Whip up these easy Keto Blueberry Muffins for easy breakfasts or snacks. They are light and fluffy, with 9g of protein and only 4.4g of net carbs per serving.
Keto blueberry muffins have been one of my most popular recipes since the moment I hit publish. And once you give them a try, you will understand why!
My first forays into the world of keto baking started with muffins, and I’m always trying out new flavors and techniques. Readers love the Keto Pumpkin Muffins and bakery-style Keto Chocolate Chip Muffins. And my new Protein Muffins are getting rave reviews too!
But these almond flour blueberry muffins are so delicious and so easy to make. You can whip them up in less than 45 minutes! They’re great to have on hand for easy snacking.
Yogurt for tender keto muffins
What makes this keto blueberry muffin recipe so special? I think it’s the inclusion of Greek yogurt. It helps create a rich, thick batter that bakes up into gloriously tender muffins. It also gives them an extra boost of protein.
When choosing yogurt for keto baking, you do need to read the labels. Always choose plain Greek yogurt, as it has the lowest carb count and no added sugars. I like full fat yogurt for richer flavor and because it has fewer carbs than the low fat varieties.
However, if you can find Two Good yogurt in your area, it’s an excellent choice as well. It’s designed specifically for low carb diets, with only 3g of carbs and no artificial sweeteners. The blueberry yogurt works perfectly in these muffins!
Reader testimonials
“Made these today and so far the best blueberry low carb muffin I have had. It’s so moist, thank you for sharing your recipes with us, it’s much appreciated.” — Kimberly
“I just made these and omg they are yummy! I’m very hard to please when it comes to desserts. Most keto desserts I’ve tried, made with almond flour, have a grainy taste but this was so moist and creamy just like a real muffin. It went perfectly with my morning cup of coffee. ❤️” — Stacy
“I followed the recipe exactly and WOW!!! these are so good, a keeper for sure. I’m a newbie T1D Mom and trying to find new recipes for my daughter. Thank you for sharing!!! She’s thrilled to have a muffin in her lunch box today!!!” — April
Ingredients you need
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- Greek yogurt: I like to use full fat yogurt for the added richness it provides. Lower fat versions work just as well but they add a few carbs to the total recipe. If you can find Two Good yogurt near you, it’s lower fat and lower carb.
- Almond flour: These are almond flour blueberry muffins and they won’t work with coconut flour. However, you could use my Keto Blueberry Bread recipe and turn it into muffins.
- Sweetener: I like Swerve Granular in these keto blueberry muffins but any sweetener should work. The consistency does not rely on using a particular brand or kind. But allulose will likely make the tops brown a little more quickly.
- Protein powder: As with many of my baked goods, I’ve added a little protein powder to this recipe for a lighter, fluffier muffin. Both whey protein and egg white protein powders work well.
- Fresh blueberries: I recommend fresh berries since frozen tend to bleed blue all over. But if frozen is all you have, those work too.
- Pantry staples: Eggs, vanilla extract, baking powder, salt.
Step-by-step directions
1. Blend the wet ingredients: Combine the yogurt, eggs, vanilla, and salt in a blender and blend until smooth.
2. Add the dry ingredients: Add the almond flour, sweetener, protein powder, and baking powder, and blend again until smooth. If your batter is very thick, add water 1 tablespoon at a time to thin it out. It should be thick but pourable.
3. Stir in the blueberries: Add the blueberries right into the blender, but just stir them in by hand. Divide the batter between 12 standard muffin cups.
4. Bake until golden: Bake at 325ºF for 25 to 30 minutes, or until the tops are golden brown and just firm to the touch. Remove and let cool in the pan.
Expert tips
I love using my blender to whip up these almond flour blueberry muffins. It’s less messy, takes only seconds, and it makes the batter more cohesive. But less powerful blenders may not be up to the challenge. You can always whisk the ingredients together in a bowl instead.
If the blueberries sink to the bottom of the muffins, it means the batter was too thin. The additional water should be added sparingly, and only until you have a thick but pourable batter. Brands of almond flour and yogurt differ so how much water you need depends on your other ingredients. You may not need any at all.
I specify fresh blueberries for this recipe but frozen work as well. Frozen blueberries tend to bleed more and turn the batter purple so I recommend tossing them with a bit of coconut flour before adding to the batter.
