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- How To Make Keto Blueberry Muffins from Scratch
- Keto Low Carb Blueberry Muffins with Almond Flour (And Alternatives)
- Ingredients for the Best Almond Flour Blueberry Muffins
- Can You Use Frozen Blueberries For Low Carb Muffins?
- Can You Make Almond Flour Muffins With Other Berries?
- How To Store Keto Muffins With Almond Flour
- Can You Freeze Paleo Blueberry Muffins?
- More Keto Dessert Recipes
- Tools To Make Low Carb Blueberry Muffins
- Low Carb Paleo Keto Blueberry Muffins Recipe With Almond Flour
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:
- Stir together all the dry ingredients in a large bowl. All you need is blanched almond flour, sweetener, baking powder, and sea salt.
- Mix in the wet ingredients, and finally fold in the blueberries last. Yep, it’s all one bowl!
TIP: The batter for this keto blueberry muffin recipe will be thick. This is normal!
- Fill the muffin cups with batter. You’ll need to decide if you want to make 10 or 12 muffins out of it. The picture below is how full to fill them if you’re making 10.
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!
- Bake until golden, about 20-25 minutes. The baking time can vary, so check them for doneness. You’ll need more time for 10 muffins and less for 12 muffins, since the latter has less batter in each. They are ready when an inserted toothpick comes out clean. They’ll still be pretty soft to the touch, but will firm up as they cool.
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:
- Another nut flour, such as macadamia nut flour. The texture of other nut flours is not as fine, but is the best substitution if you can tolerate other nuts.
- If all nuts are out, sunflower seed meal should work. That’s just ground sunflower seeds, by the way. The muffins may turn green, so don’t be alarmed if that happens – it’s just a reaction with the baking powder and is safe to eat.
Here are a few substitutions that don’t work well for this low carb muffin recipe:
- Coconut flour. It tends to be more dense and dry. It’s possible to make good muffins with it, like my favorite paleo cornbread muffins. But, it wasn’t the texture I was going for with these keto blueberry muffins.
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!
- Flaxseed meal. Using it alone really won’t taste at all quite like a real blueberry muffin. It can be a bit slimy when used as a flour on its own.
- Cassava, arrowroot, or tapioca flour. These flours are very starchy, so are not suitable for keto friendly blueberry muffins.
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:
- You can use any granulated sweetener you like, as is the case with most of my low carb dessert recipes. Erythritol is my favorite, but you can use my sweetener conversion chart here to substitute others. Just keep in mind that you will need something having similar volume, so for example, concentrated pure stevia won’t work very well. (A stevia blend will work just fine if you want to use that.)
- For anyone wanting paleo blueberry muffins without a sugar alcohol sweetener, coconut sugar will work great. I wouldn’t recommend maple syrup or honey. Since these are liquid, you’d need to make other modifications in this case.
- If you don’t need to be dairy-free, grass fed butter is a great substitute for the coconut oil. It adds a delicious butter-y flavor to these low carb blueberry muffins, so I actually prefer it slightly over the coconut oil. But, I put coconut oil as the default ingredient since some people don’t consider butter paleo. Either way is delicious, though.
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.
More Keto Dessert Recipes
If you like this keto blueberry muffins recipe, here are more reader favorites to try:
- Low Carb Keto Cheesecake – The most popular dessert on this site! This will convert anyone questioning if keto food is good.
- Coconut Macaroons – Super easy with just a few ingredients.
- Fudgy Keto Brownies – The perfect brownie recipe in every way. It’s easy and tastes like the real thing.
- Almond Flour Keto Shortbread Cookies – Only 4 ingredients!
- Keto Chaffles – Not exclusively dessert, but these have gained such a cult following over the years and can be made sweet. Find out what they are, and how to make dessert flavored chaffles, like cinnamon churro or pumpkin spice.
Find even more low carb dessert recipes here!
Tools To Make Low Carb Blueberry Muffins
Tap the links below to see the items used to make this recipe.
- Muffin tin – This is the full-size one I use. You can also get a mini muffin tin and reduce the baking time.
- Parchment paper liners – A must for easy cleanup!
- Silicone liners – Another option if you don’t want to use paper.
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.
Recipe Video
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Ingredients
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Get Keto Sweetener For This Recipe
GET BESTIInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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 12 for lower calories/carbs, or 10 for larger muffin tops.)
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In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.
- Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
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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.
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1,566 Comments
Helen
Clear and Easy and yummy muffins
Leslie
AND I substituted the Ripple unsweetened pea/rice blend milk for the almond milk.
Leslie
So happy I made these keto blueberry muffins! They were scrumptious! The batter actually made 12 muffins (with a small muffin top). I used an ice cream scoop to make sure that the servings were uniform. My cooking time was just a tiny bit longer than 25 minutes. It’s good to know that they can be frozen 🙂 I will definitely make these again!
Pam
Hi there, Can I substitute sour cream or whole milk for the almond milk?
Wholesome Yum D
Hi Pam, You could use whole milk.
