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 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. ❤️
So glad to hear it!
These are so good! Even my non-keto kids loved them. Thank you for such a wonderful recipe.
So glad to hear it!
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!
So glad you liked them and found a way to make them work!
Do you think Viilli would work instead of yoghurt? It is a fermented cream/milk product from Finland that thickens like yoghurt.
I would imagine so!
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
So glad you liked them!
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.
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.
With keto baking you have to follow the instructions to a T.
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.
So glad to hear it!
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!
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 ….
Almost any sweetener should work in this recipe.
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.
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.
Is it ok to use dried blueberries?
Sure but make sure they aren’t sweetened.
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).
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!
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.
So glad you liked them!
These were really excellent! I’ve had many low carb / keto muffins and these are the best. The texture is so close to conventional blueberry muffins that it is surprising. And the flavor is really good. I love them!
These muffins were amazing!!! Do you know how long they will stay good for after cooking them?
Keep them in the fridge and they will easily last a full week.
SO many people have said this is the best keto muffin recipe they have tried! I am going to have to make them.
I want to make these today, but all I have in the house is 0% Fage Greek yogurt. I like to eat 0% yogurt to increase my protein macros and cut my fat macros down to weightloss macros. I still keep the carbs under 20g and this works wonders for losing weight. Would 0% Greek yogurt work in this recipe?
These are just perfect! Great breakfast idea.
These came out so tasty and perfect! Will be making them again and again!