Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Blueberry Muffin Recipe
• Ingredients & Substitutions
• How To Make Keto Muffins
• My Recipe Tips
• Flavor Variations
• More Keto Muffin Recipes
• Keto Blueberry Muffins (Almond Flour) Recipe card
• Gratitude Moment
• Recipe Reviews

Before I went low carb and gluten-free, blueberry muffins were my go-to treat from the bakery or coffee shop—I even used to convince myself they were healthy just because of the blueberries, haha! When I started actually eating healthier, I created these keto blueberry muffins with almond flour back in 2017, as a tribute to the ones I used to enjoy. And honestly, I love them even more. Of all my (many, many) almond flour recipes , they’re in my top 5. Make these keto muffins with me and I bet they’ll be in your top 5, too!

Why You Need My Keto Blueberry Muffin Recipe

• The best texture and flavor – Unlike many keto muffin recipes that can be dry, grainy, or have an aftertaste, my almond flour blueberry muffins are moist, tender, and the sweetness tastes like sugar. You’ll notice vanilla, a hint of almond flavor, and juicy berries in every bite. All the bakery vibes!
• Fast, easy, and meal prep friendly – This is a one-bowl, 30-minute recipe, so you can find time for it even with a busy schedule like mine. But they also store and freeze well, so I make them ahead most often for a keto breakfast on the go.
• Clean, low carb ingredients – Each muffin has just 3 grams net carbs , so naturally they’re perfect for a keto diet . But they’re also gluten-free and have a dairy-free option.
• Many ways to enjoy them – Enjoy them with a keto coffee for breakfast, with my low carb breakfast casserole or bacon in the oven for brunch, or simply as a little treat whenever a craving strikes.
• One of my most popular recipes – Over the years, my keto blueberry muffins have received over 1000 5-star reviews (thank you!). I even included them in my Easy Keto Cookbook , along with other popular faves like keto cheesecake .

Ingredients & Substitutions

Here I explain the best ingredients for my keto muffin recipe, what each one does, and substitution options. For measurements, see the recipe card .

Almond Flour:

The flour you use makes a huge difference! I highly recommend using Wholesome Yum Blanched Almond Flour , which is super fine for a delicate crumb in your keto muffins. Many brands are too coarse (even if they say blanched) and almond meal is even worse, leaving a gritty texture.

Can you use other flours?

Almond flour works best, but you can use sunflower seed meal if you need a nut-free alternative. (Your muffins might turn green due to a reaction with the baking powder, but they’re fine to eat.)

Sorry, coconut flour will not work in this recipe, but you can make my coconut flour blueberry muffins instead if that’s what you want to use.

Besti Sweetener:

Before I knew about allulose, I used erythritol for these keto blueberry muffins, but trust me when I say it’s not the best choice. Besti Monk Fruit Allulose Blend will get you the super moist texture you see here, because it naturally locks in moisture and doesn’t crystallize — or have that erythritol cooling effect. It’s the only sugar substitute I use now.

Can you use a different sweetener?

Yes, but it’ll affect the texture. Here’s a rundown of what does and doesn’t work:

• Other monk fruit or stevia blends – Such as Swerve, Lakanto, or Truvia. All of these actually use erythritol as the primary ingredient. They’ll work (check my sweetener conversion chart ), but have the same issues as erythritol: more dry and can crystallize.
• Pure allulose – Wholesome Yum Allulose works great, but you’ll need more of it (about 2/3 cup).
• Powdered sweeteners – These work fine, but the muffin texture isn’t as nice. How well they work will depend on the blend — Besti Powdered will be the closest, whereas blends I mentioned above in powdered form will give you more dry results.
• Concentrated sweeteners – Like pure monk fruit or pure stevia (the kind that you add in drops or teaspoons, not cups). I don’t recommend these for this recipe because your batter will be too wet.
• Liquid sweeteners – Not a good choice either. Again, your batter will be too wet. You can make my other almond flour muffins with liquid sweeteners, though.
• Coconut sugar – This works fine and would be paleo, but they won’t be keto muffins anymore.

Other Ingredients:

• Butter Or Coconut Oil – I originally made these with coconut oil (the dairy-free option), but now prefer them with unsalted butter ( this brand ). Either works! If using butter, the easiest way to measure 1/3 cup is to cut 5 tablespoons from the stick and then about 1/3 of the 6th tablespoon.
• Unsweetened Almond Milk – Prevents your low carb muffins from being too dense. You can use any keto milk option here, such as coconut milk beverage (the liquid kind in a carton, not the thick kind in a can), hemp milk , or watered down heavy cream. I use my homemade almond milk when I have it. Regular dairy milk will work from a recipe standpoint, but will increase the carbs, since lactose is sugar.
• Eggs – Flax eggs or another egg substitute should work, too.
• Baking Powder – I like this brand , which is non-GMO. Be sure you use baking powder, not baking soda — they are not the same.
• Fresh Blueberries – You can make these keto blueberry muffins using frozen blueberries too, but to avoid a soggy texture, don’t thaw them first. I also toss frozen ones in a little extra almond flour to reduce blue streaks.
• Vanilla Extract – You can also add other extracts (see my variations below).
• Sea Salt

How To Make Keto Muffins

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the dry ingredients. In a large bowl, whisk together the almond flour, Besti, baking powder, and a pinch of sea salt. (A whisk breaks up any lumps.)
2. Add the wet ingredients. Stir in the melted butter or coconut oil, almond milk, eggs, and vanilla, then fold in the blueberries.

