Enjoy fluffy, bakery-style blueberry muffins without the carbs! These keto muffins use almond flour, are sweetened naturally, and are packed with juicy blueberries. The perfect low-carb breakfast or snack.
Who says you have to give up fluffy, moist blueberry muffins on a keto diet? This recipe delivers all the comfort and flavor of the classic, but with a fraction of the carbs.
Using finely ground almond flour as the base, these muffins bake up tender and satisfying, sweetened just right with your favorite keto-friendly sweetener, and bursting with fresh blueberries in every bite.
They’re easy to make, freeze beautifully, and are the ultimate answer to your low-carb breakfast or snack cravings.
The Science of Grain-Free Structure & Moisture
Recreating a light, cake-like texture without traditional flour is a challenge met by almond flour. Its fine texture and high fat content mimic some properties of flour but require extra binding agents. Eggs are crucial here, providing structure as their proteins coagulate during baking.
To prevent a dense, eggy result, we use a leavening combination of baking powder and, often, baking soda to create ample lift. The biggest enemy in grain-free baking is dryness. This is countered by including moisture-rich ingredients like sour cream or yogurt and plenty of fat (butter or oil).
The fat coats the almond flour proteins, ensuring tenderness. Xanthan gum (optional but helpful) acts as a gluten substitute, trapping air and providing a more familiar, cohesive crumb. Fresh blueberries add pockets of juice, but tossing them in a bit of the almond flour prevents them from sinking and bleeding excessively into the batter.
Ingredients
For 9-10 Muffins:
- 2 ½ cups (250g) blanched almond flour, finely ground
- ⅓ cup (65-80g) keto-friendly sweetener* (e.g., erythritol or monk fruit blend)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon xanthan gum (optional, for improved texture)
- 3 large eggs, room temperature
- ⅓ cup (80ml) melted butter or coconut oil
- ⅓ cup (80g) sour cream or full-fat Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional, brightens flavor)
- 1 cup (150g) fresh blueberries**
*Use a granulated sweetener that measures 1:1 like sugar. Adjust to taste.
**Frozen blueberries can be used—do not thaw, and expect more color bleed.
Instructions
1. Prep: Preheat oven to 350°F (175°C). Line a muffin tin with 9-10 parchment liners or grease well.
2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, sweetener, baking powder, salt, and xanthan gum (if using).
3. Mix Wet Ingredients: In a large bowl, whisk the eggs until frothy. Whisk in the melted butter (cooled slightly), sour cream, vanilla, and lemon zest until smooth.
4. Combine: Add the dry ingredients to the wet ingredients. Gently fold with a spatula until just combined and no dry streaks remain. Do not overmix.
5. Fold in Blueberries: Toss the blueberries in 1 teaspoon of the dry almond flour mixture (this helps prevent sinking). Gently fold them into the batter.
6. Portion & Bake: Divide the batter evenly among the prepared muffin cups, filling each nearly to the top. Bake for 22-26 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
7. Cool: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. They are delicate when warm.
8. Storage: Store cooled muffins in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Pro-Tips for Keto Muffin Success
- Use Blanched Almond Flour: Blanched (skinless) almond flour gives a finer texture than almond meal.
- Room Temperature Eggs: They incorporate more easily, leading to a better rise and texture.
- Don’t Overmix: Overmixing can make the muffins dense. Fold just until combined.
- Fill Muffin Cups Full: Almond flour batter doesn’t rise as dramatically as wheat-based batter, so filling them nearly full ensures a good muffin shape.
- The Toothpick Test is Key: Almond flour can stay moist inside even when done. The toothpick should have no wet batter, but a few moist crumbs are okay.
- Cool Completely: These muffins set and firm up as they cool. They taste best at room temperature.
- Sweetener Notes: Some sweeteners (like pure erythritol) can have a cooling aftertaste. A monk fruit/erythritol blend often tastes more neutral.
- Variations: Add ½ cup of sugar-free chocolate chips or chopped nuts. Replace blueberries with raspberries or blackberries.
These Keto Blueberry Muffins are a delicious testament that low-carb eating is anything but restrictive.
