Freshly baked delicious Keto Blueberry Muffins that are tender and light. Simple to make, and ready to enjoy in less than thirty minutes.
They're sugar-free, dairy-free, gluten-free, and satisfying.
If you love enjoying muffins for breakfast, you’ll want to make our Keto Chocolate Chip Muffins. Our Keto Coffee Cake is also simple to make.
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Why you'll want this recipe
Are you looking for a simple, healthy low carb muffin recipe? One that you can whip up in less than five minutes in the morning?
They're a great alternative to eggs and veggies as a low carb breakfast option. It's nice to switch things up to keep breakfast interesting.
Plus, anything that’s grab-and-go is a bonus. That's why we also love our keto berry smoothie.
If you like using almond flour our keto friendly almond flour crepes can be made ahead of time for a quick sweet or savory meal at any time of the day.
Key ingredients
Lakanto Maple Flavored Syrup - Our sweetener of choice as we like the little hint of maple flavor in the muffins.
Lemon Zest - lemon brightens these muffins, adding a little acidity. Truly complements the blueberries. We love to add lemon to all of our recipes that we use blueberries in, like our low carb blueberry dump cake.
Blueberries - The star in these muffins. Adds flavor and texture.
For the full list of ingredients and quantities please see the recipe below.
For more information on keto friendly foods and details related to a keto lifestyle, check our keto diet for beginners.
Have a question about the ingredients in these muffins? Please leave it in the comments below and we will get back to you.
How to make keto blueberry muffins
You can mix up the muffin batter in less than 5 minutes.
Step 1: In a large mixing bowl, whisk almond flour, salt, and baking powder.
Step 2: Add in oil, sweetener, eggs, and lemon zest.
Step 3: Mix until well combined.
Step 4: Add the blueberries.
Step 5: Stir until the blueberries are well incorporated.
Step 6: Spoon batter evenly into your paper liners and bake as directed.
For the complete list of ingredients and instructions, please see the printable recipe card below.
Another easy recipe is our keto coffee cake with a sweet crumb topping. Pairs perfectly with your morning cup of coffee.
Expert Tip
This recipe was developed using almond flour. One thing to note about using almond flour is that it is NOT a 1-to-1 for other flours or coconut flour.
It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two.
Always bring to room temperature before baking with it. If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be.
Now that you know how to bake with almond flour, whip up a batch of these delicious almond flour scones.
FAQs
We haven’t tried using an egg replacer in this keto blueberry muffin recipe because of the amount of eggs that it calls for.
We have had others comment on similar recipes that chia egg and flax egg worked well, but these blueberry muffins didn’t rise as much.
If you leave your muffins in the pan to cool completely, they will steam themselves and become soggy. It is best to let them cool for 5 minutes and then remove and place on a wire rack.
Blanched fine ground almond flour gives a more tender crumb due to its finer texture. Almond meal will work in this recipe, just know that the muffins will have more of a chew to them.
Storage instructions
Store these keto muffins in an airtight container at room temperature for up to 4 days.
These muffins freeze well! I often make up extra batches and freeze them for busy weeks, camping, or traveling and they are still tender and delightful.
More Keto Muffin recipes you might like:
LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.
Did you make these keto blueberry muffins? Please leave a starred rating in the recipe card and a comment below letting me know what you thought!
📖 Recipe
Keto Blueberry Muffins
Ingredients
- 2 cups blanched almond flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup oil we use avocado oil
- ¼ cup sugar-free maple flavored syrup or sweetener of choice
- 3 large eggs
- 1 teaspoon fresh lemon zest
- ½ cup blueberries fresh or frozen
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, salt, and baking powder.
- Add oil, syrup, eggs, and lemon zest and mix until well combined.
- Stir in the blueberries
- Spoon batter evenly into your paper liners.
- Bake for 20 - 22 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Store in an airtight container at room temperature.
Video
Notes
- Let the muffins cool for 5 minutes in the muffin pan and then remove and place on a wire rack. This will prevent them from becoming soggy.
- We've used coconut oil and avocado oil in this keto blueberry muffin recipe. You can use your favorite oil.
- Always bring almond flour to room temperature before baking with it. If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be.
- Store these keto muffins in an airtight container at room temperature for up to 4 days. These muffins freeze well! I often make up extra batches and freeze them for busy weeks, camping, or traveling and they are still tender and delightful.
Renee
I know this was shared a long time ago, but just had to say thank you for sharing!! Delicious!! Added some Lilly’s chocolate chips, perfect 🙂
Four Score Living
Hi Renee,
So happy you enjoyed these muffins. Adding chocolate chips is a great idea. Thank you for taking the time to stop back by and let us know.
The Four Score Living Team
Nikki
Can you substitute butter or duck fat (melted) for oil?
Four Score Living
Butter melted and cooled works great (just not that the texture is a little different). We haven't tried duck fat yet.
The Four Score Living Team
Danielle Rhodes
I used duck fat and a splash of unsweetened vanilla almond milk. I also greased the muffin tin with duck fat. These are amazing! I used liquid stevia and erythritol powdered combined for the sweetness, and added just a wee more salt and a few more fresh blueberries to the mix. These are spongy and delightful!
Four Score Living
We're so glad you liked it. Thank you for sharing what you used.
The Four Score Living Team
Michelle
Can these be frozen for a later date?
Dane & Becky
Yes, they can.
Barbara T
Can this recipe be used in a loaf pan to make a cake with lengthening the baking time?
Four Score Living
Yes, I believe so. It's similar to this keto coffee cake recipe. https://www.fourscoreliving.com/keto-coffee-cake/
Angela Broadus Broadus
Just made the muffins using sugar free syrup. The.muffins weren't at all sweet. Any suggestions to improve this issue?
Four Score Living
Hi Angela,
These muffins aren't overly sweet. You can add a few drops of liquid stevia to make them sweeter, or possibly use powdered swerve or powdered lakanto for a glaze for the top. I hope that helps.
Barb Jesperson
Made these muffins for the second time, but with a few minor changes.
I added in 1 teaspoon of vanilla and substituted the syrup for 2 tablespoons of erythritol granulated sweetener. Taste just as delicious.
Thanks again for this great recipe!
~Barb
Four Score Living
I am so glad you like them Barb. Thanks for sharing what you used.
Barb
Delicious! Made them as directed. Baked in silicone muffin cups and they popped out without any trouble! Thank you for this tasty recipe!
~Barb
Four Score Living
You are very welcome. I am so glad you like it.
Rose
Finally! A delicious keto blueberry muffin recipe. Even my SO thought they were good. I love lemon so I used more lemon zest than called for. Otherwise I followed the exact recipe. Next time I may try using a bit of
Lemon extract to get more lemon flavor. I can hardly wait for breakfast tomorrow.
Four Score Living
I am so glad you like it! Thank you for taking the time to stop by and let me know.
Margaret
The recipe is easy and delicious!
We did not have any Lakanto sugar-free maple syrup, so we substituted 2 tbsp maple syrup and 2 tbsp Lakanto Monk Fruit sugar replacement. It worked just fine.
We will definitely be making this recipe again!
Four Score Living
I am so glad you liked it. Thank you for taking the time to stop back by and share what you used.