Keto Blueberry Muffins With Almond Flour
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On a keto diet but have muffins on the mind? Are you looking to take a break from the bacon and eggs? You have to give these Keto Blueberry Muffins a shot! Made with almond flour, these muffins keep you on the keto path but taste just as delicious as the muffins you have been stalking at your local bakery.
If you are just dying for a fluffy and delicious muffin but trying to keep it low-carb, you know the struggle can be real! Worry no more, this recipe for Keto Blueberry and Almond Flour Muffins is the answer to all your breakfast woes!
The flavor in these Gluten-Free Keto Muffins is just good as what you can expect from your favorite traditional muffin recipe. These tasty muffins are so easy to make, but allow you to enjoy a sweet breakfast treat without the carb regret. Using almond flour keeps the carbs to a minimum, while the blueberries makes this muffin taste like a classic.
You are going to find it hard to believe these muffins are keto-friendly after the first bite. Trust me when I say they are well worth the five minutes of prep time they require.
This recipe is easy and fast to prepare. With five minutes of prep time and just 25 minutes in the oven, you have warm and tasty muffins to enjoy. Start your morning out right by preheating your oven and line a muffin tin with paper baking cups. Next, whisk the eggs in a bowl, then add yogurt, vanilla, and swerve. Mix these ingredients until combined and add in the almond flour and baking powder. Carefully divide the muffin batter between twelve muffin cups, then put the muffin tin in the oven. These delicious Almond Flour Blueberry Keto Muffins only needs twenty-five minutes to bake and they will be golden brown perfection!
Ready in under half an hour, a dozen of these scrumptious Almond Flour Blueberry Muffins is ready faster that you can say “Blueberry!”. This recipe is so simple and easy to make you won’t even the carbs in a traditional muffin.
This recipe is absolutely delicious and sure to be a hit when family comes by for the holidays. Get that recipe ready, these muffins are going to a new favorite among all your holiday house-guests! They are going to be begging you for your secret!
Also, check these out:
Keto Blueberry Muffins With Almond Flour
Ingredients
- 4 eggs
- 1/2 cup greek yogurt
- 1 tsp vanilla
- 3 cups almond flour
- 2/3 cup Swerve sweetener
- 1 tbsp baking powder
- 1 cup blueberries
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
Instructions
- Preheat the oven to 375F. Line a 12-cup muffin tin with paper baking cups.
- Whisk the eggs in the bowl, then add yogurt, vanilla and Swerve and mix until combined. Add almond flour and baking powder and mix until combined. Add the blueberries and carefully stir them in.
- Divide the batter between 12 muffin cups.
- Put the muffin tin in the oven and bake for 25 minutes, or until the muffins are golden-brown and firm to touch.
Notes
Nutrition
If you like these Keto Blueberry Muffins, you will also love these easy recipes:
- Keto Almond Flour Donuts – these amazing cinnamon donuts are baked in the oven and so delicious!
- Keto Blueberry And Raspberry Tart – this beautiful cake looks so impressive and tastes mouthwatering! Nobody will believe it’s low carb!
- Keto Pumpkin Spice Latte – this is a perfect way to satisfy your Starbucks craving!
Browse all Melanie’s keto recipes here >>
Hello! These do look yummy – can I use frozen blueberries? If do, should I defrost them first?
Thank you!
It should work with frozen blueberries, just add them without defrosting.
Melanie, this looks good. I am gathering the ingredients right now, but i do not have the sweetener. What I’ve got is organic Erythritol. Can I use this to substitute the swerve and what is the measurement? Appreciate it.
Erythritol will work great, same quantity as Swerve.
Melanie, perfect! Thank you so much. Delicious, I am having one right at this moment !! Awesome recipe!
Thanks Irena! I’m so glad you enjoyed the recipe!
Has anyone tried the recipe with coconut flour?
I used coconut flour seemed 3 cups too much for 12 muffins with no added moisture than eggs and yogurt. I didnt mix in the blueberries put them in bottom of muffin tins. Ended up throwing the whole bunch out.
Yes, coconut flour can’t be substituted for almond flour with 1:1 ratio, as coconut flour is much more dry. The usual ratio is 3:1 almond flour to coconut flour, so 1 cup of coconut flour instead of 3 cups almond flour. However I haven’t tried this recipe with coconut flour, so not sure if it will work.
I also used coconut flour and wish I would have seen the comment about 3-1 ratio. Mine turned out the same, just crumbles and nothing held together. I will retry it though with just 1 c. I’m sure they will be amazing.
Can I substitute something for the Greek yogurt
Sour cream.
Can I use heavy whip cream as a substitute for the yogurt?
I think it should work!
I substituted 4 oz of cream cheese for the yogurt and it was great. Also almond extract God’s great with blueberries. I’m going through add a little salt next time. These are great.
