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
Has anyone turned this recipe into a loaf?? How did it go? I have the ingredients but not a muffin pan lol
Can one make their own almond flour using almonds?
Yes, I would just google to find someone who has written up instructions how 🙂
These muffins are really good! I have made them at least 4 times. I make the regular size muffins so double the recipe so that they make 12
Thank you for making them 🙂 🙂
These are delish!!! So easy to make !! Definitely be making on regular basis 😍
For some reason mine came out super soft and I’m still waiting for them to firm up in the oven. I made the vegan recipe so I wonder of the extra moisture from the flax egg is the reason why.
Thank you for trying them! The vegan version should take the same amount of time – what other specific ingredients did you use? Is your oven calibrated? And are you at a high elevation or in a very humid climate? In the end, how did they turn out?
“4 regular sized muffins“ = 4 cupcake tin sized “muffins”. Great tasting, but definitely not muffin sized by any means.
I’m just about to make these and am nervous about using 1/2 tblsp of baking powder. I would have thought 1/2 tsp was about right?
Hi, it’s correct – be sure to use baking powder, not baking soda (which is measured in much smaller amounts)
I chose to try this recipe because I’m wanting to lower my fat intake a bit. Just made a batch of the mini blueberry muffins this morning and tasted one. No, two. Ok, three. I ate 3! I did as a few others suggested by using a bit more sweetener and adding some lemon zest. I also added a dash of vanilla. These are now my favorite blueberry muffin. Thank you for sharing this recipe!
Thank you so much for making them!
These are absolutely delicious, bursting with blueberries. The almond flour gives them a soft delicate flavour of creamy nut flavour, I’m gonna try to make these with 1 raspberry and a few blueberry’s.
These lovely little bits are company worthy
Thank you so much for making them 🙂
I just made these with cashew flour and cashew milk( almond sensitivity). I Used a pinch of vanilla, a pinch of lemon, 1/8 tsp salt and a 3 tbsp mix of Lakanto monk fruit sweetener and swerve. I used a duck egg and I added thawed frozen blueberries. I baked the mini muffins for 18 minutes but could’ve gone 20 as they were a bit mushy on the bottom. They seemed a little eggy probably because duck eggs are larger than chicken eggs. Next time I’ll use a regular egg. Hopefully they firm up in the refrigerator. Overall a good recipe for a sweet keto snack.