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. 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.
Sorry you didn’t love them… but if you didn’t use the same yogurt I used, that may be the issue.
Delicious! Made with chocolate chip! Terrific desert after spinach/onion quiche????
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.
Just made these. Great recipe! Looking forward to making them with Lily’s Semisweet Chocolate Chips.
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…
Sorry, I have no idea what those are so I can’t really guide you.
They are like chia seeds….
Well, I’d think you could add them but I can’t say for sure without trying it myself.
Can I use monk fruit as a replacement for swerve? If so, would I use the same amount?
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.
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.
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!
Glad you like them!
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?
NOOOO, coconut flour can’t replace almond flour! But sunflower seed flour can! https://alldayidreamaboutfood.com/how-to-make-your-own-sunflower-seed-flour/
Thank you so much, I’ll be trying this today!
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.
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/
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.
Can I use Almond yogurt?
I would think ti would work.
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.
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?
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!
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?
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.
Would the keto ratio yogurt work in this recipe?
It should, I would think!