Keto Low-Carb Easy Sugar-Free Blueberry Breakfast Muffins is a quick, healthy recipe that uses almond flour to produce tasty, fluffy muffins with only 2 net carbs per serving. If you are craving the best keto diet bread with a hint of dessert sweetness, this recipe is for you!
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This post was originally written in November 2018. It has since been updated.
FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.
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Are you tired of eating low-carb egg dishes for breakfast? These muffins should be perfect!
Can You Eat Blueberries on Keto?
If you are going to consume fruit while in ketosis, berries are the best to eat. I recommend only a small serving to ensure you stay within ketosis. Example berries include strawberries, raspberries, and blueberries.
How to Make Keto Blueberry Muffins
- Preheat oven to 350 degrees.
- Combine the dry ingredients: almond flour, sweetener, baking powder, and salt in a large bowl. Mix.
- Combine the wet ingredients in a separate bowl: melted butter, unsweetened almond milk, and vanilla. Mix.
- Combine the wet and dry ingredients and fold in the blueberries.
- Load the batter into lined muffin tins.
- Bake for 18-20 minutes.
Is Coconut Flour Ok For Keto Diet?
Coconut flour is absolutely fine for the keto diet. I rarely use coconut flour in desserts, especially a dessert like this one. Coconut flour is really dry. Do not substitute coconut flour for almond flour in this recipe. You will not get the same results.
Can I Replace All-Purpose Flour With Almond Flour?
You can use almond flour as a substitute for many recipes using all-purpose flour, but it isn’t a 1:1 switch. Almond flour and all-purpose have 1:2 ratio, 3/4 cup all-purpose flour = 1 1/2 cups almond flour.
How to Keep the Muffins Healthy
The right sweetener is key here. I recommend zero carb and zero calorie organic monkfruit. You can grab it here and use the Discount Code STAYSNATCHED.
The key to healthy muffins is also blanched almond flour as opposed to all-purpose flour.
How to Keep the Muffins Moist
As noted above, do not use coconut flour. Coconut flour will dry out the muffins. Use fresh blueberries. Blueberries will produce moist texture since they are filled with water. Using melted butter is also key in this recipe.
How to Store the Muffins
Store the muffins tightly sealed in the fridge. They will last for 5 days.
How to Keep the Muffins From Falling Apart
Check out this post on 5 Mistakes to Avoid When Making Muffins.
- Do not overmix the batter. Use a silicone spoon and only beat to combine the ingredients.
- Fill each muffin tin about halfway.
- Remove the muffin cups from the tin immediately upon removing the tin from the oven.
- The longer the muffins stand, the less soft they will become. They will firm more as they stand.
More Keto Dessert Recipes
Keto Cheesecake
Keto Chocolate Chip Cookies
Keto Peanut Butter Cookies
Keto Avocado Brownies
Keto Chocolate Chip Cheesecake Fat Bombs
Keto Pumpkin Spice Fat Bombs
Keto Low Carb Lemon Blueberry Bread
Keto Chocolate Mug Cake
Looking for a High Protein Low Carb Blueberry Muffin recipe? Check out this one.
Pin this recipe on Pinterest for later here!
Low-Carb Breakfast Ideas
Bacon, Egg, Cheese, and Spinach Breakfast Casserole
Sous Vide Egg Bites Bites
Keto Bacon Egg Cheese Bites
Keto Chaffles (Waffles)
Keto Cinnamon Rolls
Click here for a complete listing of Keto Low-Carb Recipes.
Keto Low-Carb Easy Sugar-Free Blueberry Breakfast Muffins + {VIDEO}
Ingredients
- 2 cups blanched almond flour
- ½ cup sweetener (Use discount code STAYSNATCHED to save 15%)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup butter melted
- 1/4 cup unsweetened almond milk
- 3 eggs beaten
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries If you use frozen, results may vary.
Instructions
- Preheat the oven to 350 degrees.
- Line a muffin tin with muffin/cupcake liners.
- Add the almond flour, sweetener, baking powder, and salt to a large mixing bowl. Stir.
- Add in the melted butter, beaten eggs, vanilla, and almond milk. Stir well with a silicone spoon.
- Fold in the blueberries. Stir.
- Add the batter to the muffin tin.
- Bake the muffins for 18-20 minutes until golden brown. Mine were ready right at 20 minutes.
- Remove the muffins from the oven. Remove each muffin from the tins immediately. If you allow the muffins to sit in the tin they are more likely to crumble. The muffins will become more firm upon standing.
Video
Notes
How Do You Keep Keto Blueberry Muffins From Falling Apart?
- Do not overmix the batter. Use a [easyazon_link identifier=”B019ZP6Y1O” locale=”US” nw=”y” nf=”y” tag=”staysnatched-20″ cart=”n”]Silicone Spoon[/easyazon_link] and only beat to combine the ingredients.
- Fill each muffin tin about halfway.
- Remove the muffin cups from the tin immediately upon removing the tin from the oven.
- The longer the muffins stand, the less soft they will become. They will firm more as they stand.
- You may have undercooked the muffins. Test using a toothpick. The toothpick should slide through and look clean.
Lisa
Saturday 10th of October 2020
I only have erythritol and I know it's not as sweet as sugar. Any idea how much I will need? I'm so looking forward to these!
staysnatched
Sunday 11th of October 2020
I use monkfruit. You can likely use the same amount. I've never use it so you may have to do some testing.
Carmen
Sunday 23rd of August 2020
These muffins are DELICIOUS...my husband is a chef by trade and absolutely loved them. I will make these on a regular basis!
staysnatched
Tuesday 25th of August 2020
Yay! I'm glad you could add it to the rotation!
Adrianna
Sunday 16th of August 2020
I finally made this and it cane out great. I used frozen blueberries but defrosted them in the microwave and I also added about a tablespoon of sugar free maple syrup and it added the perfect level of sweetness for me!!! I was looking for an easy keto breakfast that wasn’t just eggs and these were perfect. Thank you for the recipes!!!
staysnatched
Tuesday 18th of August 2020
You're welcome! I'm glad you enjoyed these!
Bianca
Thursday 13th of August 2020
My 5 year-old and I made this together and loved it!!! It’s a new staple around here.
staysnatched
Thursday 13th of August 2020
Yay! So glad you guys enjoyed it!
Natalie
Saturday 8th of August 2020
These muffins were so good! This was my first time baking with almond flour so I was a little nervous but Brandi's instructions and tips for this recipe were on point. I followed the steps exactly and they were quite easy. I enjoyed a couple the morning on baking, then threw them in the fridge for the next couple of mornings. I put the last six in the freezer for later eating.
staysnatched
Sunday 9th of August 2020
I’m glad they worked out!