1. Scoop the batter into a lined muffin tin. This is my favorite pan , because it doesn’t get the muffins too dark and cleans up so easily if I get batter outside the liners. I use these parchment liners , but silicone liners work well, too.
2. Bake until golden. Pop your keto blueberry muffins in the oven and bake until a toothpick comes out clean. They’ll feel very soft, but will firm up as they cool on a rack.

My Recipe Tips

• Use quality ingredients. I can’t emphasize this enough! This almond flour and this sweetener will get you the best texture.
• Make sure your eggs and almond milk are at room temperature. If you add them cold, your butter or coconut oil can solidify and you won’t get a smooth batter.
• Expect a thick batter. These keto blueberry muffins have a thicker batter than conventional white flour recipes, so don’t be surprised.
• Fold in the blueberries gently. Especially if they’re frozen. You don’t want to smash them!
• You can make 10 or 12 muffins depending on your priorities. I usually make 10 as pictured here to get taller muffin tops, but you can make 12 for fewer calories and carbs per muffin.
• Save extra berries for the tops. If you want blueberries dotting the tops like mine, add some extras on top right before baking.
• Cool slightly before enjoying. It’s hard to resist a warm, freshly baked muffin, but wait at least 10-15 minutes. The texture of these almond flour blueberry muffins improves as they cool.
• Want mini muffins or a loaf? For minis, use a mini muffin tin ( this is my favorite ) — you’ll get 20-24 little muffins — and reduce baking time to about 15 minutes. For a loaf, my keto blueberry bread is based on this recipe, in loaf form, or try my keto zucchini bread (it has blueberries).

Flavor Variations

These low carb blueberry muffins are my favorite flavor, but it’s also the perfect base recipe for add-ins! Here are some variations I’ve made:

• Berries – Try chopped strawberries, raspberries, or blackberries instead of blueberries. Smaller pieces work best for even baking.
• Extracts – Almond , maple , or even banana extract can totally change the vibe. (I love banana for keto banana muffins !)
• Citrus – A little lemon zest or even orange zest is the perfect match for blueberries! You can also use up to a tablespoon of lemon juice instead for a milder flavor.
• Nuts – Walnuts, pecans, or your favorite keto nuts add a great crunch.
• Chocolate chips – Add sugar-free chocolate chips, like I do for keto chocolate chip muffins .
• Streusel topping – I do this when I want to make my keto blueberry muffins a little fancy! Mix an extra 1/2 cup of almond flour with a tablespoon of melted butter, 1-2 tablespoons of Besti, and 1/4 teaspoon of vanilla, until crumbly. Sprinkle over the muffins before baking.

More Keto Muffin Recipes

Let’s just say I love muffins. 😉 Try some of my other reader favorites next:

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 1/2 cup Besti Monk Fruit Allulose Blend ▢
• 1/2 tbsp Baking powder ▢
• 1/4 tsp Sea salt (optional, but recommended) ▢
• 1/3 cup Unsalted butter (melted; or coconut oil for dairy-free) ▢
• 1/3 cup Unsweetened almond milk (at room temperature) ▢
• 3 large Eggs (at room temperature) ▢
• 1/2 tsp Vanilla extract ▢
• 3/4 cup Blueberries ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
2. In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
3. Mix in the melted butter or coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
4. Distribute the batter evenly among the muffin cups. Bake for 20-25 minutes, until the tops are golden and an inserted toothpick comes out clean.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 muffin

• Tips: Check out my recipe tips above to help you get the best texture in your muffins, get tall muffin tops or fewer carbs, and for the nicest presentation. I also have an option to make mini muffins or a loaf.
• Variations: See this section above for different add-ins.
• Store: The almond flour blueberry muffins are fine on the counter for a couple of days, but beyond that, store them in the fridge for up to a week, wrapped in parchment paper or in an airtight container. Avoid plastic wrap, which will make them soggy.
• Reheat: Spread a little butter or coconut oil on top to keep them moist, and warm in the oven or microwave.
• Freeze: These muffins freeze beautifully and last 4-6 months in the freezer! Thaw in the fridge or on the counter.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Blueberry Muffins

Gratitude Moment

I’ve lost count of how many times I’ve made this low carb muffin recipe. I almost always have a batch in my freezer!

Another reason I love them is it’s a super easy recipe for my kids to help with. I just have to watch the measuring, lol! One of them loves these muffins, and the other… well, she hates nuts, so it’s a work in progress. 😉 I’m grateful for the time spent baking with them regardless — and for the big batch in my freezer at all times.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Keto Blueberry Muffins (Almond Flour)

These low carb, keto blueberry muffins with almond flour are ultra moist, sweet and fluffy, with just 3g net carbs. Easy to make in one bowl!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/keto-low-carb-paleo-blueberry-muffins-recipe-almond-flour/

Ingredients

• 2 1/2 cups Wholesome Yum Blanched Almond Flour
• 1/2 cup Besti Monk Fruit Allulose Blend
• 1/2 tbsp Baking powder
• 1/4 tsp Sea salt (optional, but recommended)
• 1/3 cup Unsalted butter (melted; or coconut oil for dairy-free)
• 1/3 cup Unsweetened almond milk (at room temperature)
• 3 large Eggs (at room temperature)
• 1/2 tsp Vanilla extract
• 3/4 cup Blueberries

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
2. In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
3. Mix in the melted butter or coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
4. Distribute the batter evenly among the muffin cups. Bake for 20-25 minutes, until the tops are golden and an inserted toothpick comes out clean.

