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
I made these and tweak the recipe just a little, I used dairy-free yogurt instead of milk and I put the berries in vs pressing them on. I also made them big yeilding 8 instead of mini, they taste great and came out perfect. I actually used allulose sugar instead of erythritol or cane sugar. I did have a question on the nutrition facts it says serving size of 16 so is that the nutrition fact for the entire batch or per muffin?
One other thing I did I made a gluten-free streusel topping that came out phenomenal.
Delicious and easy to make! Very wet though… I made regular sized muffins, baked for 20 minutes, and cooled in tin for 10 minutes. Maybe 2/3 cup of blueberries as stated is too much?
Hi! It should definitely not be too much but could depend on if you are in a super humid climate, if your oven isn’t calibrated (many ovens are not), or got very large, juicy blueberries! Glad they taste good 🙂
My little granddaughter is T1D
These are such a treat for her!
I mix it up by changing the fruit or adding sprinkles on top.
What is the best way to store them? It normally says in the description but I couldn’t see it anywhere.
I tripled the recipe and it made 15 delicious muffins. I added an extra tablespoon of monk fruit sweetener and also added a tablespoon to frozen blueberries as they thawed. I added a little less than 1 tsp of salt to the whole batch baked for about 18 mins and they came out perfect! Will definitely make again!
Thank you for making them!
I had over 2 lbs of fresh blueberries I needed to use. I LOVE blueberry muffins and was thrilled to find this keto version. It was so simple to make. I made 4 recipes and used the large muffin pan. I believe they will freeze well. They were so tender. I will definitely keep making these. They are my favorite!
Does anyone have experience with making these with frozen blueberries?
I followed this recipe for mini muffins with two exceptions. 1. As almond flour can be grainy, I used almost a full cup, but topped it off with a Tbsp of all purpose flour. 2. I coated my mini muffin tin with unsalted butter. It made clean up a breeze, and added a richness to the muffins. I did add 1/4 tsp of cinnamon. I put 4 berries in the bottom, topped with a 1/2 tbsp of batter, and pushed 4 – 5 more berries on top. I baked for 13 min. A little twist of the muffins to loosen, and they came out clean! This produced 12 mini muffins. I think I could use less batter and get a few more. The finished muffins almost doubled in size! I cut them in half and top with a little butter. YUMMY!! I love the idea of adding lemon zest to the blueberry one’s, and other add-in options like choc chips! Definitely a keeper recipe!! Thanks Kate!!
Thank you so much for making them!
I’ve been on a ketogenic diet almost 5 months & was missing one of my favorites, blueberry muffins. Missing no more!!! These muffins have an excellent, fluffy texture! I used frozen blueberries, which I have on hand more readily than fresh. I did notice a somewhat salty taste that I think may be the baking powder, which is needed for the fluffy texture. Next batch, I’m going to try adding more powdered erythritol & a little more ground cinnamon to offset that taste. But my household calls this recipe a keeper!
This makes us so happy 🙂
YUM 👏🏼👍🏼♥️Thank You FOR SHARING 😊❗️ these LOOK AWESOME, and the ingredient list LOOKS 😋 YUMMY ❗️ thanks Again, G-d♥️Bless