good news is, it’s so easy to make your own keto paleo blueberry muffins — no sugar crash needed!

So go ahead, make a big batch of this keto muffin recipe with almond flour and grab them to go for an easy low carb breakfast all week long. My favorite way to enjoy these low carb blueberry muffins is with a steaming cup of keto coffee.

Why You’ll Love This Keto Muffin Recipe

  • Delicate vanilla flavor with a hint of almond and juicy blueberries
  • Moist, tender texture
  • Easy to make in one bowl
  • Ready in 30 minutes
  • Just 3 grams net carbs each — great for a keto diet!
Low carb blueberry muffins on a white surface.

Ingredients You’ll Need

This section explains how to choose the best ingredients for keto blueberry muffins, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

  • Wholesome Yum Blanched Almond Flour – The flour quality you use makes a huge difference in the end result! Using one that’s too coarse, or an almond meal, will result in gritty muffins. Wholesome Yum Almond Flour has the finest texture out there, for the best keto blueberry muffins. If you want to use a different flour, see the section on substitutions below.
  • Besti Monk Fruit Allulose Blend – This is my sweetener of choice for all my keto baking recipes, and for good reason: It’s the only one that will create a super moist texture, has no aftertaste, and doesn’t crystallize when storing … all with zero net carbs. I previously used erythritol for this recipe, but Besti creates a much better result. If you still want to use something else, see the substitutions section below for alternatives.
  • Baking Powder – Helps the low carb muffins rise. I like this brand, which is non-GMO. Be sure you use baking powder, not baking soda — they are not the same.
  • Sea Salt – Balances out the sweetness. Optional, but recommended.
  • Coconut Oil – This makes it a paleo blueberry muffins recipe, since it’s dairy-free. But if that’s not important to you, unsalted grass-fed butter works just as well and provides a delicious butter-y flavor to these low carb blueberry muffins. I actually prefer it slightly over the coconut oil, but I put coconut oil as the default ingredient since some people don’t consider butter paleo.
  • Unsweetened Almond Milk – Thins out the batter. You can use any keto milk option here, such as coconut milk beverage (the liquid kind in a carton, not the thick kind in a can), hemp milk, or watered down heavy cream. I like to use my own homemade almond milk when I get the chance. Regular dairy milk will work from a recipe standpoint, but will increase the carbs, since lactose is sugar. Whatever milk you use, make sure it’s at room temperature, so that it doesn’t solidify the coconut oil or butter when you add the milk.
  • Eggs – Use whole, large eggs. Flax eggs may work as a substitute, but I haven’t tried to confirm. Let me know in the comments below if you do!
  • Vanilla Extract – For flavor. You can also substitute other extracts if you like.
  • Blueberries – This keto blueberry muffin recipe is written using fresh blueberries, but you can absolutely use frozen if that’s what you have. If using frozen blueberries, don’t thaw them first. Just use them completely frozen right in the recipe. Your muffins will be soggy if you thaw them first!

How To Make Keto Blueberry Muffins From Scratch

This section shows how to make low carb blueberry muffins, with step-by-step photos and details about the technique. For full instructions, see the recipe card below.

The process to make paleo blueberry muffins is quick and easy. As long as you measure your ingredients and bake them for the right amount of time, these are pretty tough to mess up. There are basically just four steps from start to finish! And, it’s a one-bowl process to make the batter.

Here’s how to make keto muffins with almond flour:

  1. Mix dry ingredients. In a large bowl, stir together the almond flour, Besti, baking powder, and sea salt.
  2. Add wet ingredients. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
Low carb muffins dry ingredients with almond flour.

Keto muffin batter with blueberries in a bowl.

  1. Fill muffin cups. Transfer the batter to a muffin tin lined with parchment liners or silicone liners. You’ll need to decide if you want to make 10 or 12 muffins out of it. The picture below is how full to fill them if you’re making 10.
  2. Bake. Place the almond flour blueberry muffins in the oven and bake until the tops are golden and an inserted toothpick comes out clean. They’ll still be pretty soft to the touch, but will firm up as they cool.
Low carb muffin batter in muffin tin.

Baked keto friendly muffins in muffin tin.

