These quick and super healthy low carb keto blueberry muffins are easy to make and impossible to stop eating!
Healthy Flourless Blueberry Muffins
Low Carb
Vegan
Paleo
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
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.
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!
More Low Carb Recipes:
Above: watch the video of how to make keto blueberry muffins
The recipe was adapted from these Keto Muffins.
Keto Blueberry Muffins
Ingredients
- 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
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
Notes
Have you made this recipe?
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More Healthy Breakfast Options:
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.
Donna C says
Convection ovens have a fan to circulate the hot air for more even baking/cooking
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 ❤
Chocolate Covered Katie says
Hi what flour did you use? Thanks for making them 🙂
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!
Upma
Chocolate Covered Katie says
I haven’t personally tried but don’t see why it wouldn’t work!
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.
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 🙂