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 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 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.
- You may have undercooked the muffins. Test using a toothpick. The toothpick should slide through and look clean.
Linda
These are perfect for a gluten-free lifestyle and great for cutting down sugar in my diet. I love baking with almond flour and always have room for blueberries!
Sues
This is the perfect recipe for all of my keto friends! And the best part is that even my non-keto friends love them, so I only have to make one batch for everyone 🙂 Thank you for a great recipe!
Carol
I just made your Keto friendly blueberry muffins and they are so yummy delicious. Thank you for sharing your recipe.
staysnatched
You’re welcome! I’m glad you enjoyed them!
Kim
I cant find the video link! Trying to make these this am. I have all of the ingredients but not how to do! Please help!
staysnatched
You don’t need a video link. The recipe is at the very bottom of the post.
Shelly
Using cauliflower flour. What is the equivalent ratio to two cups of almond flour?
staysnatched
I have never used cauliflower flour. You will have to research this.
leanna
What are the net carbs for this recipe
staysnatched
Hi, scroll up to the top of the post. All macros are there.
Kate Walsh
Please post the macros for this recipe – many thanks!
staysnatched
They are the top of every blog post. Scroll up.
ALICIA SEARCY
Hi! When I add up all the ingredients the net carbs come up to 12.6 per muffin, how did you get 2 net carbs?
staysnatched
I used these branded ingredients:
Nature’s Eats Blanched Almond Flour
Swerve Sweetener and EXCLUDED the sugar alcohols from the calc.
Vita
Hello
Thank you for another recipe. I’ve yet to try this one which I will tonight but if it’s anything like your Keto Vanilla cupcakes it will be great.
For those wondering about the macros this is what I get per muffin (assuming 12 muffins in the recipe).
CALORIES 167, CARBS 5.25 FAT: 14.3 PROTEIN: 5.9 , FIBRE 2.1, NET CARBS: 3.2.
I use an app ‘Mynetdiary’ which I think is fab.
In response to Alicia’s earlier query that she gets 12. 6 net carbs I suspect you didn’t divide your total macros by 12. I get totals carbs of 5.3 and net carbs 3.2 but then you need to input the macros of each ingredient you’re using and the brand for your country. I’m in Australia and I’m happy with 3.2 net carbs per muffin.
Cheers
staysnatched
Thank you so much for this response!
Amy McPhee
These are delicious!!! I don’t use as much sweetener though I find 1/4 cup is perfect!
Marisol
What sweetener did you use?
Claudia
Amazing. Do you know how well they freeze.
Angela L Grigsby
This muffins are amazing!!! I’ve been craving blueberries and this delicious recipe popped into my IG feed. I immediately made the recipe. I doubled the recipe and used frozen blueberries without any issues. My oldest who is very picky has been devouring these muffins. Knowing the ingredients are good for him I haven’t cut him off 😉.
staysnatched
ha ha love it! So glad you enjoyed the recipe.
Priyanka
My daughter (3) and I made these tonight. They are so delicious and definitely kid approved!
staysnatched
So good to hear they are kid approved!
Maddie
How do I change the cook time and all to make mini muffins!!?
staysnatched
I’ve never done it. I would use the same time and monitor the muffins. Adjust when and if necessary.
Sarah
These are AHMAZING. I appreciate the DETAILED instructions on what kind of spatula to use. I’ll make the full dozen, freeze them and take two to work at a time for breakfast. I’ve shared with co-workers, who were amazed that they were low carb and sugar free because you CAN’T TELL.
staysnatched
Yay! I love to hear that. So glad you enjoy them.
Raya
Just tired this recipe yesterday and I loved it!! I tied them fresh from the oven and they were great, but after one day in the fridge it tasted even better! Like cheesecake, sooo good!!
staysnatched
I love that! I agree. So much better the next day!
Andrina
When I first started keto/low carb cooking, I had some blueberries I did not know what to do with
After coming across this recipe I immediately got to baking
This recipe is perfect. The muffins had great flavor and a good texture. 10/10 would definitely use this recipe again and again.
staysnatched
Wonderful! I’m so glad you enjoy it!
Keri
I just made these to eat through the week and they came out perfect! I love blueberry muffins but they do not love me and the scale. Now I can enjoy my favorite treat. Thank you!
staysnatched
I’m glad you enjoyed them!
Trista
These blueberry muffins are DELICIOUS. My kids even love them and don’t mind the almond flour. The silicon muffin molds are a game changer on this recipe as the almond flour seems to want to stick to the paper wrappers more than regular flour. I usually make these on the weekend, and keep them fresh in a gallon ziplock bag to eat on through the week.
staysnatched
The silicone molds are definitely the trick!
Marisol
These are sinfully good!!!! I appreciate the detailed directions! I could not find my silicon muffin pan so I improvised with silicon donut pans. I have to hide these from the kids. My little one is trying to figure out how many Mommy really needs for work.
staysnatched
Sinfully good! I love that!
Jenni
These muffins are so delicious!!! I’ve tried quite a few Almond Flour muffin recipes but find that they are usually quite dry, these however are fluffy & moist! LOVE THEM!!!!
staysnatched
That’s what I love most about them!
Lydia
Made these last night and just had one with coffee this morning. So yummy!! I did have to use 2% milk in place of the unsweetened almond so they weren’t fully keto, but still much healthier than store bought sugar filled muffins.
staysnatched
I’m glad you enjoyed them!
Stefanie Parker
These are great! I’m not an egg eater and was looking for other keto breakfast options, and found this recipe. It was just what I needed.
staysnatched
Wonderful! I’m so glad you enjoyed it.