Tips For The Best Almond Flour Muffins

Tips For The Best Almond Flour Muffins

u003c!u002du002d wp:paragraph u002du002du003ernu003culu003ern tu003cliu003eu003cstrongu003eUse quality ingredients.u003c/strongu003e u003ca href=u0022https://www.wholesomeyumfoods.com/shop/flours/almond-flour/u0022 target=u0022_blanku0022 rel=u0022noopeneru0022u003eThis almond flouru003c/au003e and u003ca href=u0022https://www.wholesomeyumfoods.com/shop/sweeteners/monk-fruit/monk-fruit-allulose-blend/u0022 target=u0022_blanku0022 rel=u0022noopeneru0022u003ethis sweeteneru003c/au003e make the best results.u003c/liu003ern tu003cliu003eu003cstrongu003eExpect a thick batter.u003c/strongu003e It will be a bit thicker than typical muffin batter u002du002d this is normal.u003c/liu003ern tu003cliu003eu003cstrongu003eMake 10 muffins for bigger muffin tops or 12 to stretch the nutrition.u003c/strongu003e The recipe makes ten full-size keto blueberry muffins as pictured. If you want them to have muffin tops that overflow a lot, the way they do at a bakery, this is the number to make. But if you want fewer calories and carbs per muffin, simply divide the batter among twelve muffin cups instead of ten. Since these are gluten-free blueberry muffins with almond flour, they are pretty filling even if you stretch the batter to twelve keto muffins.u003c/liu003ern tu003cliu003eu003cstrongu003eReserve some berries for the tops.u003c/strongu003e If you want blueberries sticking out of the top like my pictures, you can dot the tops with some extra berries, or don’t put all of them into the batter and place the rest on top.u003c/liu003ernu003c/ulu003e

Keto muffin recipe.

Variations

Low carb blueberry muffins are the most classic choice, but this basic keto muffin recipe is also very versatile and easy to customize. Try some of these variations:

  • Swap the berries – Feel free to make these into strawberry, raspberry, or even blackberry keto muffins. If you use any berries other than blueberry, I recommend chopping them into smaller pieces first, similar to the size of blueberries.
  • Use different extracts – Vanilla extract is the classic choice, but you can also use maple, almond, or even banana extract depending on the flavor combo you’re going for. The latter is what I did for my keto banana muffin recipe, which is based on this one.
  • Lemon – A couple teaspoons of lemon zest compliment the blueberries. You could try up to a tablespoon of lemon juice instead, but the flavor won’t be as strong, and adding more may make the batter too runny.
  • Nuts – Chopped walnuts, pecans, or any other keto nuts make a nice addition.
  • Chocolate chips – Add sugar-free chocolate chips, like I do for keto chocolate chip muffins.
  • Mini muffins – Make the same low carb muffin recipe in a mini muffin tin. You’ll get a larger quantity of smaller servings that way (20-24 of them, depending on how high you fill the cups). Make sure to reduce the baking time (about 15 minutes), though, as they’ll be done faster.

Substitutions

Creating a low carb blueberry muffins recipe is not too hard, but my standards were high. They had to be moist, with a real muffin-like crumb, but no aftertaste or dense, heavy feel. I already covered substitution options for the milk, eggs, and coconut oil in the ingredients section above, but here we’ll dive a little deeper into different flours and sweeteners.

Flour Options:

There are several flour options when choosing a recipe for paleo blueberry muffins. I’m going to share why I chose what I used, what substitutes will work well, and which ones won’t.

  • Almond flour – As long as you don’t have a nut allergy, almond flour blueberry muffins are really the best option from a taste and texture perspective. Since I wanted ultra moist blueberry muffins that taste like the real thing, I opted to use blanched almond flour. (It’s also delicious in many other almond flour recipes!)
TIP: Always get blanched almond flour instead of almond meal.

TIP: Always get blanched almond flour instead of almond meal.

The finer texture will get you the delicate crumb you expect from muffins. If you use almond meal, this paleo muffin recipe will still work, but will have much more of a u0022healthy multi-grainu0022 taste and texture. They will also be more grainy.

