Keto Blueberry Muffins

5 from 6 votes

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

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: blueberry muffins, breakfast casserole, cinnamon muffins, egg muffins, keto blueberry muffins

Servings: muffins

Calories: 154kcal

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!

Recipe Card Tips

Don't skip the lemon juice. It activates the baking soda, and leaving it out is the most common reason this recipe comes out flat instead of properly risen.
Fold the blueberries in by hand at the very end. Overmixing at this stage crushes the berries and turns the whole batter a dull blue-gray instead of keeping distinct pockets of fruit.

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