Keto Blueberry Muffins (6 Ingredients!)

This keto blueberry muffin recipe makes a fabulously delicious low carb dessert! These muffins are moist and fluffy on the inside and have a light crumb! 3 grams net carbs per serving. 

Who said you can’t have muffins on a low carb diet? 

Growing up, blueberry muffins were a staple in our household. My mum would make a big batch every week and we’d enjoy them in our lunch boxes.

Since starting a keto diet, I’ve continued to enjoy them but with a low carb twist. These keto muffins make the perfect keto dessert or even a quick and easy breakfast. They are super moist in the middle and have plenty of blueberries throughout. I regularly enjoy them in between meals, especially with my favorite coffee– it satisfies all the carb cravings without affecting my blood sugar! 

Ingredients for low carb blueberry muffins

These blueberry muffins need just 6 ingredients to make and yield 12 standard sized muffins. They are sweetened with a low carb liquid sweetener and have no butter. Instead, we use coconut oil for that lovely texture. For this recipe, you’ll need-

• Almond flour- use blanched almond flour, not almond meal. The blanched variety will give the muffins a tender crumb, versus the almond meal, which could be a little more gritty. 
• Baking soda- Gives the muffins stability and structure. 
• Salt- Brings out the sweetness of the syrup and blueberries. 
• Coconut oil OR butter- Refined coconut oil that is in liquid form. Unsalted butter will also work.
• Sugar free syrup- store bought or homemade keto maple syrup. 
• Eggs- Room temperature. 
• Vanilla extract- Optional, but gives a light vanilla flavor throughout. 
• Blueberries- Fresh or frozen blueberries work. If you use the frozen variety, don’t bother thawing it first. 

How to make keto blueberry muffins

Using few ingredients makes the baking process super simple and quick. Everything is made in one bowl and if you use frozen blueberries, you don’t need to thaw them out. There are just three simple steps to whip these up. 

1. Make the batter by mixing the dry ingredients first, then adding the wet, then folding through the blueberries. 
2. Fill the muffin cups by dispersing the batter amongst a 12-count muffin tin lined with muffin liners. Reserve a few extra blueberries on top of them.
3. Bake the low carb muffins until they are lightly golden on top and slightly firm to touch. You can also use the skewer test to see if they are done. 

Tips to make the best recipe

• These muffins aren’t overly sweet, relying on the maple syrup and blueberries for sweetness. If you prefer a sweeter muffin, add 1-2 drops of liquid stevia. 
• Always grease your muffin tin or silicone muffin mold. This just ensures the extra precaution that they avoid sticking to the bottom. 
• Cooking times will depend on your oven and location. Insert a skewer around the 19-minute mark, then regularly check from there until cooked. Mine takes around 25 minutes. 
• Reserve some extra blueberries to top the muffins with. 

Dietary swaps and flavor variations

This muffin batter is so easy to customize, you can have some fun to change up the flavors or adapt them to be suitable for other diets you may follow. Try some of these variations:

• Use different berries, like strawberries, blackberries, or raspberries. They will still be super low in carbs! 
• Make them eggless by using one of these egg substitutes. 
• Use different extracts like coconut, orange, lemon, or cinnamon. 
• Replace the syrup with other keto liquid sweeteners like keto honey or keto simple syrup. 
• Add sugar free chocolate, like chocolate chips or white chocolate. 

Storage tips

What is the best way to store keto muffins? Here are the tried and tested tips. 

• Up to five days: Store them at room temperature in an airtight container. To ensure they remain moist, place a paper towel in the container. 
• 1 week or more: These will keep well in the refrigerator, too. Allow them to sit at room temperature for several minutes before enjoying. 
• 6 months: Freeze them in a ziplock bag and store them for up to 6 months. 

More keto muffins to try

Frequently Asked Questions

• Preheat the oven to 180C/350F. Lightly grease a 12-count muffin tin or silicone muffin pan and set aside. 

• In a large mixing bowl, add your dry ingredients and mix well. Add the remaining ingredients, and mix until a thick batter remains. Fold through the blueberries.

• Distribute the muffin batter evenly amongst the muffin tin, about 2/3-3/4 way full. Bake for 20-25 minutes, or until a skewer comes out mostly clean.

• Let the muffins cool in the tin for 10 minutes, before transferring to a wire rack to cool completely.

TO STORE: Muffins can keep at room temperature, covered, for up to 5 days. Store them in the refrigerator if you’d like them to keep longer. 
TO FREEZE: Place leftover muffins in a ziplock bag and store them in the freezer for up to 6 months. 
 

Serving: 1muffin | Calories: 166kcal | Carbohydrates: 5g | Protein: 6g | Fat: 15g | Sodium: 112mg | Potassium: 22mg | Fiber: 2g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg | NET CARBS: 3g