  • Other nut flours, such as macadamia nut flour – The texture of other nut flours is not as fine, but is the best substitution if you can tolerate other nuts.
  • If all nuts are out, sunflower seed meal should work – This is just ground sunflower seeds, by the way. The muffins may turn green, so don’t be alarmed if that happens — it’s just a reaction with the baking powder and is safe to eat.

Here are a few flour substitutions that don’t work well for this low carb muffin recipe:

  • Coconut flour – Sorry, coconut flour will not work in this recipe, because it’s more dense and dry. But, you can make coconut flour blueberry muffins instead if that’s what you want to use.
  • Flaxseed meal – Using it alone really won’t taste at all quite like a real blueberry muffin. It can be a bit slimy when used as a flour on its own.
  • Cassava, arrowroot, or tapioca flour – These flours are very starchy, so are not suitable for keto friendly blueberry muffins.

Sweetener Options:

  • Besti Monk Fruit Allulose Blend – As mentioned above, this is what you should use if you want the best keto muffins. It helps lock in moisture, doesn’t crystallize, and has no aftertaste or cooling effect that most other sugar substitutes have.
  • Other granulated sweeteners – If you still want to use something other than Besti, you can use my sweetener conversion chart here to substitute others. Just keep in mind that you will need something having similar volume, so for example, concentrated pure powdered or liquid stevia won’t work very well. (A stevia blend will work just fine if you want to use that.)
  • Coconut Sugar – For anyone wanting paleo blueberry muffins without a sugar alcohol sweetener, coconut sugar will work great. I wouldn’t recommend maple syrup or honey; since these are liquid, you’d need to make other modifications in this case.
Almond flour blueberry muffins in muffin tin.

How To Store Keto Muffins With Almond Flour

Since almond flour blueberry muffins have fresh blueberries and no preservatives, they might not last as long as store bought ones. They are fine on the counter for a couple of days, but beyond that, store them in the fridge for up to a week.

TIP: Avoid storing keto muffins in plastic bags or plastic wrap.

TIP: Avoid storing keto muffins in plastic bags or plastic wrap.

Doing so can cause them to get soggy.

If you need to make this low carb muffin recipe last longer, just freeze them.

Can You Freeze Paleo Blueberry Muffins?

Yes, this keto muffin recipe freezes exceptionally well! They’ll last up to 4-6 months in the freezer.

To thaw, you can place the almond flour muffins in the fridge or on the counter, or even reheat them from frozen. You can reheat in the oven or microwave. They are so moist that they don’t dry out easily.

TIP: For a freshly baked taste after freezing, add a bit of butter on top first and reheat in the oven.

TIP: For a freshly baked taste after freezing, add a bit of butter on top first and reheat in the oven.

Bakery style keto friendly muffins.

More Keto Dessert Recipes

If you like this keto blueberry muffins recipe, here are more reader favorites to try:

  • Low Carb Keto Cheesecake – The most popular dessert on this site! This will convert anyone questioning if keto food is good.
  • Coconut Macaroons – Super easy with just a few ingredients.
  • Fudgy Keto Brownies – The perfect brownie recipe in every way. It’s easy and tastes like the real thing.
  • Almond Flour Keto Shortbread Cookies – Only 4 ingredients!
  • Keto Chaffles – Not exclusively dessert, but these have gained such a cult following over the years and can be made sweet. Find out what they are, and how to make dessert flavored chaffles, like cinnamon churro or pumpkin spice.

Find even more low carb dessert recipes here!

More Keto Muffin Recipes

If you like this keto paleo blueberry muffin recipe, you’ll love these other low carb muffin recipes:

Reader Favorite Recipes

The recipe card is below! Readers that made this also viewed these recipes:

The Wholesome Yum Easy Keto Cookbook

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Low Carb Keto Blueberry Muffins With Almond Flour

Ultra moist almond flour blueberry muffins from scratch are quick and easy, with 3g net carbs each! This low carb keto blueberry muffins recipe takes just 30 minutes.

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Servings: 12 (adjust to scale recipe)

Recipe Video

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Ingredients

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Keto Sweeteners

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)

  2. In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.

  3. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.

  4. Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 217

Fat 19g

Protein 7g

Total Carbs 6g

Net Carbs 3g

Fiber 3g

Sugar 2g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

Keto Low Carb Paleo Blueberry Muffins Recipe with Almond Flour