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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

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

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, raw chocolates, paleo waffles, cauliflower pizzas, 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 Muffins Recipe

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!
4.96/5 (28)
Total Time 13 minutes
Yield 14 - 16 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
     

Have you made this recipe?

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 More Healthy Breakfast Options:

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Avocado Smoothie

 peanut butter banana shake

Peanut Butter Banana Smoothie

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

 

Frappuccino Recipe

 
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Overnight Oats

4.96/5 (28)

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Published on September 26, 2019

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Reader Interactions

41 Comments

Leave a comment or reviewLeave a rating
  1. Sue says

    I’ve been wanting to make blueberry muffins for my hubby but needed a flourless recipe. I trust you, so I was thrilled to see this in my email today! I had all the ingredients and made them in a jiffy. Perfect! We love them!!! Thank you! 🙂

  2. Anamika @ Supplement Crunch says

    These look a-ma-zing! I really liked your recipe, I’ve never tried black bean desserts but I really want to!! That first picture looks amazing!!!

  3. Cheryl says

    Wow, those look absolutely delicious. I love that they are gluten free whch is getting to be harder and harder to find unless you make everything yourself. I have a teammate who needs a gluten free diet and we have been looking into the Keto diet.

  4. Kathryn says

    These are so good! Maybe it was just that my berries were sour, but I needed a little bit more sweetener. Otherwise, they were delish!

  5. Lisa says

    I love this recipe. So simple and delicious. I love how they are not too sweet – perfect for breakfast. I have made them twice – once as mini muffins and tonight I doubled the recipe and ended up making 9 regular size muffins. I added 1/2 tsp vanilla.

  6. Cassie Autumn Tran says

    Wow, these muffins look phenomenal! I’d love to recreate these at home. Sadly, I need to purchase a new bag of almond flour to do so, but it would TOTALLY be worth it from the looks of this batch!

  7. Christie says

    Tried these and they are great! Although they don’t look as pretty as the picture. Could be a little sweeter, so will bump up the sweetener or add vanilla next time. Also pretty salty for my taste, so will omit the salt. Might also try adding in some lemon essential oil.

  8. Shelley says

    LOVE LOVE LOVE these muffins!! Made them the first time tonight and they are so easy to make and taste great! Thanks for sharing the recipe!

    • Jason Sanford says

      I think it just depends on your oven, climate, specific ingredients used, etc! Mine always take less than 18 minutes but I am at low elevation and have a calibrated oven.
      Jason

  9. Kristin says

    I made these today, and they were delicious! I will definitely make again, doubling the recipe, because they went fast. Thanks for sharing!

    • Jason Sanford says

      Hi, I have never noticed that with these so the only things I can think of are – either a mismeasurement of the salt (happens a lot to me with ingredients!) or maybe you are just more sensitive to the taste/flavor of salt than some others like me? If that’s the only issue and you otherwise liked them, it’s perfectly fine to use less salt next time, because it wouldn’t affect the texture of the recipe 🙂
      Jason

  10. Tara says

    These came out great when made exactly per the recipe. Almond flour has a way of making things grainy which is what my kid didn’t like but I made them into mini muffins and filled them with blueberries and others with chocolate chips. I thought they were quite good.

  11. Desha says

    I’m new to gluten free cooking and baking. I’m trying sweeteners to see which ones really gives me the taste of sweetness. I tried this recipe with Swerve Granular, put extra Swerve and still they weren’t sweet enough. I am tasting from badly trained tastebuds so I’ll try the recipe again using a different sweetener. Other than the sweetness debacle, the muffins were great.

  12. Lily says

    Hi, have a question re calories. In the nutrition ingredients section, it says 16 servings and 40 total calories per serving. I tried adding it to myfitnesspal automatic load from the web. And it shows me 4 servings (like in recipe) and 188 total calories per serving and 12g carbs. Is this correct?
    The recipe is amazing and very tasty. Which I’m very greatful for sharing it. But i wish to know the exact intake of calories and carbs in this case as I’m following a diet and the ingredients list is very misleading (16 servings are not even possible from that small amount of dough).
    Please, if 188 calories is the correct number per serving.

    • Jason Sanford says

      Hi Lily, I think maybe you are trying to make full size muffins? The nutrition facts are for the mini muffin version (the size of the ones in the photos). Hope that helps!
      Jason

      • Lily says

        Hi Jason, thank you for your reply. I was doing exact measures like in the recipe. And it comes 4 small madffins.

      • Lily says

        Hi Jason, thank you for your reply. I was doing exact measures like in the recipe. And it comes 4 small madffins.

        • Jason Sanford says

          Hi yes, the recipe will make 4 regular sized muffins or a whole batch of mini muffins the size of the ones shown in the photos. Hope that helps!

  13. Teesha says

    Followed the recipe to the T and had 4 delicious and healthy regular sized muffins! Thanks for the quick and easy recipe.

  14. MsFitz says

    I was looking at the recipe for Pineapple muffins, for the keto version it said to use the blueberry muffin recipe just substitute pineapple for blueberries. So would that be 2/3 cup of crushed pineapple?

  15. Red Valerian says

    These are pretty good, though mine tasted just a little raw (though they were starting to brown on top). I tripled the recipe to make 12 regular-sized muffins. (Who wants only four?!?) I used a little less salt than called for. Everything else was exact.
    They were easy and ticked all the boxes for a small socially-distanced garden party with people of all different food preferences. Thanks!

  16. Chelsea Bridgewater says

    I’ve been wanting to make these and they did not disappoint. Did have to bake them probably more like 20 minutes but they were moist and sweet.

  17. Desteni Felton says

    I doubled the recipe to make 9 regular sized muffins. I used heavy cream and a small amount of almond milk together for the milk of my choice. I added all the dry ingredients first then the wet ingredients. I used frozen blueberries and added them into the batter, crushing them in. I put a dot of butter on the top before baking them in paper baking cups. It took about 30 min to cook maybe a little more. I just kept checking the middle with a knife until it came out mostly clean. Great taste!

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