Ultra-Low Carb Keto Almond Flour Blueberry Muffins: Heavenly & Healthy Recipe

Keto Almond Flour Blueberry Muffins: A Low-Carb Delight

Welcome to a world where indulgence and health go hand in hand. Keto Almond Flour Blueberry Muffins are the perfect example of how a ketogenic diet doesn’t mean sacrificing the joy of a delicious treat. These muffins are not just any ordinary baked goods; they are a symphony of nutty almond flour and bursts of juicy blueberries, all while keeping your carb count low and your satisfaction high. Whether you’re looking for a quick breakfast option, a convenient snack, or a guilt-free dessert, these muffins are sure to hit the spot.

Imagine biting into a soft, moist muffin that’s both nourishing and comforting. That’s exactly what you get with this recipe. They’re gluten-free, low-carb, and packed with healthy fats, making them an excellent choice for anyone following a ketogenic lifestyle. Plus, they’re incredibly easy to make, which means you can have a batch ready to enjoy in no time at all. Let’s dive into the delicious world of keto baking!

Keto Almond Flour Blueberry Muffins

The Story Behind the Muffins

These Keto Almond Flour Blueberry Muffins were born out of a desire to create a low-carb alternative to the high-sugar, flour-laden muffins that are a staple in many diets. The journey to perfecting this recipe was one of passion and dedication to the keto lifestyle. As someone who loves both baking and maintaining a healthy diet, I wanted to craft a muffin that could be enjoyed without the guilt.

Almond flour is the star of this recipe. It’s a fantastic low-carb flour alternative that provides a subtle nutty flavor and tender crumb to the muffins. Almond flour is rich in healthy fats and vitamins, making it a staple in the keto kitchen. The addition of erythritol, a natural sugar alcohol, ensures that these muffins are sweetened without spiking your blood sugar levels.

Blueberries, the delightful bursts of flavor in each bite, are not only delicious but also packed with antioxidants. They add a natural sweetness and a pop of color to the muffins. Despite their sweetness, blueberries are surprisingly low in net carbs, which makes them a fantastic fruit choice for those on a keto diet.

The combination of these ingredients results in a muffin that is both nourishing and satisfying. Each muffin contains a balance of macros that align with keto guidelines, ensuring that you can enjoy them as part of your daily meal plan. Whether you’re a seasoned keto dieter or just starting out, these muffins are sure to please.

Mixing Ingredients for Keto Muffins

Mastering the Method

Creating the perfect Keto Almond Flour Blueberry Muffin requires a bit of know-how. Here’s how to ensure your muffins turn out fluffy and flavorful every time:

1. Mixing the Ingredients: Start by whisking the dry ingredients together to ensure even distribution of the baking powder, which acts as the leavening agent. When combining the wet and dry ingredients, mix until just combined to avoid overworking the batter, which can lead to dense muffins.

2. Folding in the Blueberries: Gently fold the blueberries into the batter to prevent them from sinking to the bottom during baking. If using frozen blueberries, add them directly to the batter without thawing to maintain the muffin’s texture and prevent bleeding.

3. Baking to Perfection: Fill the muffin cups three-quarters full to allow room for rising. Bake until the tops are golden brown, and a toothpick comes out clean. Be careful not to overbake, as almond flour can dry out quickly. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack, as they will continue to set while cooling.

By following these tips, you’ll create muffins that are perfectly cooked with a tender crumb and bursting with blueberries in every bite.

Keto Blueberry Muffins on Cooling Rack

Variations to Spice Up Your Muffins

Lemon Zest Keto Muffins

Add a bright, citrusy twist to your muffins by incorporating the zest of one lemon into the batter. The lemon zest will infuse the muffins with a fresh flavor that complements the blueberries beautifully.

Chocolate Chip Keto Muffins

For a decadent treat, replace the blueberries with sugar-free chocolate chips. The chocolate chips will melt slightly during baking, creating gooey pockets of chocolate in every muffin.

Nutty Keto Muffins

Enhance the nuttiness by adding a handful of chopped pecans or walnuts to the batter. The nuts will add a satisfying crunch and an extra dose of healthy fats.

Substitutions for Dietary Needs

Here are some substitutions to cater to different dietary preferences while keeping the recipe keto-friendly:

Dairy-Free: Replace the butter with coconut oil to make these muffins dairy-free. The coconut oil will add a slight coconut flavor and keep the muffins moist.

Egg-Free: For an egg-free version, use flax eggs as a substitute. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes to thicken.

Sugar Substitute: If erythritol isn’t your preferred sweetener, you can use other keto-friendly sweeteners like stevia or monk fruit sweetener. Adjust the quantity to achieve the desired sweetness.

FAQs About Keto Almond Flour Blueberry Muffins

Q: Can I use coconut flour instead of almond flour?
A: Coconut flour is much more absorbent than almond flour, so it’s not a 1:1 substitution. If you need to use coconut flour, you’ll need to adjust the amount of flour and liquid in the recipe.

Q: How do I store these muffins?
A: Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. You can also freeze them for up to 2 months.

Q: Can I use frozen blueberries?
A: Yes, frozen blueberries work well in this recipe. Add them to the batter without thawing to prevent discoloration and excess moisture.

Q: Are these muffins diabetic-friendly?
A: Since these muffins are low in carbs and sugar, they are generally suitable for those managing diabetes. However, always consult with your healthcare provider regarding your specific dietary needs.

Q: Can I make these muffins nut-free?
A: Almond flour is central to this recipe, so creating a nut-free version would require significant changes. For a nut-free keto muffin, you may need to look for a recipe that uses a different base, such as sunflower seed flour.

Keto Almond Flour Blueberry Muffins

These Keto Almond Flour Blueberry Muffins are a delightful, low-carb way to start your day or enjoy as a snack. Packed with juicy blueberries and made with almond flour, they're not only keto-friendly but also gluten-free!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Desserts, Snacks
Cuisine American
Servings 12 muffins
Calories 190 kcal


  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Toothpick
  • Wire rack


  • 2 cups almond flour (224g)
  • ½ cup granulated erythritol (96g)
  • 1 tsp baking powder (4g)
  • ¼ tsp salt (1g)
  • cup unsalted butter, melted (76g)
  • 3 large eggs
  • ½ cup unsweetened almond milk (120ml)
  • 1 tsp vanilla extract (5ml)
  • 1 cup fresh blueberries (148g)


  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
  • In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, and salt.
  • In a separate bowl, mix the melted butter, eggs, almond milk, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until just mixed. Be careful not to overmix.
  • Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
  • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  • Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.


Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Muffins can be frozen for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
If you're using frozen blueberries, do not thaw them before adding to the batter to prevent discoloration.


Calories: 190kcalCarbohydrates: 7gProtein: 6gFat: 16gFiber: 2gNet Carbs: 3g
Keyword almond flour muffins, blueberry muffins, gluten-free muffins, keto muffins, low carb muffins
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