Keto Blueberry Muffins Recipe Easy Low Carb Breakfast Treat

The scent of fresh-baked muffins wafting through the kitchen at 7 a.m.? That’s my love language, especially when I’m craving something just a bit sweet but still want to stick to my keto goals. Honestly, these easy keto blueberry muffins have saved me from countless carb-loaded temptations. The first time I whipped up a batch, it was out of pure desperation for something that felt like a bakery treat but wouldn’t throw my whole day off track. (Spoiler: They blew my expectations out of the water.)

So many muffin recipes promise “low carb” but end up dry or weirdly dense—been there, chewed that. But this keto blueberry muffins recipe is different. You get a tender crumb, juicy bursts of blueberries, and a hint of vanilla, all with a fraction of the carbs from traditional muffins. I’ve tinkered with almond flour, coconut flour, and the perfect sweetener balance, so you don’t have to. Plus, these muffins are high in protein and fiber, keeping you full and satisfied all morning. Whether you’re meal prepping for busy weekdays, packing a lunchbox treat, or just want to enjoy a cozy breakfast with coffee, these low carb muffins fit the bill.

If you’re following a keto diet, have a gluten sensitivity, or just want to enjoy a healthier breakfast treat, this is the recipe you’ll come back to again and again. I can vouch for these muffins after dozens of test batches—they come out reliably delicious every time. Even my kids ask for seconds, which, let’s face it, is the real seal of approval in my house. Let’s get into why you’ll fall in love with these keto blueberry muffins too!

Why You’ll Love This Keto Blueberry Muffins Recipe

After years of tweaking and taste-testing, I can confidently say this is my go-to recipe for a reason. Here’s what makes these muffins shine—beyond just being keto-friendly:

• Quick & Easy: You can have a warm batch out of the oven in just 30 minutes. Perfect for those days when you want something special but don’t have time for complicated steps.
• Simple Ingredients: No weird specialty items here—just real food you probably already have in your pantry. Almond flour, eggs, and a handful of fresh or frozen blueberries do most of the heavy lifting.
• Perfect for Any Occasion: These muffins are equally at home on a busy weekday morning, tucked into a lunchbox, or served at a weekend brunch. They even hold their own alongside a fancy coffee for “me time.”
• Crowd-Pleaser: My family—including picky eaters—devours these keto blueberry muffins. Friends have asked for the recipe after just one bite. Trust me, you won’t have leftovers.
• Unbelievably Delicious: The muffin texture is light and moist, and the blueberries burst with flavor. No one will guess they’re low carb unless you spill the beans.

What sets this keto blueberry muffins recipe apart? For one, I blend a little sour cream into the batter for extra tenderness (it’s my secret weapon). I also use a mix of almond and coconut flour for a perfect crumb—not too dense, not too crumbly. And the sweetener? I’ve found the right balance so it’s sweet, but not fake-tasting. These muffins aren’t just “pretty good for keto.” They’re simply delicious, period.

If you’re like me and need a breakfast that feels like a treat but is secretly healthy, these are your answer. They’re the kind of muffin you close your eyes and savor. Whether you’re impressing guests or just treating yourself, you’ll look forward to every bite.

Ingredients Needed for Keto Blueberry Muffins

This keto blueberry muffins recipe uses straightforward ingredients that you can find at nearly any grocery store. I’ve tested dozens of combos, and this one gives you the best flavor and texture (without any carb guilt!). Here’s what you’ll need:

• For the Muffin Batter:
• Almond flour (1 1/2 cups / 150g) – Finely ground works best for a tender crumb. I like Bob’s Red Mill or Kirkland Signature.
• Coconut flour (2 tbsp / 16g) – Adds structure and soaks up extra moisture. Don’t skip it!
• Baking powder (2 tsp / 8g) – Helps the muffins rise nicely.
• Xanthan gum (1/4 tsp / 1g, optional) – For extra binding, especially if you want a sturdier muffin.
• Salt (1/4 tsp / 1g) – Balances the sweetness and brings out flavors.
• Granulated erythritol or monk fruit sweetener (1/2 cup / 100g) – I use Lakanto Classic for a natural taste.
• Large eggs (3, room temperature) – They add moisture and structure. Let them sit out for 30 minutes for best results.
• Sour cream (1/3 cup / 80g) – Adds richness and keeps muffins moist. Greek yogurt works in a pinch.
• Unsalted butter (1/4 cup / 57g, melted and cooled) – Adds flavor and tenderness. Coconut oil for dairy-free.
• Vanilla extract (1 tsp / 5ml) – For that classic bakery aroma.
• Fresh or frozen blueberries (2/3 cup / 100g) – Fresh is best, but frozen (no need to thaw) works too. Wild blueberries are especially good for bursting flavor.
• Lemon zest (optional, from 1/2 lemon) – Brightens up the flavor, totally worth it if you have one handy.
• For the Topping (Optional):
• Few extra blueberries – To dot on top for a pretty finish.
• Sprinkle of granular sweetener – For a sparkling, bakery-style top.

