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Published: May 25, 2019 · Modified: Jan 9, 2023 by Carolyn

Keto Blueberry Muffins

Name: Keto Blueberry Muffins Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 5 ounces full fat plain Greek yogurt; 3 large eggs; 1/2 tsp vanilla extract; 1/4 tsp salt; 2 1/2 cups almond flour; 1/2 cup 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 fresh blueberries ((frozen work too, they just bleed more). )

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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 in a stack with the top one broken open.

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.

Top down image of almond flour blueberry muffins in a muffin pan.

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

Top down image of the ingredients needed for Keto Blueberry Muffins.

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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

A collage of four images showing how to make Keto Blueberry Muffins.

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.

Keto Blueberry Muffins arranged on a glass cake stand.

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

How many carbs are in a keto blueberry muffin?

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.

Can you have yogurt on a keto diet?

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.

Can you freeze keto blueberry muffins?

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.

Close up shot of keto almond flour blueberry muffins on a cooling rack.

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

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.

4.85 from 82 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: keto blueberry muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: muffins

Calories: 182kcal

Equipment

1 standard muffin pan

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).

US Customary – Metric

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

Storage Information: Store the muffins in a covered container on the counter for up to 4 days, or in the fridge for up to 8 days. They can also be frozen for 3 to 4 months.

Dairy-Free Option: Use coconut cream (the thick portion from the top of a can of coconut milk) in place of the yogurt.

Nutrition Facts

Keto Blueberry Muffins Recipe

Amount Per Serving (1 muffin)

Calories 182 Calories from Fat 126

% Daily Value*

Fat 14g22%

Carbohydrates 7.1g2%

Fiber 2.7g11%

Protein 9.3g19%

* Percent Daily Values are based on a 2000 calorie diet.

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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