These fluffy, pillowy, and perfect keto blueberry muffins have that irreplaceable, irresistible blueberry flavor with a hint of lemon.
Looking for more keto bread recipes? Try these keto pumpkin muffins, keto banana muffins, and keto zucchini bread.
Low Carb Blueberry Muffins Video Tutorial
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One Mean Keto Blueberry Muffins Recipe
Remember Mean Girls? And the famous line about how Gretchen Weiner’s ‘hair was so big because it was full of secrets’? These muffins are like that. Sure, the baking powder helps them get fluffy. But really. They’re also full of secrets. Such as:
- Secret 1: they’re sugar free. But perfectly sweet.
- Secret 2: they’re LOW CARB (gasppp!). Yet light + fluffy.
- Secret 3: there’s lemon zest, to make the blueberry flavor extra bright + vibrant.
- Secret 4: they’re EASY to make. But I won’t tell if you don’t.
Try these low carb blueberry muffins and let them brighten up your morning. Or afternoon. Or after dinner. Or late-night. 🌞😂 – Linds x
Important Ingredient Notes
Most of these ingredients are familiar, especially if you’ve been cooking low carb for a while. If not, meet some new friends…
- Almond flour. For almond flour blueberry muffins with the most flour-like texture, you’ll want a super fine grain. My favorite products are Bob’s Red Mill and Costco’s Almond Flour.
- Psyllium husk. Almond flour is significantly more dense than wheat flour and doesn’t have the same binding capabilities–this is where psyllium husk comes in. It’s the glue holding everything together while adding fluff and making our homemade blueberry muffins more breadlike. I only recommend NOW psyllium husk, as other products can turn your baked goods a blue-ish purple.
- Erythritol. This recipe was measured using Lakanto or Swerve (both erythritol-based keto sweeteners), if using a different brand of erythritol, know most products are 70% as sweet.
🤔 How Many Carbs in a Homemade Blueberry Muffin?
Your traditional blueberry muffin contains about 16 grams of carbs/net carbs. Now, these keto blueberry muffins on the other hand contain 12 grams of carbs, and 5 grams of net carbs. Bam!
🤔 Can I Have Blueberries on Keto?
Blueberries are not at the top of my keto fruits list, but they’re loaded with antioxidants, vitamins, and fiber. AND, they pack a mean flavor punch, so you can get away with using less (like in the keto blueberry muffins recipe below). In one cup, there are 21 carbs in blueberries and 18 net carbs.
Recipe Variations
- Make keto blueberry bread. Simply pour your almond flour bread batter into a greased 8″ bread pan, and bake for 45-55 minutes.
- Add a streusel topping. My favorite combo is 1/4 cup Swerve/Lakanto + 1/4 cup walnuts/pecans + 1/2 teaspoon cinnamon. Toss them together in a bowl, sprinkle on top, and press lightly to adhere.
More Keto Bread Recipes
Keto Blueberry Muffins
Print Recipe Pin RecipeIngredients
Muffins:
- 1 1/4 Cups Almond Flour (note 1)
- 1/4 Cup Whey protein isolate or psyllium husk, see note below (note 2 +3)
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Kosher Salt
- 1/2 Cup + 2 Tablespoons Granular Swerve or Lakanto (note 4)
- 2 Tablespoons Almond Milk
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Unsalted Butter room temp
- Zest of 1 Lemon optional, but I love the hint of lemon in these!
- 1/2 Cup Blueberries
Instructions
- Prep. Preheat oven to 375 F and line a muffin tin pan with muffin liners.
- Mix. Combine the dry ingredients in a medium bowl. In a large bowl, use an electric mixer to combine almond milk (2 tablespoons), eggs (2), vanilla extract (1 teaspoon), and unsalted butter (2 tablespoons). Add the dry ingredients and combine using the electric mixer, occasionally scraping down the sides to fully incorporate everything. Stir in blueberries (1/2 cup) and lemon zest (if using) with a rubber spatula.
- Bake. Spoon batter into prepared muffin pan. (Craving a streusel topping? Check out note 5). Bake in preheated oven for 24-26 minutes. Enjoy!
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Lindsey's Tips
- The flour - Opt for a fine grain almond flour such as Bob's Red Mill, Trader Joe's, or Costco brands.
- The protein powder - this recipe has only been tested using ISO Pure whey protein isolate. Protein powder is used to add fluff to these muffins. Know that different products will vary in how much "fluff" they add.
- The psyllium husk - If you'd prefer, use psyllium husk instead of protein powder, and add 2 additional tablespoons of almond milk. NOTE: I prefer protein powder here, as it makes the batter more cake-like, and less moist.
- The sweetener - This recipe was measured using Lakanto or Swerve. If using a different brand of erythritol (or allulose) know that they're 70% as sweet as the products mentioned.
- Add a streusel - 1/4 cup Swerve/Lakanto+ 1/4 cup walnuts/pecans + 1/2 teaspoon cinnamon. Toss together in a bowl, sprinkle on top, and press lightly to adhere.
