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keto blueberry muffins on a plate
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5 from 6 votes

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: blueberries, blueberry, blueberry muffins, breakfast casserole, cinnamon muffins, egg muffins, keto blueberry muffins
Servings: 12 muffins
Calories: 154kcal


  • 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


  • 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!


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


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