Wholesome Yum D
Hi Pam, You can use whole milk.
Reena Sood
These are so moist and fluffy!! Even my non-keto friends really like these. I follow the recipe just as it is and it comes out perfect each time.
Angus Cassells
Thank you for a great healthy recipe. These were delicious (understatement).
I can’t wait to receive my banana extract through Amazon.ca and try out your banana muffins.
Angus.
Mariana
I am looking for a good basic recipe that I can use to make a low-carb cake for festive occasions. Do you think this recipe would work in a spring form pan or a bunt cake pan? Thank you!
Wholesome Yum D
Hi Mariana, Yes I think it would work. You can also try my lemon bundt cake or chocolate bundt cake.
Dawn
I made strawberry mini muffins with this recipe last night. They don’t look as pretty as your pictures, but they do taste great!
Colleen Hamm
I have been making these muffins for a couple years now. I use frozen blueberries and whisk them into the dry ingredients. Then add in the wet. It helps keep the batter from getting all blue
Angelique
Can you use more blueberries?
Wholesome Yum D
Hi Angelique, I don’t recommend using more blueberries than listed in the recipe unless you increase the other ingredients as well.
Fiona
Hi. Can you use red lentil flour. Tried the recipe and tastes great. So wondered if cannuse red lentil flour. Thanks.
Wholesome Yum D
Hi Fiona, I have never used red lentil flour in this recipe so I can’t say for sure if it would work.
Susan Pérez
Tried these muffins today. The were wonderful, moist. Even my picky son wanted more!
Maggie Walker
What do you store the muffins in?
Wholesome Yum D
Hi Maggie, Please see the storage instructions in the post.
Jamie
These are absolutely amazing. I love them best as mini muffins. I don’t just do blueberry but I’ll also put in different flavor extracts. I’ve done banana, strawberry, orange, and maple! My next batch will be apple cinnamon!
Jen
Easy, filling and delicious! I just made them for the fourth time. I make the 10 muffin and freeze half. I love that I can quickly whip up a batch and have a convenient breakfast ready for the next two weeks. I also use a whole cup of blueberries.
Cathy Carbaugh
Delicious! I used half almond flour and half cassava flour. Absolutely perfect. Thank you for the recipe.
Billie Schwab
These are wonderful!
Donna G
Should blueberries be fresh or dried or can frozen blueberries be used? Thank you. Also, tried this recipe and my husband really likes them but I did notice about 4 days in and the last one had a sort of funny taste and looked like it was kinda moldy around the berries. I had used frozen.
Wholesome Yum D
Hi Donna, The muffins will be fine on the counter for a day or two, but beyond that, store them in the fridge for up to a week. There is a whole section in the blog about using frozen blueberries.
Maggs
It was a tasty muffin. I am going to try avacodo oil the next batch i make just to give me a healthier fat. Not saturated.
Meli
MAGGS, Avocado oil (likely refined – as that is what is usually sold) being healthier is up for debate. I have avocado oil in the house that I use for a few things here and there but I personally consider coconut oil to be more nutritious. There is not much evidence to support the assumption that saturated fat is in and of itself a health concern – most of that research mistakenly did not distinguish between TRANS-saturated fat (never good) and saturated fat. Of course, anything in excess is problematic.
Debra Aufiero
This recipe was given to me by a friend who is on keto. My husband, who is a diabetic, enjoys this recipe. Comes out great every time I make it. I would like to know how many carbs each muffin contains. ( I do not care for any artificial sweetener). Lately, I have been using a little light brown sugar. I’m looking to make it more savory, so do you think I could eliminate the sugar altogether. Thanks for taking the time to read this. Debra
Wholesome Yum D
Hi Debra, There is 3g net carbs in each muffin but only if made as written.
Lacey
Mine were super eggy and too dense to hold up. Can I use less eggs or sub flax eggs or egg whites to reduce the eggy texture and make them lighter in texture?
Wholesome Yum D
Hi Lacey, I have never tried it but I think a flax egg would be a good alternative.
China Dickerson
Girl!!! You DID THAT!!! These are PERFECT! I’ll be making them again with strawberries. This is definitely a low-carb game changer. My boyfriend didn’t even believe me when I told him they are low carb! 😉
TerryF
I have tried many keto blueberry muffin recipes and this is the best one! My go-to from now on. Thank you!
Sam
I was looking for a video of the recipe in google and your website showed up. I couldn’t find any video of how to make it, also there is no information of how much of each ingredient we should use!
Maya | Wholesome Yum
Hi Sam, Both the video and the ingredient amounts are on the recipe card, directly above where you left your comment. You can also use the “To Recipe” button at the top of the page to jump directly to the recipe card. Hope this helps!
Karla
Hi! Thank you for the recipe. I would like to add a lemon hint. Do you recommend maybe adding some lemon zest? If so, how much do you think will be ok? Thanks again.
Wholesome Yum D
Hi Karla, Check out my blueberry lemon bread recipe. Use the same cooking time as the blueberry muffin recipe is making as muffins.
