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.
Kate says
Do you use granulated or confectioners swerve? Thank you
Kate says
Oh sorry I just saw you used granulated ! Can’t wait to try this recipe
Carol says
Delicious. I used lemon Greek yogurt since it was all that was available. So good.
Kati Abbott says
I absolutely love all of your recipes. I can’t thank you enough for sharing all of these amazing recipes. These muffins are fabulous. Have you ever put protein powder in these?
Chris McMahon says
These muffins are DELICIOUS!!!! I made my batch with home made yogurt because that way, I control what goes in it (Fair Life Whole Milk, Heavy Cream and 2 TBSP of yogurt from my previous batch). Your recipe is my new go-to for any kind of muffin since it’s so versatile. The combinations are truly endless. Thanks for yet another winner!!!!
Carolyn says
Glad you enjoyed it!
Randi says
I just made these for the first time and they are delicious! What is the best way to store them and/or do they freeze well?
Carolyn says
All muffins freeze well. Just store in a covered container in the fridge or in your freezer.
Randi says
Thank you!!
Charlene says
Can you use coconut flour instead of almond?
Carolyn says
Not in this recipe, no. It’s designed for almond flour. Please search my blog for coconut flour recipes and you will find a number of muffins made with it. You can turn those easily into blueberry!
Ginni C says
Love your site! I ordered your cookbooks!
If I don’t have yogurt can I use sour cream???
Carolyn says
Yes, that’s an excellent sub!
Amanda says
Loved these! Now the only difficult part is deciding between your double chocolate blender muffins and these! Thank you for keeping things simple and sweet!
Elisia says
These are delicious. I did double the blueberries as I grow my own and have them “coming out of my ears” this time of year. They were perfection!
Mark says
Hi Carolyn, can’t wait to make this yummy recipe. Quick question, Two Good yogurt is a low fat yogurt, yet the recipe calls for full fat. Just wanted to make sure it’ll be ok to use Two Good. Thank you!
Carolyn says
Either way works. I originally wrote this recipe for Two Good but I re-vamped it a little for my own site.
Mark says
Thank you!
Wendee G says
Made using just the hand mixer and they turned out great! I am thinking of tying them in a donut pan next with a glaze on top.
Sherine says
Absolutely delicious with no guilt!
Pat says
I made a batch of these today for company coming tomorrow. They are fantabulous! Best keto blueberry muffins I have tasted.
Jeanetta says
Do you have a recipe for the crumbly topping to put on top of the muffins? I make non-keto topping with sugar, flour, and cold butter. Do you think this would work with keto-friendly ingredients?
Carolyn says
Yes! Try the topping from these coffee cake muffins: https://alldayidreamaboutfood.com/keto-coffee-cake-muffins/
Doris says
I added 6 TBSP of water, one at a time; it wasn’t even close to being pour able. I added more water; about 2 TBS more, then used a spatula to get the dough out of my blender and added the blueberries and am baking it now. Just how much water should be added? An estimate would be helpful. I rechecked the recipe to see if I had missed some type of liquid; all ingredients were in. Is there a misprint?
Carolyn says
There is no misprint – you can see from the hundreds of reviews that most people find success with this recipe. What brand of almond flour did you use? Was it defatted by chance? Or did you accidentally use coconut flour?
Doris says
I am fairly new at keto. I have been trying Keto receipts for the past couple months and have not had a problem. I have been using Walmarts Great Value brand. Checked the label, no mention of defatted. I don’t know what that means. The flour looks normal and the other baked items I have tried were fine. I would like a rough estimate of how many TBS of water to add as I plan to try again.
Carolyn says
Without knowing why it’s so thick, I can’t give you any kind of estimate. As I say in the recipe, you start with 1 or 2 tablespoons and you look at the consistency as described in that step. That’s as specific as it gets.
Melissa says
I made these muffins with sugar-free chocolate chips and they were a huge hit with everyone. Even my picky niece,8, and nephew,4, (who never like the low-carb treats I make) loved them.
Thank you Carolyn for making an easy, delicious, guilt-free treat!
Carolyn says
So glad to hear it!
Shawna says
Would it make too much of a difference if i made these into jumbo muffins?
Jane says
Could you use a non dairy yogurt so it would be dairy free?
Carolyn says
Absolutely… you can even just use coconut cream but I would probably add some more sweetener.
Teresa Kuehn says
What about almond milk instead of yoghurt? ps have made these with yoghurt many times-always a hit!
Carolyn says
I think you need something thicker than almond milk. Yogurt has a very different consistency.
Kristin Kierce says
Love this recipe! I used Two Good lemon yogurt since I didn’t have any plain Greek available, and YUM!!! Makes it Lemon & Blueberry muffins!
Delish!! Thank you!
Deb says
Really lovely and tasty!
Mindy Bray says
Can I use sour cream instead of Greek yogurt?
Carolyn says
Sure!