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, 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.
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!
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
Have you made this recipe?
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More Healthy Breakfast Options:
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! 🙂
Chocolate Covered Katie says
Thank you so much for making them!
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!!!
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.
Joshua Howard says
Wow! The best muffins ever! I made them with almond milk and the taste was awesome! Thank you for sharing this recipe!
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!
Lisa says
My first batch was the same. I love sour though so I was happy. Tonight I used sweeter blueberries.
Brandi says
Can we sub the almond flour? There is an allergy! Looks great though!
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.
Jason Sanford says
Those look so good!!
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!
Anj Gacuma says
is the nutrition info for the mini muffins or regular? thanks
Laura Chakeen says
Are each of the regulate size muffins 1 1/2 carb or is that the count for the mini muffin?
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.
Melody Titus says
Mine fell apart….i tripled the recipe….maybe a mistake.
DanaS says
Katie, are you no longer vegan?
Jason Sanford says
Katie is still vegan 🙂
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!
Cin says
I’m allergic to almonds. Any suggestions for an almond flour alternative?
Jason Sanford says
Pecan flour works! https://amzn.to/2uzWJ3T
MollyD says
Seems like the cook time for the larger muffins is a bit off. 18 min, still gooey in the middle.
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
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!
Paula Wallace says
We made these and they came out salty tasting. Do you know why???
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
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.
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.
Mary says
Can u use frozen berries?
Jason Sanford says
You can! Thaw first 🙂
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!
Teesha says
Followed the recipe to the T and had 4 delicious and healthy regular sized muffins! Thanks for the quick and easy recipe.