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.
Yogurt for tender keto muffins
What makes this keto blueberry muffin recipe so special? I think it’s the inclusion of Greek yogurt. It helps create a rich, thick batter that bakes up into gloriously tender muffins. It also gives them an extra boost of protein.
When choosing yogurt for keto baking, you do need to read the labels. Always choose plain Greek yogurt, as it has the lowest carb count and no added sugars. I like full fat yogurt for richer flavor and because it has fewer carbs than the low fat varieties.
However, if you can find Two Good yogurt in your area, it’s an excellent choice as well. It’s designed specifically for low carb diets, with only 3g of carbs and no artificial sweeteners. The blueberry yogurt works perfectly in these muffins!
Reader testimonials
“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
“I just made these and omg they are yummy! I’m very hard to please when it comes to desserts. Most keto desserts I’ve tried, made with almond flour, have a grainy taste but this was so moist and creamy just like a real muffin. It went perfectly with my morning cup of coffee. ❤️” — Stacy
“I followed the recipe exactly and WOW!!! these are so good, a keeper for sure. I’m a newbie T1D Mom and trying to find new recipes for my daughter. Thank you for sharing!!! She’s thrilled to have a muffin in her lunch box today!!!” — April
Ingredients you need
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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.
Step-by-step directions
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. If your batter is very thick, add water 1 tablespoon at a time to thin it out. It should be thick but pourable.
3. Stir in the blueberries: Add the blueberries right into the blender, but just stir them in by hand. Divide the batter between 12 standard muffin cups.
4. Bake until golden: Bake at 325ºF for 25 to 30 minutes, or until the tops are golden brown and just firm to the touch. Remove and let cool in the pan.
Expert tips
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.
Other 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 full fat plain Greek yogurt
- 3 large eggs
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ½ cups almond flour
- ½ cup Swerve Sweetener
- ⅓ cup unflavored whey protein powder or egg white protein powder
- 2 teaspoon baking powder
- Water to thin the batter, if needed
- ½ cup 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.
Diane says
Thoughts on adding a little bit of chopped walnuts to the batter?
Carolyn says
Go for it!
Miriam says
Has anyone tried these with coconut yogurt? I am unable to consume dairy.
Carolyn says
It should work. it’s all about getting the right moisture content.
Lise says
Amazing! So good and delicious.
Julie says
I’m in uk are these American or metric measurements
Carolyn says
American measurements. I am sure it would be easy to convert. Almond flour is about 100g per cup.
Kristen says
I never review recipes and rarely am I impressed with low carb baked goods but these are fantastic and so freakin easy! I just had one warm out of the oven and almost went right back for a second (I was a good girl and didn’t). They have a slight almond flour texture but other than that, I would never guess they were low carb. Thank you! I will make many versions of these to freeze and have for a quick breakfast. And I will share with my fellow low carb-ers for sure!
Carolyn says
So glad you liked it! They do freeze well.
Jen M says
You hit it out of the park with these muffins! They’re so moist and delicious, I’m going to make them all the time! I don’t have a blender yet so I used a hand mixer and they still turned out great. Do you think pumpkin puree in place of the yogurt would work to make pumpkin muffins? I’m so excited to try variations on flavors with these!
Carolyn says
Sure, it sounds great!
Jenn says
Your recipe caught my eye as I love the Too Good Yogurt. In the past, I’ve used your cranberry nut muffin recipe and just substituted instead blueberries. I like this recipe with the yogurt as it makes the muffins very moist. I just added some lemon extract and they were fantastic. Will continue using this recipe going forward.
Tanya says
Absolutely loved the muffins. Now I’m just wondering do you store them on the counter or do you have to put them in the fridge?
Carolyn says
They can be on the counter for up to 3 days, unless you live in a really hot, humid environment.
Stacy White says
I just made these and omg they are yummy! I’m very hard to please when it comes to desserts. Most keto desserts I’ve tried, made with almond flour, have a grainy taste but this was so moist and creamy just like a real muffin. It went perfectly with my morning cup of coffee. ❤️
Carolyn says
So glad to hear it!
