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Start the day deliciously with this keto kid-approved make-ahead Keto Blueberry Muffins recipe. They’re made with almond flour, are incredibly moist, and bursting with fresh blueberries. Enjoy these as a grain-free, gluten-free and no sugar added alternative to blueberry muffins or bites. Includes a dairy-free option as well as an optional three-ingredient no sugar added simple glaze.
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 This
- Low-carb swap: if you enjoy blueberry muffins bites or blueberry muffins generally, then you’ll enjoy these as a grain-free, gluten-free, 5g net carb alternative
- Make-ahead for breakfast meal prep or snacks on-the-go: I make these at the beginning of the week and store these in the refrigerator or freezer.
- Bob’s Red Mill Super Fine Almond Flour: this is blanched 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, but fresh or frozen can be used in this recipe. You can also use regular sized blueberries.
- Butter: I’m using the salted kind 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
- Avocado Oil Spray: I’m using this to grease the skillet, but you could also use butter or round parchment paper to help the cookie lift out of your pan easily
- Sour Cream: this adds moisture to the muffin. You can also use Greek yogurt or unsweetened almond milk.
- Egg: I used large eggs
- Vanilla extract
- Sea Salt
How to Make Almond Flour Blueberry Muffins
The best way to learn how to make these 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 bowl and set aside.
- Add the wet ingredients to a stand mixer and mix until incorporated
- Fold in the blueberries & add the batter to a lined muffin pan.
- Bake and allow the muffins to cool
- Whisk the ingredients for the glaze and drizzle it on top
Top Cooking Tips & FAQs
Are blueberries keto-friendly?
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.
How many carbs are in a blueberry muffin?
Traditional blueberry muffins have at least 67g net carbs. My keto blueberry muffins have 5g net carbs.
Is almond flour keto approved?
Can you use frozen blueberries in muffins?
Yes. Even though I used fresh blueberries in this recipe, frozen blueberries would work.
More Keto Blueberry Recipes
- Sugar-free Blueberry Sauce
- Keto Blueberry Iced Tea Lemonade
- 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!
Keto Blueberry Muffins
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- 1 cup Blueberries, fresh to fold in the batter
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!