These Easy Sugar-Free Blueberry Muffins are also gluten-free and perfect for diabetics. Making healthy homemade muffins at home only requires a handful of ingredients!
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This post was originally written in November 2018. It has since been updated.
Table of Contents
How Much Sugar is in Blueberries?
Fruit has it's own natural sweetener, so these muffins won't be completely sugar free because you have to account for the macros in the fruit. This recipe requires ¾ cup of blueberries, which has 11 grams of sugar, which is divided among a dozen muffins.
What Type of Sweetener to Use
I like to use Lakanto’s granular monkfruit sweetener Monkfruit is zero-calorie, zero-carb, and is made without the use of artificial sweeteners. The best thing about it, is it measures 1:1 to like table sugar. This makes it super easy to convert conventional recipes. No need to look into a conversion table, it’s an even swap, which is super convenient!
It also tastes like sugar. There’s no aftertaste or cooling effect like you find with some sweeteners. The perfect mix of monk fruit extract and erythritol with no fiber, no maltodextrin, and no artificial flavoring or sweeteners.
If you want to use something like pure maple syrup (which does have sugar) you can start with ⅓ cup, adjust to suit your tastes.
How to Make Sugar Free Blueberry Muffins
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- 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.
Can You Substitute All-Purpose Flour for 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, ¾ cup all-purpose flour = 1 ½ cups almond flour.
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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 a 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 Sugar Free Recipes
Sugar Free Cheesecake
Sugar Free Vanilla Cupcakes
Sugar Free Pound Cake
Sugar Free Cookie Dough
Sugar Free Apple Butter
Sugar Free Apple Pie
Sugar Free Apple Crisp
Sugar Free Blueberry Crisp
Sugar Free Oatmeal Raisin Cookies
Banana Split Pie
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
Air Fryer Hash Browns
Top these with our Sugar Free Whipped Cream recipe.
Easy Sugar-Free Blueberry Muffins
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
- ¼ cup unsweetened almond milk
- 3 eggs beaten
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries If you use frozen thaw first, 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 and test using a toothpick. Insert and ensure it returns clean. 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
- Store the muffin for future use in the fridge and in airtight containers.
- The muffins are freezer friendly.
- Do not overmix the batter, 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.
Linda says
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 says
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 says
I just made your Keto friendly blueberry muffins and they are so yummy delicious. Thank you for sharing your recipe.
staysnatched says
You're welcome! I'm glad you enjoyed them!
Kim says
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 says
You don't need a video link. The recipe is at the very bottom of the post.
Shelly says
Using cauliflower flour. What is the equivalent ratio to two cups of almond flour?
staysnatched says
I have never used cauliflower flour. You will have to research this.
leanna says
What are the net carbs for this recipe
staysnatched says
Hi, scroll up to the top of the post. All macros are there.
Kate Walsh says
Please post the macros for this recipe - many thanks!
staysnatched says
They are the top of every blog post. Scroll up.
ALICIA SEARCY says
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 says
I used these branded ingredients:
Nature's Eats Blanched Almond Flour
Swerve Sweetener and EXCLUDED the sugar alcohols from the calc.
Vita says
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 says
Thank you so much for this response!
Amy McPhee says
These are delicious!!! I don’t use as much sweetener though I find 1/4 cup is perfect!
Marisol says
What sweetener did you use?
Claudia says
Amazing. Do you know how well they freeze.
Angela L Grigsby says
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 says
ha ha love it! So glad you enjoyed the recipe.
Priyanka says
My daughter (3) and I made these tonight. They are so delicious and definitely kid approved!
staysnatched says
So good to hear they are kid approved!
Maddie says
How do I change the cook time and all to make mini muffins!!?
staysnatched says
I’ve never done it. I would use the same time and monitor the muffins. Adjust when and if necessary.
Sarah says
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 says
Yay! I love to hear that. So glad you enjoy them.
Raya says
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 says
I love that! I agree. So much better the next day!
Andrina says
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 says
Wonderful! I'm so glad you enjoy it!
Keri says
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 says
I'm glad you enjoyed them!
Trista says
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 says
The silicone molds are definitely the trick!
Marisol says
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 says
Sinfully good! I love that!
Jenni says
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 says
That's what I love most about them!
Lydia says
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 says
I'm glad you enjoyed them!
Stefanie Parker says
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 says
Wonderful! I’m so glad you enjoyed it.
Anne D says
Made these muffins this weekend. The blueberries I got from Costco were so good that I had to make the muffins and the blueberry crumble! The recipe was super easy and the muffins turned out perfectly! In my oven I had to go the full 20 minutes to get them golden. I am all about a silicon muffin pan, so I had to wait a few minutes before I could pop them out, but they held together well. Also - I didn't have almond milk and used cashew milk which worked just fine. Will definitely make again.
staysnatched says
That sounds so good. I'm glad you enjoyed them.
Rhiannan says
These are so delicious and easy to make!
staysnatched says
Wonderful! I'm so glad you enjoyed them.
Natalie says
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 says
I’m glad they worked out!
Bianca says
My 5 year-old and I made this together and loved it!!! It’s a new staple around here.
staysnatched says
Yay! So glad you guys enjoyed it!
Adrianna says
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 says
You're welcome! I'm glad you enjoyed these!
