These keto blueberry muffins are soft, moist, and fluffy with a texture that tastes much closer to a traditional blueberry muffin. I use cottage cheese, almond flour, and a small amount of coconut flour to keep them tender, then press the blueberries into the batter so every muffin has the perfect amount.
Why You'll Love These Keto Blueberry Muffins
The first thing I thought when I took a bite of these muffins was that they reminded me of those soft Otis Spunkmeyer blueberry muffins. They are moist, fluffy, and have more of a classic bakery muffin texture than a typical low carb muffin.
The cottage cheese is a big reason for that. It blends right into the batter, so you do not taste it at all, but it helps keep the muffins soft and moist.
The small amount of coconut flour helps too. You only need 1 tablespoon, but it gives the muffins more of a traditional crumb instead of a dense or overly wet texture.
I also make the batter in a high-speed blender so it gets completely smooth and comes together quickly.
Instead of folding the blueberries into the batter, I press them into each muffin cup. This keeps the berries whole, gives every muffin an even amount, and makes the tops look really pretty after baking.
They are great for breakfast, snacks, meal prep, or keeping in the freezer when you want something sweet but still low carb.
I make a lot of keto muffins, but this blueberry version is one of my favorites because the texture is so close to a traditional muffin.
What Makes These Muffins So Soft and Fluffy
Keto muffins can be tricky because almond flour does not act like regular flour. It can turn out too dense, too wet, or a little crumbly if the ingredient ratio is off.
The cottage cheese is what keeps these muffins so moist and soft. Once it is blended into the batter, you do not taste it at all, but it gives the muffins a really tender crumb.
The tablespoon of coconut flour helps too. It absorbs just enough moisture to give the muffins more of a traditional muffin texture instead of wet or dense.
I also blend the batter so everything gets smooth and evenly mixed. Then, instead of stirring in the blueberries, I press them into each muffin before baking. This keeps the berries whole, evenly spread out, and keeps the batter from turning purple.
Ingredients You'll Need
These keto blueberry muffins use simple low carb baking ingredients, but the cottage cheese and small amount of coconut flour are what make the texture so soft and fluffy.
Almond flour: Use finely ground blanched almond flour for the best texture. Almond meal is more coarse and can make the muffins heavier.
Coconut flour: You only need 1 tablespoon, but it helps absorb extra moisture and gives the muffins a more traditional muffin texture.
Cottage cheese: This keeps the muffins soft, moist, and adds protein. Once it is blended into the batter, you do not taste it.
Sugar free sweetener: Use your favorite granulated sugar free sweetener. I like one that measures 1:1 with sugar.
Eggs: The eggs help the muffins rise and hold together.
Vanilla extract: This gives the muffins that classic sweet bakery flavor.
Baking powder and salt: Baking powder helps the muffins rise and gives them a lighter, fluffier texture. Salt balances the sweetness and brings out the blueberry and vanilla flavor.
Blueberries: Fresh blueberries work best for the prettiest muffins, but frozen blueberries can also be used. I like pressing them into each muffin instead of mixing them into the batter so they stay whole and evenly distributed.
If you want a simple base recipe without blueberries, try my almond flour muffins.
How To Make Them
This batter comes together right in the blender, which makes the texture smooth and keeps the recipe really easy.
Add the cottage cheese, eggs, and vanilla to the blender first for easier blending. Then add the sweetener, almond flour, coconut flour, baking powder, and salt. Blend until the batter is completely smooth.
Blend until the batter is completely smooth. You should not see any pieces of cottage cheese once it is fully blended.
Line a 12-cup muffin pan with paper liners, then spray the liners with cooking spray so the muffins do not stick. Divide the batter evenly between the muffin cups.
Press about 7-9 blueberries into the top of each muffin. I like doing it this way instead of stirring them into the batter because the blueberries stay whole and every muffin gets the right amount.
Bake at 350F for about 25 minutes, or until the muffins are set in the center and lightly golden on top.
Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack. For the best result, let them cool completely before serving.
Tips For the Best Texture
- Use finely ground almond flour. Almond meal is more coarse and can make the muffins heavier or grainy.
- Blend the batter until it is completely smooth. This helps the cottage cheese disappear into the batter and gives the muffins a softer texture.
- Do not skip the coconut flour. You only need 1 tablespoon, but it helps absorb extra moisture and gives the muffins more of a traditional muffin crumb.
- Spray the muffin liners. Keto muffins can stick more than regular muffins, so I like to spray the inside of the liners before adding the batter.
- Press the blueberries into the batter instead of mixing them in. This keeps the berries whole, helps every muffin get an even amount, and keeps the batter from turning purple.
- Let the muffins cool before eating. They will be soft when they first come out of the oven, but the texture gets better as they cool and set.
Fresh vs Frozen Blueberries
Fresh blueberries will give you the prettiest muffins because they stay whole and do not bleed color into the batter as much.
Frozen blueberries will also work, but don't thaw them first. Use them straight from the freezer and press them into the batter right before baking. They may release a little more color as they bake, but the muffins will still taste great.
For the cleanest look, fresh blueberries are my first choice. For convenience, frozen blueberries are perfectly fine.
Substitutions
Greek yogurt: Greek yogurt still works in place of the cottage cheese. I originally made these muffins with unsweetened Greek yogurt, and they were still moist and fluffy. Cottage cheese gives the muffins a little more of a traditional muffin texture, but Greek yogurt is a good backup.
Sour cream: Sour cream may also work in place of the cottage cheese, but I prefer cottage cheese or Greek yogurt for this recipe because they blend smoothly and add more protein for fewer calories.
Sweetener: Use your favorite granulated sugar free sweetener that measures 1:1 with sugar. Just keep in mind that different sweeteners can change the flavor and texture slightly.
Almond flour: I do not recommend replacing the almond flour with coconut flour. Coconut flour absorbs a lot more liquid, so it cannot be swapped evenly. If you need a nut-free option, sunflower seed flour is the best 1:1 replacement, but it can sometimes turn baked goods slightly green after baking.
Coconut flour: I would not skip the tablespoon of coconut flour if you want the best texture. It helps absorb extra moisture and gives the muffins a softer, more traditional crumb.
Blueberries: Fresh or frozen blueberries both work. If using frozen, do not thaw them first.
Dairy-free: I have not tested this recipe with dairy-free cottage cheese or yogurt, so I cannot say for sure how it would turn out.
Nut-free: Sunflower seed flour can usually be used as a 1:1 replacement for almond flour and is a good nut-free option. Just know that it can sometimes react with baking powder and turn baked goods slightly green as they cool. They are still safe to eat, but the color can look a little surprising.
Storage and Freezing
Store leftover keto blueberry muffins in an airtight container in the refrigerator for up to 1 week. Because these muffins are so moist, I prefer the refrigerator over leaving them on the counter.
To freeze, let the muffins cool completely, then place them in a freezer-safe bag or container. You can freeze them for up to 3 months.
When you are ready to eat one, thaw it in the refrigerator overnight or microwave it for about 20 to 30 seconds. They are perfect to keep in the freezer for a quick breakfast, snack, or something sweet after dinner.
Frequently Asked Questions
Blueberries can fit into a keto or low carb diet in smaller portions. This recipe uses 1 cup of blueberries divided between 12 muffins, so you still get the blueberry muffin flavor without using a large amount in each serving.
Keto muffins can stick more than traditional muffins, especially when made with almond flour. I recommend spraying the inside of the muffin liners with cooking spray before adding the batter.
The muffins are done when the tops are lightly golden and the centers are set. A toothpick inserted into the center should come out mostly clean. Let them cool before eating because the texture will continue to set as they cool.
