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Keto Blueberry Muffins

These quick and super healthy low carb keto blueberry muffins are easy to make and impossible to stop eating!

The Best Keto Low Carb Blueberry Muffins

Healthy Flourless Blueberry Muffins

Low Carb



Oil Free

Gluten Free

The homemade blueberry muffins can be all of the above, and their irresistibly soft and buttery texture will 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

NO FLOUR Low Carb Blueberry Muffins

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: cauliflower, Oat Milk, and everything keto.

Healthy 7-Ingredient Keto Blueberry Muffins Made With Almond Flour

Almond Flour 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—with people either loving or hating 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 them keto, the muffins have just 1.5 net carbs per serving and just 1 Weight Watchers smart point each.

To Make Them Vegan:

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 flax eggs.

If you go with the Bob’s version, simply stir together 1 tbsp of the powder with 3 tbsp water and use that as the egg called for in the recipe. The muffins will rise and look just like they would if you used a real egg!

Almond Flour Blueberry Muffins

More Low Carb Recipes:

Keto Ice Cream

Keto Cheesecake

Fat Bombs

Chia Pudding Recipe

Keto Cookies – NO Flour

Above: watch the video of how to make keto blueberry muffins

7 Ingredient Easy Keto Blueberry Muffin Recipe

The recipe was adapted from these Keto Muffins.

Pin it now to save for laterPin Recipe

Keto Blueberry Muffins

Quick and healthy low carb keto blueberry muffins that are easy to make and impossible to resist!
4.95/5 (39)
Total Time 13 minutes
Yield 14 – 16 muffins


  • 1 cup fine almond flour
  • 2 tbsp powdered erythritol, or 1 tbsp sugar or stevia equivalent
  • 1/4 cup milk of choice
  • 1 large egg, including the vegan options listed earlier in the post or 1 flax egg
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 2/3 cup blueberries
  • optional pinch cinnamon


  • *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


You may also like these fudgy Keto Brownies.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Avocado Smoothie

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Peanut Butter Banana Smoothie

Creamy Frosty Homemade Frappuccinos - With Just 5 Ingredients And A Blender

Frappuccino Recipe

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4.95/5 (39)

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Published on September 26, 2019

Meet Katie

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  1. Emanuela Togni says

    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

    • CCK Media Team says

      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.

  2. Penny says

    These muffins have an amazing taste! As much as I love them, they did come out a bit dry for me. Is there anything I could add or use less of to fix this? (I used all of the ingredients listed- powdered erythritol and regular milk and baked them for 15 minutes as they were a little bit larger) Sorry to bother ): My friend and sister are both diabetic and I love to try recipes for them ❤

  3. Upma Dhingra says

    Hi Katie.. just want to know if we can sub fresh blueberries for canned ones? And can any other fruit be used as well in the same recipe?
    Thx n lots of love!

  4. Joyce Aydiner says

    Why oh why can’t all measurements be in weight instead of cup sizes? What size cup, small, medium, large? It really puts me of any recipe that is in cup fulls.

  5. Jenn says

    I baked 4 small muffins for 18 minutes and they are super wet inside. First time using almond flour, is the consistency supposed to be different than a regular muffin?

    • CCK Media Team says

      Hi! It is supposed to be different (much more fudgy!). But not wet – just bake yours a little longer and they should be fine 🙂

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