Frequently Asked Questions
These almond flour blueberry muffins have 7.1g of carbs and 2.7g of fiber per serving. That comes to 4.4g net carbs per muffin.
Yogurt can be very high in sugar and carbs so you need to consider it carefully. Plain unflavored Greek yogurt is often the best choice, and the higher the fat content, the fewer carbs it will contain. You should avoid most flavored yogurts, as they often have added sugar. However, a few brands like Two Good and Ratio make good low carb flavored varieties.
These muffins freeze very well so go ahead and make a big batch. Let the muffins cool completely and then place in an airtight container or freezer bag. They will last up to 4 months.
Other keto blueberry recipes you might enjoy:
- Keto Blueberry Scones – also a fan favorite!
- Keto Blueberry Jamboree – possibly my most popular blueberry recipe.
- Blueberry Pancake Bites – kids love to dip them.
- Keto Lemon Blueberry Cake – A beautiful cake for summer.
- Sugar-Free Blueberry Mojitos – a great summer sipper!
Keto Blueberry Muffins Recipe
Equipment
Ingredients
- 5 ounces (141.75 g) full fat plain Greek yogurt
- 3 large eggs
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/4 tsp (0.25 tsp) salt
- 2 1/2 cups (265 g) almond flour
- 1/2 cup (91 g) Swerve Sweetener
- 1/3 cup unflavored whey protein powder, or egg white protein powder
- 2 tsp baking powder
- Water to thin the batter, if needed
- 1/2 cup (74 g) fresh blueberries, (frozen work too, they just bleed more).
Instructions
- 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, protein powder, and baking powder, and blend again until smooth. If your batter is very thick, add 1 tablespoon of water at a time until it thins out. The batter should still be thick but pourable.
- Stir in the blueberries by hand and divide the batter between the prepared muffin cups.
- Bake 25 to 30 minutes, or until the tops are golden brown and just firm to the touch. Remove and let cool in the pan.
Notes
Nutrition
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These were really excellent! I’ve had many low carb / keto muffins and these are the best. The texture is so close to conventional blueberry muffins that it is surprising. And the flavor is really good. I love them!
These muffins were amazing!!! Do you know how long they will stay good for after cooking them?
Keep them in the fridge and they will easily last a full week.
SO many people have said this is the best keto muffin recipe they have tried! I am going to have to make them.
I want to make these today, but all I have in the house is 0% Fage Greek yogurt. I like to eat 0% yogurt to increase my protein macros and cut my fat macros down to weightloss macros. I still keep the carbs under 20g and this works wonders for losing weight. Would 0% Greek yogurt work in this recipe?
These are just perfect! Great breakfast idea.
These came out so tasty and perfect! Will be making them again and again!
These look so fluffy and delicious for being keto! Great way to pack in some protein
These look perfectly moist and delicious; perfect for Father’s Day breakfast!
These muffins are our new favorite breakfast! Sooo yommy!! Thanks for sharing!
Can I use a food processor instead. I don’t have a blender. If not, I guess I can just use a regular hand mixer and get the same results? I love all your recipes. I have to say that I know ALL your recipes come how good for me, unlike some other recipes I get from other blogs. Thanks so much!!!
I think it should be fine in a food processor.
Can I use sour cream instead of yogurt? Just ordered your dessert cookbook.
Yes, sour cream would be fine.
Would sour cream change the flavor? Which flavor would taste better? The greek yogurt or the sour cream? hmmm….
It will be great.
Could I use mayo instead of yogurt? I have some home made mayo I would
like to use up?
Mayo is very different from yogurt (because it’s eggs rather than dairy) so I can’t say for sure it will work.
Help! Why did my muffins only take 15 mins to cook???? The temp was correct. I made 12 little cupcakes. Was this recipe for 6???
No, this recipe is clearly for 12. 12 regular sized muffins. Something went very wrong on your end but without being in your kitchen, I can hardly say what.
Can you pre-mix and store the batter for a couple days? I.e., can I make a double batch, bake half now, and then bake half in a couple days?
No, I don’t think that would work well. However, the baked muffins freeze well if you want to make them ahead.
These came out awesome! What is the best way to store these?
Fridge is probably best since these are on the moist side.
Is your oven convection?