Hi Melanie,
These looks so good!!
Two questions.
1. Can I use coconut sugar in place of the swerve? If so how much.
2. Chocolate chips in place of the blueberries?
Yes, same amount of coconut sugar in place of swerve and same amount of chocolate chips in place of blueberries :)
Great!! :)
I know what I’m making tonight!!
These muffins are amazing! This recipe will be a staple in our home. Thank you!
Made these today during the quarantine, they are amazing! Thanks!
I have been making these for a couple of weeks now. Blueberry, raspberry, blackbey, some with slivered almonds in them for texture. I’ve been doing low carb for about 7 yrs now and I have to say this is the best recipe for muffins I have tried so far. Keto muffins can be eggy or too dense and wet, well not these! I’ve taken them into work and people haven’t even realised they’re another of my healthy concoctions!! I’ll be trying them with chocolate chips next!
I don’t have swerve sweetener can I use stevia in the raw? And what measurement? Thanks
Yes, same amount of stevia in the raw as swerve.
Is the nutrition facts based off one muffin? I know probably a dumb question but in new to this.
Yes, serving size is 1 muffin
Do they freeze well?
I haven’t tried, but I think they should freeze well.
I recently took on a low-carb lifestyle due to a recent diagnois of Type 2 diabetes. So, regular blueberry muffins were out of question with close to 46 grams of carbs.
I am delighted to have found your recipe. Not only are they YUMMY. But they are healthier and tastier than the store bought brand we usually purchase. My boyfriend is begging me to make this again..
I don’t have the swerve. I have agave syrup. Would that work?
I haven’t tried, but it should probably work (see the comment below of someone who tried it with maple syrup). Please note that agave syrup and maple syrup are very high in carbs and would make these muffins NOT keto/low-carb.
I was looking for low carb high protein blueberry muffins to make and stumbled across your recipe. I made it yesterday and subbed the Swerve sweetener with 1/2 cup of maple syrup lite. The muffins didn’t taste very sweet at all but were still good. I’m wondering if I could sub 1:1 next time and use 2/3 cup maple syrup
Sorry not sure with how much maple syrup to substitute, as Swerve is powder and maple syrup is liquid. I’m guessing if 1/2 of maple syrup worked and the muffins turned out fine, then 2/3 cup will work too! If you try it, please let us know how it turned out.
Hi! Made these earlier this week! They are great! Thank you. Just wondering. If I only needed to make half a dozen, does cutting the ingredients in half make a difference in taste/texture? Has anyone tried?
Cutting ingredients in half work great, no difference in taste/texture!
can you substitute almond yogurt for the greek yogurt to make them suuuper keto?
I haven’t tried, but I think it will probably work
Found this recipie yesterday, halved it just to try and used greek yoghurt. Love them, none left. We all ate them. Doing 12 at the weekend.
Definitely a keeper !!I did change out the vanilla for lemon extract though.
Very tasty and moist.
That sounds great! I made with vanilla extract and they were delicious. As you say, it’s a keeper!
I am new to Keto could u tell me how many net carbs are in one muffin so I can make sure I am calculating them correctly
Net carbs = total carbs minus fiber, so it’s 6 g net carbs per muffin (9 g total carb – 3 g fiber)
Can I substitute the blueberries for raspberry instead?
Yes, these muffins would be great with raspberries!
utterly DELICIOUS! the whole family enjoyed them
These were delicious!! I made half a recipe. I used egg beaters since I was out of eggs & added just a tad bit of almond milk to it since it was so thick. I got 8 medium-sized muffins . Definitely a keeper. Thanks so much
Can you use frozen blueberries?
Yes!
These were delicious!!!! Thank you! I sprinkled monk fruit and cinnamon on top before baking ?
I am dairy free unfortunately:( Can you recommend a dairy free sub For the yogurt? Also, if I use monkfruit sweetener, is it 1:1 with swerve? Thanks!
I haven’t tried it personally, but I’m guessing coconut milk will work in place of yogurt. Monkfruit is 1:1 with swerve.
I just made these and they’re pretty dry. It’s as if my almond flour isn’t fine enough, but I have super fine almond flour (from Costco) My co worker raves about it, but I’m not too sure what I’m doing wrong?
Maybe you are packing the almond flour into a measuring cup (so it ends up being too much flour)? Scoop the almond flour into measuring cup without packing it down. If this is not an issue, try reducing the amount of almond flour by 1/2 cup.
I love to bake and have been doing it for a long time. I Made this recipe twice and loved it!
I added chopped almond nuts for a bit of crunchiness.
Definitely recommend it!
I don’t have muffin tins, can I make as a loaf?
Yes! You’ll have to increase baking time to around 45 minutes.
