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.
Jane says
I don’t have a blender. Can you use a hand mixer or whisk?
Carolyn says
Yes, it’s just not quite as fluffy and light.
April says
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!!!
Vicki says
These were amazing! I hope they are as good reheated. I am a blueberry muffin snob and these passed my rigorous standards.
Kathryn says
I just made these oh my gawd but they are delicious. The yoghurt really does make them moist.
Amanda says
Made these with dairy free coconut milk yogurt (kite hill) and monk fruit sweetener. Came out great!
Mickey says
My granddaughter and I made these today using frozen blueberries and lemon yogurt. They were awesome!
Dot says
Perfect! I used coconut flour and adjusted the quantity. My partner normally hates ‘healthy’ food but loves these.
Tony says
just signed up for your blog and love your attitude. I’m a type 2 diabetic that has cut his sugar and carb intake by 75%. Going Keto has helped and your recipes have been a life saver for me and my husband. These blueberry muffins are amazing!!!!
Carolyn says
Glad to hear it!
Linda says
I made these today. They were delicious. Thanks for the recipe
Michele Klous says
Ok thank you! I think it could use more sweetener for me. I tasted to much yogurt. Next batch I’ll add more or maybe a glaze on top. Thanks for another amazing recipe!
Michele Klous says
Can I ask why we don’t have protein powder in this one?
Carolyn says
Because the greek yogurt provides the protein and the blender helps fluff them up nicely.
Michele Klous says
Ok thank you! I think it could use more sweetener for me. I tasted to much yogurt. Next batch I’ll add more or maybe a glaze on top. Thanks for another amazing recipe!
Anna says
Not sure if you already answered this question. Can I use frozen blueberries
In your muffin and bread recipes? Thanks
Carolyn says
Absolutely. But they do tend to bleed blue a lot more over the dough and batters.
gloria says
I went by the recipe exactly, but used a combo of stevia and erythritol to make up the 1/2 cup sweetener. Even so, these were not sweet at all, tasted very bland and sort of gummy, glumpped up in my throat. So I spooned out a small hollow in the tops of the muffins and added a little lump of cream cheese and put them back in the oven for about 5 mins, they seemed under-cooked anyway, so I wasn’t worried about burning them. This helped a bit, but still not what I think a blueberry muffin should taste like. Any suggestions, was it the sweetener I used?
Amelia says
I LOVE this recipe and I make a batch every weekend for my family. I really like the extra protein provided by the yogurt. With fall approaching, I was wondering how I could add pumpkin puree to this recipe to give my muffins a fall feel, but I’m not sure if I could just try adding some pumpkin puree of if it is a substitute for another ingredient? Any help would be appreciated!
Jeannie says
Hi, these taste great! Do they need to be refrigerated? Thank you.
Carolyn says
Depends on how long they will be around. I keep them on the counter for 3 days or so.
Nancy says
Hi
I’m not a fan of Erythritol because it’s not a natural product, so I bought pure monk fruit. It requires about a tablespoon to sweeten, so what natural product can I use to make up the volume to create the 1/2 cup of swerve, or do I need to? Can I just increase the almond flour? I have searched the Internet to find the answer to this question because it applies to every recipe I try.
I thought of all people YOU would know the answer! ????
Carolyn says
I am not sure where you are getting that erythritol isn’t natural. It most certainly is, and really is no more processed than “pure” monk fruit.
Erythritol is found in fruits and fermented foods. To make large batches for commercial purposes, they ferment a glucose syrup. This is a natural process.
“Pure” monk fruit must be extracted from the lo han guo fruit. That is also a natural process.
Both sweeteners are processed for consumer consumption but both are natural.
David Ezmirly says
I’m relatively new to keto and this was an ideal recipe to start with. The texture and taste were perfect! I make coconut milk kefir and used that in place of the yogurt, otherwise followed your recipe to the letter. You’ve made a believer out of me. Thank you!
ronald umholtz says
my wife and i have been trying to eat healthy and surprisingly we have most of
the products you listed but we have collagen protein is this ok to use.
Carolyn says
No, it will make them very gummy and hard to cook through.
Tina says
These are now my go-to keto treats, and SO easy to make. I use half Erythritol and half Sukrin. Beautiful! Thank you.
Wenda says
This recipe is like the Chocolate chip muffin recipe that uses sour cream which I make all the time!
Can’t wait to try this recipe with yogurt and blueberries! Thank you for the great recipes!❤️