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Keto Blueberry Muffins

4.99 from 283 votes

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

The Best Keto Low Carb Blueberry Muffins

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

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: 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

Healthy 7-Ingredient Keto Blueberry Muffins Made With Almond Flour

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

Almond Flour Blueberry Muffins

More Low Carb Recipes

Keto Ice Cream

Keto Cheesecake

Fat Bombs

Chia Pudding Recipe

Keto Cookies – NO flour!

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 are easy to make and impossible to resist!
Cook Time 13 minutes
Total Time 13 minutes
Yield 14 – 16 muffins
5 from 283 votes


  • 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


  • *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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Published on September 26, 2019

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  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.

    • Heather says

      This was my take, too. They’re a smidge too salty and not quite sweet enough to compensate. I’m thinking more blueberries, less salt, and lemon zest for my next batch. Maaaaybe a little more sweetener. I used vanilla almond milk, unsweetened, which I think was part of my problem. Milk is sweeter than unsweetened almond milk!

  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!

  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 🙂

      • Judy says

        5 stars
        I left the salt out of her banana bread, but could still taste baking. Maybe that is what people are tasting. But I love her recipes, and will try this in a 9 x 9 pan like the banana bread which turned out great as a cake! (Added additional keto sweetener, also used 1/2 tsp. Xanthan gum to hold together well).
        I’m thankful for her website!

  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!

      • 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!

    • Noel says

      Did you use flax eggs or regular chicken eggs to make these? I want to try tripling the recipe with flax eggs to make 12 regular sized muffins, but I’m afraid they will not bake properly and will sink in the middle which has happened to me 3 times with a similar recipe from another site. 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!

  18. Lacey says

    These were very easy to make, with good texture and they were moist. I felt they needed to be a little sweeter, they reminded me of a corn muffin, so maybe I would would add to that next time. Otherwise very good and definitely a keeper.

  19. 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.

  20. 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 ❤

  21. 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!

  22. 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.

  23. 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 🙂

  24. Erika maxwell says

    Can you tell me your math on 1.5 net carbs per serving? Total carbs- fiber is the correct calculation, right? Making this for my keto friends and they don’t believe that a muffin is 1.5 net carbs. I am using almond flour, almond milk, real egg and erythritol.

  25. Ann Hilling says

    Nice texture and taste of coconut despite o coconut flour used. Will definitely make these again very similar to my old recipe but much healthier

  26. Ugo says

    Added flaked almonds, chia seeds and a teaspoon of vanilla to mine. Swapped milk for double cream. Increased carb count but not by much and tastes amazing!

  27. Amanda says

    I followed this recipe to a T and they came out dry. BUT all is well because to me, it tasted more like corn bread, and I love corn bread!

  28. KimW0 says

    Made these this afternoon and really enjoyed them! I used 5T of monk fruit sweetener since the reviews indicated they were not very sweet. I also added 1t vanilla and a splash of lemon juice per other reviews and will definitely make again!

  29. Christine says

    I loved making these this weekend!!

    A couple changes –
    I doubled the recipes and it made 6 mini loafs (equal to about 5 mini muffins each)
    I added just 1 tbsp of stevia powder and thought it was too sweet – next time I’ll probably switch vanilla extract for sweetener
    I used frozen mixed blackberries, blueberries and raspberries.
    I baked for 18 minutes and probably could have gone to 20 or 22 – it was just slightly mushy near the berry bits 🙂

  30. Heidi says

    These muffins came out great. I am two months into Keto and was dying for some sort of baked good. I will definitely make these again.

  31. Richard says

    I left this also on your Youtube but didn’t know if you monitored it regularly.

    Success!!! If you only knew. lol. Tried your recipe and made 4 “regular-size” muffins. Could not have gone better.

    I added about 1/3 tsp of cinnamon and 1/8 tsp of vanilla. I believe I can sweeten then up a just a bit more for my personal preference. But they’re fine as is.

    Today an order of 12 silicone cake cups arrived. I used those inside a nonstick muffin pan. Not even a hint of “stick”. I checked, expecting the worst, after about 2 hours of cooling. My cooking time was 25 minutes @350 F.

    Bless your little heart. I greatly appreciate you sharing this, along with so many other recipes, tips, etc with the world.

