I don’t know too many people who can resist the lure of a tender, moist muffin bursting with fresh blueberries. And why should those of us on a keto diet deny ourselves such tastiness? Thankfully, we don’t have to. These Keto Blueberry Muffins have all the sweet flavor with only a handful of the carbs.
It’s been one of my most popular keto muffin recipes since the moment I hit publish. And once you try them, you will understand why.
What readers are saying
“This muffins are so good that I make them on rotation every other week. My husband who isn’t a blueberry lover asks for them regularly.” — Pat
“These were great! (Even non-keto people said they were delicious, and didn’t even know they were keto.) I made them using my stand mixer (no blender), and used Lakanto for the sweetener. Appreciate the protein content, too.” — KM
Easy Almond Flour Recipe
When someone is new to baking with almond flour, I always suggest trying muffins first. They are simple and straightforward to make, and help you get a feel for your new ingredients. I would start with these or my keto chocolate chip muffins first. Then you can move on to more complex recipes like keto coffee cake muffins.
But you will never regret making a batch of these easy almond flour muffins. Ready in about 40 minutes, they are great to have on hand for breakfast or snacking.
Recipe Highlights
- Tender and moist: Greek yogurt helps create a rich batter without any additional oil that bakes up into gloriously tender muffins.
- Light and fluffy: Using a blender to combine the ingredients gives the batter more cohesion. But it also forces air into the batter, helping the muffins rise.
- Higher protein: With the yogurt and a little additional protein powder, each muffin has 9 grams of protein.
- Easy to make: You can get these on the table within about 40 minutes!
- Great for meal planning: They store well in both the fridge and the freezer so you can have easy breakfasts or snacks on hand.
Ingredients and Substitutions
- Greek yogurt: Choose a yogurt that has few carbs and a good amount of protein. I like Too Good or Chobani Zero Sugar.
- Almond flour: This recipe won’t work with coconut flour. However, you could use my Keto Blueberry Bread recipe and turn it into muffins.
- Sweetener: I recommend an erythritol based sweetener for this recipe. Please see the Sweetener Options for more information.
- Protein powder: A little protein powder helps create 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.
How to Make Keto Blueberry Muffins
- Blend the wet ingredients: Combine the yogurt, eggs, vanilla, and salt in a blender and blend until smooth.
- Add the dry ingredients: Add the almond flour, sweetener, protein powder, and baking powder, and blend again until smooth. Thin out with a little water if the batter is very thick.
- Stir in the blueberries: Add the blueberries to the blender, but stir them in by hand.
- Add to the muffin pan: Divide the batter between 12 standard muffin cups lined with parchment or silicone liners. Top each with a few more berries.
- Bake: Bake until the muffins have risen, are golden brown, and just firm to the touch.
Carolyn’s Tips for Success
I love using my blender for this recipe. 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 berries 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.
Sweetener Options
I recommend an erythritol-based sweetener for these muffins for the best flavor and texture. Allulose can make them darken a lot more on the outside and they can even become burnt. If you choose to use it, try lowering the temperature by 25 degrees and watch them carefully.
You can also decrease the amount of erythritol by half and use some pure stevia or monk fruit extract to make up the additional sweetness.
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
- 1/3 cup (36 g) unflavored whey protein powder, or egg white protein powder
- 1/3 cup (63.33 g) sweetener, erythritol recommended
- 2 tsp baking powder
- Water to thin the batter, if needed
- 2/3 cup (98.67 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.
Video
Notes
Nutrition
Frequently Asked Questions
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.
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.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
I love these muffins. I made the recipe using the Greek yogurt first but I think I didn’t add enough water to thin the batter enough, but they came out wonderfully. Next I made the version using coconut cream. I live in Arizona and it is very hot right now, so my coconut milk did not have the cream separated in the can. I decided to just measure out 5 ounces and went from there. They came out even better than the yogurt version. I will be making these and freezing several batches before blueberry season is over
Just took these beauties out of the oven and waiting for them to cool down before eating one. The recipe is easy and they look delicious, but then I haven’t found a recipe on this site that isn’t delicious. By far my favourite site for recipes and I recommend it to anyone and everyone who asks… thanks Caroline for your dedication to healthy and yummy recipes.
Thank you!
I subbed blueberries for huckleberries but either way these muffins are delicious. They are moist and have the perfect sweetness
I really enjoyed this recipe. It is a moist muffin. Since I live in the mountains. I reduced the heat to 300 and baked them for 25 minutes. I don’t miss gluten carb filled muffins with this recipe. They are so yummy!
These muffins came out perfect! So delicious!
I made the Blueberry Muffins for the monthly challenge. They turned out great. My husband who generally doesn’t like my “Keto” cooking, even said they were the best Keto things that he had tasted so far.
Just made these this morning. Couldn’t wait for them to come out of the oven. taste as good as they smell. Yummy
I made these blueberry muffins this morning. Not only are they delicious they are packed with protein. A great grab & go snack. I didn’t have any Greek yogurt so I substituted with Cottage cheese. Turned out very yummy! Thanks Carolyn for another amazing Keto recipe.
Wonderful muffins! Tasting fresh blueberries in these easy to make muffins was a great start to my family’s morning! Thank you, Caroline! You did it again!
The Keto Blueberry Muffins are a go to recipe at our house! Light but so full of flavor and protein. An absolutely wonderful way to start my morning! I have even cut up the muffin and combined with strawberries for a low carb ‘strawberry blueberry shortcake dessert’
I made today the recipe, they are delicious but mine they didn’t get golden brown, I added 4 more minutes in toast and nope! But they are really good I had two =). Thanks for sharing!
I have not made these muffins yet but want to, they sound delicious! I was just wondering if I could use Equip beef protein powder in your recipes as I only have that and the collagen powder. Would the beef protein work? Thanks so much for all your wonderful recipes!
I honestly can’t say, I haven’t used the Equip. Collagen will make them very gummy.
These were so easy to make and soooo delicious!
I recently tried the Keto Blueberry Muffins recipe, and they were fantastic! These muffins are light, fluffy, and bursting with blueberry flavor. With only 4.4g of net carbs per serving, they are perfect for anyone following a keto diet. The combination of almond flour and whey protein powder gives them a great texture, and the touch of vanilla adds a wonderful aroma. They are easy to make, and the muffins stayed fresh for days. Highly recommend giving this recipe a try for a delicious low-carb treat!
What timing! I just made this recipe this weekend with some farmer’s market fresh blueberries! Excellent muffins! Thanks for offering your baking challenges. It is always fun having a chance to win a prize!
I am diabetic and I made these muffins I used blueberries from my bushes and it turned out wonderful. they give me something sweet to eat without worrying about my sugar. also the extra protein is good for me. I love them.
I am so glad!