These low carb blender muffins are so easy to make. Light and fluffy and you can put anything you want in them. A versatile low carb muffin recipe for grab and go breakfasts or snacks. Instructional video included!
You’re going to love these basic low carb muffins, because they are infinitely adaptable. We love them with cranberries but they are great as blueberry muffins, raspberry muffins, or even chocolate chips muffins.
First cranberry recipe of the season and of course I had to make low carb cranberry muffins. I am well-armed for cranberry season now, as I actually have about 5 bags in my freezer from LAST season.
I am not normally this much of a hoarder but a slight cranberry shortage last year sent me into a panic and I started socking them away. I trolled a number of grocery chains in late October/early November and was shocked that they weren’t yet carrying cranberries. Didn’t they know I had Thanksgiving recipes to write? Didn’t they know how damaging it was not to have large displays of cranberries just inside the entryway?
I had many many cranberry plans last year that were not realized by the late arrival of those tart little berry gems.
They did finally arrive and I grabbed numerous bags when I saw them. Then my husband, bless his heart, saw a big bag at Costco, and knowing my fears of a cranberry apocalypse, brought two of them home to me.
Of course I ended up with far too many cranberries. Wait, what am I talking about? You can never have too many cranberries. Because those firm sturdy low carb berries freeze amazingly well and thaw to be almost as perfect as they are when fresh.
So you can divvy them up into quart-sized freezer bags and ride out any sort of local cranberry shortage. Mine seem perfectly fine after 12 months in the deep freeze and now I can make my favorite low carb muffins any old time. That makes me happier than you know.
How To Make Low Carb Muffins
Use your blender!
Whipping up your keto muffin batter in a blender makes it more cohesive, lighter and fluffier. You can still do this recipe in a bowl, whisking your ingredients together, if you prefer.
Add sour cream for tenderness
I can’t recommend sour cream enough as an ingredient in keto cakes and muffins. It gives them a wonderful texture, with no need for any butter or other oil. Greek yogurt also works well.
Blend the wet ingredients first
Get the eggs, sour cream, and vanilla extract well blended first, before adding the dry ingredients. Then you can add the dry all at once and blend again until smooth.
Let cool completely after baking
This is a tough one for people who love baked goods hot out of the oven. But all keto baked goods hold together better after they cool properly.
Customize these muffins!
You aren’t restricted to cranberries and pecans in this recipe. Let your imagination run wild! Lemon blueberry, cranberry orange, chocolate chip, you name it. You can use this as a basic low carb muffin recipe and add in whatever you want.
Low carb muffins store well too
Muffins like these are great for stocking your freezer. Simply place them into a ziplock freezer bag and freeze. They can last for several months. They can also be refrigerated for up to a week for easy keto breakfasts.
Cranberries are great for low carb and keto diets
- Fresh cranberries are very low in carbs and high in fiber
- 1 cup of cranberries has 12 grams of carbs
- They are full of phytonutrients and antioxidants
- They are anti-inflammatory
- Cranberries are high in vitamin C
- Beware of dried cranberries, as they are usually full of added sugars.
I have a great recipe for sugar-free dried cranberries that you can make at home.
These low carb blender muffins are a perfect way to showcase those tart little crimson orbs. They are easy to whip up in your blender and the sour cream gives them an incomparable texture. Light and fluffy and they rise astonishingly well.
I put chopped pecans in half of them for extra deliciousness, but kept some pecan-free for the kiddos. These are now ranking up there as some of my favourite muffins to date! And this easy recipe is totally customizable.
Craving low carb blueberry muffins? Swap out the cranberries! Or make chocolate chip muffins if you’d prefer. Or stay with the cranberries and add a little orange extract. The possibilities are truly endless.
Easy Low Carb Cranberry Muffins
- ½ cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups almond flour
- ½ cup Swerve Sweetener
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup cranberries
- ½ cup chopped pecans optional
- Preheat oven to 325F and line a muffin tin with parchment or silicone liners.
- Combine sour cream, eggs, and vanilla extract in a large blender jar. Blend about 30 seconds.
- Add the almond flour, sweetener, baking powder, cinnamon, and salt. Blend again until smooth, about 30 seconds to a minute. If your batter is overly thick, add ¼ to ½ cup of water to thin it out (different brands of almond flour can vary).