Maya’s Recipe Notes

Serving size: 1 muffin

• Tips: Check out my recipe tips above to help you get the best texture in your muffins, get tall muffin tops or fewer carbs, and for the nicest presentation. I also have an option to make mini muffins or a loaf.
• Variations: See this section above for different add-ins.
• Store: The almond flour blueberry muffins are fine on the counter for a couple of days, but beyond that, store them in the fridge for up to a week, wrapped in parchment paper or in an airtight container. Avoid plastic wrap, which will make them soggy.
• Reheat: Spread a little butter or coconut oil on top to keep them moist, and warm in the oven or microwave.
• Freeze: These muffins freeze beautifully and last 4-6 months in the freezer! Thaw in the fridge or on the counter.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Blueberry Muffin Recipe
• Ingredients & Substitutions
• How To Make Keto Muffins
• My Recipe Tips
• Flavor Variations
• More Keto Muffin Recipes
• Keto Blueberry Muffins (Almond Flour) Recipe card
• Gratitude Moment
• Recipe Reviews

Before I went low carb and gluten-free, blueberry muffins were my go-to treat from the bakery or coffee shop—I even used to convince myself they were healthy just because of the blueberries, haha! When I started actually eating healthier, I created these keto blueberry muffins with almond flour back in 2017, as a tribute to the ones I used to enjoy. And honestly, I love them even more. Of all my (many, many) almond flour recipes , they’re in my top 5. Make these keto muffins with me and I bet they’ll be in your top 5, too!

Why You Need My Keto Blueberry Muffin Recipe

• The best texture and flavor – Unlike many keto muffin recipes that can be dry, grainy, or have an aftertaste, my almond flour blueberry muffins are moist, tender, and the sweetness tastes like sugar. You’ll notice vanilla, a hint of almond flavor, and juicy berries in every bite. All the bakery vibes!
• Fast, easy, and meal prep friendly – This is a one-bowl, 30-minute recipe, so you can find time for it even with a busy schedule like mine. But they also store and freeze well, so I make them ahead most often for a keto breakfast on the go.
• Clean, low carb ingredients – Each muffin has just 3 grams net carbs , so naturally they’re perfect for a keto diet . But they’re also gluten-free and have a dairy-free option.
• Many ways to enjoy them – Enjoy them with a keto coffee for breakfast, with my low carb breakfast casserole or bacon in the oven for brunch, or simply as a little treat whenever a craving strikes.
• One of my most popular recipes – Over the years, my keto blueberry muffins have received over 1000 5-star reviews (thank you!). I even included them in my Easy Keto Cookbook , along with other popular faves like keto cheesecake .

Ingredients & Substitutions

Here I explain the best ingredients for my keto muffin recipe, what each one does, and substitution options. For measurements, see the recipe card .

Almond Flour:

The flour you use makes a huge difference! I highly recommend using Wholesome Yum Blanched Almond Flour , which is super fine for a delicate crumb in your keto muffins. Many brands are too coarse (even if they say blanched) and almond meal is even worse, leaving a gritty texture.

Can you use other flours?

Almond flour works best, but you can use sunflower seed meal if you need a nut-free alternative. (Your muffins might turn green due to a reaction with the baking powder, but they’re fine to eat.)

Sorry, coconut flour will not work in this recipe, but you can make my coconut flour blueberry muffins instead if that’s what you want to use.

Besti Sweetener:

Before I knew about allulose, I used erythritol for these keto blueberry muffins, but trust me when I say it’s not the best choice. Besti Monk Fruit Allulose Blend will get you the super moist texture you see here, because it naturally locks in moisture and doesn’t crystallize — or have that erythritol cooling effect. It’s the only sugar substitute I use now.

Can you use a different sweetener?

Yes, but it’ll affect the texture. Here’s a rundown of what does and doesn’t work:

• Other monk fruit or stevia blends – Such as Swerve, Lakanto, or Truvia. All of these actually use erythritol as the primary ingredient. They’ll work (check my sweetener conversion chart ), but have the same issues as erythritol: more dry and can crystallize.
• Pure allulose – Wholesome Yum Allulose works great, but you’ll need more of it (about 2/3 cup).
• Powdered sweeteners – These work fine, but the muffin texture isn’t as nice. How well they work will depend on the blend — Besti Powdered will be the closest, whereas blends I mentioned above in powdered form will give you more dry results.
• Concentrated sweeteners – Like pure monk fruit or pure stevia (the kind that you add in drops or teaspoons, not cups). I don’t recommend these for this recipe because your batter will be too wet.
• Liquid sweeteners – Not a good choice either. Again, your batter will be too wet. You can make my other almond flour muffins with liquid sweeteners, though.
• Coconut sugar – This works fine and would be paleo, but they won’t be keto muffins anymore.

