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.
Marzia says
Yummy! Just made this morning. Thank you for your amazing recipes!
Holli says
Thank you Carolyn! These muffins are Good. I used sour cream and Truvia because my family won’t go sugar free. I use pyure though. These muffins were wonderful. The texture i and the flavor is just right. Now I’m excited to try some different add ins. A keeper recipe.
Carolyn says
Glad you like them!
Joanna says
The muffins themselves are good but beware- they stick to the muffin liners. I used regular cupcake liners and its like the batter baked into the liner. Maybe this is a keto muffin/cupcake problem? It was my first time making these keto muffins but the same thing happened when I made keto cupcakes. So I recommend just spraying a muffin pan and avoiding the liners unless you like eating liners with your muffins. I couldn’t bring these to work like I had planned. They are a messier eating project than I expected.
Carolyn says
It is a keto muffin problem and that’s why the instructions clearly state “silicone or parchment liners”. Please purchase some of those and save yourself some grief.
Lyn says
I’m always thankful to God for people like you who are commited to finding alternatives for people like me. Thank you so much!!! Cannot wait to try this recipe.
Merilyn Herrod says
Hi Carolyn,
I have a neigbor who is dairy intolerant. Can she use coconut yogurt instead of greek yogurt.?
Carolyn says
Should work just fine.
Julie says
Wow! So VERY good. Husband is both low carbing and watching out for saturated fats and cholesterol, so was happy to find a lower egg content muffin with yogurt rather than sour cream.
I used 2% plain Greek yogurt and upped the vanilla a bit. Doubled the batch and used a hand held mixer in a bowl since I don’t have a fancy blender, nor will my kitchen accommodate another appliance. Increased temp to 335F, which I find I have to do with double batches, and cooked for 33 minutes. I think I will add Cardamom and or some lemon peel next batch. I did find that this recipe filled the muffin tins less than your other recipes, and I got 22 muffins for my double batch. Was thinking they would be quite small even with two fewer muffins, but they rose beautifully. Also sturdier right out of the oven than most low carb baked goods, which tend to become sturdier after cooling. Were very easy to handle.
We live on your muffins. I always bake double batches and then freeze most of them so I have a rolling store of various flavors in the freezer at all times, sweet and savory. Double chocolate next.
Archie says
This in indeed brilliant and so easy to make!! We made a badge exactly as per the recipe on Wednesday and then Thursday, I used this as an inspiration and added cocoa powder and cinnamon instead of the berries. My husband was like “chocolate and cinnamon dont go together”, but when it was done baking, all the flavors worked do well together, he was bowled over. I am so glad that your recipe uses greek yoghurt instead of oil or butter, there by offering more protein/gram of fat. Thank you for this delicious recipe!!
Carolyn says
Chocolate and cinnamon TOTALLY go together! <3
Jacinta Moran-Dunn says
Hi Carolyn
Wonderful!
Wondering if I can use stevia glycerine on its own as the sweetener?Regards Jacinta
Amanda says
What sorcery is this? These are delish – I’ve been savoring them for a week or two. They freeze great. When I first made them I liked them but didn’t LOVE them the first day. The next day (needed the flavors to develop in the fridge I guess?)…although they’re smaller than a “traditional “ muffin (just like all keto baked goods), when I warmed one up with a small pat of butter…I was eating a legit blueberry muffin.
Thank you so much for all of the time that you take to develop these recipes. I know this is an old recipe…but with everything going on right now; it was a pleasure to sit down with my muffin and tune it all out for a minute with a good book and a cup of tea. Thank you so much.
Kimberly says
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 must appreciated.
Kari says
Not having access to that yogurt, I substituted kefir. My husband, who isn’t on a keto diet, told me repeatedly that they are excellent and quickly scarfed down 4. Thanks for developing yet another great recipe.
Cindy says
Yummy, moist and delicious. I made 6 large muffins instead. The were a little denser than I imagine smaller ones being, but were yummy all the same. Thanks, I’ve enjoyed baking, using you’re recipes!
Deborah says
Hey
Can I double the amount of fruit here? Maybe putting half in thé muffin and half on top? Shall I use less yogurt or eggs to compensate? Have you tried with almond extract and almond yogurt? Wondering whether you can taste almond flour or not in your recipe since you use vanilla yogurt and vanilla extract?
Thx
Mariane says
These are honestly amazing, even better than the “real” deal. Thank you so much for those great recipes! Making my keto journey so much easier!
Kelly says
Hi, is there s link to the video as it does not work from this page.
Thanks
Kelly.
Carolyn says
It’s working for me! I think maybe it’s your browser?
Noah says
This is a wonderful recipe that has become a game changer and a staple for me. I like to have muffins on hand at all times. I freeze them and then pop one out when I need a quick breakfast. They keep me full and satisfied. I have also tried multiple flavor alterations – Chocolate, Pumpkin, Lemon Poppyseed, and Strawberry. They have all been great, though I wasn’t as excited about the strawberry. I’m thinking I may try cinnamon raisin next, though I know it’ll up the carbs a tad. I love the Two Good yogurt by itself as well. Thanks for sharing!
Michelle says
I just made these. They are ok. Maybe I should have put more sweetener in them like you said. So I made a cream cheese frosting and it made them better, like cream cheese frosting does.
Carolyn says
Sorry you didn’t love them… but if you didn’t use the same yogurt I used, that may be the issue.
Cristine says
Delicious! Made with chocolate chip! Terrific desert after spinach/onion quiche????
Doug says
Have not baked in a long while… found the recommended yogurt and followed the recipe with no substitutions and had a great result. First time using silicone cupcake cups and there is now no going back to other methods.. Looking forward to trying some of the recipes from your first cookbook and your website.
Natalia says
Just made these. Great recipe! Looking forward to making them with Lily’s Semisweet Chocolate Chips.