Keto Blueberry Muffins that are simple to make, and ready to enjoy in less than thirty minutes.
A fresh-baked, tender, blueberry keto muffin recipe that’s sugar-free, dairy-free, gluten-free and satisfying.
Keto Blueberry Muffins
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?
I appreciate easy recipes, especially ones that I can throw together in a flash. These keto blueberry muffins are quick to bake up and they are super filling.
Depending on what we did over the weekend, I try to bake up a batch of keto blueberry muffins Sunday night.
These low carb blueberry muffins only take only a few minutes to throw together, and can be done baking by the time I’m done getting ready in the morning.
I often eat eggs and veggies for a low carb breakfast option. But sometimes I want to switch things up to keep breakfast interesting.
Plus, anything that’s grab-and-go and something my kids will eat is a bonus. I’ve been relying on these low carb muffins lately. These keto blueberry muffins are packed with healthy fats and protein.
What can I use instead of monkfruit sweetener in keto blueberry muffins?
You can use any low carb or sugar free maple flavored syrup in this keto blueberry muffin recipe in place of the monk fruit syrup.
Just note that the flavor will be slightly different. I have not tried making these low carb muffins with liquid stevia, or any other drop sweetener.
Working with almond flour in keto blueberry muffins
This low carb blueberry muffin 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 has a lot more protein and fat, and less starch, so it reacts differently in recipes.
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 Almond meal or flour to room temperature before baking almond flour muffins with it. If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be.
And remember, because it’s made from almonds, it can go rancid, so keep track of when you opened the bag.
Ingredients in Keto Blueberry Muffins
Lakanto Maple Flavored Syrup
For the full list of quantities please see the recipe below. Always check that the ingredients you are using are low carb/keto friendly when making these low carb keto blueberry muffins.
How to make keto blueberry muffins?
You can mix up these low carb keto blueberry muffins in less than 5 minutes. There are only a few easy steps to making these keto muffins.
- In a large mixing bowl, whisk almond flour, salt, and baking soda.
- Add in oil, sweetener, eggs, and lemon zest.
- Mix until well combined.
- Add the blueberries.
- Stir until the blueberries are well incorporated.
- Spoon batter evenly into your paper liners and bake as directed.
Super simple. Store these keto muffins in an airtight container at room temperature for up to 4 days. If you don't need to eat a low carb diet, try these Gluten Free Blueberry Muffins.
Can I use an egg replacer in keto blueberry muffins?
I haven’t tried using an egg replacer in this keto blueberry muffin recipe because of the amount of eggs that it calls for.
I have had others comment on similar recipes that chia egg and flax egg worked well, but these blueberry muffins didn’t rise as much.
Can I use almond meal?
Both fine ground almond meal and blanched almond flour work in this low carb blueberry muffins recipe. The blanched almond flour gives a more tender crumb in these keto blueberry muffins.
Keto Products We Keep Stocked:
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!
- 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)
- 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.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 192Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 47mgSodium: 116mgCarbohydrates: 10gNet Carbohydrates: 5gFiber: 5gSugar: 3gProtein: 6g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.