Other Ingredients:

• Butter Or Coconut Oil – I originally made these with coconut oil (the dairy-free option), but now prefer them with unsalted butter ( this brand ). Either works! If using butter, the easiest way to measure 1/3 cup is to cut 5 tablespoons from the stick and then about 1/3 of the 6th tablespoon.
• Unsweetened Almond Milk – Prevents your low carb muffins from being too dense. You can use any keto milk option here, such as coconut milk beverage (the liquid kind in a carton, not the thick kind in a can), hemp milk , or watered down heavy cream. I use my homemade almond milk when I have it. Regular dairy milk will work from a recipe standpoint, but will increase the carbs, since lactose is sugar.
• Eggs – Flax eggs or another egg substitute should work, too.
• Baking Powder – I like this brand , which is non-GMO. Be sure you use baking powder, not baking soda — they are not the same.
• Fresh Blueberries – You can make these keto blueberry muffins using frozen blueberries too, but to avoid a soggy texture, don’t thaw them first. I also toss frozen ones in a little extra almond flour to reduce blue streaks.
• Vanilla Extract – You can also add other extracts (see my variations below).
• Sea Salt

How To Make Keto Muffins

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the dry ingredients. In a large bowl, whisk together the almond flour, Besti, baking powder, and a pinch of sea salt. (A whisk breaks up any lumps.)
2. Add the wet ingredients. Stir in the melted butter or coconut oil, almond milk, eggs, and vanilla, then fold in the blueberries.

1. Scoop the batter into a lined muffin tin. This is my favorite pan , because it doesn’t get the muffins too dark and cleans up so easily if I get batter outside the liners. I use these parchment liners , but silicone liners work well, too.
2. Bake until golden. Pop your keto blueberry muffins in the oven and bake until a toothpick comes out clean. They’ll feel very soft, but will firm up as they cool on a rack.

My Recipe Tips

• Use quality ingredients. I can’t emphasize this enough! This almond flour and this sweetener will get you the best texture.
• Make sure your eggs and almond milk are at room temperature. If you add them cold, your butter or coconut oil can solidify and you won’t get a smooth batter.
• Expect a thick batter. These keto blueberry muffins have a thicker batter than conventional white flour recipes, so don’t be surprised.
• Fold in the blueberries gently. Especially if they’re frozen. You don’t want to smash them!
• You can make 10 or 12 muffins depending on your priorities. I usually make 10 as pictured here to get taller muffin tops, but you can make 12 for fewer calories and carbs per muffin.
• Save extra berries for the tops. If you want blueberries dotting the tops like mine, add some extras on top right before baking.
• Cool slightly before enjoying. It’s hard to resist a warm, freshly baked muffin, but wait at least 10-15 minutes. The texture of these almond flour blueberry muffins improves as they cool.
• Want mini muffins or a loaf? For minis, use a mini muffin tin ( this is my favorite ) — you’ll get 20-24 little muffins — and reduce baking time to about 15 minutes. For a loaf, my keto blueberry bread is based on this recipe, in loaf form, or try my keto zucchini bread (it has blueberries).

Flavor Variations

These low carb blueberry muffins are my favorite flavor, but it’s also the perfect base recipe for add-ins! Here are some variations I’ve made:

• Berries – Try chopped strawberries, raspberries, or blackberries instead of blueberries. Smaller pieces work best for even baking.
• Extracts – Almond , maple , or even banana extract can totally change the vibe. (I love banana for keto banana muffins !)
• Citrus – A little lemon zest or even orange zest is the perfect match for blueberries! You can also use up to a tablespoon of lemon juice instead for a milder flavor.
• Nuts – Walnuts, pecans, or your favorite keto nuts add a great crunch.
• Chocolate chips – Add sugar-free chocolate chips, like I do for keto chocolate chip muffins .
• Streusel topping – I do this when I want to make my keto blueberry muffins a little fancy! Mix an extra 1/2 cup of almond flour with a tablespoon of melted butter, 1-2 tablespoons of Besti, and 1/4 teaspoon of vanilla, until crumbly. Sprinkle over the muffins before baking.

More Keto Muffin Recipes

Let’s just say I love muffins. 😉 Try some of my other reader favorites next:

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 1/2 cup Besti Monk Fruit Allulose Blend ▢
• 1/2 tbsp Baking powder ▢
• 1/4 tsp Sea salt (optional, but recommended) ▢
• 1/3 cup Unsalted butter (melted; or coconut oil for dairy-free) ▢
• 1/3 cup Unsweetened almond milk (at room temperature) ▢
• 3 large Eggs (at room temperature) ▢
• 1/2 tsp Vanilla extract ▢
• 3/4 cup Blueberries ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
2. In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
3. Mix in the melted butter or coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
4. Distribute the batter evenly among the muffin cups. Bake for 20-25 minutes, until the tops are golden and an inserted toothpick comes out clean.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 muffin

• Tips: Check out my recipe tips above to help you get the best texture in your muffins, get tall muffin tops or fewer carbs, and for the nicest presentation. I also have an option to make mini muffins or a loaf.
• Variations: See this section above for different add-ins.
• Store: The almond flour blueberry muffins are fine on the counter for a couple of days, but beyond that, store them in the fridge for up to a week, wrapped in parchment paper or in an airtight container. Avoid plastic wrap, which will make them soggy.
• Reheat: Spread a little butter or coconut oil on top to keep them moist, and warm in the oven or microwave.
• Freeze: These muffins freeze beautifully and last 4-6 months in the freezer! Thaw in the fridge or on the counter.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Blueberry Muffins

Gratitude Moment

I’ve lost count of how many times I’ve made this low carb muffin recipe. I almost always have a batch in my freezer!

