Keto Blueberry Muffins

Moist, tender, and loaded with blueberries, these Keto Blueberry Muffins are just what you’ve been craving! They’re not eggy and cook up perfectly every time, making them a must-try blueberry muffins recipe. This tried-and-true recipe makes delish keto muffins that are perfect for breakfast, brunch, or just a snack!

sliced keto blueberry muffins on a plate with butter
  • Green circle with a green keto-recipe symbol
  • Green circle with a green vegetarian-recipe symbol
  • Green circle with a green nut-free-recipe symbol
  • Green circle with a green dairy-free-recipe symbol
  • Green circle with a green paleo-recipe symbol
  • Green circle with a green low-carb-recipe symbol

Are blueberries even keto? You bet they are! They’re one of the fruits that are lower in natural sugars making them a great pick on a keto lifestyle. They do have some natural sugars, however, so do eat them in moderation. But, a keto Blueberry Muffin in the mornings won’t throw off your numbers so grab that butter and dig in!

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What You Need To Make Keto Blueberry Muffins

With a hint of lemon and loads of plump blueberries, these low-carb muffins are a quick and easy morning treat. This is what you’ll need to make them:

  • Butter – I used salted butter
  • Granulated sugar substitute – use your favorite blend and brand. I used monkfruit in this keto blueberry muffin recipe
  • Eggs
  • Heavy whipping cream (or almond milk)
  • Vanilla extract
  • Lemon juice
  • Almond flour – superfine grind is what works best in this recipe
  • Oat fiber – see more about oat fiber down below
  • Baking soda
  • Salt
  • Lemon zest
  • Fresh blueberries

What is Oat Fiber?

Oat fiber comes from grinding the outside of the oats, or the hull. Is oat fiber keto? It is insoluble fiber, and as such, it is TOTALLY keto-friendly and an amazing source of fiber. Who on a keto diet doesn’t need more fiber?

Oat fiber and oat flour are not to be confused. Oat fiber has 0 net carbs. It starts with 3 grams of carbs per teaspoon, and has 3 grams of fiber. That puts it at 0 net carbs per teaspoon.

I like using oat fiber because it not only adds more fiber but it helps give foods a texture that’s closer to real flour. Almond flour is great, but there’s no mistaking it for almonds.

Oat fiber is more absorbent than coconut flour or almond flour, so this recipe needs a bit more liquid than another might need.

What is almond flour?

Also called almond meal and blanched almond flour, almond flour isn’t really flour at all. It’s given the name flour because it looks something similar to regular wheat flour and it is used in many keto recipes in place of flour.

Almond flour will work instead of wheat flour in some recipes, but not all. It has no gluten or thickening properties so it won’t make bread or thicken sauces.

keto blueberry muffins in a pile

How To Make Easy Keto Blueberry Muffins

For a full list of ingredients and instructions to make these almond flour blueberry muffins, please scroll down to the bottom of this page to the recipe card.

  1. Spray a muffin tin with nonstick cooking spray or line it with muffin cups. Preheat the oven to 350-F.
  2. With a hand-mixer, whip the butter and sugar substitute until it is light and fluffy. Add the eggs, beating well after each egg.
  3. Add the heavy whipping cream, vanilla, and lemon juice and mix well with the hand-mixer.
  4. In another bowl, combine the almond flour, oat fiber, baking soda, and lemon zest.
  5. Add the dry ingredients to the wet ingredients and mix well with a large spoon. No need to use the beaters.
  6. Fold in the blueberries, mixing carefully to not smush them.
  7. Divide the batter evenly between the muffin cups making sure that each gets a fair share of blueberries.
  8. Bake at 350-F for about 15 minutes. Test if the muffins are done by inserting a toothpick. It should come out pretty clean. A few clingy crumbs are fine.
  9. Let cool and enjoy!

