These Keto Blueberry Muffins are light, tender, and so delicious. Made with almond flour, they are also filling - perfect with a cup of hot coffee for breakfast. Say goodbye to the empty calories and carb crash that comes with traditional muffins, and hello to this low carb muffin.
These Keto Blueberry Muffins are another one of my favorite keto recipes that are guaranteed to scratch the itch for a traditional muffin.
These delicious sugar-free muffins are light, sweet, and so good that you wouldn’t even guess that they are keto-friendly if you didn’t know better. They are a great way to satisfy your sweet tooth while sticking to your ketogenic diet.
Anytime I can convert a favorite to a low-carb version and have the whole family love it, I consider it a win.
As an amazon associate, I earn from qualified sales.
Ingredients for Making Almond Flour Blueberry Muffins
- Almond Flour: Make sure you use almond flour and not almond meal. Almond meal is too coarse to achieve the texture that we want here.
- Swerve Confectioners - I tested this with Swerve, but if you would like to use another powdered sweetener, feel free to do so.
- Oat Fiber: Oat Fiber has zero net carbs and keeps these muffins nice and light. If you don’t have it, you could try psyllium husk powder - I haven’t tested this, though. I like oat fiber because it doesn’t have a strong flavor the way psyllium husk powder does. Coconut flour may also work - but again, I haven’t tried it this way.
- Baking Powder: Make sure you check the date! When baking powder has gone bad, it can cause baked goods to be overly dense.
- Sea Salt: Use finely ground salt. It may seem odd to use salt in a sweet dish, but it brings out the sweetness.
- Eggs: I used large eggs.
- Sour Cream: Make sure you are using full-fat sour cream.
- Butter - I prefer unsalted butter in baked goods.
- Heavy Cream: If you have it on hand, you may also use unsweetened almond milk.
- Vanilla Extract: Quality counts! Use the best quality you can.
- Blueberries: Fresh or frozen blueberries work here.
Tips & Tricks
- I recommend saving some of the blueberries and sprinkling them on the top of the batter just before baking.
- Although you need to let them cool before taking them out of the muffin liners, I like to serve these muffins slightly warmed. Preferably with a touch of butter on top!
- If you wish to make more small muffins rather than nine large ones, please do so. This will help to control the number of carbs you are getting. You will need to adjust the cooking time down slightly.
Frequently Asked Questions
Yes, in moderation, you can enjoy blueberries on a keto diet. One-half cup has nine net carbs, meaning you need to be conscious of the serving size if you are eating them raw.
Yes, frozen blueberries work just fine here. And there is no need to thaw them. Just throw them right in the batter.
Any keto-friendly berry will work in this recipe - raspberries, strawberries, and even blackberries are all lower in carbs than blueberries.
I like the richness and depth of flavor that butter lends to this keto blueberry muffin recipe. If you prefer, you can use oil - coconut or avocado oil would be good options.
Yes, you can warm these in the toaster oven. I recommend taking the liner off first. I like to top them with butter and then toast lightly. Keep an eye on them because almond flour burns quickly.
Benefits of Blueberries
Blueberries pack a big nutritional punch!
They contain more antioxidants than any other berry and provide nutrition with many other benefits. Research shows that the antioxidants can ward off fatigue and help clear free radicals from the body.
Blueberries are rich in micronutrients called polyphenols, which research shows can help protect the brain.
They also contain nutrients that support immunity, digestion, and eye health.
You can read more about the health benefits of blueberries here.
Tools Needed to Make Low Carb Blueberry Muffins
These sugar-free blueberry muffins will last for a day or two at room temperature. I recommend storing them wrapped in a paper towel in a glass or plastic container. (The paper towel will help with excess moisture.)
For longer storage, you can keep them in the refrigerator for up to a week.
You may freeze these muffins for up to six months. I recommend wrapping them individually in wax paper or parchment paper and then freezing them in a zip-lock plastic bag or freezer-safe container.
How to Make Keto Blueberry Muffins
First, start by preheating your oven and prepping your pan.
You can make nine large muffins, but to keep your macros in line, you may wish to make twelve smaller ones.
In a large bowl, combine your dry ingredients.
In the bowl of a stand mixer, beat the eggs, sour cream, butter, heavy cream, and vanilla extract.
Add the dry ingredients to the wet ingredients and mix until just combined.
Next, stir in the blueberries.
Let the batter rest for 30 minutes.
Divide the batter between the prepared muffin cups.
Bake for about 30 minutes.
Let cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
You May Also Like
- Blueberry Muffins are great when you are craving something sweet. But what about when you want savory bread? Keto Cheese Breadsticks to the rescue.
- Another great way to start your day is this Keto Egg Casserole. It is easy to make and perfect for meal prep.
- If you like pumpkin, don’t miss these Keto Pumpkin Muffins. You won’t believe how crazy-good they are. (My non-keto teenage son asks for these all fall long.)
- Check out my complete collection of Keto Bread Recipes.
Keto Blueberry Muffins
- 1 cup almond flour
- 1/2 cup powdered Swerve
- 3 tablespoons oat fiber
- 1 tablespoon baking powder
- 1/4 teaspoon sea salt
- 3 large eggs room temperature
- 1/2 cup sour cream room temperature
- 2 tablespoons butter softened
- 2 tablespoons heavy cream or almond milk room temperature
- 1 teaspoon vanilla extract
- 2/3 cup frozen or fresh blueberries
- Preheat your oven to 325° F. Line a muffin pan with 9 cupcake liners.
- In a large bowl, combine the almond flour, Swerve, oat fiber, baking powder, and salt.
- In the bowl of a stand mixer, beat together the eggs, sour cream, butter, heavy cream, and vanilla extract.
- Add the dry ingredients to the wet ingredients. Stir to combine.
- Stir in the blueberries. Let the batter rest for 30 minutes.
- Use an ice cream scoop to divide the batter into the prepared muffin cups.
- Bake for 25 to 30 minutes, until set.
- Let cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.