Carmen says
These muffins are DELICIOUS...my husband is a chef by trade and absolutely loved them. I will make these on a regular basis!
staysnatched says
Yay! I'm glad you could add it to the rotation!
Lisa says
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 says
I use monkfruit. You can likely use the same amount. I've never use it so you may have to do some testing.
Bridget says
Made these today, so quick and yummy!! They were super moist and the right amount of sweet, I used monk fruit Golden with eyrithitol blend and fresh blueberries. Topped with some more Kerry gold butter. 😋 definitely will be making often!
staysnatched says
Wonderful! I'm so glad you enjoyed them.
Kelsee says
These are so simple and perfect! I swapped raspberries for blueberries and they turned out just fine!
staysnatched says
I'm glad it worked well with raspberries!
Leah says
I saw your post recently about these muffins on Instagram, and I was so excited to realize I had (almost) everything on hand. (I used oat milk instead of almond and a frozen strawberry/blackberry/blueberry mix.)
These turned out great, thank you so much for this recipe! They were so easy to put together and they taste delicious. Will definitely be making these again!
staysnatched says
Wonderful! I'm so glad you enjoyed them.
Meggie says
Let me start out by saying, I am not a baker! But Brandi makes it easy to follow & simple enough for a beginner, worth it to take the time to read her thorough directions. These muffins are absolutely delicious!!! Not overly sweet so a great breakfast option. You’d have no idea they are almond flour, great texture. I legit just had to hide these from my husband 🙂 these will be on repeat in this house for sure.
staysnatched says
haha! I love that. Thanks for sharing your review.
Heather says
Made these today. They are SOO good!! They work with regular sugar as well (that’s all I had). The muffins had great taste and had enough blueberries. Thank you Brandy for the great recipe! Can’t wait to try more!
staysnatched says
You're welcome! I'm glad you enjoyed the recipe.
Jill says
Made these this morning and my only regret is that I didn’t make a double batch. These were so good. They came together so easy.
staysnatched says
Double batch is always necessary!
lindsay says
Better than “regular” muffins. Will be making these again.
staysnatched says
Now that's so good to hear!
Sara Solano says
Ohh Brandi. I’ve told everyone about you I swear. I brought this to my kickboxing class. Most of us are doing Keto and everyone fell in love
staysnatched says
Thanks for sharing me with others!
Stacie says
These were so delicious and easy to make! The sweetener doesn’t have that fake taste and the muffins were super moist.
staysnatched says
The texture of these is key!
Christina McKinney says
Good luck getting the batter to the cupcake tins... I could have eaten the entire bowl of batter! I’m not a baker by any means but this recipe made me feel like one. The muffins are delicious! I’ll be craving these instead of donuts here on out.
staysnatched says
Wonderful! I'm so glad you enjoyed these.
Gina says
Had some extra strawberries and subbed them for the blueberries! Great, versatile muffin recipe. Looking forward to making more. Thanks, Brandi!
staysnatched says
I love that idea!
Brooke Jackson says
Followed the directions to a T and these turned out GREAT!! Texture and flavor are perfect!
staysnatched says
I love to hear that!
Quiona says
Love them! Game changer. More recipes like this will have me closer to my goal!
staysnatched says
That's so good to hear!
Nidia Us says
This muffin is absolutely delicious! It's moist and has the perfect sweetness. I did add my own twist when I made it the 2nd time and added some keto streusel but honestly the muffin itself is wonderful. Thank you for sharing.
staysnatched says
You're welcome! I'm glad you enjoyed htem.
Dana says
So delish. Thanks. How did you get to 2 net carbs? I got four, which is great but I will take the 2
staysnatched says
I'm glad you enjoyed them. I got there by using the branded ingredients I purchased for the recipe.
Jill says
I love the Starbucks blueberry muffin but they are not healthy AT ALL. These blueberries from Brandi are the perfect switch out. They taste better than the Starbucks one and they are without all the added stuff. Time to pop the muffins in the freezer so I don’t eat them all today.
staysnatched says
Yay! Dare I say better than Starbucks?!
Carolina says
These muffins are ahhhmazing!!! I was so happy I had all of the ingredients on hand and they were very easy to make!! Just delicious! Thank you Ms. Brandi!
staysnatched says
You're welcome! I'm glad you enjoyed them!
Chloe Frew says
I saw these posted on Instagram and realized I had all the ingredients so I made them and holy crap these were the best damn muffins ever! Keto or not these things were amazing!
staysnatched says
Wonderful! I'm so glad you enjoyed these.
Jessica says
Delicious, fast and easy!! Added about 1/4 cup Lily’s choc chips as well! Sooo good!!
staysnatched says
That's such a great idea!
ShaCara Telemaque says
Literally just finished baking these. I took a bite and immediately was satisfied. I haven't had the best experiences with almond flour but these are so good. Will be a nice grab and go breakfast snack. My 2 year old liked it too!
staysnatched says
I'm glad your 2 year old enjoyed them!
Brittany says
Omg the best darn blueberry muffin! You can’t eat just one.
staysnatched says
I'm so glad you enjoyed the muffins!
Alyssa Koch says
I absolutely LOVE these muffins! They taste delicious and are perfectly moist and stay together! Thank you for another amazing recipe!!
staysnatched says
You're welcome! I'm glad you enjoyed them.
Mary says
Best blueberry muffin recipe I've made. Thanks for sharing it.
staysnatched says
You're welcome. So glad to hear it.