I don’t know too many people who can resist the lure of a tender, moist muffin bursting with fresh blueberries. And why should those of us on a keto diet deny ourselves such tastiness? Thankfully, we don’t have to. These Keto Blueberry Muffins have all the sweet flavor with only a handful of the carbs.
It’s been one of my most popular keto muffin recipes since the moment I hit publish. And once you try them, you will understand why.
What readers are saying
“This muffins are so good that I make them on rotation every other week. My husband who isn’t a blueberry lover asks for them regularly.” — Pat
“These were great! (Even non-keto people said they were delicious, and didn’t even know they were keto.) I made them using my stand mixer (no blender), and used Lakanto for the sweetener. Appreciate the protein content, too.” — KM
Easy Almond Flour Recipe
When someone is new to baking with almond flour, I always suggest trying muffins first. They are simple and straightforward to make, and help you get a feel for your new ingredients. I would start with these or my keto chocolate chip muffins first. Then you can move on to more complex recipes like keto coffee cake muffins.
But you will never regret making a batch of these easy almond flour muffins. Ready in about 40 minutes, they are great to have on hand for breakfast or snacking.
Recipe Highlights
- Tender and moist: Greek yogurt helps create a rich batter without any additional oil that bakes up into gloriously tender muffins.
- Light and fluffy: Using a blender to combine the ingredients gives the batter more cohesion. But it also forces air into the batter, helping the muffins rise.
- Higher protein: With the yogurt and a little additional protein powder, each muffin has 9 grams of protein.
- Easy to make: You can get these on the table within about 40 minutes!
- Great for meal planning: They store well in both the fridge and the freezer so you can have easy breakfasts or snacks on hand.
Ingredients and Substitutions
- Greek yogurt: Choose a yogurt that has few carbs and a good amount of protein. I like Too Good or Chobani Zero Sugar.
- Almond flour: This recipe won’t work with coconut flour. However, you could use my Keto Blueberry Bread recipe and turn it into muffins.
- Sweetener: I recommend an erythritol based sweetener for this recipe. Please see the Sweetener Options for more information.
- Protein powder: A little protein powder helps create 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.
How to Make Keto Blueberry Muffins
- Blend the wet ingredients: Combine the yogurt, eggs, vanilla, and salt in a blender and blend until smooth.
- 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 the batter is very thick.
- Stir in the blueberries: Add the blueberries to the blender, but stir them in by hand.
- Add to the muffin pan: Divide the batter between 12 standard muffin cups lined with parchment or silicone liners. Top each with a few more berries.
- Bake: Bake until the muffins have risen, are golden brown, and just firm to the touch.
Carolyn’s Tips for Success
I love using my blender for this recipe. 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 berries 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.
Sweetener Options
I recommend an erythritol-based sweetener for these muffins for the best flavor and texture. Allulose can make them darken a lot more on the outside and they can even become burnt. If you choose to use it, try lowering the temperature by 25 degrees and watch them carefully.
You can also decrease the amount of erythritol by half and use some pure stevia or monk fruit extract to make up the additional sweetness.
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
- 1/3 cup (36 g) unflavored whey protein powder, or egg white protein powder
- 1/3 cup (63.33 g) sweetener, erythritol recommended
- 2 tsp baking powder
- Water to thin the batter, if needed
- 2/3 cup (98.67 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.
Video
Notes
Nutrition
Frequently Asked Questions
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.
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.
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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Yummy! Just made this morning. Thank you for your amazing recipes!
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.
Glad you like them!
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.
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.
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.
Hi Carolyn,
I have a neigbor who is dairy intolerant. Can she use coconut yogurt instead of greek yogurt.?
Should work just fine.
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.
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!!
Chocolate and cinnamon TOTALLY go together! <3
Hi Carolyn
Wonderful!
Wondering if I can use stevia glycerine on its own as the sweetener?Regards Jacinta
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.
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.
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.
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!
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
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!
Hi, is there s link to the video as it does not work from this page.
Thanks
Kelly.
It’s working for me! I think maybe it’s your browser?
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!