Keto Blueberry Muffins


5 from 224 votes
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These keto blueberry muffins make a delicious low carb dessert! The muffins are moist and fluffy on the inside and have a light crumb! 3 grams net carbs per serving. 

blueberry muffins keto in a muffin pan.

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 and taste of a traditional flour-laden muffin. My one, though, is the real deal.

I loosely adapted my almond flour blueberry muffins and low carb muffins, but used more keto-friendly ingredients. These turn out super moist, fluffy, and tender and hard to stop at one.

Table of Contents
  1. Recipe Highlights
  2. Ingredients needed
  3. How to make keto blueberry muffins
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently Asked Questions
  7. More keto baked goods you’ll enjoy
  8. Keto Blueberry Muffins (Recipe Card)

Recipe Highlights

  • 6 ingredients. And they are super simple ones at that.
  • Ready in under 20 minutes. This keto muffin recipe is one you can make on a whim or when the cravings strike.
  • Easy to customize. Use a mix of berries, add chocolate chips, or add a crumb topping. These are super versatile.
  • Naturally gluten-free. Because they have no grains in them!
keto blueberry muffins.

Ingredients needed

If you’ve made any of my keto desserts before, you’ll no doubt have all these baking staples already on hand. Here is what 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. DO NOT use coconut flour instead because they will dry out the muffins. Make coconut flour muffins instead.
  • 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 (unrefined coconut oil will give these muffins a coconut flavor). Unsalted butter will also work.
  • Sugar free syrup- store bought or homemade keto maple syrup. This not only adds sweetness but helps keep the muffins moist.
  • 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. 

Find the printable recipe with measurements below.

How to make keto blueberry muffins

Step 1- Make the batter. Start by making the batter by mixing the dry ingredients first, then adding the wet ingredients, then stirring 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 or cupcake 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 the touch. You can also use the skewer test to see if they are done. 

how to make keto blueberry muffins.

Recipe tips and variations

  • These muffins aren’t overly sweet, relying on maple syrup and blueberries for sweetness. Add 1-2 drops of liquid stevia if you prefer a sweeter muffin. 
  • 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. 
  • Use different berries, like strawberries, blackberries, or raspberries. They will still be super low in carbs! 
  • Replace the syrup with other keto liquid sweeteners like keto honey or keto simple syrup
  • Similar to my keto lemon blueberry muffins, feel free to add some lemon zest or lemon juice to the batter.

Storage instructions

To store: Leftover muffins are best stored in the refrigerator in an airtight container. They will keep fresh for up to one week.

To freeze: Place the cooled muffins in a ziplock bag and store them in the freezer for up to 6 months.

low carb blueberry muffins stacked.

Frequently Asked Questions

Are blueberries ok on a keto diet?

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.

How many carbs are in keto blueberry muffins?

Each keto muffin has just 3 grams of net carbs.

How many calories in each muffin?

There are 165 calories per muffin.

More keto baked goods you’ll enjoy

keto blueberry muffins recipe.

Keto Blueberry Muffins

5 from 224 votes
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. 
Servings: 12 muffins
Prep: 1 minute
Cook: 20 minutes
Total: 21 minutes



  • 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.


TO STORE: Muffins can keep at room temperature, covered, for up to 5 days. Store them in the refrigerator if you’d like them to keep longer. 
TO FREEZE: Place leftover muffins in a ziplock bag and store them in the freezer for up to 6 months. 


Serving: 1muffinCalories: 166kcalCarbohydrates: 5gProtein: 6gFat: 15gSodium: 112mgPotassium: 22mgFiber: 2gVitamin A: 71IUVitamin C: 1mgCalcium: 47mgIron: 1mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    These are wonderful…light for almond flour muffins which is a very pleasing thing! You know your kitchen science and are extremely talented. Thank you!

  2. 5 stars
    I try a lot of gluten free recipes but this one is good enough to make again. As with most things almond flour, the muffins are better after the first day, but that doesn’t stop me from enjoying them right away.

  3. 5 stars
    My absolute favourite sweet muffin. Always turn out perfect. I make a 4” version for guests to share.❤️

  4. 5 stars
    I’ve just started my keto journey, so I’m making adjustments along the way, so I can make a permanent lifestyle change. I tried the recipe and they came out so fluffy and moist. I wished they had been a little sweeter, I ended up adding honey to it since I didn’t have the syrup it called for. I tried to improvise. I’ll definitely make them again. I love the recipe, thank you! Can’t wait to check out your other recipes!! ❤️

  5. 5 stars
    Okay so I admit that I have not made these yet as I just got the email with the recipe in it. That being said, 5 carbs for a full sized blue berry muffin is insane. Next time Im off, I will be trying these muffins!! Btw, they look amazing!!

  6. Can you melt solid coconut oil for this recipe? Or could you use MCT oil? I love your recipes – I have made 2 so far and everyone (even friends and hubby) has loved them. Not specifically Keto but looking for gluten free, vegan and vegetarian healthier recipes. Next on my list is this blueberry one.

  7. 5 stars
    Oh. My. Word. These are one of the best things I’ve ever made since going low carb 4 years ago!!! These might actually be better than the sugar filled version!! I used frozen blueberries and they were so moist!! Thank you!!!!

  8. Hi! Why did you change the blueberry bread recipe when making muffins? Can’t we just make your blueberry bread recipe into muffins? I was just wondering why. Thanks so very much for your recipes.

  9. 5 stars
    Oh my goodness! I tried again this morning.. these are beyond delicious .. I sprinkled a little powdered monk fruit sugar (sugar free sweetener) and slathered with butter .. I’m thinking I’m going to just eat these the rest of my keto journey.. 😂

  10. 5 stars
    These muffins are delicious! I made them using your homemade syrup and I just want to eat them all! I apologize for changing the recipe a little , I added a few tablespoons of almond milk.

  11. 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

  12. 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

  13. Irene: Have you checked the expiration date on your baking soda? I’d always thought that stuff lasted forever but it doesn’t!!

  14. 5 stars
    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!!!

  15. 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”.

  16. 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!!!

  17. 5 stars
    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!

  18. 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).

    1. Feel free to calculate it using myfitnesspal or similar, the nutrition included here is for the keto option.

  19. 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!