This is your new favorite keto blueberry muffin recipe. So moist and fluffy...packed with fresh or frozen blueberries they are easy to make and are a perfect sweet breakfast treat. Ready in about 30 minutes and are perfect to keep in the freezer whenever you need a quick grab and go snack.
I have deemed myself the keto muffin Queen. I am in love with making keto friendly muffins and it is my goal to make every muffin imaginable!
My other muffin recipes are just as fluffy, easy, and delicious as this one. I've got Keto banana nut muffins, Keto chocolate chip muffins, and Almond flour muffins...just to name a few.
This recipe, though, is my new favorite.
I love to keep a hoard of muffins in the freezer. They are so easy to pull out, thaw for a few minutes, and boom...sweet breakfast!
INGREDIENTS NEEDED
Most of my muffin recipes start with the same basic ingredients: almond flour, baking soda, salt, sweetener, Greek Yogurt, eggs, and vanilla extract.
We mix all of that together and then fold in the blueberries.
- Is there an alternative to almond flour?
Peanut flour or sunflower seed flour would be a good alternative to almond flour if you have an allergy.
- Why Greek Yogurt and can I use sour cream?
I like to use Greek Yogurt in my muffin recipes because it is far less calories than sour cream but the carb count is about the same. Greek Yogurt is 120 calories per cup and sour cream is 445 calories per cup.
- Can I use fresh or frozen blueberries?
I have used both and they both work. Frozen blueberries are more watery than fresh and they will turn your muffins blue!
To prep the 12 cup muffin tin, line the cups with cupcake liners and spray the inside with cooking spray.
The batter is just enough to fill the cups evenly all of the way full.
Now we just bake these beauties in a 400F oven for 18-20 minutes. The tops will get nicely brown and a toothpick will come out clean.
I hope you enjoy this Keto Blueberry Muffins recipe. Here at Low Carb with Jennifer we aim to deliver family friendly low carb and keto recipes that are easy to make with ingredients found in most grocery stores. No crazy ingredients here! If you are interested in more keto friendly recipes, I have a cookbook that is now available for pre-order! You can find that here: Jenniferbanz.com/cookbook
Watch the video below where Jennifer will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube or our Facebook Page, or right here on our website with their corresponding recipes.
Keto Blueberry Muffins - 4 Net Carbs!
Ingredients
- 2 ½ Cups almond flour (click here to see my favorite on Amazon)
- 1 teaspoon Baking soda
- ¼ teaspoon Kosher salt
- ½ Cup Granular Sweetener (Click here to see my favorite on Amazon)
- 3 Large Eggs, beaten
- 8 ounces Unsweetened Greek Yogurt
- 2 teaspoons Vanilla Extract
- 1 Cup Blueberries
Instructions
- Preheat your oven to 400F and line a 12 cup muffin pan with liners. Make sure you spray the inside of the liners with cooking spray.
- In a large mixing bowl, combine your almond flour, baking soda, salt and sweetener. Now you can add the beaten eggs, greek yogurt and vanilla extract. Lastly, fold in your blueberries.
- Scoop your batter into the muffin cups evenly using a scoop or spoon. Bake in the oven for 15-18 minutes or until a toothpick comes out clean.
Jennifer's tips
- Allergic to almonds: Try sunflower seed flour or peanut flour
- What can you use instead of Greek Yogurt: Sour cream is a perfect replacement
- Can you use frozen blueberries: Yes, they will work perfectly
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Catherine says
When you say you deemed yourself queen of the Keto muffins, You are spot on!! Your muffin recipes are always moist and delicious! The blueberry is one of my families favorite!! Today I used a regular yogurt as I did not have greek...it was a bit wet and my blue berries sunk LOL..but still so so yummy!! Keep being Queen, I love every recipe you shared that I have tired....and its a lot!! I also have your new cook book!! Yah me!
Best wishes.
Vanessa M says
Absolutely loved this muffins super easy to make. Can’t wait to try more of your dessert recipes!
Lori says
These are Sooo delicious. Thank you for sharing!
Alona Jones says
Thank you so much for sharing your recipes!!
Janene says
How much would you adjust temp or time with convection oven? I accidentally put my oven on convex bake and they got a bit burned on top?
Crystal Edwards says
I make one of your muffin recipes all the time. Today I switched the blueberries for blackberries, I love them so much.
I enjoy a lot of your recipes.
I wish you could be my own personal chef.
Jill says
When you say in a large bowl combine... do you mean hand mix or mixer? My husband has asked for blueberry muffins and I want them to be good! I haven’t tried Greek yogurt in muffins before so am excited to try these.
