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.
Ann Daniels says
I have been looking for a recipe like this and am excited to try them. I need to up my calcium intake and would like to add zen basil seeds to the mix. What do you think would happen? Would I need to add anything else or just add them to the list of ingredients…
Carolyn says
Sorry, I have no idea what those are so I can’t really guide you.
Ann Daniels says
They are like chia seeds….
Carolyn says
Well, I’d think you could add them but I can’t say for sure without trying it myself.
Nichole says
Can I use monk fruit as a replacement for swerve? If so, would I use the same amount?
Carolyn says
Totally depends on what your monk fruit says. Does it measure like sugar? Then yes. If it’s 2x as sweet, then only use half the amount.
Pam says
I made these and only had plain greek yogurt. I added extra sweetener and vanilla. They were kind of dry.
I made them again using oikos triple zero vanilla. I subbed part of the almond flour for protein powder ( trying to get more protein in ) I did find that I needed more water than without the protein powder . But they were delicious , the vanilla yogurt made a big difference. I find that I must have a bigger sweet tooth than you . I usually add more sweetener to your recipes.
Lucinda Reed says
I made these today. They came out beautifully. I changed a few things because I had strawberries to use up also I had Two Good strawberry yogurt. The recipe is 100% adaptable. Since Two Good makes a variety of flavors one can really play with the combination of flavors. Next time I will add a little more sweetener but that is a personal choice. Thank you, Carolyn! I have made many of your dessert recipes and they don’t disappoint!
Carolyn says
Glad you like them!
Krista Baer says
Help! I am new to Keto with a tree nut allergy, which I’m finding to be problematic in most recipes I’ve seen. I’m desperate for something to eat besides eggs in the morning, and these looked absolutely amazing. But I can’t use almond flour. I tried to substitute coconut flour which was obviously a mistake. They were a disaster! Even after adding nearly 2 cups of water the consistency was still more like mashed potatoes than pancake batter. I’m so sad! Do you have any suggestions or tips for how to make these without the almond flour?
Carolyn says
NOOOO, coconut flour can’t replace almond flour! But sunflower seed flour can! https://alldayidreamaboutfood.com/how-to-make-your-own-sunflower-seed-flour/
Krista Baer says
Thank you so much, I’ll be trying this today!
Pam says
Hi Carolyn, thank you for your wonderful recipes. I have been enjoying them for over a year. I just found out that I need to eliminate almonds and eggs from my diet. I would love to try this recipe but don’t really know how to substitute the almond flour. Is there an equal replacement for the almond flour that you would recommend and where can I purchase it. My local heath food store has almond and coconut flour. Thanks for creating such good recipes.
Carolyn says
Hi Pam. Your best bet is sunflower seed flour. You can read all about how to use it here: https://alldayidreamaboutfood.com/how-to-make-your-own-sunflower-seed-flour/
Marquia says
I made a batch of these for the week’s meal prep. I love them warm with coffee as a snack between meals. Thank you! I did double the sweetener and I used some Oikos Zero blueberry Greek yogurt since I had 2 cups in the fridge. Great recipe.
Petegay Johnson says
Can I use Almond yogurt?
Carolyn says
I would think ti would work.
Sonja says
I used plain Greek yogurt (a tad extra), added a bit more sweetener, fresh strawberries and frozen blueberries (extra of those too) I just found that they desperately needed more salt! After I cut open the muffin and sprinkled on some salt it was much improved.
Shanon says
These are amazing. I have tried so many recipes and thrown away so much product and money. I will definitely remake these. One question can you freeze them? Should they be refrigerated?
Brenda Moore says
I made these today, they turned out great! Looked beautiful and tasted great! Unlike some others, I followed the recipe to a “T” with no problems. My muffins turned out … well, muffin-y, exactly the way a muffin should be. Muffin-y and delicious!
Thanks, Carolyn, for sharing your experience and expertise … and the recipe!
Nancy Warren says
Hi, just made recipe. Taste like almonds , I like almonds. Substituted blueberries for carrot shreds, used apple syrup sweetner. Results, it tastes mildly sweet and little crunchy with carrot shreds. Only prob is it crumbles , does not hold muffin shape. How can this be fixed?