Sandra
These were awesome. My partner doesn’t love keto baked goods, and when I told him I was making them, he was lukewarm about them. Well, he tried one and said they were “Delicious!!” I was thrilled! I used butter instead of coconut oil because of an allergy. These were sooo moist.
BDD Sol
These turned out PERFECT! I had to make them again the next day. I added a little bit more vanilla and about a tablespoon of extra sugar substitute to the second batch because I like them a little sweeter, but they were just fine with the original recipe. I will be making them again and again. 12 muffins last less than 24 hours in my house!
Jennifer
The best ever! I’ve been gluten for years now and my 11 year old is gluten intolerant. It’s been a challenge finding GF recipes that are tasty. This one is definitely a Winner! We loved it! The only change I made was the vanilla I used a teaspoon for more flavor. YUMMY 😋
Kisha
My husband and I just started eating low carb and this recipe has been amazing to help our cravings for cupcakes and muffins. These muffins are so moist and and delicious.
Michi
These were a delicious surprise. I have made a few muffin and biscuit recipes and wasn’t impressed. This was the first time I used blanched almond flour though. Will definitely try some of your other recipes! Thank you!
Michele Bechtold
I made these a couple of days ago and they were absolutely delicious and yummy. I think the parchment paper cups are a game-changer. Nothing sticks to them. Heat it up with a little butter on them they are so good.
Donna Brackney
An awesome recipe, put MCT oil in them and a little lemon peel and juice, turned out amazing!
Christie
Made these today – turned out great! Thanks for the recipe.
Francie Lee
They’re yummy… used real milk and haspcap berries. Took a little longer to cook, I use a wood cookstove in the winter.
Kim
I’m so bummed. Mine turned out amazing except the texture is suuuuuper eggy. I used three large eggs at room temp and I have no idea what happened.
Janet Crumly
Can I substitute apple sauce for coc oil?
Wholesome Yum D
Hi Janet, I do not recommend subbing applesauce for coconut oil.
Ethan Huber
This is a great muffin. I am testing recipes for my new bakery and I will definitely be making keto muffins! There is one thing I did not like, they were a bit dry, but that is easily fixable and it may even be my fault. Thank you!
Laura Kiesbye
Worked out perfect! I’m getting used to the almond flour consistency, but I froze half and put the other in an air tight Tupperware. They were super moist the next day and tasted great with my morning coffee. They get crumbly after being frozen, but I added butter and chowed down.
Michelle
I just love love love this recipe! My hubby’s absolute favorite!! On occasion when I feel like it, I add a little lemon zest to the batter but this recipe is the best I have ever made. Thank you for sharing your awesome skills and time with others. <3
Sienna O
I just remembered, I didn’t use your Almond Flour, and I used milk instead of almond milk and butter instead if coconut oil. Would this affect the saturation and flavor?
Wholesome Yum D
Hi Sienna, Does the saturation of the muffin cup affect the muffin in any way? I recommend trying my coconut flour blueberry muffin recipe if you don’t like the taste of almond flour.
Sienna O.
I have made these muffins a couple of times, exactly as the recipe says, and they always saturate the muffin cup, and taste way too almond floury. I know it isn’t supposed to taste like the High carb, but there has to be something I can use that fixes these two issues. Any help would be appreciated.
BDD Sol
Try adding more vanilla and use either aluminum muffin cups or silicone baking cups. They have too much fat in them for paper cups.
Barbara A York
These turned out perfect! We enjoyed them warm with a pat of butter inside. Totally satisfying!
Jess
I don’t know why the first comment got filed under someone else’s, and then nothing happened when I tried the reply button.
As I said, I took the muffins out immediately all three times. This was liquid butter or coconut oil in each well, not condensation. The muffins were done not gooey. I have no idea what I did wrong because I measured carefully baked the full time recommended and removed the muffins from the tin at once. Try again.
Wholesome Yum D
Hi Jess, Does the oil in the bottom of the muffin tin affect the muffins? If not it just might be thin muffin liners.
Maria Torres
These muffins were absolutely DELICIOUS!! The moisture and texture was amazing. I can’t wait to try other toppings. Other fruits as suggested. If only I could figure out a way to make banana nuts but keep them low carb.. hmmm….
Wholesome Yum D
Hi Maria, Here is my banana nut muffin recipe!
Maria Torres
YES! I am extremely excited to try them. I can’t wait to rate them. THANK YOU so much for your amazing recipes… AND for making this low carb lifestyle a breeze <3
Rachel
These were really really good!! Super moist and sweet enough. Didn’t really have that almond flout taste totally recommend this!
Emma
Wow, another winner! Sometimes I find that keto baked goods need a little longer in the oven to firm up but not these guys. They turned out perfectly and even my keto hating hubby couldn’t tell they were low carb. I left the berries out of a few and swapped in Lilly’s choc chips and I topped a few with keto blueberry granola. I used frozen berries and had no issues with extra moisture and I swapped in Swerve granular as the sweetener since I had it on hand. Just perfect, thank you so much for sharing.