This easy keto blueberry muffins recipe with almond flour is healthy and makes a fabulous low carb breakfast on the go or snack with 3.1 net carbs. Perfect for low carb, gluten-free, and paleo diets.
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How To Make This Keto Blueberry Muffins Recipe
This one is seriously simple. As in, one bowl simple. All you have to do is mix the almond flour, erythritol, baking powder, and salt. Then add the melted coconut oil, almond milk, eggs, and vanilla. Then fold in the blueberries.
While you don’t need any special equipment to make homemade muffins, I will admit having a blender or food processor helps thoroughly combine the ingredients – which is key when you’re baking, so you don’t end up with a lumpy batter situation!
Ingredients & Substitutions
Blanched almond flour – (not almond meal) is the star of the show today. Coconut flour doesn’t seem to work for blueberry muffins – I’ve tried it, and I can’t make it work taste or texture-wise. So, I’m officially recommending blanched almond flour.
As far as sweeteners go, you know I love So Nourished Erythritol. I’ve used the confectioner’s version here in this cream cheese frosting and in these shortbread cookies, but I went with granular for these keto blueberry muffins.
You can swap butter for the coconut oil – and if you’re following a paleo diet, you’ll want to choose grass-fed. Either way, the muffins turn out fabulous!
Fresh or Frozen Blueberries?
You can use either fresh or frozen blueberries. And you know what? If you have any other berries, you’d like to use (remember strawberries and blackberries are low carb fruits), go for it! If you do go the frozen route, make sure you de-thaw them first and dry up any excess moisture with a paper towel – otherwise, you will have a soggy muffin situation on your hands. And that’s no fun for anyone!
How To Store These Keto Blueberry Muffins
If you happen to have any leftover blueberry muffins, you can keep them in the refrigerator for up to a week – or freeze them for 4-6 months.
Stuff You May Need
Muffin Tin – Non stick muffin tin that’s dishwasher safe:)
Food Processor or Blender – To get a lump-free batter with little effort
More Easy Breakfast Recipes
If you like this keto blueberry muffins recipe, check out these low carb ideas!
Keto Sausage Balls With Almond Flour – We’re taking sausage, almond flour, cream cheese & egg to another level with 1.4 net carbs!
6 Ways To Make Chaffles – Chaffles (keto waffles) are the easiest 2-ingredient keto breakfast and they’re super simple to customize.
Easy Keto Breakfast Muffins With Sausage – The perfect low carb, high protein breakfast recipe-with under 2 net carbs per muffin!
Cream Cheese Pancakes – A low carb, gluten-free and absolutely delicious almond flour pancake recipe that you can make ahead and freeze or prep in minutes!
Easy Keto Blueberry Muffins Recipe with Almond Flour Is The Best Healthy Gluten-Free, Sugar-Free, Paleo Breakfast
- Total Time: 30 Minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
This easy keto blueberry muffins recipe with almond flour is healthy and makes a fabulous low carb breakfast on the go or snack with 3.1 net carbs. Perfect for low carb, gluten-free, and paleo diets.
Ingredients
- 2.5 cups Blanched Almond Flour
- 1 cup Blueberries (Fresh or frozen)
- ½ cup Granular Erythritol
- ⅓ cup Unsweetened Almond milk
- 3 Eggs
- 1.5 teaspoons Baking Powder
- ⅓ cup Melted Coconut Oil or Grass-Fed Butter
- ½ teaspoon vanilla
Instructions
Preheat oven to 350
Line a muffin tin with baking cups or use cooking spray.
Mix the dry ingredients (by hand or in a food processor): almond flour, erythritol, and baking powder.
Then add the wet ingredients: almond milk, eggs, melted coconut oil, and vanilla.
Final step: fold in the fresh blueberries.
Distribute evenly in a muffin tin and bake for 20-25 minutes.
- Prep Time: 5 Minutes
- Cook Time: 25 Minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Keywords: keto, almond flour, low carb, paleo, breakfast recipe, keto muffins, keto breakfast, paleo breakfast, low carb breakfast, snack
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Please Save or Share This Recipe!
I cannot physically tolerate erythritol, can I substitute 1/3 c sugar, I am just looking for the gluten free aspect of recipe
Hey Lynn! Thank you for asking – I bet you’re not the only one with this question. Yes – start with 1/3 cup since erythritol is a little stronger. And please let me know how they turn out!