These popular keto blueberry muffins are made with Greek yogurt, for extra tenderness. Deliciously low carb and grain-free, and perfect for an easy breakfast or snacks.
These keto blueberry muffins were such a huge hit on my Instagram account, I decided I needed to share them here on the blog.
I think they are so popular because they are actually blueberry yogurt muffins. Nothing is more tender than a yogurt muffin, it really adds something special to the batter. And these keto muffins are insanely easy to make. You whip the batter up in your blender, add the blueberries, and bake!
I have a lot of easy and healthy muffin recipes, like my keto chocolate muffins, and the ever popular low carb cranberry muffins. And we can’t forget the delicious and decadent keto pecan pie muffins.
But still, this new keto muffin recipe is ranking up there as one of my most popular already!
Video for Keto Blueberry Muffins
Can you have yogurt on a keto diet?
Now, I know there are some people out there thinking that yogurt isn’t keto. And hence, these keto blueberry muffins can’t be keto. Can I tell you how much I hate it when people say that? Because there is no such thing as a keto or a non-keto food. Ketosis is a metabolic state in which your body creates ketones for fuel. End of story.
I am likely to tell someone, if they ask, that bananas aren’t really keto. By which I mean they simply have too many carbs for most people to metabolize and still stay in ketosis. But if you were to eat a single bite of banana, you haven’t suddenly fallen off the keto wagon. You aren’t kicked out of the keto club.
But yogurt is a bit of a tricky one. It’s healthy and yet even the full fat Greek yogurt has 9 to 12 grams of carbs per cup, with no fiber to speak of. Since many of us try to keep our carbs under 20 to 25 grams, that’s a big chunk of your allotment for the day.
So you can see where some of the confusion comes in.
But a cup of yogurt is actually a large amount. A half cup would be a more appropriate serving size. And when you work yogurt into a recipe that serves 12, then you’re spreading it out even further. Now we’re talking!
And now there’s actually a keto friendly yogurt on the market. It’s called Two Good and they’ve developed a straining process that removes most of the natural sugars from the yogurt itself. So it has all of 3g of carbs per serving.
That is the yogurt I used for these keto blueberry muffins.
In the interests of full disclosure, I will tell you that I originally was paid to promote the yogurt on Instagram and the blueberry yogurt muffins were one way I chose to do that. But they are not paying me for this post. I just love the muffins so much, and I think you will too, so I wanted to share.
How to Make Easy Blueberry Yogurt Muffins
It’s a pretty straightforward recipe but here are my best tips for success:
Use your blender: I find that using a blender to whip up my muffin and pancake batters is extremely helpful. It’s less messy, takes only seconds, and it makes the muffin batter more cohesive.
Use parchment or silicone muffin liners: This is really important if you don’t want your muffins to stick to the pan! I love my silicone liners and the muffins practically fall right out of them. Here are the silicone liners I have: silicone muffin liners.
Use Greek Yogurt: Two Good is available in a lot of stores (Safeway, Kroger, Fred Meyer, Walmart, Target…), but if you can’t find it, you are free to use full fat Greek yogurt. It will only raise the carb count by 0.3g per serving!
Stir the berries in after: Get your batter all nice and fluffy and blended, and then stir the berries right into the blender jar. I recommend fresh berries since frozen tend to bleed blue all over, but if frozen is all you have, those work too.
You don’t have to use blueberries! Raspberries and strawberries would work just as well. And my kiddos don’t love berries in their muffins so I’ve also used sugar-free chocolate chips for them. This last batch, I did have of the muffins with blueberries and half with chocolate chips.
And I’ve just discovered these new keto mini chocolate chips. They’re great!
Sweetener Options: You should be able to use any sweetener you prefer. I used granulated Swerve, as I almost always do for my baked goods. But it would even work with stevia, if you prefer. If you’re using regular plain Greek yogurt, you will need to up the sweetener a bit.
See how simple these lovely keto blueberry muffins are? They are a lovely light breakfast or snack, and fabulous with a smear of butter.
Other keto blueberry recipes you might enjoy:
Keto Blueberry Scones – also a fan favorite!
Low Carb Blueberry Pancake Bites – kids love to dip them.
Low Carb Lemon Blueberry Cake – so delicious.
Sugar-Free Blueberry Mojitos – a great summer sipper!
Easy Keto Blueberry Cheesecake Bars – these look so tasty.
Blueberry Cheesecake Bites – fat bombs!
Keto Blueberry Muffins
- 1 container (5.3-ounces) Two Good Vanilla Greek Yogurt (can use plain Greek yogurt if you can't find it)
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 1/2 cups almond flour
- 1/3 cup Swerve Sweetener (add more if using plain Greek yogurt)
- 2 tsp baking powder
- Water if needed to thin
- 1/2 cup fresh blueberries
- Preheat the oven to 325F and line a muffin pan with 12 silicone or parchment liners.
- Combine the yogurt, eggs, vanilla, and salt in a blender and blend until smooth.
- Add the almond flour, sweetener, and baking powder, and blend again until smooth. If your batter is very thick, add water 1 tbsp at a time. The batter should be still thick but pourable, like a thick pancake batter.
- Stir in the blueberries and divide between the prepared muffin cups and bake 25 to 30 minutes, or until firm to the touch and a tester inserted in the center comes out clean.