Ingredient notes: If you need nut-free, sunflower seed flour can sub for almond flour (though it’s a bit earthier). For egg-free, try flax eggs (but results will be denser). If you’re out of sour cream, full-fat Greek yogurt is a great swap. For a sweeter muffin, add a few drops of liquid stevia. And don’t be afraid to mix in a handful of chopped walnuts or pecans for crunch!

Equipment Needed

• Muffin tin (12-cup standard size): Nonstick works, but I love using silicone muffin pans for easy release (nothing worse than stuck muffins!).
• Paper or silicone muffin liners: If you skip liners, grease the tin well. Silicone liners make cleanup a breeze.
• Mixing bowls: One large, one medium is all you need for dry and wet ingredients.
• Whisk and rubber spatula: A whisk helps break up lumps; spatula is perfect for folding in blueberries.
• Measuring cups and spoons: Accurate measurements are key, especially with coconut flour.
• Microplane or zester: For fresh lemon zest, if using (never hurts!).
• Cooling rack: Lets muffins cool evenly—prevents soggy bottoms.

If you don’t have a muffin tin, you can use ramekins or even bake the batter in a loaf pan (just increase the baking time). I’ve tried metal and silicone pans; both work, but silicone gives the easiest release. Keep those muffin tins clean—grease any nonstick pans well and wash silicone liners with hot soapy water after each use to keep them fresh. And if you’re on a budget, dollar store muffin pans and paper liners get the job done beautifully!

How to Make Easy Keto Blueberry Muffins

1. Preheat & Prep:
   
   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners. Lightly spray with nonstick spray if using paper liners. (Trust me, keto muffins can be sticky!)
   
   Tip: Start with eggs at room temp for fluffier results.
2. Mix Dry Ingredients:
   
   In a large bowl, whisk together 1 1/2 cups (150g) almond flour, 2 tbsp (16g) coconut flour, 2 tsp (8g) baking powder, 1/4 tsp (1g) xanthan gum (if using), 1/4 tsp (1g) salt, and 1/2 cup (100g) granulated sweetener. Break up any lumps for a smooth mix.
   
   Warning: Coconut flour expands, so don’t use extra!
3. Combine Wet Ingredients:
   
   In a medium bowl, whisk together 3 large eggs, 1/3 cup (80g) sour cream, 1/4 cup (57g) melted butter (cooled), and 1 tsp (5ml) vanilla extract. Whisk until well blended and creamy.
   
   Personal tip: Let the melted butter cool before adding, or you’ll scramble the eggs (been there, it’s not fun).
4. Mix & Rest the Batter:
   
   Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—don’t overmix, or the muffins will be tough. The batter will be thick, almost like cookie dough. Let it rest for 2-3 minutes so the coconut flour absorbs moisture.
   
   Look for: Smooth, scoopable batter (not runny or dry).
5. Fold in Blueberries:
   
   Gently fold in 2/3 cup (100g) of blueberries and lemon zest (if using). If using frozen berries, toss them in a teaspoon of coconut flour first to prevent bleeding.
6. Fill Muffin Cups:
   
   Divide the batter evenly among the muffin liners (about 2 heaping tablespoons per muffin). Top each with a few extra blueberries and a sprinkle of sweetener for sparkle.
   
   Personal tip: I use an ice cream scoop for even portions—makes life easier!
7. Bake:
   
   Bake at 350°F (175°C) for 18-22 minutes, or until the tops are golden and a toothpick comes out mostly clean (a few moist crumbs are OK). If your oven runs hot, check at 17 minutes.
   
