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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how long do I bake them for mini muffins
I don’t know, I didn’t make mine that way. Seems like you need to experiment! Please keep a close eye on them in the oven.
These keto blueberry muffins were absolutely delicious! They were incredibly moist, flavorful, and didn’t taste keto at all. It’s always exciting to find a low-carb recipe that feels like a real treat, and these definitely delivered
Great to hear!
Such delicious and easily adaptable muffins! I know how you feel about coconut sugar, but I was running low on erythritol-based sweetener, so I subbed what I had on hand. I used 1/2 cup of coconut sugar, vanilla whey powder, and frozen blueberries. I didn’t need any water to thin the batter. I whisked it by hand and baked for 28 minutes. Because the coconut sugar is a little less sweet, I made a simple glaze with Swerve confectioner’s, juice of half a small lemon, and heavy cream to thin it out. Simply wonderful! Thank you for so many fantastic recipes! You’re the best!
I just made these blueberry muffins and they are beyond good. Finally a recipe good enough to take to our women’s brunch with no explanation. Thanks so much!
I am so glad to hear that!
this is my go to recipe. My husband is an insulin dependant diabetic and these muffins are so good that my 2 year old grand-daughter loves them too. we appreciate that they don’t affect my husbands blood sugar negatively.
Thank you!
I’m so sorry to write a bad review Carolyn. I made this recipe with fresh blueberries, full fat Greek yogurt and used egg white protein powder. I made it in my Vitamix blender and added 1 tablespoon of water to the mixture. The blueberry muffins came out so dense and dry I could not eat them. 🙁 Please, if you have any suggestions to salvage them into another recipe I’d appreciate it, I’d hate to waste all those ingredients.
If they are dry, you likely over-baked them. Not sure what would make them dense… as you can see, mine come out light and fluffy. To salvage them is easy! Crumble them up and serve with a little cream or almond milk as a breakfast cereal. 🙂
Tried this recipe for Blueberry Muffins today for first time. I used frozen berries, no added water. They came out perfect and delicious.
First try with these blueberry muffins. I used frozen berries, followed the recipe. Delicious!
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.
wow, hubby and I loved them. sprinkled a little allulose and cinnamon on top before baking. nice, sweet and delicious.
I didn’t have any blueberries, so I used unsweetened shredded coconut as the mix-in. Added 1 teaspoon of True Lemon powder to the batter. I also lightly sprinkled the top of each muffin with a pinch of True Lemon powder and a pinch of sweetener before baking. They came out looking absolutely perfect with a crackle effect on the muffin tops. I would just add coconut extract next time to intensify the coconut flavor. Thanks, Carolyn!
Hi, The unflavored whey protein powder is pricey. Are there other options? Thank you!
No other options unless it’s another protein powder (but not collagen protein). You can skip it but the muffins won’t rise as nicely.
Can you use Psyllium Husk Powder in place of protein whey?
No, sorry… that is not a good replacement. You can skip it but the muffins won’t rise as nicely.
Really delicious!
Will bake on repeat!
Carolyn,
I made these delicious muffins! thank you for taking the time to get the recipe perfect!! could I use strawberries instead of blueberries next time?
These are really yummy. I didn’t use Swerve. I made a sweetening blend of BochaSweet/Pyure/Monkfruit. The ONLY thing I wish these muffins had is moisture. Like most of our healthy, low carb goodies, the smoothness & moisture is missing. Thank you for sharing this recipe. It’s the best of any of the keto blueberry muffins I’ve made.
Carolyn, you and your family have been in my prayers!
If they aren’t moist, then you over-baked them. These muffins are VERY moist when baked to the right consistency.
Since it is indeed National Blueberry Muffin Day and I was inspired by your post I made this blueberry muffin recipe. They are moist and fluffy and tasty. But my fav is still your blueberry scone recipe. We can’t get enough of those delights.