Low Carb Keto Blueberry muffins have become a staple in my kitchen, especially when I’m craving something sweet yet healthy. These delightful treats are moist, fluffy, and bursting with fresh blueberries. Perfect for anyone following a keto-friendly and low-carbohydrate diet, they offer a delicious way to enjoy a nutritious breakfast or snack. Let’s dive into this easy recipe that combines wholesome ingredients with the delightful taste of blueberries!
Why You’ll Love This Low Carb Keto Blueberry
These Low Carb Keto Blueberry muffins are not just tasty but also packed with benefits. First, they are made with low carbohydrate blueberries, making them an excellent choice for your keto diet. The use of almond flour keeps them gluten-free and low in carbs. You’ll appreciate the use of a natural sweetener, which means no refined sugars! These muffins are also rich in protein, perfect for those mornings when you need a little boost. Plus, they can be enjoyed as low carb blueberry breakfast options or as a quick snack throughout the day. You’ll find these muffins are versatile and satisfying, making them a winning addition to your baking repertoire!
Ingredients for Low Carb Keto Blueberry
Gather these items:
- 2 1/2 cups blanched almond flour
- 1/2 cup Besti monk fruit allulose sweetener
- 1/2 tbsp baking powder
- 1/4 tsp sea salt (optional)
- 1/3 cup unsalted butter, melted (or melted coconut oil)
- 1/3 cup unsweetened almond milk, room temperature
- 3 large eggs, room temperature
- 1/2 tsp vanilla extract
- 3/4 cup fresh blueberries
How to Make Low Carb Keto Blueberry Step-by-Step
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Step 2: In a large bowl, whisk together the almond flour, monk fruit sweetener, baking powder, and salt until well combined.
- Step 3: In a separate bowl, mix the melted butter (or coconut oil), almond milk, eggs, and vanilla extract until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to maintain a fluffy texture.
- Step 5: Carefully fold in the fresh blueberries to ensure an even distribution without breaking them.
- Step 6: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Step 7: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Step 8: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Pro Tips for the Perfect Low Carb Keto Blueberry
Keep these in mind:
- Use room temperature ingredients for a better batter consistency.
- Don’t overmix when combining the wet and dry ingredients; this keeps your muffins light and fluffy.
- For an extra touch, consider adding a sprinkle of cinnamon or lemon zest to the batter.
- This recipe utilizes the baking method, ensuring even cooking.
Best Ways to Serve Low Carb Keto Blueberry
Enjoy these muffins fresh out of the oven, or try them with a smear of low carb blueberry jam for an added burst of flavor. They also pair well with a side of Greek yogurt for a refreshing breakfast. For a quick blueberry keto snack idea, simply grab one on the go!
How to Store and Reheat Low Carb Keto Blueberry
Store these muffins in an airtight container at room temperature for up to three days. For longer storage, consider refrigerating them. To reheat, pop them in the microwave for about 15-20 seconds. This method keeps them moist and delicious, making them perfect for meal prep.
Frequently Asked Questions About Low Carb Keto Blueberry
What is a low carb blueberry?
A low carb blueberry is a nutrient-rich fruit that is low in carbohydrates, making it ideal for those following a keto diet. They contain about 8 grams of carbs per cup, which fits well within low carb meal plans. Learn more about blueberries.
Can I make Low Carb Keto Blueberry ahead of time?
Absolutely! These muffins can be made ahead and stored for convenience. They maintain their flavor and texture well, making them a great option for meal prep.
How do I avoid common mistakes with Low Carb Keto Blueberry?
To avoid common mistakes, ensure you measure ingredients accurately and don’t overmix the batter. This will help achieve the perfect texture in your muffins every time!
Variations of Low Carb Keto Blueberry You Can Try
For a twist, you can make blueberry chia pudding keto recipe by mixing chia seeds, almond milk, and blueberries. Another option is to prepare blueberry coconut flour pancakes for a hearty breakfast. You might also consider incorporating nuts or seeds for added crunch!

For more delicious recipes, check out our recipe collection or try making salted caramel cookies for a sweet treat!
Print
Low Carb Keto Blueberry Muffins: 12 Delightful Bites
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Low Carb
Description
These Low-Carb Keto Blueberry Muffins are moist, fluffy, and packed with fresh blueberries, perfect for a keto-friendly and low-carb diet.
Ingredients
- 2 1/2 cups blanched almond flour
- 1/2 cup Besti monk fruit allulose sweetener
- 1/2 tbsp baking powder
- 1/4 tsp sea salt (optional)
- 1/3 cup unsalted butter, melted (or melted coconut oil)
- 1/3 cup unsweetened almond milk, room temperature
- 3 large eggs, room temperature
- 1/2 tsp vanilla extract
- 3/4 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the almond flour, monk fruit sweetener, baking powder, and salt until well combined.
- In a separate bowl, mix the melted butter (or coconut oil), almond milk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Carefully fold in the fresh blueberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 1g
- Sodium: 50mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg
