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    Home » Muffins & Scones » Keto Blueberry Muffins

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

    Keto Blueberry Muffins

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    33.5K shares
    Jump to Recipe Print 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.

    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.

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    • 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 in a stack with the top one broken open.

    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: 12 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.
    33.5K shares

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    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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      Recipe Rating




    1. Kate says

      September 20, 2022 at 2:28 pm

      5 stars
      Do you use granulated or confectioners swerve? Thank you

      Reply
      • Kate says

        September 20, 2022 at 2:30 pm

        Oh sorry I just saw you used granulated ! Can’t wait to try this recipe

        Reply
    2. Carol says

      September 01, 2022 at 6:34 pm

      5 stars
      Delicious. I used lemon Greek yogurt since it was all that was available. So good.

      Reply
    3. Kati Abbott says

      August 23, 2022 at 8:51 pm

      5 stars
      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?

      Reply
    4. Chris McMahon says

      August 16, 2022 at 5:08 pm

      5 stars
      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!!!!

      Reply
      • Carolyn says

        August 17, 2022 at 7:31 am

        Glad you enjoyed it!

        Reply
    5. Randi says

      August 02, 2022 at 8:29 am

      5 stars
      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?

      Reply
      • Carolyn says

        August 02, 2022 at 11:42 am

        All muffins freeze well. Just store in a covered container in the fridge or in your freezer.

        Reply
        • Randi says

          August 02, 2022 at 10:59 pm

          5 stars
          Thank you!!

          Reply
      • Charlene says

        August 11, 2022 at 2:27 pm

        Can you use coconut flour instead of almond?

        Reply
        • Carolyn says

          August 11, 2022 at 5:24 pm

          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!

          Reply
    6. Ginni C says

      July 30, 2022 at 2:05 pm

      Love your site! I ordered your cookbooks!

      If I don’t have yogurt can I use sour cream???

      Reply
      • Carolyn says

        July 30, 2022 at 3:32 pm

        Yes, that’s an excellent sub!

        Reply
    7. Amanda says

      June 29, 2022 at 10:46 am

      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!

      Reply
    8. Elisia says

      June 19, 2022 at 10:06 am

      5 stars
      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!

      Reply
    9. Mark says

      June 04, 2022 at 9:21 am

      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!

      Reply
      • Carolyn says

        June 04, 2022 at 12:08 pm

        Either way works. I originally wrote this recipe for Two Good but I re-vamped it a little for my own site.

        Reply
        • Mark says

          June 04, 2022 at 10:53 pm

          Thank you!

          Reply
    10. Wendee G says

      May 10, 2022 at 12:24 pm

      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.

      Reply
    11. Sherine says

      May 09, 2022 at 3:45 am

      5 stars
      Absolutely delicious with no guilt!

      Reply
    12. Pat says

      May 06, 2022 at 11:05 am

      I made a batch of these today for company coming tomorrow. They are fantabulous! Best keto blueberry muffins I have tasted.

      Reply
    13. Jeanetta says

      May 05, 2022 at 6:19 pm

      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?

      Reply
      • Carolyn says

        May 06, 2022 at 7:03 am

        Yes! Try the topping from these coffee cake muffins: https://alldayidreamaboutfood.com/keto-coffee-cake-muffins/

        Reply
    14. Doris says

      April 17, 2022 at 11:26 am

      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?

      Reply
      • Carolyn says

        April 17, 2022 at 2:37 pm

        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?

        Reply
        • Doris says

          April 20, 2022 at 3:46 pm

          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.

          Reply
          • Carolyn says

            April 20, 2022 at 7:13 pm

            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.

            Reply
    15. Melissa says

      April 16, 2022 at 9:18 am

      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!

      Reply
      • Carolyn says

        April 16, 2022 at 10:16 am

        So glad to hear it!

        Reply
    16. Shawna says

      April 15, 2022 at 3:33 pm

      Would it make too much of a difference if i made these into jumbo muffins?

      Reply
    17. Jane says

      April 10, 2022 at 9:13 am

      Could you use a non dairy yogurt so it would be dairy free?

      Reply
      • Carolyn says

        April 10, 2022 at 3:33 pm

        Absolutely… you can even just use coconut cream but I would probably add some more sweetener.

        Reply
        • Teresa Kuehn says

          June 26, 2022 at 7:38 am

          What about almond milk instead of yoghurt? ps have made these with yoghurt many times-always a hit!

          Reply
          • Carolyn says

            June 26, 2022 at 7:14 pm

            I think you need something thicker than almond milk. Yogurt has a very different consistency.

            Reply
    18. Kristin Kierce says

      April 08, 2022 at 11:12 am

      5 stars
      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!

      Reply
    19. Deb says

      April 02, 2022 at 4:33 pm

      5 stars
      Really lovely and tasty!

      Reply
    20. Mindy Bray says

      March 18, 2022 at 6:58 pm

      Can I use sour cream instead of Greek yogurt?

      Reply
      • Carolyn says

        March 18, 2022 at 7:52 pm

        Sure!

        Reply
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