   Sensory cue: Muffins will be lightly golden and spring back when pressed.
8. Cool & Enjoy:
   
   Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack. Enjoy warm, or cool completely for easy removal from liners.
   
   Warning: Muffins are fragile when hot, so let them firm up before unwrapping.

Troubleshooting: If muffins sink or are too wet, try adding 2 more minutes to the bake time or check your oven temp. Overmixing will make them dense; gently fold the batter. If they stick to the liners, let them cool fully before peeling.

Cooking Tips & Techniques for Perfect Keto Blueberry Muffins

• Use Fresh Baking Powder: Old baking powder won’t give you the rise you want. I replace mine every 6 months (lesson learned after a batch of muffin “pancakes”).
• Don’t Overmix: Stir until just combined. Overmixing works up too much gluten—even with almond flour, it can make muffins tough.
• Room Temperature Ingredients: This really does help the batter blend smoothly and gives you a fluffier texture.
• Rest the Batter: Coconut flour needs a minute to soak up moisture. If you skip this, the muffins may come out too wet.
• Frozen Blueberries: No need to thaw, but toss them in a little flour so they don’t sink to the bottom or bleed into the batter.
• Consistent Portioning: An ice cream scoop or large cookie scoop makes perfectly even muffins, so they bake at the same rate.
• Watch Baking Time: Every oven is different! Start checking at the low end of the time range and use the toothpick test for doneness.
• Let Cool Before Eating: Keto muffins are more delicate when hot. Allow them to set so they don’t crumble.

My biggest rookie mistake? Not letting them cool enough—the first time, half the muffin stuck to the paper! Now, I let them rest at least 10 minutes before peeling. If you want even more rise, try letting the batter sit a few extra minutes before baking. Happy baking, and don’t be afraid to experiment a little—every oven and ingredient brand is a little different!

Variations & Adaptations

• Dairy-Free: Swap the butter for melted coconut oil and use coconut yogurt instead of sour cream. The texture will be just as moist!
• Lemon Blueberry Muffins: Add 1 tablespoon of fresh lemon juice and extra lemon zest for a bright, citrusy kick. I love this version in spring and summer.
• Nut-Free: Use sunflower seed flour in place of almond flour (same amount). It’s a little earthier, but totally works for those with nut allergies.
• Chocolate Chip Blueberry: Stir in 1/4 cup (40g) sugar-free dark chocolate chips for a decadent twist. My kids beg for this one!
• Egg-Free: Use flax eggs (3 tbsp ground flaxseed + 9 tbsp water, let sit 5 minutes). Muffins will be denser, but still tasty.

I’ve also tried folding in chopped pecans for richness, or making a cinnamon swirl by adding a little cinnamon and sweetener to half the batter. And for fall, try swapping blueberries for cranberries and adding orange zest! You can even bake these as mini muffins—just reduce bake time to 12-15 minutes. Don’t be afraid to get creative and make this keto blueberry muffins recipe your own.

Serving & Storage Suggestions

These keto blueberry muffins are best served slightly warm or at room temperature. I love pairing them with a hot cup of coffee or a creamy keto latte for breakfast. For a brunch spread, serve with scrambled eggs, crispy bacon, or a fresh berry salad—your guests will be wowed!

To store, let the muffins cool completely, then keep them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days (they stay moist!). If you want to freeze, wrap each muffin in plastic wrap, then place in a zip-top bag. They’ll keep well for up to 2 months—just thaw overnight in the fridge or microwave for 15-20 seconds to reheat.

Over time, the flavors deepen and the muffins become even more tender (if you have the patience to wait, that is). For a bakery-style touch, warm briefly in the oven before serving and enjoy the aroma all over again.

Nutritional Information & Benefits

Each keto blueberry muffin has approximately:

• Calories: 140
• Net Carbs: 3g
• Protein: 6g
• Fat: 12g
• Fiber: 2g

Almond and coconut flour provide healthy fats and fiber, which help keep your blood sugar steady and you feeling full longer. Blueberries add antioxidants and a hint of natural sweetness without blowing your carb budget. These muffins are gluten-free, grain-free, and can be made dairy-free or nut-free with easy swaps. If you’re watching allergens, remember almond flour and eggs are both included, but see the variations above for alternatives. Personally, I love knowing I can enjoy something sweet without the sugar crash later—makes keto mornings way more enjoyable.

