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pile of blueberry muffins

Keto Blueberry Muffins

This is a healthy take on your classic blueberry muffins. Made with just a few ingredients you can enjoy his guilt free!
Course Breakfast
Cuisine American
Keyword berry muffins, keto muffins, keto recipes
Prep Time 5 minutes
Cook Time 18 minutes
Servings 9 cupcakes
Calories 179kcal


  • 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.


Best kept up to three days, at room temperature, and reheated by microwave in 15 second intervals.


Serving: 9muffins | Calories: 179kcal | Carbohydrates: 10g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 86mg | Potassium: 185mg | Fiber: 3g | Sugar: 4g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 1mg