Thank you 😊
Janene says
I only have plain full fat whole milk yogurt. Will it work the same?
Thank you
jenniferbanz says
Yes, it will work the same
Brenda says
Oh my these are great. I’m not a cooked blueberry person, but now I think I am.. thank you for sharing all your recipes.
Olivia says
Hi Jennifer, most similar recipes I’ve made always have some form of fat, such as butter or coconut oil in addition to greek yogurt or sour cream. Does this recipe work without adding butter or coconut oil? Thanks
jenniferbanz says
Yes, the recipe works
Noora says
Can I freeze them? If so, how long would they last?
jenniferbanz says
They should last at least 30 days
Kathleen says
Hi there! Wondering if the batter is supposed to be very crumbly? I am using sour cream instead of yogurt. Thanks!
jenniferbanz says
No, the batter should be smooth
Wanda says
I have not had much luck with Pinterest recipes but this one was awesome! Thank you for sharing
Yvonne says
I really like this recipe and I make it very often! The texture is not at all “grainy.”
Linda Smith says
Made these this afternoon... they smell great out of the oven so think they'll be delicious!
Gisela says
Delicious! I was worried they would turn out right because I bought a 5 oz container of yogurt. I took them out at 15 min and they were perfect.
Nancy says
Amazing. I’ve made them twice. The second time I added a little lemon zest and a teaspoon of lemon juice. So good! I will definitely be making them again. The do freeze very well. Thanks for the recipe.
Athena says
How do you recommend storing these ? In the fridge? In Tupperware? They are moist inside so I want to make sure I store them correctly!! Soo delicious!!
jenniferbanz says
I would store them in an airtight container in the refrigerator
Sonya says
Thank you for the recipe. It turned out so good.
Lou Darrah says
Just pulled these out of oven. They are delicious. I make them at least twice a week. Add the lemon muffins in between ❤️
Lou Darrah says
Yum
Laura says
Do you use a mixer to mix the batter? Or do you just mix everything with a sooon?
Kandice says
Made exactly as recipe states. Turned out beautifully! Even my youngest daughter who isn’t very fond of blueberries ate one because she thought they looked and smelled so good. Took most of them to work to share with GF (gluten-free) co-workers, everyone loved them. Thank you Jennifer! Making them tomorrow with chocolate chips:)
chari says
I love your muffin recipes, absolutely the best among the Keto bloggers and chefs, going to try the scones next ( not a bacon fan but thinking cranberries for holidays with with warm Christmas spices and some orange peel. Thank you for bringing the bakery back even if it's the bakery in my kitchen.
John says
Wow, these are so delicious. I added chopped walnuts as well. Thanks for the recipe and the clear instructions. Mine came out just like the picture
Gwen Brock says
I require dairy free. Is there a suitable substitute for the yogurt?
jenniferbanz says
You could try coconut yogurt
Linda says
I used non dairy sour cream and they were amazing
Donna says
I made these twice and while delicious, they got very dark and didn't puff up...fell flat.
Tony says
These are delish. I also have made the banana muffins and they are just as good! I have some raspberries and wondering if you ever tried using then instead of blueberries?
jenniferbanz says
I haven't but they should work!
Gail says
Make the blueberry muffins today and they are wonderful. I did use sour cream because I didn’t have Greek yogurt on hand. I will definitely pass this along to all my friends. Can’t wait to make the other varieties.
Karen Ellis says
I've made these muffins with raspberries and 1teaspoon almond essence instead of vanilla and they wre delish. ( I've even put finely chopped pistachio s in with raspberries even better!!)
Brigitte says
Can I replace the almond flour with the exact same measurement of coconut flour?
jenniferbanz says
No, that wouldn't work. You could try sunflower seed flour for a nut free version.
Teresa says
Do you have a non-dairy replacement for the Greek Yogurt?
jenniferbanz says
I think coconut cream would work
Jill B says
Perfect!!! These are sooo yummy. Made exactly as recipe, with frozen wild blueberries as i think those have more flavor. Used parchment muffin cups, sprayed very lightly with coconut oil spray. Made them yesterday, now I know why there were no comments. Thank you Jennifer ?
PeeBee says
How many carbs are in this Keto blueberry muffins! It says low carb but I cannot find the carb count anywhere in it. I know keto is not always low carb and I am on a 20 carb a day diet so I need to know the actual carb count not just that it is low carb.
jenniferbanz says
They are 4 net carbs