I made these using mini muffin cups- made 48 of them. Ended up being around 15 minutes cook time. Delicious, less than a gram of sugar per! I also used blueberry Greek yogurt (the Two Good brand- 2g sugar for the 1/2 cup needed so minimal sugar impact)
These are amazing! Not gritty like some almond flour recipes, just sweet enough- you would have no idea they are keto! Thanks for the recipe!
I made these twice and love them! So easy to make. The second time I didn’t have Greek yogurt so substituted sour cream. I liked the sour cream better! Yum!
I made these last week, and everyone LOVED them! I think they got even better after storing them, even though I only had one left the next day, lol. I used “regular” almond flour, but I wondered if you used blanched, and if it made a difference? We are definitely keeping these as a staple around our house!
I just made these but I added regular sugar and sour cream instead. Really good. Should I leave them out or put them in the fridge?
I leave them out but they usually don’t last for more then 2 days at our house :) If storing for over 3 days, I’d put in a fridge or freeze them.
I’m having an issue with the nutrition facts. I imported this into mfp and it’s only reporting 75 cals per muffin. Either way, these are a staple in my new low carb lifestyle. Delicious.
Love this recipe but don’t love the artificial sweetener aftertaste. The first time I made this I cut the Swerve in half and substituted 1/3 cup coconut sugar. Really good but my mom is a borderline diabetic so I thought I’d try substituting a ripe banana for the 1/3 cup of coconut sugar. Delicious, not quite as sweet but really good with a good rise and plenty of moisture. Thanks so much!
I made these twice and love them! Have you tried with cranberries and orange extract?
I haven’t tried with cranberries, but if you try it I would use more Swerve (1 cup) as cranberries are so tart. Please let us know how they turn out!
Really like these! Easy recipe
This is my first time making these. Amazing! I used Dannon Greek yogurt which is a bit runny as opposed to other Greek yogurt which I think kept the moisture and used frozen blueberries that I rinsed the outer ice off of. This is by far the best low carb recipe I have ever tried! Thank you!
By vanilla do you mean vanilla extract? I’ve seen this in another one of your recipes.
I’m green when it comes to baking and don’t bake &/or cook often.
Wow Melanie…I stumbled onto your site while looking for a mushroom recipe- 1+ hours later I’m still on and bookmarking most everything.
Thank you in advance.
Yes, vanilla extract. I’m so glad you like my site :)
These were delicious! Everyone loved them . I left them in a little longer to get a crunchy top they were perfect!
Can I use strawberries instead of blueberries?
Yes!
These are so good!
This recipe is delicious. It came together quickly and easily. I did not have yogurt so I substituted sourcream and I baked for only 20 minutes.
I make my own homemade yogurt, but it isn’t greek yogurt, can I add it to this recipe?
yes
I always make a big batch and they freeze really well. This is by far the best low carb muffin recipe I have come across. I also swap the yoghurt for double cream or sour cream depending on what I’ve got. I substitute a quarter of the sugar for inulin powder as I wanted to increase my fibre intake. Very impressed.
These look amazing!! Are they6 carbs and 3 sugars each?
yes, 6 net carbs and 3 g sugar each
I just made that recipe and it is pretty good. I used munkfruit powder instead of swerve and I used unsweetened coconut silk smooth instead of Greek yogurt. And I change the blueberries for raspberries. Pretty good, next time I will add lemon zest to the mixture.
Thank you for sharing that recipe.
They came out perfect. I used blueberry yogurt and it made them sooo tastw
Thank you so much for this recipe! Its delicious! I added some xanthan gum…
They don’t look or taste “keto”.
I defrosted my blueberries, used 1/2 erythritol and 1/2 monk fruit (I like Good Earth), added 1/8 cup of extra virgin olive oil (keeping it low carb) and baked it in a tube pan. Came out great!
Very easy recipe and so delicious. Thank you so much ??
These muffins were extremely easy to make. They were nice and fluffy and oh so delicious. The only thing I would add the next time I make them is a pinch of salt. It’s needed when baking, and I didn’t think of it beforehand. Nonetheless, the muffins were great. Thanks so much for sharing!
Very good muffins. Fast prep!❤️❤️
Just tried this! I was worried about it coming out gritty, but I’m impressed it’s not! Now I’m thinking about all the possibilities with this dough base…
I was sceptical. Would this be another tasteless tough keto muffin?? I was so wrong. EXCELLENT recipe. Very moist too.
They were delish. Will definitely make again. I added walnuts to half of the recipe. How do you store these and can they be frozen?
Store on the counter up to 2 days, in the fridge up to 5 days. Yes you can freeze them.
Truly deliscious. I used our goose berry from our bush. Thank you so much for these winners…
These are the best low-carb, blueberry muffins I’ve had so far and I’ve tried many. Is there any way of making them a little less than six carbs? Thanks so much.
We loved these muffins!