These keto blueberry muffins are light, fluffy, and with a gorgeous tender crumb, you won’t believe they are low carb! Made in one bowl, they use simple ingredients and take minutes to make! 3 grams net carbs per serving.
Keto Blueberry Muffins
When it comes to keto baking, my favorite classic recipes to make are brownies, chocolate chip cookies, and these keto blueberry muffins.
Growing up, my mom loved to bake. Even though she works full time, she’d always put time aside on the weekend to bake something special. Whatever she ended up baking would find its way to my and my sister’s lunchboxes. Her favorite things to bake are always something like a cake or a muffin, and our favorites would always be her blueberry muffins.
Mom’s blueberry muffins are, to this day, my favorite thing she makes. They tick all the boxes of what you want in a muffin, and we’d always know when she was baking them because the house smelled amazing. Just before I moved out of home, I remember forcing my mom to teach me how to make them. When I moved into my first apartment, they were one of the first things I ever baked. Since going keto, I’ve been going through tons of almond flour making a keto version!
I’ve been meaning to share a keto blueberry muffin recipe for quite some time. I’ve been making them weekly and have been enjoying one with my coffee in the afternoon. Now, these muffins may look incredibly fancy, but they are so easy to make, needing just one bowl!
No sugar and no grains are needed, but you’d never tell. The texture is moist, fluffy, and with a tender crumb. They are pleasantly sweet and full of juicy blueberries throughout.
I had my mom over for coffee the other day and served her these muffins are NO ONE believed me when I said they were low carb- She thought they were just as good as hers!
How do you make keto blueberry muffins?
- Almond flour– You should use blanched almond flour, not almond meal. The blanched variety will give the muffins a tender crumb, versus the almond meal which could be a little more gritty.
- Baking soda– Gives the muffins stability and structure.
- Salt– Brings out the sweetness of the syrup and blueberries.
- Coconut oil– Refined coconut oil that is in liquid form. You can also use avocado oil or grapeseed oil.
- Sugar free syrup– Store bought or homemade keto maple syrup.
- Eggs– Room temperature eggs.
- Vanilla extract– Optional, but gives a light vanilla flavor throughout.
- Blueberries– Fresh or frozen blueberries can be used. If you use the frozen variety, don’t bother thawing it first.
Start by adding your dry ingredients into a large mixing bowl and mixing until combined. Next, add the coconut oil, syrup, eggs, and vanilla extract, and mix well. Fold through the blueberries until just combined.
Now, distribute the batter evenly amongst a 12-count muffin tin lined with muffin liners. Bake for 20-23 minutes, or until a skewer comes out mostly clean. Allow the muffins to cool in the pan for 10 minutes, before carefully transferring them to a wire rack to cool completely.
Tips to make the best low carb blueberry muffins
- These muffins aren’t overly sweet, relying on the maple syrup and blueberries for sweetness. If you prefer a sweeter muffin, add 1-2 drops of liquid stevia.
- Always grease your muffin tin or silicone muffin mold. This just ensures the extra precaution that they avoid sticking to the bottom.
- Cooking times will be dependent on your oven and location. Insert a skewer around the 19-minute mark, then regularly check from there until cooked. Mine generally take around 25 minutes.
Storing and freezing almond flour blueberry muffins
- To store: Muffins can keep at room temperature, covered, for up to 5 days. Store them in the refrigerator if you’d like them to keep longer.
- To freeze: Place leftover muffins in a ziplock bag and store them in the freezer for up to 6 months.
More keto muffins and cake recipes to try
Preheat the oven to 180C/350F. Lightly grease a 12-count muffin tin or silicone muffin pan and set aside.
In a large mixing bowl, add your dry ingredients and mix well. Add the remaining ingredients, and mix until a thick batter remains. Fold through the blueberries.
Distribute the muffin batter evenly amongst the muffin tin, about 2/3-3/4 way full. Bake for 20-25 minutes, or until a skewer comes out mostly clean.
Let the muffins cool in the tin for 10 minutes, before transferring to a wire rack to cool completely.
TO FREEZE: Place leftover muffins in a ziplock bag and store them in the freezer for up to 6 months.
Serving: 1serving | Calories: 166kcal | Carbohydrates: 5g | Protein: 6g | Fat: 15g | Sodium: 112mg | Potassium: 22mg | Fiber: 2g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg | NET CARBS: 3g