This keto blueberry muffin recipe makes a fabulously delicious low carb dessert! These muffins are moist and fluffy on the inside and have a light crumb! 3 grams net carbs per serving.
The Best Keto Blueberry Muffins
If you are after the best tasting low carb blueberry muffins, you’ve come to the right place.
There are so many keto blueberry muffin recipes out there, but none of them come close to achieving the texture of of a traditional flour-laden muffin.
This one tastes like the real deal. They are moist and fluffy in the middle with a tender crumb.
They are also simple to make and need just 6 ingredients.
Ready in under 20 minutes, you have no excuses not to make them.
Oh, and each muffin has just 3 grams of carbs.
By the way, if you want to try more keto muffins, try almond flour muffins and coconut flour muffins.
These blueberry muffins need just 6 ingredients to make and yield 12 standard sized muffins. They are sweetened with a low carb liquid sweetener and have no butter. Instead, we use coconut oil for that lovely texture. For this recipe, you’ll need-
- Almond flour- use blanched almond flour, not almond meal. The blanched variety will give the muffins a tender crumb, versus the almond meal, which could be a little more gritty.
- Baking soda- Gives the muffins stability and structure.
- Salt- Brings out the sweetness of the syrup and blueberries.
- Coconut oil OR butter- Refined coconut oil that is in liquid form. Unsalted butter will also work.
- Sugar free syrup- store bought or homemade keto maple syrup.
- Eggs- Room temperature.
- Vanilla extract- Optional, but gives a light vanilla flavor throughout.
- Blueberries- Fresh or frozen blueberries work. If you use the frozen variety, don’t bother thawing it first.
How to make keto blueberry muffins
Using a few ingredients makes the baking process super simple and quick. Everything is made in one bowl and if you use frozen blueberries, you don’t need to thaw them out. There are just three simple steps to whip these up.
Ready to make some muffins?
Step 1- Make the batter
Start by making the batter by mixing the dry ingredients first, then adding the wet, then folding through the blueberries.
Step 2- Fill the muffins
Next, fill the muffin cups by dispersing the batter amongst a 12-count muffin tin lined with muffin liners. Reserve a few extra blueberries on top of them.
Step 3- Bake the muffins
Finally, bake the blueberry muffins until they are lightly golden on top and slightly firm to touch. You can also use the skewer test to see if they are done.
Tips to make the best recipe
- These muffins aren’t overly sweet, relying on the maple syrup and blueberries for sweetness. If you prefer a sweeter muffin, add 1-2 drops of liquid stevia.
- Always grease your muffin tin or silicone muffin mold. This just ensures the extra precaution that they avoid sticking to the bottom.
- Cooking times will depend on your oven and location. Insert a skewer around the 19-minute mark, then regularly check from there until cooked. Mine takes around 25 minutes.
- Reserve some extra blueberries to top the muffins with.
Dietary swaps and flavor variations
This muffin batter is so easy to customize, you can have some fun to change up the flavors or adapt them to be suitable for other diets you may follow. Try some of these variations:
- Use different berries, like strawberries, blackberries, or raspberries. They will still be super low in carbs!
- Make them eggless by using one of these egg substitutes.
- Use different extracts like coconut, orange, lemon, or cinnamon.
- Replace the syrup with other keto liquid sweeteners like keto honey or keto simple syrup.
- Add sugar free chocolate, like chocolate chips or white chocolate.
What is the best way to store keto muffins? Here are the tried and tested tips.
- Up to five days: Store them at room temperature in an airtight container. To ensure they remain moist, place a paper towel in the container.
- 1 week or more: These will keep well in the refrigerator, too. Allow them to sit at room temperature for several minutes before enjoying.
- 6 months: Freeze them in a ziplock bag and store them for up to 6 months.
More keto muffins to try
Frequently Asked Questions
Blueberries are one of the few keto friendly fruits that can be included on a keto diet. Per one cup serving, there are just 6 grams of net carbs.
Each keto muffin has just 3 grams of net carbs.
There are 165 calories per muffin.