Another reason I love them is it’s a super easy recipe for my kids to help with. I just have to watch the measuring, lol! One of them loves these muffins, and the other… well, she hates nuts, so it’s a work in progress. 😉 I’m grateful for the time spent baking with them regardless — and for the big batch in my freezer at all times.

Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Blueberry Muffin Recipe
• Ingredients & Substitutions
• How To Make Keto Muffins
• My Recipe Tips
• Flavor Variations
• More Keto Muffin Recipes
• Keto Blueberry Muffins (Almond Flour) Recipe card
• Gratitude Moment
• Recipe Reviews

Before I went low carb and gluten-free, blueberry muffins were my go-to treat from the bakery or coffee shop—I even used to convince myself they were healthy just because of the blueberries, haha! When I started actually eating healthier, I created these keto blueberry muffins with almond flour back in 2017, as a tribute to the ones I used to enjoy. And honestly, I love them even more. Of all my (many, many) almond flour recipes , they’re in my top 5. Make these keto muffins with me and I bet they’ll be in your top 5, too!

Why You Need My Keto Blueberry Muffin Recipe

• The best texture and flavor – Unlike many keto muffin recipes that can be dry, grainy, or have an aftertaste, my almond flour blueberry muffins are moist, tender, and the sweetness tastes like sugar. You’ll notice vanilla, a hint of almond flavor, and juicy berries in every bite. All the bakery vibes!
• Fast, easy, and meal prep friendly – This is a one-bowl, 30-minute recipe, so you can find time for it even with a busy schedule like mine. But they also store and freeze well, so I make them ahead most often for a keto breakfast on the go.
• Clean, low carb ingredients – Each muffin has just 3 grams net carbs , so naturally they’re perfect for a keto diet . But they’re also gluten-free and have a dairy-free option.
• Many ways to enjoy them – Enjoy them with a keto coffee for breakfast, with my low carb breakfast casserole or bacon in the oven for brunch, or simply as a little treat whenever a craving strikes.
• One of my most popular recipes – Over the years, my keto blueberry muffins have received over 1000 5-star reviews (thank you!). I even included them in my Easy Keto Cookbook , along with other popular faves like keto cheesecake .

Ingredients & Substitutions

Here I explain the best ingredients for my keto muffin recipe, what each one does, and substitution options. For measurements, see the recipe card .

Almond Flour:

The flour you use makes a huge difference! I highly recommend using Wholesome Yum Blanched Almond Flour , which is super fine for a delicate crumb in your keto muffins. Many brands are too coarse (even if they say blanched) and almond meal is even worse, leaving a gritty texture.

Can you use other flours?

Almond flour works best, but you can use sunflower seed meal if you need a nut-free alternative. (Your muffins might turn green due to a reaction with the baking powder, but they’re fine to eat.)

Sorry, coconut flour will not work in this recipe, but you can make my coconut flour blueberry muffins instead if that’s what you want to use.

Besti Sweetener:

Before I knew about allulose, I used erythritol for these keto blueberry muffins, but trust me when I say it’s not the best choice. Besti Monk Fruit Allulose Blend will get you the super moist texture you see here, because it naturally locks in moisture and doesn’t crystallize — or have that erythritol cooling effect. It’s the only sugar substitute I use now.

Can you use a different sweetener?

Yes, but it’ll affect the texture. Here’s a rundown of what does and doesn’t work:

• Other monk fruit or stevia blends – Such as Swerve, Lakanto, or Truvia. All of these actually use erythritol as the primary ingredient. They’ll work (check my sweetener conversion chart ), but have the same issues as erythritol: more dry and can crystallize.
• Pure allulose – Wholesome Yum Allulose works great, but you’ll need more of it (about 2/3 cup).
• Powdered sweeteners – These work fine, but the muffin texture isn’t as nice. How well they work will depend on the blend — Besti Powdered will be the closest, whereas blends I mentioned above in powdered form will give you more dry results.
• Concentrated sweeteners – Like pure monk fruit or pure stevia (the kind that you add in drops or teaspoons, not cups). I don’t recommend these for this recipe because your batter will be too wet.
• Liquid sweeteners – Not a good choice either. Again, your batter will be too wet. You can make my other almond flour muffins with liquid sweeteners, though.
• Coconut sugar – This works fine and would be paleo, but they won’t be keto muffins anymore.