Carolyn says
You made far too many changes for me to be able to guide you. It’s not the same recipe at all and if it’s crumbly, it’s the changes to the recipe.
Sara says
Would the keto ratio yogurt work in this recipe?
Carolyn says
It should, I would think!
Stacy says
This recipe did not turn out well for me. It had several issues:
1.The batter was too thick. It shut down my vitamin, causing me to scoop the sticky thick batter out and into a bowl, then back in one spoonful at a time.
2.You don’t specify how much water is needed (1 tbsp, 1/2 cup, etc)
3. You can’t just use the blender because if you hand mix in the blueberries, they won’t get mixed in to the bottom of the blender. You have to scoop the thick gooey batter back out and into a bowl. This creates to much mess, and extra utensils to clean! Also, the thickness of the batter causes it to stick to whatever it touches, and you lose some of the batter that way.
4. They came out salty and not sweet enough. Yes, salty muffins.
Sorry, I wanted these to work, but they didn’t.
Carolyn says
Hi Stacy – I don’t specify the amount of water because it depends on your ingredients. So if yours was too thick, you clearly did not add enough water. I can’t figure out why you wouldn’t add more when the instructions clearly state: “If your batter is very thick, add water 1 tbsp at a time. The batter should be still thick but pourable, like a thick pancake batter.”
Almond flour and yogurt both differ in consistency brand to brand. This is exactly why the amount of water is variable. So… sorry these didn’t work out for you but the recipe works as is, if people follow the instructions.
Marquia says
I used Great Value almond flour. It’s not super fine but I use it in everything s so I know what it needs. I used a big bowl and a hand cake mixer and didn’t need any water. Oikos yogurt is what I used and it has a little liquid settled at the top so it helped with moisture too. My muffins came out perfect.
Renee says
Could I use the swerve white cake flour mix instead of almond flour? I’m not the biggest fan of coconut flour consistency (or is that why you recommend blending?). Thanks!
Renee says
Sorry I meant to say I’m not a fan of almond flour consistency. It’s too grainy.
Carolyn says
Please try the recipe as written. And use good almond flour, like Bob’s or Honeyville. I hope you understand that Swerve cake mix is actually mostly almond flour. So I suspect that it’s your almond flour that’s the issue here…
Cherry says
I made this today and they were amazing. I made half with frozen blueberries and they really do bleed and made my muffin look scary 🙂 and the other half with chocolate chips.
I’m so happy to have found your website. I’ve only been in keto for almost 8 weeks now and thought that I won’t be able to bake again and I was wrong. Your website have so many things that I want to try, right now I’m still hesitant to snack because I’ve not reach my goal yet, but when I do I will definitely try a lot of your recipes.
Thank you for sharing and keep it coming. 🙂
Carolyn says
Glad you found keto baking!
Cristin says
Delicious! Made with chocolate chip! Terrific desert after spinach/onion quiche????
Daniella says
They came almost perfect. I used monk fruit sweetener so I think I should of added more.,Maybe 1/2 cup next time. But this is a great base to make chocolate chip muffins as well.
Rae Wilson says
J made these this morning…i ran out of almond flour so used 1/2 cup of flaxseed meal…they turned out so good…almost like a bran muffin with blueberries
Lyndsey says
These are so good! I’m making a second batch tonight. The first night I made them my kids had friends over and they all almost ate the first batch. That right there is proof that these are amazing. Thank you!
Nancy says
I just made theses and they turned out fantastic. I didn’t have yogurt, so I substituted sour cream and then I added some lemon flavoring and topped off with brown “sugar” swerve. Baked for 35 minutes. ????????????
Carolyn says
Sour cream is always a great sub for yogurt!
Bee says
Hi there,I made this recipe in the hopes it would be my new breakfast as a change from eggs. I’m new to keto so this is the first keto muffin I’ve made. Flavors are good BUT I just can’t get into the texture, too smooth and not crumbly, basically it’s not at all like biting into a ‘real’ gluten muffin! Is there a muffin you’d recommend that has the same texture as biting into a ‘normal’ muffin? I really want to succeed on keto, hoping you have a suggestion or 2!
Carolyn says
Honestly, I am not sure what kind of muffins you’ve been eating that are crumbly! 🙂 But I have a ton of muffin recipes on this blog and you’re welcome to search.