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 (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
- 1/2 cup (91 g) 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 (74 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.
Notes
Nutrition
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Not too sweet, and I really appreciated the tip about coating the frozen blueberries with coconut flour. But, next time, I’m switching to fresh, as advised. My frozen, wild blueberries just weren’t “blueberry” enough – neither the flavor nor the bursts of warm blueberry juice made it through. Lesson learned.
Other than my lack of fresh ingredients, this is a great muffin.
The best muffin recipe for gluten free and a huge bonus it’s keto! I just did it with frozen blackberries and they’re hit. Thank you for your recipes.
Can I leave out the protein powder and more almond flour!
Not if you want them to rise properly! 🙂
I like your recipes I enjoy making them
Just made these with lemon Two Good yogurt. Since other comments mentioned the blueberries sinking to the bottom, I didn’t mix them into the batter but just pushed them into the tops after the batter was in the parchment cups. They never sank so they’re just in the top of the muffin 😂, but they’re so good! Soft and tender texture. (I used fresh berries, not frozen)
Wow! Love these muffins!! I got blueberries on sale so decided to try it out. So soft, airy and delicious. I love that they are made in a blender! I find it’s less of a mess than using a bowl and mixer, I do it all in one, blend and pour and straight into the dishwasher. Will be making these with other berries too!
When I first read the recipe, I was turned off by the fact that everything was gonna be mixed in the blender ( too messy) so I mixed it up in a mixing bowl with a wire whisk and didn’t even have to use any water. Clean up was a breeze and the muffins came out tasting so good.
Carolyne, another one of your amazing recipes. I make these all the time. Great for a snack to take on the run, breakfast, or anytime. Thank you so much ! ❤️
Second time making these, they are amazing!!! The first time my batter was too thick so they were a bit dense. Second time I added a bit of water as suggested and they turned out light and fluffy. I do not however like the blender method, I prefer a hand mixer and bowl, neater and easier to stir in the blueberries, makes measuring into pans more precise with an ice cream scoop. Just a personal preference is all. Thanks for another incredible recipe!!!
I make muffins every week with my kids and we love trying different recipes. Well, this is one we will be coming back to often! Seriously the best almond flour muffins we have ever made. I don’t know who likes them more, my kids or myself. This recipe turned out perfectly!
Great to hear!
Hi, I’m excited to make these and wonder if I can use collagen powder as the protein powder?
No, it makes the muffins very gummy and hard to cook through.
My muffins turned out dense and not soft and tender. I baked the muffins for 25 minutes. I’m really disappointed. This is the second time they turned out like this. What causes this, please?
Without knowing more, I really can’t help. I need you to tell me what almond flour you are using, what sweetener, and what protein powder.
I made them as specified (i think), but they are very dry. Did I overmix them by chance? I noticed my blender struggled with the batter even tho its a Vitamix 5200 series. They are very tasty and didnt move my blood sugar at all, so Im just wondering where I messed up.
You over-baked them, if they are dry.
Can I substitute cream cheese for yogurt?
No.. it’s much too thick. They will be dense and awful.
These are the best keto muffins i have ever made!
The moisture from the blueberries made the bottoms of my muffins separate from the tops when removed them from my silicone muffin tray. Only in the regular sized, the mini muffins were fine. Did I need to cook them longer?
I haven’t had anyone else mention this issue. Did you let them cool completely before taking them out of the muffin cups?
Love your recipes Carolyn, and try them with confidence knowing you have posted the very best after you gotten them just right. 🙂
This morning I prepared to make your blueberry muffins for the 4th time. I had run out of yogurt and used sour cream, they were delicious,
thank you,
Tammy 🙂
I love your recipes and you are my go-to for all my keto baking. I wonder if you have any tips to keep fresh blueberries from sinking to the bottom of my muffin cup. I’ve tried both fresh and frozen and it doesn’t seem to make any difference. Your muffins always look so pretty, but my muffins look plain on the top and blue on the bottom.
I think your batter is a bit too thin if that’s happening. But also… you can dry dusting them in coconut flour before adding. That should help!
Made these this morning for breakfast. They were amazing!
This was nice and fluffy, great recipe. I added chopped dates, walnuts, chocolate chip and blueberries. My son and husband really enjoyed these. Thanks for an excellent recipe.