Alicia says
These are so good! Even my non-keto kids loved them. Thank you for such a wonderful recipe.
Carolyn says
So glad to hear it!
Ruthie says
I made these tonight, and they are so good! I didn’t have silicone or parchment liners, and I didn’t want to wait TWO WHOLE DAYS to get them from Amazon, so I found a tutorial online for making your own parchment liners out of flat baking parchment. The muffins stuck a little, but less so after they cooled a bit (have you gathered that I have a problem with delayed gratification?!). I will likely invest in silicone liners in the future.
Anyway, after trying several of your recipes in recent weeks, I’m a new fan, and am beginning to have hope that baked treats are possible on keto. Thanks for your quality site, and your foolproof recipes!
Carolyn says
So glad you liked them and found a way to make them work!
Catherine Hobbs says
Do you think Viilli would work instead of yoghurt? It is a fermented cream/milk product from Finland that thickens like yoghurt.
Carolyn says
I would imagine so!
Julie says
OM frickin GEE they were WAY better than I ever expected. As close to ‘real’ as I could hope for! THANKS for helping me feel like its k to have a treat once in a while and it can be more or less guilt free xoxox
Carolyn says
So glad you liked them!
Mary B Blazek says
ThIs was my first attempt at a keto recipe and sadly I don’t agree with the majority. I didn’t have silicone liners and perhaps that would’ve made the difference. They stuck to the paper liner and the consistency was very chewy or rubbery. Not a hit with anyone in my family and won’t make them again. Too bad, as the ingredients are pricey.
Carolyn says
You really need to get silicone or parchment paper liners for ANYTHING keto. Consider that your first lesson in keto baking. Because paper absorbs moisture and that was your issue right there.
Ann says
With keto baking you have to follow the instructions to a T.
Bre says
Made these last week and I must must say they were absolutely delicious. The yogurt added a bit of sweetness as well as some moisture to the muffin. These will be a staple in my Keto journey.
Carolyn says
So glad to hear it!
Tamara says
Thank you so much for a wonderful recipe. These muffins actually feel and taste like a real muffin. I had to do some major searching but finally found the Too Good yogurt at Fred Meyer. Fresh berry season is on here so blueberries were a perfect choice!
Ausra says
What sweetener could I use instead of swerve? Where I live it’s not available and to get online delivered cost fortune…I am keen to try recipes, but most of them require swerve ….
Carolyn says
Almost any sweetener should work in this recipe.
Kate Stein says
I have just made these and they are delicious, also freeze well. However, when I put the ingredients into MFP the calories came out right (165) but the carbs were 14.3 – Fiber at 3.2 = 11.1 carbs. How did you get 6.5 carbs with. 2.7 fiber? Are you able to give a nutritional breakdown of the individual ingredients? Thank you.
Carolyn says
Hi Kate. Please read my nutritional disclaimer. Because I use an erythritol based sweetener (Swerve) that doesn’t affect blood glucose at all (and yes, I test this on myself), I don’t consider it a carb at all. It shouldn’t be considered a carb, because it is excreted from the body without ever affecting the bloodstream.
Ivy A says
Is it ok to use dried blueberries?
Carolyn says
Sure but make sure they aren’t sweetened.
DT says
I liked these… the taste and texture is little like a cakey cheesecake. I made these with plain Greek Yogurt. Next time I think I’ll add lemon zest to bump up the flavour…. or maybe essential oil (lemon or tangerine).
Julia says
These are SERIOUSLY amazing. Moist, flavorful (the only adjustment I made was to add lemon extract and lemon zest in lieu of the vanilla). I mean, I’m struggling not to each half a dozen right now!
Kellie says
I loved how these turned out. I’ve not had a great time baking with almond flour (crackers and biscuits) but these tasted just like a regular blueberry muffin. I did cut down the almond flour to 2 cups and the batter was perfect. The extra 1/2 cup would have made mine too thick. I also used frozen blueberries. Then I added a little bit of swerve confectioners sugar to the top of them after baking for a little extra sweetness.
Carolyn says
So glad you liked them!