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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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.