Just made these with raspberries, yum! I’ve found my new base muffin recipe 🙂 Can’t wait to try a batch with strawberries and lemon extract… or maybe chocolate chips and orange extract. Thanks for another great recipe!
Enjoy! It’s highly adaptable!
Would you get the same result with frozen blueberries?
Read the blog post, I actually answer that question already.
Yes, you can use frozen. Keep in mind that with frozen berries you will be adding a bit of additional liquid and the batter will be the color of the berry juice. I actually use a frozen berry blend with blueberries, raspberries, strawberries and blackberries.
Hi Carolyn, I made them yesterday evening and I have just eaten one as afternoon snack and they are fantastic … too good to be true! I used plain greek yogurt as in Italy I can’t find Two Good Vanilla Greek Yogurt and used the same amount of sweetener and it is sweet enoigh for me.Insted of vanilla extract thant I don’t have I used cinnamon powder and I can say I love them!
So glad you like them!
Ahhh, I’ve been wanting to try this yogurt for a while and this is the perfect excuse! Do you think these would freeze well?
Yes, they freeze fine.
I can’t have almond flour what can I use as a substitute ???
Coconut flour won’t work here. You can try sunflower seed flour but they will be a greyish color.
Could I use hazelnut flour instead? I usually find I can sub almond flour wiyh hazelnut flour, I just need to use a little bit more. Would it work with this recipe?
Yes, should be good.
What about subbing protein powder in for the almond flour?
I can tell you right now that it would be an absolute disaster. They would rise like crazy and be very dry. You could sub out maybe 1/3 cup of the almond flour but more than that and I don’t see them coming out well.
I would love to make these with some of your other fabulous recipes for a brunch. Can I make these as mini muffins (I have mini muffin parchment liners)? Could you guide me on baking time and if oven temp would need to be adjusted? Thanks!
Sorry, I cannot since I didn’t make them that way. You will need to simply watch them carefully. I would start at 15 minutes.
Do you store these in the fridge or are they okay in just an airtight container?
They are okay on the counter for about 3 days but fridge is always good.
This recipe sounds fantastic, what could I use to substitute the Greek yoghurt as I am dairy intolerant?
Try some coconut cream.
I would really love to know how this substitute came out.
Many people who have heard or read about keto probably haven’t experienced that; successfully followed, we actually don’t crave any of these goodies, but it’s very heartening to know a way to enjoy these treats. Almond flour isn’t cheap, but when we began to value ourselves, our motivation became sustainable.
When people say, “it’s so expensive to eat low-carb/keto.” I say, “No, it’s cheap to eat crappy.”
That, my friend, is a fabulous answer. And very on point. We subsidize the crap but the good stuff costs the real market value. How messed up is that?
I really hate artificial sweeteners. How would you substitute honey or coconut sugar? Or even make them without sweetener?
I don’t use any artificial sweeteners.
The muffins won’t be keto or even low carb compliant if you use honey or coconut sugar but if you prefer sugary to low glycemic sweetners then you would probably use about 1/2 a cup of the coconut sugar instead of the Swerve. Honey wouldn’t work because it would change the texture of her recipe.
You can get honey powder online 🙂
These are the best low carb muffins I have ever made BY FAR! And I have made a lot, always in the hopes of getting a result that tastes like a “real” muffin……I am usually highly disappointed and end up throwing out most of what I make, but these do not disappoint and I would even be willing to put them up against a “regular” blueberry muffin in a taste test. Excellent work, Carolyn!
Hooray!!!
Question may sound silly but recipe says it makes 12 muffins is that the size or regular cupcake liners?
Standard muffin size. Not jumbo or mini!
Plain yogurt containing live active cultures actually has fewer carbs than reflected on the label, because the bacteria turn the milk’s lactose into lactic acid. Here’s an article that further explains the science and the issue with the nutrition facts label: http://www.lowcarbluxury.com/yogurt.html
Thank you for sharing that link! I make homemade Greek style yogurt but gave it up when i went Keto. I’m trying to work it back into my diet and your link makes me feel better about eating it and not going out of Ketosis.
Can we use regular whole milk yogurt?
I guess but then your carb count goes up a bit. It typically has 12 to 15g per 1/2 cup.
I made these and really liked them. Only change I used the golden monk fruit instead of swerve. Thank you for the recipe it is a keeper.
Did u use the same amount of monk fruit as swerve?