Keto Blueberry Muffins Recipe – Low Carb, Gluten-Free & Delicious Muffins

If you’re following a ketogenic lifestyle but miss the soft, sweet indulgence of a bakery muffin, this Keto Blueberry Muffins Recipe will become your go-to treat. Made with almond flour and bursting with juicy blueberries, these muffins are low in carbs, gluten-free, and loaded with healthy fats to keep you full and satisfied. Whether you enjoy them for breakfast, as a midday snack, or even dessert, these muffins deliver flavor and texture without derailing your macros.

Unlike traditional muffins that are high in sugar and refined flour, these keto-friendly alternatives use wholesome, low-carb ingredients. They are easy to make, freezer-friendly, and require minimal prep time, making them ideal for meal planning or on-the-go nourishment.

Let’s dive into the full recipe, including nutritional details, equipment needed, and step-by-step instructions to help you create bakery-quality muffins in your own kitchen.

📋 Ingredients

• 2 cups almond flour (super fine)

• 1/3 cup erythritol (or your preferred keto sweetener)

• 2 teaspoons baking powder

• 1/4 teaspoon sea salt

• 3 large eggs (room temperature)

• 1/3 cup unsweetened almond milk (or any keto-friendly milk)

• 1/4 cup melted butter (or coconut oil for dairy-free version)

• 1 teaspoon vanilla extract

• 1/2 cup fresh blueberries (or frozen, thawed and drained)

• Optional: 1 tablespoon lemon zest (for a zesty flavor kick)

🛠️ Equipment Needed

• Mixing bowls (medium and large)

• Whisk or electric mixer

• Measuring cups and spoons

• Silicone or metal muffin tin

• Muffin liners (optional but recommended)

• Cooling rack

• Toothpick or cake tester

⏱️ Time Breakdown

• Prep Time: 10 minutes

• Active Time: 10 minutes

• Resting Time: 10 minutes (cooling)

• Total Time: 30 minutes

🍽️ Recipe Information

• Cuisine: American, Keto

• Course: Breakfast, Snack, Dessert

• Servings: 9–12 muffins (depending on muffin size)

• Calories per muffin: ~170 kcal (depending on ingredient brands)

🧁 Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with coconut oil spray if not using liners. This prevents sticking and ensures easy cleanup.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, and sea salt. Ensure the dry ingredients are evenly distributed for consistent texture.

Step 3: Combine Wet Ingredients

In a separate bowl, beat the eggs until fluffy (about 1 minute). Add in the almond milk, melted butter, and vanilla extract. If you’re using lemon zest, add it here for an extra layer of brightness.

Step 4: Combine Wet and Dry

Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing, which can result in dense muffins.

Step 5: Add Blueberries

Gently fold in the blueberries. If you’re using frozen blueberries, ensure they are well-drained to prevent excess moisture in the batter. Lightly dusting them with almond flour can also help prevent them from sinking to the bottom of the muffins.

Step 6: Fill Muffin Tin

Using a spoon or cookie scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full. You should get 9 to 12 muffins depending on your tin size.

Step 7: Bake

Place the muffin tin in the preheated oven and bake for 18–22 minutes. Begin checking at the 18-minute mark. The tops should be golden brown, and a toothpick inserted into the center should come out clean.

Step 8: Cool and Serve

Allow muffins to cool in the pan for 5–10 minutes before transferring them to a cooling rack. This resting period helps set the structure and enhances flavor.

🥗 Nutrition Information (Per Muffin Approximation)

Note: Nutritional values may vary depending on the brand of ingredients used.

💡 Tips & Variations

• Dairy-Free Option: Use coconut oil or ghee instead of butter.

• Add Crunch: Sprinkle slivered almonds or a few chopped pecans on top before baking.

• Flavor Boost: A pinch of cinnamon or nutmeg can add warmth to the muffins.

• Freezing: These muffins freeze beautifully. Store in an airtight container or ziplock bag for up to 2 months. Thaw overnight or microwave for 30 seconds before serving.

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🧊 Storage Suggestions

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Lasts up to 7 days when refrigerated.

• Freezer: Freeze for long-term storage. Best enjoyed within 2 months.

Why You’ll Love This Recipe

• Low in carbs, high in flavor – perfect for keto dieters.

• Quick and easy – ready in about 30 minutes from start to finish.

• Family-friendly – even non-keto eaters will enjoy these moist, flavorful muffins.

• Versatile – switch up the berries, add nuts, or throw in some keto chocolate chips.

Final Thoughts

This Keto Blueberry Muffins Recipe offers a delicious way to satisfy your sweet tooth without the carb overload. It combines simplicity with nutritious ingredients, ensuring you stay on track with your keto goals while enjoying every bite. The soft texture, buttery flavor, and juicy blueberries make these muffins a standout keto-friendly treat for any time of day.

Whether you’re new to keto baking or a seasoned low-carb chef, this recipe is a must-try. Once you taste how good these muffins are, you’ll want to keep a batch on hand at all times.