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This Keto Blueberry Muffins recipe with almond flour is incredibly moist and bursting with fresh blueberries. It’s kid approved and a healthier alternative to regular blueberry muffins or bites. Make these almond flour blueberry muffins in about 30 minutes using this recipe.
This post is sponsored by Bob’s Red Mill, an employee-owned company that provides high-quality, minimally-processed products to satisfy vegan, paleo, keto, and gluten-free friendly cooking and baking needs. Thanks in advance for supporting the brands that help keep content on Dr. Davinah’s Eats free to you. All opinions are my own.
Why Make Almond Flour Blueberry Muffins
- Healthy Blueberry Muffins: if you enjoy blueberry muffins bites or blueberry muffins generally, then you’ll enjoy this keto blueberry muffin recipe. These low carb muffins are an amazing grain-free, gluten-free, 5g net carb alternative, and some of the best keto blueberry muffins that you’ll make.
- Great for keto or not: this recipe uses a sugar substitute, but it also works with any sweetener that you prefer, making it awesome for those who just want to learn how to make moist blueberry muffins with almond flour
- Make-ahead for breakfast meal prep or snacks on-the-go: I make these fluffy keto blueberry muffins at the beginning of the week and store them in the refrigerator or freezer. Whether you eat one on the first day or three days later, these low-carb blueberry muffins will be a treat for my tastebuds and a hit at home!
Making the best keto blueberry muffins is actually quite easy with common ingredients. Here’s what you’ll need:
- Bob’s Red Mill Super Fine Almond Flour: this is a blanched almond flour and has the skins removed. I love this one because it is superfine – something that allows these to have a texture more similar to blueberry muffins baked with regular flour.
- Bob’s Red Mill Xanthan Gum: this helps to give the muffin some structure. I’m using it as a binding agent. If you don’t have it, several other Bob’s products make good substitutes for Xanthan Gum.
- Bob’s Red Mill Baking Powder
- Blueberries: I’m using fresh jumbo blueberries, which are some of the best ingredients, but fresh or frozen can be used in this recipe. You can also use regular-sized blueberries. The point is to embrace that blueberry goodness!
- Butter: I’m using salted melted butter and prefer it for baked goods. For a dairy-free option, you can use ghee, butter-flavored coconut oil, or avocado oil.
- Keto Sweetener: I’m using the granular variety, but powdered would work as well. Be sure to use your favorite 1:1 sugar substitute.
- Avocado Oil Spray: I’m using this to grease the muffin pan, but you could also use butter or round parchment paper liners to help the muffins lift out of your pan easily
- Sour Cream: Keto Blueberry muffins with sour cream? Yes! Sour cream adds so much moisture to the muffin. You can also use equal amounts of Greek yogurt, heavy cream, or unsweetened almond milk.
- Egg: I used large eggs
- Vanilla extract
- Sea Salt
You can get the full list of ingredient amounts and instructions from the full recipe card at the end of the post.
How to Make Almond Flour Blueberry Muffins
The best way to learn how to make these keto-friendly blueberry muffins is to watch the post tutorial. But, if you prefer or need to read the steps, the basic steps are:
- Mix the dry ingredients in a large mixing bowl and set aside.
- Add the wet ingredients to a stand mixer and mix until incorporated.
- Fold in the blueberries and add the muffin batter to a muffin pan that has lines (ex. muffin liner, paper liners, or cupcake liners) or muffin cups.
- Bake and allow the low-carb muffins to cool.
- Whisk the ingredients for the glaze and drizzle it on the tops of the muffins.
Top Cooking Tips & FAQs
- Add extra flavor with lemon: If you want, add a little bit of lemon zest to the batter for a lemon blueberry keto muffins. Adjust the amount(s) based on your personal preference.
- Switch up the topping: these include a three-ingredient glaze, but you could top this delicious blueberry muffin with sugar free whipped cream
- Best at room temperature: keto muffins can firm up after being refrigerated. Simply heat these for a few seconds in the microwave if you wish.
How to store leftover easy keto blueberry muffins
If you have any leftover low carb blueberry muffins, the best way to store them is in an airtight container in the refrigerator for next time (up to 5 days).
You can also freeze these and leave them in the refrigerator overnight to enjoy them the next day.
Berries, strawberries and raspberries, are generally a low carb fruit option. Compared to those, blueberries have a bit more net carbs per serving. However, blueberries have a lot of health benefits, including vitamins, minerals and antioxidants. So, people tend to incorporate them into their keto journey and make room for them because those are the types of carbs worth having.
Regular muffins (like Traditional blueberry muffins) have at least 67g net carbs. One of the reasons why is because they include all purpose flour. My keto blueberry muffins have 5g net carbs.
Yes – almond flour is low in carbs but also grain-free. I personally enjoy a range of almond flour recipes like keto pancakes, keto cornbread, and keto waffles.
Yes. Even though I used fresh, juicy blueberries in this recipe, frozen blueberries would work.
More Keto Almond Flour Recipes
I create a collection of the best almond flour recipes for every meal. Some of my favorites are:
- Keto Chocolate Chip Skillet Cookie [+VIDEO]
- Easy Keto Grits
- Keto Lemon Cheesecake Bites with Blueberry Sauce
If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!
Easy Keto Blueberry Muffins with Almond Flour
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
- 2 ½ cup Super Fine Almond Flour (Bob’s Red Mill)
- 2 tsp Xanthan Gum (Bob's Red Mill)
- 2 tsp Baking Powder (Bob’s Red Mill)
- ⅔ cup Granular Sweetener, granular
- ¼ tsp Natural Ancient Sea Salt
- ⅓ cup Sour Cream, room temperature
- ⅓ cup Butter, salted, melted
- 3 large Eggs, room temperature
- 2 tsp Vanilla Extract
- 1 cup Blueberries, fresh to fold in the batter
Simple Keto Glaze (Optional)
- ½ cup Powdered Sweetener
- 2 tbsp Unsweetened Almond Milk
- ½ tsp Vanilla Extract
For the Keto Blueberry Muffins:
- Preheat the oven to 350 degrees
- Mix the dry ingredients in a bowl and set aside.
- Add the wet ingredients to a stand mixer and whisk until incorporated.
- Add the mixed dry ingredients to the stand mixer and stir to combine
- Add 1 cup of the fresh blueberries to the batter – use a rubber spatula to fold them in (being gentle helps to keep them whole)
- Line a muffin tin with cupcake liners. You can spray them with avocado oil to keep them still
- Use a scoop to divide the muffin batter to the lined muffin tin.
- Press the remaining fresh blueberries to the tops of the muffins
- Spray the tops of the muffin batter with avocado oil spray
- Bake for 25 minutes
- Allow the muffins to cool for 10 minutes
For the Keto Simple Glaze (optional):
- Mix the ingredients for the simple glaze in a bowl
- Drizzle the glaze on top of the cooled muffins
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!
One of my patients made these for me! So good! Best keto baked goods from this site! And easy too! Thank you!
Dr. Davinah's Eats Team says
We’re so glad that you enjoyed this recipe. 🙂