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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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.
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.
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.
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!
Sorry I meant to say I’m not a fan of almond flour consistency. It’s too grainy.
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…
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. 🙂
Glad you found keto baking!
Delicious! Made with chocolate chip! Terrific desert after spinach/onion quiche????
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.
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
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!
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. ????????????
Sour cream is always a great sub for yogurt!
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!
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.
Thoughts on adding a little bit of chopped walnuts to the batter?
Go for it!
Has anyone tried these with coconut yogurt? I am unable to consume dairy.
It should work. it’s all about getting the right moisture content.
Amazing! So good and delicious.
I’m in uk are these American or metric measurements
American measurements. I am sure it would be easy to convert. Almond flour is about 100g per cup.
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!
So glad you liked it! They do freeze well.
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!
Sure, it sounds great!
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.
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?
They can be on the counter for up to 3 days, unless you live in a really hot, humid environment.