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Is there anything better than a delicious, bakery-style keto blueberry muffins recipe? That’s a definite no. I created these low carb paleo blueberry muffins with almond flour as a tribute to the ones I used to love. And, dare I say it, these easy blueberry keto muffins are just as good.
Before I went low carb and gluten-free, they were probably my favorite item ever to get from a coffee shop or bakery. I would even pretend that they were healthy blueberry muffins, just because they had blueberries in them. Ha. That’s more than a stretch, with all the sugar and wheat.
The good news is, it’s so easy to make your own keto paleo blueberry muffins – no sugar crash needed!
This keto muffin recipe with almond flour was originally published on December 11, 2017, and updated in November 2019 with new pictures and additional tips.
If you’re curious about what my older pictures of low carb almond flour muffins looked like, here is one below. This is what they look like when you make the recipe into twelve easy keto muffins, but for larger muffin tops like the other photos show, divide the batter into ten muffins instead.
So go ahead, make a big batch of these and grab them to go for breakfast all week long. You can even freeze them, and warm one up anytime. My favorite way to enjoy these low carb blueberry muffins is with a steaming cup of keto coffee.
How To Make Keto Blueberry Muffins from Scratch
The process to make paleo blueberry muffins is quick and easy. As long as you measure your ingredients and bake them for the right amount of time, these are pretty tough to mess up.
There are basically just four steps from start to finish! And, it’s a one-bowl process to make the batter.
Here’s how to make keto muffins with almond flour:
TIP: The batter for this keto blueberry muffin recipe will be thick. This is normal!
TIP: The recipe makes ten full-size keto blueberry muffins as pictured. If you want them to have muffin tops that overflow a lot, the way they do at a bakery, this is the number to make.
But if you want to stretch the nutrition info a bit, simply divide the batter among twelve muffin cups instead of ten. Since these are gluten-free blueberry muffins with almond flour, they are pretty filling even if you stretch the batter to twelve keto muffins.
Another option would be to make them in a mini muffin tin. You’ll get a larger quantity of smaller servings that way. Make sure to reduce the baking time if you make mini muffins, though, as they’ll be done faster.
TIP: If you want blueberries sticking out of the top like my pictures, you can dot the tops with some extra blueberries. Up to you!
Keto Low Carb Blueberry Muffins with Almond Flour (And Alternatives)
Creating a low carb blueberry muffins recipe is not too hard, but my standards were high. They had to be moist, with a real muffin-like crumb, but no aftertaste or dense, heavy feel.
There are several flour options when choosing a recipe for paleo blueberry muffins. I’m going to share why I chose what I used, what substitutes will work well, and which ones won’t.
As long as you don’t have a nut allergy, almond flour blueberry muffins are really the best option from a taste and texture perspective. Since I wanted ultra moist blueberry muffins that taste like the real thing, I opted to use blanched almond flour. (It’s also delicious in many other almond flour recipes!)
TIP: Always get blanched almond flour instead of almond meal. The finer texture will get you the delicate crumb you expect from muffins. If you use almond meal, this paleo muffin recipe will still work, but will have much more of a “healthy multi-grain” taste and texture. They may also be more grainy.
If you do have an almond allergy, here are two alternatives that are the next best thing:
Here are a few substitutions that don’t work well for this low carb muffin recipe:
TIP: If you really, really want to attempt substituting coconut flour in this almond flour muffin recipe, you could try replacing the 2.5 cups almond flour with 1/2 cup + 2 tbsp coconut flour, and add 2 eggs. You may end up needing to reduce the sweetener and will end up with fewer muffins. Check the video and process photos above to get a batter with similar consistency. I haven’t tested this out, so let me know if it works for you!
Fortunately, no one in my family has a nut allergy, so we are sticking to almond flour blueberry muffins for ours.
Ingredients for the Best Almond Flour Blueberry Muffins
Okay, we’ve covered the blanched almond flour. What else do you need to make the best low carb blueberry muffins? Not a whole lot!
It’s eight ingredients total, and they are all very common in gluten-free, paleo, or low carb baking. The remaining ingredients are erythritol, (gluten-free) baking powder, coconut oil, unsweetened almond milk, eggs, vanilla extract, and blueberries.
In case some of those don’t work for you, there are a few easy substitutions you can make:
Can You Use Frozen Blueberries For Low Carb Muffins?
Let’s talk about the blueberries. Fresh or frozen?
This keto blueberry muffin recipe is written using fresh blueberries, but you can absolutely use frozen if that’s what you have.
TIP: If you do use frozen blueberries, do not thaw them first. Just use them completely frozen right in the recipe. Your muffins will be soggy if you thaw them first!
Can You Make Almond Flour Muffins With Other Berries?
Yes, absolutely! Feel free to make these into strawberry, raspberry, or even blackberry keto muffins. You can fold in any add-ins you like.
TIP: If you use any berries other than blueberry, I recommend chopping them into smaller pieces first, similar to the size of blueberries.
How To Store Keto Muffins With Almond Flour
Since almond flour blueberry muffins have fresh blueberries and no preservatives, they might not last as long as store bought ones. They are fine on the counter for a couple of days, but beyond that, store them in the fridge for up to a week.
TIP: Avoid storing keto muffins in plastic bags or plastic wrap, or they might get soggy.
If you need to make this low carb muffin recipe last longer, just freeze them.
Can You Freeze Paleo Blueberry Muffins?
Yes, this keto muffin recipe freezes exceptionally well! They’ll last up to 4-6 months in the freezer.
To thaw, you can place the almond flour muffins in the fridge or on the counter, or even reheat them from frozen. You can reheat in the oven or microwave. They are so moist that they don’t dry out easily.
TIP: For a freshly baked taste after freezing, add a bit of butter on top first and reheat in the oven.
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If you like this keto blueberry muffins recipe, here are more reader favorites to try:
Tools To Make Low Carb Blueberry Muffins:
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The Best Keto Blueberry Muffins Recipe with Almond Flour:
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Low Carb Paleo Keto Blueberry Muffins Recipe With Almond Flour
See how to make the best keto muffins in just 30 minutes! These ultra moist almond flour blueberry muffins from scratch are quick and easy. It’s the perfect low carb paleo blueberry muffins recipe – and the only one you’ll ever need.
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- 2 1/2 cup Blanched almond flour
- 1/2 cup Erythritol (or any granulated sweetener)
- 1 1/2 tsp Gluten-free baking powder
- 1/4 tsp Sea salt (optional, but recommended)
- 1/3 cup Coconut oil (measured solid, then melted; can also use butter)
- 1/3 cup Unsweetened almond milk
- 3 large Eggs
- 1/2 tsp Vanilla extract
- 3/4 cup Blueberries
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 10 for lower calories/carbs, or 12 for larger muffin tops.)
In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.
Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.
You’ll Also Like These Keto Low Carb Recipes
Video Showing How To Make Keto Blueberry Muffins:
Don’t miss the VIDEO above – it’s the easiest way to learn how to make Keto Blueberry Muffins!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
© Copyright Maya Krampf for Wholesome Yum. We’d LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
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