Other Ingredients:

• Butter Or Coconut Oil – I originally made these with coconut oil (the dairy-free option), but now prefer them with unsalted butter ( this brand ). Either works! If using butter, the easiest way to measure 1/3 cup is to cut 5 tablespoons from the stick and then about 1/3 of the 6th tablespoon.
• Unsweetened Almond Milk – Prevents your low carb muffins from being too dense. You can use any keto milk option here, such as coconut milk beverage (the liquid kind in a carton, not the thick kind in a can), hemp milk , or watered down heavy cream. I use my homemade almond milk when I have it. Regular dairy milk will work from a recipe standpoint, but will increase the carbs, since lactose is sugar.
• Eggs – Flax eggs or another egg substitute should work, too.
• Baking Powder – I like this brand , which is non-GMO. Be sure you use baking powder, not baking soda — they are not the same.
• Fresh Blueberries – You can make these keto blueberry muffins using frozen blueberries too, but to avoid a soggy texture, don’t thaw them first. I also toss frozen ones in a little extra almond flour to reduce blue streaks.
• Vanilla Extract – You can also add other extracts (see my variations below).
• Sea Salt

How To Make Keto Muffins

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the dry ingredients. In a large bowl, whisk together the almond flour, Besti, baking powder, and a pinch of sea salt. (A whisk breaks up any lumps.)
2. Add the wet ingredients. Stir in the melted butter or coconut oil, almond milk, eggs, and vanilla, then fold in the blueberries.

1. Scoop the batter into a lined muffin tin. This is my favorite pan , because it doesn’t get the muffins too dark and cleans up so easily if I get batter outside the liners. I use these parchment liners , but silicone liners work well, too.
2. Bake until golden. Pop your keto blueberry muffins in the oven and bake until a toothpick comes out clean. They’ll feel very soft, but will firm up as they cool on a rack.

My Recipe Tips

• Use quality ingredients. I can’t emphasize this enough! This almond flour and this sweetener will get you the best texture.
• Make sure your eggs and almond milk are at room temperature. If you add them cold, your butter or coconut oil can solidify and you won’t get a smooth batter.
• Expect a thick batter. These keto blueberry muffins have a thicker batter than conventional white flour recipes, so don’t be surprised.
• Fold in the blueberries gently. Especially if they’re frozen. You don’t want to smash them!
• You can make 10 or 12 muffins depending on your priorities. I usually make 10 as pictured here to get taller muffin tops, but you can make 12 for fewer calories and carbs per muffin.
• Save extra berries for the tops. If you want blueberries dotting the tops like mine, add some extras on top right before baking.
• Cool slightly before enjoying. It’s hard to resist a warm, freshly baked muffin, but wait at least 10-15 minutes. The texture of these almond flour blueberry muffins improves as they cool.
• Want mini muffins or a loaf? For minis, use a mini muffin tin ( this is my favorite ) — you’ll get 20-24 little muffins — and reduce baking time to about 15 minutes. For a loaf, my keto blueberry bread is based on this recipe, in loaf form, or try my keto zucchini bread (it has blueberries).

Flavor Variations

These low carb blueberry muffins are my favorite flavor, but it’s also the perfect base recipe for add-ins! Here are some variations I’ve made:

• Berries – Try chopped strawberries, raspberries, or blackberries instead of blueberries. Smaller pieces work best for even baking.
• Extracts – Almond , maple , or even banana extract can totally change the vibe. (I love banana for keto banana muffins !)
• Citrus – A little lemon zest or even orange zest is the perfect match for blueberries! You can also use up to a tablespoon of lemon juice instead for a milder flavor.
• Nuts – Walnuts, pecans, or your favorite keto nuts add a great crunch.
• Chocolate chips – Add sugar-free chocolate chips, like I do for keto chocolate chip muffins .
• Streusel topping – I do this when I want to make my keto blueberry muffins a little fancy! Mix an extra 1/2 cup of almond flour with a tablespoon of melted butter, 1-2 tablespoons of Besti, and 1/4 teaspoon of vanilla, until crumbly. Sprinkle over the muffins before baking.

More Keto Muffin Recipes

Let’s just say I love muffins. 😉 Try some of my other reader favorites next:

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 1/2 cup Besti Monk Fruit Allulose Blend ▢
• 1/2 tbsp Baking powder ▢
• 1/4 tsp Sea salt (optional, but recommended) ▢
• 1/3 cup Unsalted butter (melted; or coconut oil for dairy-free) ▢
• 1/3 cup Unsweetened almond milk (at room temperature) ▢
• 3 large Eggs (at room temperature) ▢
• 1/2 tsp Vanilla extract ▢
• 3/4 cup Blueberries ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
2. In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
3. Mix in the melted butter or coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
4. Distribute the batter evenly among the muffin cups. Bake for 20-25 minutes, until the tops are golden and an inserted toothpick comes out clean.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 muffin

• Tips: Check out my recipe tips above to help you get the best texture in your muffins, get tall muffin tops or fewer carbs, and for the nicest presentation. I also have an option to make mini muffins or a loaf.
• Variations: See this section above for different add-ins.
• Store: The almond flour blueberry muffins are fine on the counter for a couple of days, but beyond that, store them in the fridge for up to a week, wrapped in parchment paper or in an airtight container. Avoid plastic wrap, which will make them soggy.
• Reheat: Spread a little butter or coconut oil on top to keep them moist, and warm in the oven or microwave.
• Freeze: These muffins freeze beautifully and last 4-6 months in the freezer! Thaw in the fridge or on the counter.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Blueberry Muffins

Gratitude Moment

I’ve lost count of how many times I’ve made this low carb muffin recipe. I almost always have a batch in my freezer!