- By hand, stir in cranberries, keeping a few for the top of the muffins, and chopped pecans if using. Divide the mixture among the prepared muffin cups and bake 25 to 30 minutes, until just golden brown and firm to the touch.
- Remove and let cool completely.
Diana Barrett says
Before I make your Easy Low Carb Cranberry Muffins can you please tell me if the cranberries that you used are dried, frozen or from a tin or jar? Fresh are not available in New Zealand. Dried seems to be my main option so I was thinking of swapping for frozen cherries??? suggestions please.
Whole raw cranberries but you can use frozen as well.
Julie B says
I just made these muffins. Oh my! They are so delicious . Mine didn’t brown as much as I would have liked, but I wonder if that is because I used BochaSweet as my sweetener. In any case, it doesn’t matter. They are light and fluffy, with just enough sweetness to counteract the tartness of the fresh cranberries. I used some Orange Oil extract, too, which added a nice zing.
Love this recipe and will use it to make lemon poppyseed muffins, blueberry muffins and may try to see if I can make a savory muffin with it.
first time making these. I was pleasantly surprised. I used paper muffin cups and they did stick to it, but they were quite tasty. I used fresh cranberries that I had in my freezer. I love the tartness of them.
I did put in less fake sugar because I find it very sweet.
Thank you for this recipe as I will make them again with different fruits.
When I put these ingredients into a calculator, without pecans & cranberries, it says that the net carbs are 11 carbs per one muffin. (If the recipe makes 12 muffins). Maybe the recipe makes 24? The numbers don’t add up.
They don’t add up because your calculator is add in the erythritol. Since it doesn’t affect blood sugar at all, it should not be counted as a carb.
I made these and they delicious but my blender must be much small it was a real pain!
How can I make these without using blender (could only hold about 1/3 mixture
What kind of blender did you use that had much more capacity?
YOu can mix it in a bowl, it’s just not as nice and fluffy. I have a blender that easily holds 8 cups!
S B says
Love this recipe! I have been eating these for years. Love the GF option. I was wondering what the nutritional information is without the sweetner? I feel the cranberries are sweet enough.
Just excellent. I used Greek yogurt in place of sour cream with no issues. Baked 30 minutes. So yummy and moist. I did use a little more lakanto since cranberries are very tart.
These are delicious. My husband who always dislikes my low carb recipes said these were really good.
So good to hear!
Made these with my granddaughter. Simple to make and she even said they were delicious. Made with raspberries and they turned out perfect. I froze them and when I defrosted then I was able to toast and put butter or cream cheese on them.
Mary Arnold says
The easiest Keto item I’ve ever made. Mixed up just like you said, in the blender. Baked 25 min. Beautifully raised and browned just right. Just like the recipe and instructions. I’m trying to wait for them to cool. The batter was delicious so I’m sure the muffins will be. Lol!
Hey Carolyn, quick question. Are you using dried cranberries or fresh. I have both on hand and I want to make this recipe soooo bad, lol. TIA
I meant to add that they look dried in the video but the ingredient list says 1 cup cranberries (not dried). I want to make sure I make them right, lol. Thanks again 😉
Yes, okay… so the video was more about the base recipe. You can use fresh, as I did in the original recipe, you can use dried, or chocolate chips, or pecans or basically anything you want!
Love this recipe! I always add orange extract. But I SURE wish you would include measurements in GRAMS! Makes a WORLD of difference!
Jan Gaebe says
I made the cranberry sour cream blender muffins with pecans and they were delicious! I can’t wait to make some more!
Can I use other sweeteners? What are some other options that might work?
I think you need to read my primer on keto sweeteners. It will help! https://alldayidreamaboutfood.com/best-keto-sweeteners/
Linda Lierman says
Can frozen cranberries be used? Should they be thawed before adding to the batter?
Yes, they are fine and you can add them in frozen.
Added water to thick batter and worked great! Fluffy and very little “graininess” that you get from almond flour sometimes. Pretty too! Used a Vitamix.
katerina @ diethood.com says
These low carb Cranberry Muffins are absolutely amazing! Perfect with my morning coffee!!
These are really delicious muffins! Everyone at my house loved it!
I am so glad these are low carb, because they are so good!! Super soft & chewy from the cranberries. I did add nuts, because I love the crunch!