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.
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We loved these, even hubby who isn’t a big fan of blueberries. I used cottage cheese as another reviewer did. I have a small blender, so just blended the wet ingredients then mixed the rest in a bowl. I used Lakanto Golden instead of regular swerve for a bit of extra flavor.
Very easy recipe to follow and execute. I love the texture of the muffins and they are very moist. I would definitely make these again.
I’ve been keto 5 years & have loved your recipes over the years. My husband is type 2 diabetic & has changed his diet to lower his A1C. These muffins turned out terrific & we both enjoyed them. I also added blueberries to the bottom of the silicone cups before pouring batter, then a few more to the top. Made 12 perfect size muffins.Thanks again
Great to hear!
Delicious muffins! My batter was a bit thick and my muffins turned out more dense and cake-like vs muffins, but I’m not complaining. I added a bit more blueberries than called for too…but that’s how I roll. 🤷🏻♀️
I love eating these muffins with a tall glass of milk. Recipe is easy to follow.
Easy recipe to make. Put it all in a blender and push the button. But my blender
is kind of wimpy. I tried to make blender pancakes once and it couldn’t do it.
So right off the bat i got a bowl and my hand mixer and beat it up. Got it mixed
up real good and folded in the berries. Put in the pan and baked them up.
It just so happens i had just got an order from ChocZero that had a jar of
blueberry spread and smeared it on top. Yeah buddy! Outstanding!
…………………….. 😎👍👍
I made these yesterday you are turning me into a baker. I had previously made the chocolate muffins 3 times. I made to batches to use more of the blueberries and yogurt. they were good. I like the chocolate much more. I took a picture but don’t see I can post here.
Delicious! Moist, not too sweet and bursting with berries! I doubled the blueberries!
I made this recipe per Carol’s instructions (with a few tweaks due to not having the exact ingredients) and it turned out perfectly (as do all of her recipes I’ve done). I used vanilla whey protein powder, didn’t use a blender, rather I simply mixed the ingredients in a bowl, and they turned out great.
I like them with a pat of butter and warmed in the microwave, but they’re best right out of the oven.
These Keto Blueberry Muffins were so easy and quick to whip up! I loved the tips of using the blender and adding water one tablespoon at a time. My husband is a type 2 diabetic and it is my mission to find recipes he likes and can be considered a treat. l enjoy my muffin with some butter smeared on it and my husband enjoys his while having a serving of almond milk. He says they compliment each other well. Thanks for all the great recipes!
These muffins are so moist, not overly sweet and very easy to make. I love having a healthier alternative to things that I crave.
I made these first time today, they were delicious! I used what I had on hand so it got vanilla yogurt and vanilla protein powder, also added about 1/4 cup more blueberries. So good!
Taste amazing! Better than using flour. Seems to have the consistency of a macaron.
These are one of my favorite keto muffins so it was super easy to get them in the rotation for July!! I always add a few extra blueberries since I’m not strict keto and they came out fantastic this time!
Can I successfully omit the protein powder?
Yes but they won’t rise as nicely.
I made these keto blueberry muffins for the monthly challenge. I like that the ingredients are pretty much every thing I had on hand. I love how easy it was to just put everything in the blender and pour into my silicone baking cups. I used pea protein powder in berry flavor, since that is what I had on hand. I added blueberries last and mixed them in the cupcakes holders with a spoon. I added some extra blueberries to the top. These came out like perfect blueberry muffins. The blueberries are juicy in the muffins and compliment it perfectly. I made them to go with breakfast and also for dessert.