Name: Keto Low Carb Blueberry Muffins
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 1/2 cups Almond flour; 1/2 cup Any granulated non sugar sweetener; 1 1/2 tsp Baking powder; 1/4 tsp Sea salt; 1/3 cup Melted butter or coconut oil; 1/3 cup Unsweetened almond milk; 3 large Eggs; 1/2 tsp Vanilla Extract; 3/4 cup Blueberries (Frozen)

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This blog is about Keto Blueberry Muffins

Delight in Guilt-Free Indulgence with Keto Blueberry Muffins

Keto Blueberry Muffins (Low Carb & Gluten Free)

There was a season in my life when keto wasn’t trendy — it was strategic.

When I was playing professional volleyball, my off-season looked very different from my competition season. I wasn’t training at the same intensity, and I had to be extremely mindful about how I fueled my body. During those months, I often followed a keto-style diet to stay lean, manage energy, and feel strong without overdoing carbs.

But here’s the thing — I’ve never believed that eating intentionally means giving up foods you love.

That’s where these Keto Blueberry Muffins come in.

They’re low carb, gluten free, naturally sweetened, and still taste like an actual muffin. Not “diet” food. Not cardboard. A real, fluffy, satisfying muffin.

And if you’ve ever tried baking with almond flour, you know texture can be tricky — but this one works.

Why You’ll Love These Keto Muffins

Low carb and keto-friendly
Naturally sweetened (no sugar spikes)
Gluten free
Soft, moist texture
Freezer friendly
Perfect for meal prep

These are the kind of muffins you can grab with your coffee and not feel like you just blew up your goals for the day.

Ingredients for Keto Blueberry Muffins?

2½ cups almond flour
½ cup granulated non-sugar sweetener (your choice)
1½ teaspoons baking powder
¼ teaspoon sea salt
1/3 cup melted butter or coconut oil
1/3 cup unsweetened almond milk
3 large eggs
½ teaspoon vanilla extract
¾ cup frozen blueberries

How to Make Keto Blueberry Muffins

1. Preheat

Preheat your oven to 350°F.

2. Mix the Dry Ingredients

In a large bowl, combine:

Almond flour
Sweetener
Baking powder
Sea salt

Whisk together until evenly combined.

3. Add the Wet Ingredients

Add:

Almond milk
Eggs
Vanilla extract
Melted butter or coconut oil

Whisk until smooth. Almond flour batters are thicker than traditional muffin batters — that’s normal.

4. Fold in the Blueberries

Gently fold in the frozen blueberries.

Tip: Keeping them frozen helps prevent color bleeding and keeps the muffins from turning purple.

5. Fill the Muffin Pan

Line a 12-cup muffin tin with liners and divide the batter evenly.

Spread the batter out gently so the tops bake evenly.

6. Bake

Bake at 350°F for 30 minutes, or until the tops are golden and a toothpick comes out clean.

If using fresh (not frozen) blueberries, check them around 20–25 minutes — they may cook faster.

Let cool slightly before removing from the pan.

Texture & Flavor Notes

Almond flour muffins bake differently than traditional flour muffins. They:

Stay moist longer
Don’t rise quite as dramatically
Have a slightly denser crumb

But when done right? They’re incredibly satisfying.

The blueberries add just enough natural sweetness and brightness to balance the richness of the almond flour and butter.

Personal Keto Tips (From My Volleyball Days)

When I was in my keto blocks during the off-season, I learned a few things:

Fat keeps you full longer than carbs
You need enough salt when eating lower carb
Planning ahead makes everything easier

Having something like these muffins ready to go meant I wasn’t reaching for random snacks that didn’t align with my goals.

And even now, when I’m not strictly keto, I still love having lower-carb options around.

Storage

Store in an airtight container in the fridge for up to 5 days.

To freeze:

Wrap individually
Freeze up to 2 months
Thaw in the fridge overnight

They reheat beautifully for 10–15 seconds in the microwave.

Keto Low Carb Blueberry Muffins

Satisfy your sweet tooth with Jenn's Low carb blueberry muffin mix made with almond flour.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Servings 12 Muffins

Ingredients

2 1/2 cups Almond flour
1/2 cup Any granulated non sugar sweetener
1 1/2 tsp Baking powder
1/4 tsp Sea salt
1/3 cup Melted butter or coconut oil
1/3 cup Unsweetened almond milk
3 large Eggs
1/2 tsp Vanilla Extract
3/4 cup Blueberries Frozen

Instructions

Preheat oven to 350 degrees.
Mix all dry ingredients together.
Add almond milk, eggs and vanilla to dry mixture. Stir with a whisk until you have a smooth consistency.
Fold in frozen blueberries.
Fill your muffin pan with cupcake liners.
Spread the mixture evenly throughout all 12 trays.
Bake at 350 degrees for 30 minutes or until the tops of the muffin have the browning of your liking. HINT: If you don't freeze your blueberries, it will only take about 20-25 minutes for the muffins to cook.

Notes

Store them in an air tight container for 4-5 days.

Keyword blueberry, keto, muffin

Keto Blueberry Muffins are the perfect solution for those who want to enjoy the scrumptious flavors of traditional muffins without compromising their ketogenic lifestyle. These delectable treats are low in carbs, high in healthy fats, and bursting with the goodness of antioxidant-rich blueberries. Whether you’re looking for a satisfying breakfast or a guilt-free dessert, Keto Blueberry Muffins are sure to please your taste buds while keeping you on the path to wellness. So, go ahead and indulge in this keto-friendly delight – your taste buds and body will thank you!

Keto Blueberry Muffins