Keto Blueberry Muffins
Tender, bakery-style almond flour muffins bursting with juicy blueberries and just 3.4g net carbs each. Ready in 35 minutes, they're naturally gluten-free, lightly sweet, and perfect for grab-and-go keto breakfasts or a guilt-free afternoon treat with coffee.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
These bakery-style keto blueberry muffins are everything you miss about the original — golden, fluffy, and studded with juicy berries — without the sugar crash. At just 3.4g net carbs each, they're an easy make-ahead breakfast you can feel good about.
Ingredients
- 2 1/2 cups (250g) blanched almond flour
- 1/3 cup (64g) granulated erythritol or monk fruit sweetener
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 3 large eggs, room temperature
- 1/3 cup (75g) unsalted butter, melted and slightly cooled
- 1/3 cup (80ml) unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 tsp lemon zest (optional)
- 3/4 cup (105g) fresh blueberries
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
- 2
In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt until evenly combined.
- 3
In a separate bowl, whisk the eggs, melted butter, almond milk, vanilla, and lemon zest until smooth.
- 4
Pour the wet ingredients into the dry and stir just until a thick batter forms. Gently fold in the blueberries, reserving a few to press on top.
- 5
Divide the batter evenly among the 12 cups, filling each about three-quarters full, and top with the reserved berries.
- 6
Bake for 22-25 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in the tin for 10 minutes before transferring to a rack.
Tips & notes
- Toss the blueberries in 1 teaspoon of almond flour before folding them in to keep them from sinking to the bottom.
- Store in an airtight container at room temperature for 2 days, refrigerated for up to 5 days, or freeze for up to 3 months.
- Almond flour browns fast — if the tops darken before the centers set, tent loosely with foil for the final 5 minutes.
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Frequently asked questions
- How many carbs are in keto blueberry muffins?
- Each muffin has just 3.4g net carbs (6.4g total carbs minus 3g fiber), along with 198 calories, 6g protein, and 17g fat. This recipe makes 12 muffins.
- Why are my keto muffins crumbly?
- Almond flour lacks gluten, so muffins need to cool fully before handling. Letting them rest 10 minutes in the tin and then on a rack lets the structure set and dramatically reduces crumbling.
- Can I use frozen blueberries?
- Yes. Add them frozen straight from the bag (don't thaw) and toss in a little almond flour first. Expect a few extra minutes of bake time and slightly more purple streaking in the batter.