  32. Isabel says

    5 stars
    Just made these for the first time. I had already tried a similar recipe for blueberry muffins using almond flour, but I wanted to try this one because it had no butter nor oil in it. Also, because of that, I used liners in order to avoid greasing the pan. The batter was enough for 6 regular-size muffins with 8 blueberries each, I filled the pan till about 2/3-3/4 of the height of the slots and the dough grew out of it during baking. They came out great. Next time, I would add a like bit more sugar and a little vanilla.

  33. Kate says

    5 stars
    Five star, thank you! I doubled the recipe and added some vanilla and cinnamon. I’m excited to have a little something to have with my coffee in the morning.

  34. Rachel says

    Wow!!! This is amazing!!! I was not expecting it to taste so good. In fact, I like it better than regular blueberry muffins. It’s so filling too. What a find!

  35. Jane says

    5 stars
    These muffins are really good! I have made them at least 4 times. I make the regular size muffins so double the recipe so that they make 12

  36. Z. says

    For some reason mine came out super soft and I’m still waiting for them to firm up in the oven. I made the vegan recipe so I wonder of the extra moisture from the flax egg is the reason why.

    • CCK Media Team says

      Thank you for trying them! The vegan version should take the same amount of time – what other specific ingredients did you use? Is your oven calibrated? And are you at a high elevation or in a very humid climate? In the end, how did they turn out?

  37. Kristin says

    “4 regular sized muffins“ = 4 cupcake tin sized “muffins”. Great tasting, but definitely not muffin sized by any means.

  38. Virginia says

    I’m just about to make these and am nervous about using 1/2 tblsp of baking powder. I would have thought 1/2 tsp was about right?

    • CCK Media Team says

      Hi, it’s correct – be sure to use baking powder, not baking soda (which is measured in much smaller amounts)

  39. Tina says

    5 stars
    I chose to try this recipe because I’m wanting to lower my fat intake a bit. Just made a batch of the mini blueberry muffins this morning and tasted one. No, two. Ok, three. I ate 3! I did as a few others suggested by using a bit more sweetener and adding some lemon zest. I also added a dash of vanilla. These are now my favorite blueberry muffin. Thank you for sharing this recipe!

  40. Jan Trahan says

    5 stars
    These are absolutely delicious, bursting with blueberries. The almond flour gives them a soft delicate flavour of creamy nut flavour, I’m gonna try to make these with 1 raspberry and a few blueberry’s.
    These lovely little bits are company worthy

  41. Dani G says

    I just made these with cashew flour and cashew milk( almond sensitivity). I Used a pinch of vanilla, a pinch of lemon, 1/8 tsp salt and a 3 tbsp mix of Lakanto monk fruit sweetener and swerve. I used a duck egg and I added thawed frozen blueberries. I baked the mini muffins for 18 minutes but could’ve gone 20 as they were a bit mushy on the bottom. They seemed a little eggy probably because duck eggs are larger than chicken eggs. Next time I’ll use a regular egg. Hopefully they firm up in the refrigerator. Overall a good recipe for a sweet keto snack.

  42. Deb says

    5 stars
    These Blueberry muffins were awesome. Even my husband loved them. This is my go to from now on. Love them and so fast and easy to make.

  43. Diane says

    5 stars
    I started a vegan Whole30 plan this week and thought I was going to starve. Lol
    These are awesome for breakfast. I used chia egg.
    I have also substituted blueberries for walnuts and added a lot of cinnamon. ♥️
    Thank you for this recipe.

  44. Amy says

    5 stars
    These were great. My daughter was recently diagnosed with celiac disease and cannot have gluten. That is not difficult for me to cook for her with all my Keto recipes. She tried these and loved them. She did not notice the sugar substitute. I had to keep her from eating them all and to leave me some. I made them with chocolate chips. I’m going to make blueberry ones tomorrow.

  45. Sabrine says

    These are my only go to blueberry muffins recipe. I double up the ingredients to make 6 large muffins and I add 1 full tablespoon of cinnamon and it makes it taste AMAZING. 🙂

  46. Noel says

    Hi… Thanks for the recipe.

    I want to try tripling the recipe with flax eggs to make 12 regular sized vegan muffins, but I’m afraid they will not bake properly and will sink in the middle which has happened to me 3 times with a similar recipe from another site. I have read that flax eggs should only be used to replace 2 chicken eggs max, and that more than 2 could cause problems in the recipe.

