Keto Blueberry Muffins - Soft and Fluffy

Keto blueberry muffin cut in half to show the soft, fluffy inside with blueberries throughout.

4.83 from 23 votes

Keto Blueberry Muffins - Soft and Fluffy

These keto blueberry muffins are soft, moist, and fluffy with a bakery-style texture. They are made with almond flour, cottage cheese, a little coconut flour, and fresh blueberries for an easy low carb breakfast or snack.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: recipe for keto blueberry muffins

Servings:

Calories: 194

Author: Jennifer Banz

Equipment

standard muffin pan (12, 100 ML cups)

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

US Customary - Metric

Instructions

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.

Nutrition