These quick and super healthy low carb keto blueberry muffins are easy to make, and the recipe is impossible to stop eating!
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Healthy flourless blueberry muffins
Looking for a basic muffin recipe that is gluten free, oil free, low carb, paleo, dairy free, sugar free, and vegan?
The homemade blueberry muffins can be all of the above.
And their irresistibly soft and buttery texture will immediately make you fall completely in love at first bite.
It’s the perfect healthy recipe for blueberry season!
Also be sure to try this Chocolate Keto Cake Recipe
Earlier this month, I traveled up to Baltimore for the annual Natural Products Expo, which is basically a foodie’s dream weekend.
Imagine a giant convention where thousands of your favorite healthy food companies all offer you free samples of their newest products, many of which haven’t even hit stores yet.
I spent the weekend sampling nut butters, brownies, breakfast bars, paleo waffles, Cauliflower Pizza Crust, raw chocolates, Vegan Mac and Cheese, and at least seven different brands of dairy free gelato or oat milk ice cream.
Two weeks later, I’m still seeing mocha Oat Milk Ice Cream in my dreams…
There were three predominant food trends I noticed at the conference: packaged food products with cauliflower, snacks made with Oat Milk, and everything keto.
Keto blueberry muffin recipe video
Above: watch the video of how to make keto blueberry muffins
The best keto blueberry muffins
The keto trend reflects increased consumer demand for low carb or sugar free products, and I’ve recently been receiving a similar demand from readers to post more keto friendly recipes.
I know the keto diet can be a super polarizing subject.
People either love or hate it, and therefore today’s healthy flourless muffin recipe can easily be keto or non keto, whichever you prefer.
If you do choose to make keto muffins, they can have just over one net carb per serving and one single Weight Watchers smart point each.
Keto blueberry muffin ingredients
The muffin recipe calls for almond flour, sweetener of choice, milk of choice, an egg or flax egg, baking powder, salt, an optional pinch of cinnamon or cardamom, and of course fresh blueberries.
For completely flourless blueberry muffins, you may use fine almond meal instead of the almond flour.
Sweetener options that work include granulated or powdered erythritol or xylitol, an erythritol monk fruit blend, or regular sugar or coconut sugar for non keto muffins.
If using frozen blueberries in place of fresh ones, be sure to thaw them fully and pat off excess ice crystals and moisture before using.
Pretty much any milk of choice can be used, including nondairy coconut milk, almond milk, or oat milk (not keto).
How to make almond flour blueberry muffins
Start by preheating your oven to 350 degrees Fahrenheit.
Grease a mini muffin tin or a regular size muffin tin, or line the tin with cupcake liners. I personally prefer to make mini muffins because of their lighter texture.
In a large mixing bowl, stir together the almond flour, baking powder, salt, cinnamon, and sweetener.
Stir in all remaining ingredients except the blueberries to form a batter.
Scoop the muffin batter into the prepared muffin cups, then press a few blueberries into each muffin.
For mini muffins, bake thirteen minutes on the center rack of the oven. Or increase the baking time to eighteen minutes for large muffins.
Remove the tin from the oven, and let the pastries cool.
Once firm, carefully go around the sides of each muffin with a knife before popping them out onto a plate.
If you use liners, they should peel off easily after a day.
Store muffins in an airtight covered container for up to four days. I recommend refrigerating them after a few hours for optimal freshness.
Keto vegan blueberry muffin recipe
These low carb muffins are easily vegan if you use one of the numerous vegan egg options on the market.
I’ve successfully made them with Bob’s Egg Replacer, or you can make your own two or three ingredient flax eggs.
If you go with the Bob’s version, simply stir together one tablespoon of the powder with three tablespoons of water. Use this as the egg called for in the recipe.
The vegan muffins will rise and look just like they would if you used a real egg!
Leftover almond meal? Make this Almond Flour Banana Bread
More Low Carb Recipes
Keto Cookies – NO flour!
The recipe was adapted from these Keto Muffins.
Keto Blueberry Muffins
Ingredients
- 1 cup fine almond flour
- 4 tbsp powdered erythritol, or 3 tbsp sugar or stevia equivalent
- 1/4 cup milk of choice
- 1 large egg (or the vegan option listed above, or 1 flax egg)
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 2/3 cup blueberries
- optional pinch cinnamon or cardamom
Instructions
- *Mini muffins will have a lighter texture, but you can definitely make regular-size muffins if you prefer. The recipe yields 4 regular-size muffins.Preheat oven to 350 F. Line or grease a mini muffin tin very well. Stir all dry ingredients very well, then add all remaining ingredients except berries. Scoop into the muffin cups – I added a little batter, placed a few berries per muffin on top, then covered with more batter. You could also just press a few berries into the top of each muffin after filling with batter. Bake 13 minutes on the center rack (or 17-18 for regular-size muffins). Remove from the oven and let cool an additional 10 minutes, during which time they continue to firm up. Carefully go around the sides of each muffin with a knife and pop out. Or if you’ve used liners, they peel off easily after sitting for a day.View Nutrition Facts
Video
Notes
More Low Carb Breakfast Options
Followed the recipe to the T and had 4 delicious and healthy regular sized muffins! Thanks for the quick and easy recipe.
I was looking at the recipe for Pineapple muffins, for the keto version it said to use the blueberry muffin recipe just substitute pineapple for blueberries. So would that be 2/3 cup of crushed pineapple?
It works with 2/3 cup small/diced pineapple 🙂
These were very good…better than I expected. I will be making them again.
These are pretty good, though mine tasted just a little raw (though they were starting to brown on top). I tripled the recipe to make 12 regular-sized muffins. (Who wants only four?!?) I used a little less salt than called for. Everything else was exact.
They were easy and ticked all the boxes for a small socially-distanced garden party with people of all different food preferences. Thanks!
Did you use flax eggs or regular chicken eggs to make these? I want to try tripling the recipe with flax eggs to make 12 regular sized muffins, but I’m afraid they will not bake properly and will sink in the middle which has happened to me 3 times with a similar recipe from another site. Thanks!
I’ve been wanting to make these and they did not disappoint. Did have to bake them probably more like 20 minutes but they were moist and sweet.
I doubled the recipe to make 9 regular sized muffins. I used heavy cream and a small amount of almond milk together for the milk of my choice. I added all the dry ingredients first then the wet ingredients. I used frozen blueberries and added them into the batter, crushing them in. I put a dot of butter on the top before baking them in paper baking cups. It took about 30 min to cook maybe a little more. I just kept checking the middle with a knife until it came out mostly clean. Great taste!
These were very easy to make, with good texture and they were moist. I felt they needed to be a little sweeter, they reminded me of a corn muffin, so maybe I would would add to that next time. Otherwise very good and definitely a keeper.
These came out awesome! They are delicious and completely guilt free
What if we have a nut allergy, can we substitute almond flour for something else
This one is nut free: https://lett-trim.today/healthy-blueberry-muffins/%3C/a%3E%3C/p%3E
If you’re not keto try tigernut flour. It is a tuber not a nut and is paleo approved. I find it works pretty much 1:1 for almond flour.
I made 6 mini muffins and they took 17 mins to cook but I had to switch the fan off in the last few mins as they were burning on top but looked raw in the middle. Also I put 97g sugar which should have been the equivalent of the amount of erythrol in the recipe but they were too sweet
Hi, I’m not sure where you got those measurements or what you mean by fan but 2 tbsp of powdered sugar only weighs about 15 grams, nowhere near 97.
Convection ovens have a fan to circulate the hot air for more even baking/cooking