    Please help, as I need to make these Monday 8/1/22 at the latest for a family member. Thanks!

  47. Nan says

    5 stars
    Thank you for this easy keto recipe that makes me feel like I’m not missing out. It’s one of the first keto breakfast muffin recipes I’ve tried that didn’t want to make me cry. Thank you!!!

  48. Jeanie says

    Its Blueberry season. These are a perfect sweet treat. I added 2 Tbsp Coconut flour.
    I also made a simple vanilla cream cheese icing. Very yummy.

  49. Judy says

    5 stars
    By far these are the best almond flour muffins I have ever made… they turn out every time even tho I change the blueberries to cranberries or banana walnut , there is no oil in these which I thing mess-up the texture of almond flour muffins Thank you for a great recipe!!

  50. Vilenky Rios says

    5 stars
    I made these and tweak the recipe just a little, I used dairy-free yogurt instead of milk and I put the berries in vs pressing them on. I also made them big yeilding 8 instead of mini, they taste great and came out perfect. I actually used allulose sugar instead of erythritol or cane sugar. I did have a question on the nutrition facts it says serving size of 16 so is that the nutrition fact for the entire batch or per muffin?
    One other thing I did I made a gluten-free streusel topping that came out phenomenal.

  51. Nancy E Lucas says

    5 stars
    Delicious and easy to make! Very wet though… I made regular sized muffins, baked for 20 minutes, and cooled in tin for 10 minutes. Maybe 2/3 cup of blueberries as stated is too much?

    • CCK Media Team says

      Hi! It should definitely not be too much but could depend on if you are in a super humid climate, if your oven isn’t calibrated (many ovens are not), or got very large, juicy blueberries! Glad they taste good 🙂

  52. Karen says

    5 stars
    My little granddaughter is T1D
    These are such a treat for her!
    I mix it up by changing the fruit or adding sprinkles on top.

  53. Paola says

    5 stars
    I tripled the recipe and it made 15 delicious muffins. I added an extra tablespoon of monk fruit sweetener and also added a tablespoon to frozen blueberries as they thawed. I added a little less than 1 tsp of salt to the whole batch baked for about 18 mins and they came out perfect! Will definitely make again!

  54. Ann says

    5 stars
    I had over 2 lbs of fresh blueberries I needed to use. I LOVE blueberry muffins and was thrilled to find this keto version. It was so simple to make. I made 4 recipes and used the large muffin pan. I believe they will freeze well. They were so tender. I will definitely keep making these. They are my favorite!

  55. Gerri says

    5 stars
    I followed this recipe for mini muffins with two exceptions. 1. As almond flour can be grainy, I used almost a full cup, but topped it off with a Tbsp of all purpose flour. 2. I coated my mini muffin tin with unsalted butter. It made clean up a breeze, and added a richness to the muffins. I did add 1/4 tsp of cinnamon. I put 4 berries in the bottom, topped with a 1/2 tbsp of batter, and pushed 4 – 5 more berries on top. I baked for 13 min. A little twist of the muffins to loosen, and they came out clean! This produced 12 mini muffins. I think I could use less batter and get a few more. The finished muffins almost doubled in size! I cut them in half and top with a little butter. YUMMY!! I love the idea of adding lemon zest to the blueberry one’s, and other add-in options like choc chips! Definitely a keeper recipe!! Thanks Kate!!

  56. Lauren says

    5 stars
    I’ve been on a ketogenic diet almost 5 months & was missing one of my favorites, blueberry muffins. Missing no more!!! These muffins have an excellent, fluffy texture! I used frozen blueberries, which I have on hand more readily than fresh. I did notice a somewhat salty taste that I think may be the baking powder, which is needed for the fluffy texture. Next batch, I’m going to try adding more powdered erythritol & a little more ground cinnamon to offset that taste. But my household calls this recipe a keeper!

  57. Cheri Mello says

    5 stars
    YUM 👏🏼👍🏼♥️Thank You FOR SHARING 😊❗️ these LOOK AWESOME, and the ingredient list LOOKS 😋 YUMMY ❗️ thanks Again, G-d♥️Bless

  58. 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?

  59. Melissa says

    5 stars
    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.

  60. Beverly says

    5 stars
    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.

  61. 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?

  62. 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.

  63. Elaine says

    5 stars
    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.

  64. Bethany ❤️ says

    5 stars
    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! 😋

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