Lots of people are trying the low carb keto diet for its weight loss benefits. As an added bonus, many keto recipes are suitable for people with gluten sensitivities. Whether you are looking to shed a few pounds this season, or avoiding wheat, this keto blueberry muffins recipe is sure to be a hit and all in less than 30 minutes!
This low carb blueberry recipe comes together in under 30 minutes! It is a healthier version of a beloved breakfast staple, so it is a great choice for the whole family. Since these muffins are made with almond flour, and don’t contain any added sugar, they are low-carb, plus they are bursting with antioxidant-rich blueberries!
Why You'll Love This Blueberry Muffin Recipe
• Healthy Start – These low carb blueberry muffins are low in carbs and high in fiber, protein, vitamin E, and antioxidants. They are low-glycemic, meaning they won’t spike your blood sugar, so they are also a great choice for people with diabetes.
• Grab and Go – This recipe is so quick and easy, so if you have an extra 30 minutes in your morning, you can make them when you get up. If you’re less of a morning glory you can prepare these muffins the night before and take breakfast on the go!
Ingredients For Keto Muffin Recipe
- Almond Flour – Almond flour is so delicious and healthy! It makes for lovely, dense baked goods, both in texture and in nutritional content. You can buy it by the bag, or make your own at home by simply blanching, grinding, and sifting almonds! This essentially makes it gluten free. I also use ground almond flour for yummy almond flour muffins.
- Stevia – Stevia is a great alternative sweetener because it contains 0 grams of sugar, but unlike other sweeteners like sucralose or aspartame, it doesn’t contain any harsh chemicals. Get powdered stevia for baking use. The recipe becomes sugar free!
- Baking Powder – These muffins need baking powder to help them rise. Almond flour is flatter and more dense than flours that contain wheat gluten, so it takes a little more baking powder than muffin recipes you may have used in the past.
- Salt – The salt in this recipe serves two purposes: it helps balance the sweetness, and it also acts in tandem with the baking powder to act as a leavening agent.
- Cinnamon – I am pretty sure that cinnamon can turn just about any recipe into heaven!
- Vanilla – Vanilla extract is a must. You can try swapping half of it for almond extract if you want to boost the almond flavor!
- Eggs – Eggs are an important part of the keto diet as they are packed with protein and healthy fats. They help to bind the muffins, in addition to adding to the nutritional value of the dish.
- Milk – You can use any type of milk in this recipe. Keep in mind that you need unsweetened milk in order for this recipe to remain keto-friendly. My favorite is unsweetened almond milk.
- Blueberries – You can use either fresh or frozen blueberries in these muffins!
How to Make Keto Blueberry Muffins
1. Preheat oven to 350F and prepare a standard size muffin tin with muffin/cupcake liners.
2. In a large mixing bowl mix the almond flour, baking powder, stevia, salt and cinnamon.
3. Add vanilla, eggs and milk to the mixture and combine
4. Next gently fold in the blueberries.
5. Scoop batter into muffin liners, ¾ of the way full and bake for 15-18 minutes. Check with a toothpick for doneness and let cool before unpanning. Enjoy warm or room temp.
Step by Step Instructions
To begin, preheat your oven to 350F. Fill a muffin tin with cupcake liners.
While your oven preheats, prepare your batter! First, combine your dry ingredients. Whisk your almond flour, baking powder, powdered stevia, salt, and cinnamon in a mixing bowl.
Next, combine your wet ingredients. Add your vanilla, eggs, and milk to the dry mix and stir until all ingredients are completely incorporated.
Gently fold your blueberries into the batter to avoid breaking them open.
Now your batter is complete! Spoon the mixture into the liners, filling them ¾ of the way to the top.
Bake for 15-18 minutes. To test if your muffins are cooked through, insert a toothpick into the center of a muffin. If it comes out clean, they are ready! Allow them to cool before removing from the pan. Enjoy your muffins warm or at room temperature!
Cook's Tips For Easy Keto Blueberry Muffins
• These almond flour blueberry muffins are best when eaten within 3 days. Store them at room temperature. If you enjoy your muffins warm, you can reheat them in the microwave in 15-second intervals.
• If you like to pack your breakfasts to go, wait for your low carb muffins to cool completely, then individually wrap them in plastic wrap for easy transportation.
• If you love these blueberry muffins, have fun switching up the flavors in this recipe. Try swapping the blueberries for strawberries, raspberries, or blackberries. Add in no sugar added dark chocolate chips, shredded coconut, or crushed nuts. Replace a few teaspoons of your milk content with a little freshly squeezed lemon juice, or try trading the cinnamon for other spices, like pumpkin pie spice.
Blueberries are okay in small amounts. They do contain a fair amount of carbs, but are also rich in nutrients. The amount of blueberries consumed in these muffins is okay, but if you are worried about it, you can always swap it for a berry that is lower in natural sugars.
To substitute coconut flour, use ½ cup coconut flour instead of 2 cups of almond flour. You will also need 4 eggs, instead of 2. You may also need a little extra milk. Mix the batter and if it is overly thick, slowly add milk until it is the desired consistency. I will however need to test this to check for consistency.
Almond flour, coconut flour, flaxseed meal, and chia seed flour are all low carb, keto-friendly options!
You can use almond flour to make many of your favorite dishes that are traditionally made with all-purpose flour, however it is not a 1:1 swap. When baking with almond flour, you usually need less flour than you would use with all-purpose. Other components of the recipe need to be adjusted as well, such as temperature and cook time, so I would advise against making this swap.
Looking for more Keto Friendly Recipes or Better for you pastries? Try These:
Keto Blueberry Muffins
- 2 cups Almond Flour fine
- 2 tbs Powdered Stevia
- 1 tbs Baking Powder
- ¼ tsp Salt
- ¼ tsp Cinnamon
- 2 tsp Vanilla Extract
- 2 Eggs
- ½ cup Milk of Choice Almond, Dairy, Cashew, Soy, Etc.
- 1 ⅓ cup Blueberries frozen or fresh
- Preheat oven 350F and prepare a standard size muffin tin with muffin/cupcake liners.
- In a mixing bowl whisk together the almond flour, baking powder, stevia, salt and cinnamon
- To the mixture add vanilla, eggs and milk, making sure ingredients are well incorporated.
- Next gently fold in the blueberries.
- Scoop batter into muffin liners , ¾ of the way full and bake for 15-18 minutes. Check with a tooth pick for doneness and let cool before unpanning. Enjoy warm or room temp.