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.
Why we love this recipe
intro
- Tender muffins: Adding Greek yogurt to the batter helps create a rich, thick batter that bakes up into gloriously tender muffins.
- More protein: By adding yogurt to the batter, you also get an extra boost of protein!
- Low Carb Yogurt: Always choose plain Greek yogurt, as it has the lowest carb count and no added sugars. If you can find Two Good yogurt in your area, it’s an excellent choice as well as it only has 3g of carbs and no artificial sweeteners.
Reader’s Thoughts
“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
Ingredient Notes
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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.
Overview: How to Make This Recipe
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. Thin out with a little water if batter is thick and not pourable.
3. Stir in the blueberries: Add the blueberries into the blender, but stir them in by hand. Divide the batter between 12 standard muffin cups.
4. Bake until golden: Bake until the tops are golden brown and just firm to the touch.
Tips for Success
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.
More 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
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.
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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!