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Keto Blueberry Muffins | Just 6 Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup coconut oil
- 1/4 cup keto maple syrup
- 1/2 cup blueberries fresh or frozen
- Preheat the oven to 180C/350F. Lightly grease a 12-count muffin tin or silicone muffin pan and set aside.
- In a large mixing bowl, add your dry ingredients and mix well. Add the remaining ingredients, and mix until a thick batter remains. Fold through the blueberries.
- Distribute the muffin batter evenly amongst the muffin tin, about 2/3-3/4 way full. Bake for 20-25 minutes, or until a skewer comes out mostly clean.
- Let the muffins cool in the tin for 10 minutes, before transferring to a wire rack to cool completely.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
What temperature is the oven set at? It’s not in any of the instructions.
Hi! I’m so sorry it’s been amended 😀
Those look amazing! I did not know you could have a sweetener on keto. Your recipes are so creative! Thanks so much!
🙂 You are so welcome!
Hi! Do you think these would work with coconut flour? I always forget how to substitute one for the other (I know it’s not equal, right?). I love almond flour just running low and thought coconut might taste good anyway (plus it’s a wee bit cheaper). Would love to know your thoughts.
Thank you as always for your fabulous recipes!
Hi these won’t work with coconut flour!
Hi, are these mini muffins or full size? Thanks!
Hi Anne! Full size 🙂
What is the nutritional info using the eggless version? Specifically carbs & fiber.
Feel free to calculate it using myfitnesspal or similar, the nutrition included here is for the keto option.
Good afternoon from southwest Georgia. I baked a half recipe of these today. I only had almond flour on hand (as opposed to the blanched almond flour) so I did find that i needed additional almond milk to thin the batter. I feel like a pinch of salt is needed so I will have to experiment with that, especially since salted butter is not used. I also added a dash of vanilla extract, just because vanilla makes everything sweet, better. I found that these needed the full 25 minutes to turn golden brown and test done. The muffins are VERY moist, but with almonds being a high fat nut, that is to be expected. In baking with regular wheat flour, the addition of almond flour adds a tenderness and extended shelf life to most recipes. I have to admit that the grainy texture of the 100% almond flour muffin is more reminiscent of a corn-meal muffin, but not unpleasant. Thank you for your recipe (and I intend to try additional recipes as I go through this low-carb journey).
hello, im new to keto,. what are some granulated sweeteners i could use?
thebigmansworld.com/shop have some great ideas
Just made these and they are wonderful. I followed the recipe exactly with fresh, picked today berries, and they can out just like you said they would. I am new to keto style baking and have struggled a bit with the lack of gluten and sugar. The biggest struggle has been finding good recipes without dairy…..i have been ordered dairy free by my doctor. So thanks or a great recipe that covered all my dietary needs!
That sounds fabulous! 😀 You are so welcome!
I just made these & they are very delicious!!! I used butter instead of coconut oil & I used unsweetened Almond milk. I Love them!!!! Thank You for this amazing recipe!!!
🙂 You are so welcome, Rita!
Made the Keto blueberry muffins for the first time today and they were absolutely delicious….
my muffins sunk, I’ve made the eggless ones a couple of times, the taste is great but my muffins are always sunken in. Not sure what the problem would be since I followed the recipe to a “T”.
Made the muffins this morning and they turned out AHMAZING!!! The only issue with me is that my blueberries did sink to the bottom but I should’ve read the comments before and dusted my berries with almond flour before folding in to the batter. But otherwise great recipe!!!
Irene: Have you checked the expiration date on your baking soda? I’d always thought that stuff lasted forever but it doesn’t!!
Please help!! I don’t know what I’m doing wrong but this is the second time I’ve tried to bake with almond flour and it came out grainy and gross. 🙁 I know it’s not your recipe. Any tips to a new cooking enthusiast? Need recipes to help me stay on my keto journey .. please and thank you
Omg I’m an idiot!! 😂 When I’ve made things recently the sf syrup is listed as a topping and I didn’t add it. I’m sure that’s the reason for my dried out muffins. Will try again tomorrow and will leave a message