Another reason I love them is it’s a super easy recipe for my kids to help with. I just have to watch the measuring, lol! One of them loves these muffins, and the other… well, she hates nuts, so it’s a work in progress. 😉 I’m grateful for the time spent baking with them regardless — and for the big batch in my freezer at all times.

Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Blueberry Muffin Recipe
• Ingredients & Substitutions
• How To Make Keto Muffins
• My Recipe Tips
• Flavor Variations
• More Keto Muffin Recipes
• Keto Blueberry Muffins (Almond Flour) Recipe card
• Gratitude Moment
• Recipe Reviews

Before I went low carb and gluten-free, blueberry muffins were my go-to treat from the bakery or coffee shop—I even used to convince myself they were healthy just because of the blueberries, haha! When I started actually eating healthier, I created these keto blueberry muffins with almond flour back in 2017, as a tribute to the ones I used to enjoy. And honestly, I love them even more. Of all my (many, many) almond flour recipes , they’re in my top 5. Make these keto muffins with me and I bet they’ll be in your top 5, too!

Why You Need My Keto Blueberry Muffin Recipe

• The best texture and flavor – Unlike many keto muffin recipes that can be dry, grainy, or have an aftertaste, my almond flour blueberry muffins are moist, tender, and the sweetness tastes like sugar. You’ll notice vanilla, a hint of almond flavor, and juicy berries in every bite. All the bakery vibes!
• Fast, easy, and meal prep friendly – This is a one-bowl, 30-minute recipe, so you can find time for it even with a busy schedule like mine. But they also store and freeze well, so I make them ahead most often for a keto breakfast on the go.
• Clean, low carb ingredients – Each muffin has just 3 grams net carbs , so naturally they’re perfect for a keto diet . But they’re also gluten-free and have a dairy-free option.
• Many ways to enjoy them – Enjoy them with a keto coffee for breakfast, with my low carb breakfast casserole or bacon in the oven for brunch, or simply as a little treat whenever a craving strikes.
• One of my most popular recipes – Over the years, my keto blueberry muffins have received over 1000 5-star reviews (thank you!). I even included them in my Easy Keto Cookbook , along with other popular faves like keto cheesecake .

Ingredients & Substitutions

Here I explain the best ingredients for my keto muffin recipe, what each one does, and substitution options. For measurements, see the recipe card .

Almond Flour:

The flour you use makes a huge difference! I highly recommend using Wholesome Yum Blanched Almond Flour , which is super fine for a delicate crumb in your keto muffins. Many brands are too coarse (even if they say blanched) and almond meal is even worse, leaving a gritty texture.

Can you use other flours?

Almond flour works best, but you can use sunflower seed meal if you need a nut-free alternative. (Your muffins might turn green due to a reaction with the baking powder, but they’re fine to eat.)

Sorry, coconut flour will not work in this recipe, but you can make my coconut flour blueberry muffins instead if that’s what you want to use.

Besti Sweetener:

Before I knew about allulose, I used erythritol for these keto blueberry muffins, but trust me when I say it’s not the best choice. Besti Monk Fruit Allulose Blend will get you the super moist texture you see here, because it naturally locks in moisture and doesn’t crystallize — or have that erythritol cooling effect. It’s the only sugar substitute I use now.

Can you use a different sweetener?

Yes, but it’ll affect the texture. Here’s a rundown of what does and doesn’t work:

• Other monk fruit or stevia blends – Such as Swerve, Lakanto, or Truvia. All of these actually use erythritol as the primary ingredient. They’ll work (check my sweetener conversion chart ), but have the same issues as erythritol: more dry and can crystallize.
• Pure allulose – Wholesome Yum Allulose works great, but you’ll need more of it (about 2/3 cup).
• Powdered sweeteners – These work fine, but the muffin texture isn’t as nice. How well they work will depend on the blend — Besti Powdered will be the closest, whereas blends I mentioned above in powdered form will give you more dry results.
• Concentrated sweeteners – Like pure monk fruit or pure stevia (the kind that you add in drops or teaspoons, not cups). I don’t recommend these for this recipe because your batter will be too wet.
• Liquid sweeteners – Not a good choice either. Again, your batter will be too wet. You can make my other almond flour muffins with liquid sweeteners, though.
• Coconut sugar – This works fine and would be paleo, but they won’t be keto muffins anymore.

Other Ingredients:

• Butter Or Coconut Oil – I originally made these with coconut oil (the dairy-free option), but now prefer them with unsalted butter ( this brand ). Either works! If using butter, the easiest way to measure 1/3 cup is to cut 5 tablespoons from the stick and then about 1/3 of the 6th tablespoon.
• Unsweetened Almond Milk – Prevents your low carb muffins from being too dense. You can use any keto milk option here, such as coconut milk beverage (the liquid kind in a carton, not the thick kind in a can), hemp milk , or watered down heavy cream. I use my homemade almond milk when I have it. Regular dairy milk will work from a recipe standpoint, but will increase the carbs, since lactose is sugar.
• Eggs – Flax eggs or another egg substitute should work, too.
• Baking Powder – I like this brand , which is non-GMO. Be sure you use baking powder, not baking soda — they are not the same.
• Fresh Blueberries – You can make these keto blueberry muffins using frozen blueberries too, but to avoid a soggy texture, don’t thaw them first. I also toss frozen ones in a little extra almond flour to reduce blue streaks.
• Vanilla Extract – You can also add other extracts (see my variations below).
• Sea Salt

How To Make Keto Muffins

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the dry ingredients. In a large bowl, whisk together the almond flour, Besti, baking powder, and a pinch of sea salt. (A whisk breaks up any lumps.)
2. Add the wet ingredients. Stir in the melted butter or coconut oil, almond milk, eggs, and vanilla, then fold in the blueberries.