Conclusion

So, why should you try these keto blueberry muffins? Because they’re the perfect low carb breakfast treat: moist, flavorful, and so easy to make. You get all the satisfaction of a classic muffin, minus the carb hangover. Plus, the recipe is customizable to your tastes and dietary needs.

Honestly, these muffins have become a staple in my kitchen. I love baking a batch on Sunday and enjoying them all week. Give them a try, and don’t be afraid to tweak the flavors—make them yours! If you bake these keto blueberry muffins, I’d love to hear how they turn out. Drop a comment, share your twist, or tag me with your muffin pics.

Happy baking, friends—here’s to making keto breakfasts something to look forward to!

Frequently Asked Questions

Can I use frozen blueberries in keto blueberry muffins?

Absolutely! No need to thaw—just toss them in a teaspoon of coconut flour before folding into the batter to prevent color bleeding.

What’s the best sweetener for keto muffins?

I love using granulated erythritol or monk fruit sweetener. Both work well and don’t leave a weird aftertaste.

How do I keep keto muffins from sticking to the liners?

Let the muffins cool completely before removing the liners, or use silicone muffin liners for easy release every time.

Can I make these muffins nut-free?

Yes! Substitute the almond flour with sunflower seed flour in equal amounts. The flavor will be a bit different but still delicious.

How should I store leftover keto blueberry muffins?

Store in an airtight container at room temp for 2 days, or refrigerate for up to 5 days. They freeze well for up to 2 months—just thaw and enjoy!

Keto Blueberry Muffins

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• Author: Rachel Summers
• Total Time: 30 minutes
• Yield: 12 muffins 1x

Print Recipe

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Description

These easy keto blueberry muffins are moist, tender, and bursting with juicy blueberries, all while being low in carbs and high in protein and fiber. Perfect for a quick breakfast, meal prep, or a healthy snack that fits your keto, gluten-free, or low-carb lifestyle.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups almond flour (finely ground, about 150g)
• 2 tablespoons coconut flour (about 16g)
• 2 teaspoons baking powder (about 8g)
• 1/4 teaspoon xanthan gum (optional, about 1g)
• 1/4 teaspoon salt (about 1g)
• 1/2 cup granulated erythritol or monk fruit sweetener (about 100g)
• 3 large eggs, room temperature
• 1/3 cup sour cream (about 80g, or Greek yogurt as substitute)
• 1/4 cup unsalted butter, melted and cooled (about 57g, or coconut oil for dairy-free)
• 1 teaspoon vanilla extract (about 5ml)
• 2/3 cup fresh or frozen blueberries (about 100g)
• Zest from 1/2 lemon (optional)
• Extra blueberries for topping (optional)
• Sprinkle of granular sweetener for topping (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners and lightly spray with nonstick spray if using paper liners.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum (if using), salt, and granulated sweetener. Break up any lumps for a smooth mix.
3. In a medium bowl, whisk together eggs, sour cream, melted and cooled butter, and vanilla extract until well blended and creamy.
4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. The batter will be thick. Let it rest for 2-3 minutes so the coconut flour absorbs moisture.
5. Gently fold in the blueberries and lemon zest (if using). If using frozen berries, toss them in a teaspoon of coconut flour first to prevent bleeding.
6. Divide the batter evenly among the muffin liners (about 2 heaping tablespoons per muffin). Top each with a few extra blueberries and a sprinkle of sweetener if desired.
7. Bake for 18-22 minutes, or until the tops are golden and a toothpick comes out mostly clean (a few moist crumbs are OK).
8. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack. Enjoy warm, or cool completely for easy removal from liners.

Notes

For best results, use room temperature eggs and fresh baking powder. Do not overmix the batter. Let muffins cool before removing from liners to prevent sticking. For dairy-free, use coconut oil and coconut yogurt. For nut-free, substitute almond flour with sunflower seed flour. Muffins can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 140
• Sugar: 1
• Sodium: 120
• Fat: 12
• Saturated Fat: 4
• Carbohydrates: 5
• Fiber: 2
• Protein: 6

Keywords: keto blueberry muffins, low carb muffins, gluten free muffins, keto breakfast, almond flour muffins, sugar free muffins, healthy blueberry muffins, easy keto muffins