Keto blueberry muffin recipe incoming, you’re about to bake muffins that are tender, bursting with blueberries, and only a few grams of net carbs. These muffins feel like a bakery treat but come together in one bowl, perfect for a quick breakfast or grab‑and‑go snack.
I first made these muffins back in a rush one Saturday morning when I had fresh berries begging to be used. One bite and I was hooked, they’ve been a staple ever since. Whether you’re craving something sweet with your coffee or need a simple dessert, this recipe shines.
Table of Contents
Quick Highlights
- Ready in about 30 minutes
- Only ~3 g net carbs per muffin
- One‑bowl, beginner‑friendly method
- Gluten‑free, with a simple dairy‑free tweak available
Recipe Card
Tips for Keto Blueberry Muffin Recipe Success
If you’re new to baking keto treats, don’t worry, this recipe is super forgiving. But a few small tweaks can make a big difference in texture and flavor. Here are my go-to tips for getting these muffins just right:
- Use room temperature ingredients – Cold eggs or milk can make the butter clump. Let them sit out a few minutes before mixing.
- Expect a thick batter – That’s normal with almond flour. It should be scoopable, not pourable.
- Don’t overmix the berries – Especially if using frozen ones; just fold them in gently to avoid turning the whole batter purple.
- Fill muffin cups evenly – About ¾ full gives you nice tall muffins without spilling over.
- Let them cool a bit – They firm up as they cool, so give them a little time before digging in.
Easy Ways to Mix Things Up
One of the best things about this keto blueberry muffin recipe is how versatile it is! If you want to change it up based on what you have or what you’re craving, here are some fun and easy twists:
- Dairy-free option – Swap the butter for melted coconut oil and you’re good to go.
- Add lemon zest – Just a teaspoon adds a bright, fresh flavor that pairs perfectly with blueberries.
- Try a streusel topping – Mix almond flour, sweetener, and melted butter, then crumble it over the top before baking.
- Use different berries – Raspberries or chopped strawberries work great, too. Just keep the same amount.
- Make it mini – Use a mini muffin pan and reduce baking time for bite-sized treats!
FAQs – Let’s Answer Your Muffin Questions!
Can I use frozen blueberries in this keto blueberry muffin recipe?
Absolutely! Frozen blueberries work just fine. I recommend tossing them in a little almond flour first so they don’t bleed too much into the batter. And no need to thaw, just fold them in gently and bake as usual.
Can I make these ahead of time?
Yes, and they store really well! You can keep them in an airtight container on the counter for 2–3 days, in the fridge for up to a week, or freeze them for up to 3 months. Just warm them up before eating if you like that fresh-baked feel.
Can I substitute coconut flour for almond flour?
Coconut flour absorbs way more liquid than almond flour, so it’s not a 1:1 swap. If you only have coconut flour, I’d recommend finding a muffin recipe that’s specifically written for it, or message me and I’ll help you adjust it!
Why do my muffins sink in the middle?
That usually means they were slightly underbaked or too much liquid was used. Make sure to bake until the tops are golden and a toothpick comes out clean.
More Yummy Keto Goodness to Try!
Hope you love this keto blueberry muffin recipe as much as I do! They’re the kind of treat that makes sticking to keto feel easy and delicious. If you’re in the mood to keep baking (or just want to stock up on more low-carb inspo), here are a few more goodies you’ll love:
- Craving a cozy classic? Try these gooey-soft Keto Cinnamon Rolls.
- Need a quick cookie fix? You’ll love these Keto Peanut Butter Cookies, super easy and only a few ingredients.
- Want something creamy and decadent? This Keto Butter Pecan Ice Cream hits the spot!
Let me know which one you try next, and happy keto baking!
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