These quick and super healthy low carb keto blueberry muffins are easy to make, and the recipe is impossible to stop eating!
Healthy flourless blueberry muffins
Looking for a basic muffin recipe that is gluten free, oil free, low carb, paleo, dairy free, sugar free, and vegan?
The homemade blueberry muffins can be all of the above.
And their irresistibly soft and buttery texture will immediately 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: packaged food products with cauliflower, snacks made with Oat Milk, and everything keto.
Keto blueberry muffin recipe video
Above: watch the video of how to make keto blueberry muffins
The best keto 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.
People either love or hate 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 keto muffins, they can have just over one net carb per serving and one single Weight Watchers smart point each.
Keto blueberry muffin ingredients
The muffin recipe calls for almond flour, sweetener of choice, milk of choice, an egg or flax egg, baking powder, salt, an optional pinch of cinnamon or cardamom, and of course fresh blueberries.
For completely flourless blueberry muffins, you may use fine almond meal instead of the almond flour.
Sweetener options that work include granulated or powdered erythritol or xylitol, an erythritol monk fruit blend, or regular sugar or coconut sugar for non keto muffins.
If using frozen blueberries in place of fresh ones, be sure to thaw them fully and pat off excess ice crystals and moisture before using.
Pretty much any milk of choice can be used, including nondairy coconut milk, almond milk, or oat milk (not keto).
How to make almond flour blueberry muffins
Start by preheating your oven to 350 degrees Fahrenheit.
Grease a mini muffin tin or a regular size muffin tin, or line the tin with cupcake liners. I personally prefer to make mini muffins because of their lighter texture.
In a large mixing bowl, stir together the almond flour, baking powder, salt, cinnamon, and sweetener.
Stir in all remaining ingredients except the blueberries to form a batter.
Scoop the muffin batter into the prepared muffin cups, then press a few blueberries into each muffin.
For mini muffins, bake thirteen minutes on the center rack of the oven. Or increase the baking time to eighteen minutes for large muffins.
Remove the tin from the oven, and let the pastries cool.
Once firm, carefully go around the sides of each muffin with a knife before popping them out onto a plate.
If you use liners, they should peel off easily after a day.
Store muffins in an airtight covered container for up to four days. I recommend refrigerating them after a few hours for optimal freshness.
Keto vegan blueberry muffin recipe
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 two or three ingredient flax eggs.
If you go with the Bob’s version, simply stir together one tablespoon of the powder with three tablespoons of water. Use this as the egg called for in the recipe.
The vegan muffins will rise and look just like they would if you used a real egg!
Leftover almond meal? Make this Almond Flour Banana Bread
More Low Carb Recipes
Keto Cookies – NO flour!
The recipe was adapted from these Keto Muffins.
Keto Blueberry Muffins
Ingredients
- 1 cup fine almond flour
- 4 tbsp powdered erythritol, or 3 tbsp sugar or stevia equivalent
- 1/4 cup milk of choice
- 1 large egg (or the vegan option listed above, or 1 flax egg)
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 2/3 cup blueberries
- optional pinch cinnamon or cardamom
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 Low Carb Breakfast Options
Will says
Wait. No coconut oil or butter of any kind?
Can i incorporate some kind of fat??
CCK Media Team says
Hi, the nuts provide the fat. You can definitely add oil or butter if you wish, but there is no need.
Dee says
What do you think nuts are? Smh. Think before being a troll.
teri says
Not a rfrequent baker — if I use mini muffins in the paper cupcake holders, need I use any kind of spray or oil to avoid sticking?
Hannah says
Oh these keto blueberry muffins are so good! Thank you for the recipe, we loved them for breakfast.
Melissa says
I was craving a blueberry muffin but I am on a sugar free journey. I am always looking for alternatives to my favorite things to eat. I made this recipe and it was delicious. Thank you for sharing your recipes.
Beverly says
Best keto snack recipe I have made so far. So easy to make. (I am going to make the muffins with chocolate chips next.) I stored them in the fridge and they stayed fresh for over a week.
Jane C says
The yield says 14-16. Is that the mini muffins? I would assume if I want more than that I would double the recipe, correct?
Ben says
Milk is not really keto due to high sugar content. Can you use cream or butter instead? Also I do not like fake sweeteners due to long term health risks.
Maureen says
I used cream with a bit of water.
Elaine says
I used no sweetener at all and they were excellent. Perhaps it’s just what you’re used to but I did not want it to be any sweeter than it was with the blueberries and almond flour. I used sunflower milk.
Bethany ❤️ says
At first I was skeptical if the muffins were gonna taste ok – they tasted better than regular blueberry muffins! 🫐
For the sugar substitute I used Splenda and the milk I used almond milk. I also added a pinch of cinnamon to the batter too. I used cupcake liners and filled them half way then topped them off with 7 blueberries each.
The recipe said it yields 14-16 but I found it only made me 7 cupcake sized muffins (filling the batter halfway in each liner). Also, the time said between 13-18 min. in the oven and mine took around 20 min.
Because of the amazing taste I didn’t mind making a double or triple batch and waiting the extra time, so worth it! 😋
Bethany ❤️ says
Correction – I used Stevia not Splenda 😉🙂
Lady Kate says
These are great! I substituted the sugar with date sugar, same amount, and added a protein powder and butter streusel on top! Thank you for hitting that sweet craving!
Kathy says
These are soooo good and easy to make! I doubled the recipe and it made 11 of the larger muffins. I also added a little lemon zest. 10 seconds in the microwave to rewarm perfectly!
Maureen Paige says
You’re correct. These are the best I have tried!
I used watered down heavy cream ( not quite half and half) and they were so moist! Thank you.
Lisa says
I 4x the recipe to make 11 1/2 regular muffins (filled up cups nearly to top since keto products don’t rise much). Added 1/2 t of guar gum (I do for all keto baking). (More cinnamon than called for because we’re fans.) Used only 1/4 of the amount of keto sugar. Used two frozen blueberries without any special prep, poking them into cup as I filled and three more on top poked in some per Katie’s suggestion. Baked 20 minutes. These are SO good. Great texture and flavor. Thank you, Katie, for an easy, healthy, and delicious recipe!
Ash says
Easy and delicious! I made four regular size. Moist and tender. I used swerve and included a teaspoon of vanilla. Baked for about 17 minutes. Great recipe. Thanks!
I would love to know the macros.
CCK Media Team says
Thank you for making them! Full nutrition facts are linked in the recipe box 🙂
Mel says
Yummmmmm and so easy to make abso delicio
Beth says
I made these blueberry muffins yesterday I put some sugar free chocolate chips on top along with the blueberry.
Beth says
My husband and I love the muffins I put sugar free chocolate on top also.
Andrea says
These were excellent. I used 3tbs Xylitol and heavy cream. I realized after that I should have watered down the heavy cream but they actually came out more cake-like which I prefer. It only made 7 cupcake sized muffins which I’m guessing is because of the heavy cream but more than worth it for a denser, richer muffin. I will double the recipe next time, taste better than store bought!!
Deborah Schein says
Wonderful recipies especially vegan ones ,thks for sharing
Kelly says
These are fabulous!
Tripled the recipe, used coconut milk and xylitol and topped with 5 berries each. Measured out 1/4 muffin each and made a dozen.