Chef Jenn’s Tips

  • Use raspberries or blackberries (both keto-friendly berries) in this recipe instead of blueberries to change it up in this gluten-free muffin recipe
  • Don’t overmix the batter – like any baked treat, it needs a gentle hand
  • The baking soda is what makes these muffins rise up so nicely, so don’t skip the lemon juice because it activates the leavening of the baking soda
  • Make these blueberry keto muffins ahead of time for a quick breakfast

Can I Freeze These Low-Carb Blueberry Muffins?

Yes! They freeze like a dream! Pop them into an airtight container or zipper-top plastic bag and freeze for up to a month (or longer.) Then, just thaw and enjoy!

Frequently Asked Questions

Are these keto homemade blueberry muffins easy to make?

Yes! You don’t even need a hand mixer – a sturdy whisk or wooden spoon will get the job done. Just mix the batter, load it into the muffin pan, and bake! They’re easy and delicious to make!

Can I use frozen blueberries in these keto blueberry muffins with almond flour?

Yes! You can use an equal measure of fresh or frozen blueberries in low carb recipes like this.

How many carbs are in this keto blueberry muffins recipe?

Compared to regular blueberry muffins which have oodles of carbs, there are just 3 net carbs in each of these muffins, so dig in!

Are almond flour blueberry muffins dairy-free?

No, there’s butter in them and heavy whipping cream. You could swap the butter for your favorite non-dairy butter, and swap the heavy cream with almond milk to make these dairy-free keto muffins.

Like This Keto Muffin Recipe? Also Try:

Step By Step Instructions

keto blueberry muffins on a plate
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Keto Blueberry Muffins

Moist, not eggy, and filled with blueberries, these keto Blueberry Muffins are an easy morning meal or any time of the day treat!
Course Breakfast
Cuisine American
Keyword blueberries, blueberry, blueberry muffins, breakfast casserole, cinnamon muffins, egg muffins, keto blueberry muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 154kcal

Ingredients

  • 1/4 cup butter
  • 1/3 cup So Nourished brown sugar substitute
  • 3 eggs
  • 1/4 cup heavy whipping cream
  • 4 teaspoons lemon juiice
  • 1 teaspoon vanilla
  • 1.5 cups almond flour
  • 1/3 cup oat fiber
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • zest from 1 lemon
  • 1 cup blueberries

Instructions

  • Spray a muffin pan with nonstick cooking spray or line it with muffin cups. Preheat the oven to 350-F.
  • With a hand-mixer, whip the butter and sugar substitute until it is light and fluffy. Add the eggs, beating well after each egg.
  • Add the heavy whipping cream, vanilla, and lemon juice and mix well with the hand-mixer.
  • In another bowl, combine the almond flour, oat fiber, baking soda, and lemon zest.
  • Add the dry ingredients to the wet ingredients and mix well with a large spoon. No need to use the beaters.
  • Fold in the blueberries, mixing carefully to not smush them.
  • Divide the batter evenly between the muffin cups making sure that each gets a fair share of blueberries.
  • Bake at 350-F for about 15 minutes. Test if the muffins are done by inserting a toothpick. It should come out pretty clean. A few clingy crumbs are fine.
  • Let cool and enjoy!

Notes

Please note: The nutritional information for the sugar substitute is not calculated in this recipe because it adds 0 calories and 0 carbs.

Chef Jenn’s Tips

  • Use raspberries or blackberries (both keto-friendly berries) in this recipe instead of blueberries to change it up
  • Don’t overmix the batter – like any baked treat, it needs a gentle hand
  • The baking soda is what makes these muffins rise up so nicely, so don’t skip the lemon juice because it activates the leavening of the baking soda
  • Make these blueberry keto muffins ahead of time for a quick breakfast

Nutrition

Serving: 1muffin | Calories: 154kcal | Carbohydrates: 9g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 331mg | Potassium: 30mg | Fiber: 6g | Sugar: 2g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg | Net Carbohydrates: 3g

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.

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