More Keto Muffin Recipes
If you like keeping low carb muffins on hand for breakfast or snacks, here are a few more to try next. My keto chocolate chip muffins are great when you want something sweet, and my keto banana nut muffins have that classic bakery muffin flavor. For a simple base recipe, try my almond flour muffins, or make my keto blueberry quick bread if you want another easy blueberry recipe.
Recipe Card
Keto Blueberry Muffins - Soft and Fluffy
Ingredients
- 8 ounces low fat cottage cheese
- 3 Large Eggs
- 2 teaspoons Vanilla Extract
- 2 ½ Cups almond flour (see my favorite on Amazon)
- ½ Cup sugar free granulated sweetener (see my favorite on Amazon)
- 1 tablespoon coconut flour
- 1 teaspoon Baking powder
- ¼ teaspoon Kosher salt
- 1 Cup Blueberries
Equipment
Method
- Preheat your oven to 350F (176C) and line a 12 cup muffin pan with liners. Make sure you spray the inside of the liners with cooking spray so the muffins do not stick.
- Add all ingredients (except blueberries), liquid first, to a high speed blender. Blend until a smooth batter forms.
- Scoop your batter into the muffin cups evenly using a scoop or spoon. Press 7-9 blueberries into the batter of each muffin. Bake in the oven for 23-25 minutes or until a toothpick comes out almost clean.
- Let cool in the tin for a few minutes, then transfer to a wire rack. let cool completely before serving.
Notes
- Cottage cheese: I recommend blending the batter until completely smooth so the cottage cheese disappears into the muffins. You will not taste it once they are baked.
- Greek yogurt option: Unsweetened Greek yogurt can be used in place of the cottage cheese. The texture is still soft and moist, but I prefer cottage cheese for a more traditional muffin crumb.
- Coconut flour: Do not skip the 1 tablespoon of coconut flour. It helps absorb extra moisture and gives the muffins a better texture.
- Blueberries: Fresh blueberries give the prettiest muffins. Frozen blueberries also work, but do not thaw them first.
- Blueberry placement: I like adding the batter to the muffin cups first, then pressing about 7-9 blueberries into each muffin. This keeps the berries whole and evenly distributed.
- Muffin liners: Spray the inside of the paper liners with cooking spray so the muffins release more easily.
- Storage: Store leftover muffins in an airtight container in the refrigerator for up to 1 week.
- Freezing: Let the muffins cool completely, then freeze in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator or microwave for 20 to 30 seconds.
Kevin says
Theses are the best. I'm making strawberry ones this time. My non-keto family love them. Thank you for another knock out recipe.
Cheryl Stephen says
Made these used dehydrated blueberries. They came out great. I will try this recipe with cranberries next time. They where very easy to make. Thank you for the recipe.
Mariya says
they are so easy to make and so delicious! 🙂
Yvonn says
Excellent! We loved the blueberry ones we made this evening. Thank you
Sabrina Montano says
These turned out super yummy! I made them with smashed blackberries, added 1/2 tbls of olive oil and also cooked them 10 min longer on 350.F.
We enjoyed them very much. Thank you for the recipe.
Mary Pat says
Made these for the first time today. They came out of the oven looking beautiful then they collapsed. What did I do wrong? The only thing I did differently was to use allulose because I was out of lakanto monkfruit. At least they still taste good!
Terri says
Mine came out fantastic and did ‘ collapse’ as they cooled. Still delicious.
Beth franzese says
With dairy allergy, can I substitute cashew yogurt or tofu sour cream?
Jennifer Banz says
That should work!
Christine Hosni says
I made these in a small square dish pan. Hope it turns out ok! Excited to taste it! Thanks for the recipe!
Christine Hosni says
They turned out great in a square baking dish! Only thing, they seem slightly underbaked… I adjusted the time and kept them in longer at lowered the heat to 350 because the top was getting too brown. The taste is great and one of the best Keto recipes I have tried! Thank you!!
Nannette Eiland says
These are the best low carb blueberry muffins I’ve tried yet! I did half yogurt and half sour cream and beat it with eggs before adding to flour! This is a keeper!
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