I don’t know too many people who can resist the lure of a tender, moist muffin bursting with fresh blueberries. And why should those of us on a keto diet deny ourselves such tastiness? Thankfully, we don’t have to. These Keto Blueberry Muffins have all the sweet flavor with only a handful of the carbs.
It’s been one of my most popular keto muffin recipes since the moment I hit publish. And once you try them, you will understand why.
What readers are saying
“This muffins are so good that I make them on rotation every other week. My husband who isn’t a blueberry lover asks for them regularly.” — Pat
“These were great! (Even non-keto people said they were delicious, and didn’t even know they were keto.) I made them using my stand mixer (no blender), and used Lakanto for the sweetener. Appreciate the protein content, too.” — KM
Easy Almond Flour Recipe
When someone is new to baking with almond flour, I always suggest trying muffins first. They are simple and straightforward to make, and help you get a feel for your new ingredients. I would start with these or my keto chocolate chip muffins first. Then you can move on to more complex recipes like keto coffee cake muffins.
But you will never regret making a batch of these easy almond flour muffins. Ready in about 40 minutes, they are great to have on hand for breakfast or snacking.
Recipe Highlights
- Tender and moist: Greek yogurt helps create a rich batter without any additional oil that bakes up into gloriously tender muffins.
- Light and fluffy: Using a blender to combine the ingredients gives the batter more cohesion. But it also forces air into the batter, helping the muffins rise.
- Higher protein: With the yogurt and a little additional protein powder, each muffin has 9 grams of protein.
- Easy to make: You can get these on the table within about 40 minutes!
- Great for meal planning: They store well in both the fridge and the freezer so you can have easy breakfasts or snacks on hand.
Ingredients and Substitutions
- Greek yogurt: Choose a yogurt that has few carbs and a good amount of protein. I like Too Good or Chobani Zero Sugar.
- Almond flour: This recipe won’t work with coconut flour. However, you could use my Keto Blueberry Bread recipe and turn it into muffins.
- Sweetener: I recommend an erythritol based sweetener for this recipe. Please see the Sweetener Options for more information.
- Protein powder: A little protein powder helps create 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.
How to Make Keto Blueberry Muffins
- Blend the wet ingredients: Combine the yogurt, eggs, vanilla, and salt in a blender and blend until smooth.
- Add the dry ingredients: Add the almond flour, sweetener, protein powder, and baking powder, and blend again until smooth. Thin out with a little water if the batter is very thick.
- Stir in the blueberries: Add the blueberries to the blender, but stir them in by hand.
- Add to the muffin pan: Divide the batter between 12 standard muffin cups lined with parchment or silicone liners. Top each with a few more berries.
- Bake: Bake until the muffins have risen, are golden brown, and just firm to the touch.
Carolyn’s Tips for Success
I love using my blender for this recipe. 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 berries 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.
Sweetener Options
I recommend an erythritol-based sweetener for these muffins for the best flavor and texture. Allulose can make them darken a lot more on the outside and they can even become burnt. If you choose to use it, try lowering the temperature by 25 degrees and watch them carefully.
You can also decrease the amount of erythritol by half and use some pure stevia or monk fruit extract to make up the additional sweetness.
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
- 1/3 cup (36 g) unflavored whey protein powder, or egg white protein powder
- 1/3 cup (63.33 g) sweetener, erythritol recommended
- 2 tsp baking powder
- Water to thin the batter, if needed
- 2/3 cup (98.67 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.
Video
Notes
Nutrition
Frequently Asked Questions
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.
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.
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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I am in the process of making these muffins. Made a change using sour cream instead of yogurt (that’s what I had). Also added strawberries because I only had a small amount of blueberries. I’m so looking forward to trying them once they are done. Your recipes are alway spot on.
All of this looks so yummy I can’t wait to make it!!
Very good! I used keto vanilla greek yogurt since it was all I had. I also used brown sugar swerve. It was a hit even with those that don’t like keto foods.
Thanks for the recipe! I made this today with bone broth protein powder instead of the whey and frozen berries. I thought I had messed up with the bone broth powder but they turned out great. And I didn’t have any sugar substitute. Only Greek vanilla keto yogurt.”. Still tasted pretty good with a dab of butter on top and made very attractive muffins. I’m sure it would be really amazing with the sugar substitute added. Oh and I never realized that thinning out the batter with some water makes it lighter and less dense! I will be using that trick again with other recipes!
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.