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.
If you are after the best tasting low carb blueberry muffins, you’ve come to the right place.
There are so many keto muffin recipes out there, but none of them come close to achieving the texture of a traditional flour-laden muffin. My one, though, is the real deal.
I loosely adapted my almond flour blueberry muffin recipe but used more keto-friendly ingredients. These are so tender, moist, and fluffy, they taste standard blueberry muffins!
Table of Contents
Why this recipe works
- 6 ingredients. And they are super simple ones at that.
- Ready in under 20 minutes. These are the kind of muffins 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!
Ingredients needed (and substitutions)
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
What I love about this recipe is that everything is made in one bowl. Once you’ve prepped the muffins, the oven takes care of everything else!
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.
Recipe tips and variations
- 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.
- 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.
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.
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.
More keto baked goods you’ll enjoy
Prevent your screen from going dark
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 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
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