1. Scoop the batter into a lined muffin tin. This is my favorite pan , because it doesn’t get the muffins too dark and cleans up so easily if I get batter outside the liners. I use these parchment liners , but silicone liners work well, too.
2. Bake until golden. Pop your keto blueberry muffins in the oven and bake until a toothpick comes out clean. They’ll feel very soft, but will firm up as they cool on a rack.

My Recipe Tips

• Use quality ingredients. I can’t emphasize this enough! This almond flour and this sweetener will get you the best texture.
• Make sure your eggs and almond milk are at room temperature. If you add them cold, your butter or coconut oil can solidify and you won’t get a smooth batter.
• Expect a thick batter. These keto blueberry muffins have a thicker batter than conventional white flour recipes, so don’t be surprised.
• Fold in the blueberries gently. Especially if they’re frozen. You don’t want to smash them!
• You can make 10 or 12 muffins depending on your priorities. I usually make 10 as pictured here to get taller muffin tops, but you can make 12 for fewer calories and carbs per muffin.
• Save extra berries for the tops. If you want blueberries dotting the tops like mine, add some extras on top right before baking.
• Cool slightly before enjoying. It’s hard to resist a warm, freshly baked muffin, but wait at least 10-15 minutes. The texture of these almond flour blueberry muffins improves as they cool.
• Want mini muffins or a loaf? For minis, use a mini muffin tin ( this is my favorite ) — you’ll get 20-24 little muffins — and reduce baking time to about 15 minutes. For a loaf, my keto blueberry bread is based on this recipe, in loaf form, or try my keto zucchini bread (it has blueberries).

Flavor Variations

These low carb blueberry muffins are my favorite flavor, but it’s also the perfect base recipe for add-ins! Here are some variations I’ve made:

• Berries – Try chopped strawberries, raspberries, or blackberries instead of blueberries. Smaller pieces work best for even baking.
• Extracts – Almond , maple , or even banana extract can totally change the vibe. (I love banana for keto banana muffins !)
• Citrus – A little lemon zest or even orange zest is the perfect match for blueberries! You can also use up to a tablespoon of lemon juice instead for a milder flavor.
• Nuts – Walnuts, pecans, or your favorite keto nuts add a great crunch.
• Chocolate chips – Add sugar-free chocolate chips, like I do for keto chocolate chip muffins .
• Streusel topping – I do this when I want to make my keto blueberry muffins a little fancy! Mix an extra 1/2 cup of almond flour with a tablespoon of melted butter, 1-2 tablespoons of Besti, and 1/4 teaspoon of vanilla, until crumbly. Sprinkle over the muffins before baking.

More Keto Muffin Recipes

Let’s just say I love muffins. 😉 Try some of my other reader favorites next:

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 1/2 cup Besti Monk Fruit Allulose Blend ▢
• 1/2 tbsp Baking powder ▢
• 1/4 tsp Sea salt (optional, but recommended) ▢
• 1/3 cup Unsalted butter (melted; or coconut oil for dairy-free) ▢
• 1/3 cup Unsweetened almond milk (at room temperature) ▢
• 3 large Eggs (at room temperature) ▢
• 1/2 tsp Vanilla extract ▢
• 3/4 cup Blueberries ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
2. In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
3. Mix in the melted butter or coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
4. Distribute the batter evenly among the muffin cups. Bake for 20-25 minutes, until the tops are golden and an inserted toothpick comes out clean.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 muffin

• Tips: Check out my recipe tips above to help you get the best texture in your muffins, get tall muffin tops or fewer carbs, and for the nicest presentation. I also have an option to make mini muffins or a loaf.
• Variations: See this section above for different add-ins.
• Store: The almond flour blueberry muffins are fine on the counter for a couple of days, but beyond that, store them in the fridge for up to a week, wrapped in parchment paper or in an airtight container. Avoid plastic wrap, which will make them soggy.
• Reheat: Spread a little butter or coconut oil on top to keep them moist, and warm in the oven or microwave.
• Freeze: These muffins freeze beautifully and last 4-6 months in the freezer! Thaw in the fridge or on the counter.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Blueberry Muffins

Gratitude Moment

I’ve lost count of how many times I’ve made this low carb muffin recipe. I almost always have a batch in my freezer!

Another reason I love them is it’s a super easy recipe for my kids to help with. I just have to watch the measuring, lol! One of them loves these muffins, and the other… well, she hates nuts, so it’s a work in progress. 😉 I’m grateful for the time spent baking with them regardless — and for the big batch in my freezer at all times.