These easy low-carb, keto-friendly blueberry muffins are soft, buttery, lightly sweet, and require only a handful of everyday ingredients. Perfect for a quick breakfast or snack!
🧁 Ingredients
Makes: 6–8 muffins
- 1 cup almond flour, finely ground and leveled
- ⅔ cup fresh blueberries (use less for fewer carbs)
- 1 teaspoon baking powder
- 1 tablespoon keto-friendly granulated sweetener — adjust to taste
- 2 large eggs
- 3–4 tablespoons melted butter, cooled slightly
- 1 teaspoon vanilla extract
- Pinch of salt, optional
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Line a 6–8 cup muffin tin with paper liners or lightly grease it.
- Mix the dry ingredients: In a bowl, combine almond flour, baking powder, sweetener, and a pinch of salt.
- Mix the wet ingredients: In another bowl, whisk the eggs, melted butter, and vanilla until smooth.
- Combine: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Don’t overmix.
- Add blueberries: Carefully fold in the blueberries. If using frozen blueberries, add them frozen rather than thawing them first.
- Fill the muffin cups: Divide the batter evenly between the muffin cups, filling each about ¾ full.
- Bake: Bake for approximately 15–20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out mostly clean.
- Cool: Let them rest in the pan for about 5–10 minutes, then transfer to a cooling rack.
💡 Tips & Notes
- For less sweetness, use 1 tablespoon sweetener as written; add more if you prefer sweeter muffins.
- A little lemon zest makes the blueberry flavor pop.
- Don’t overbake—the muffins can become dry.
- For a more tender texture, let the batter sit for 2–3 minutes before baking so the almond flour can absorb some moisture.
- Blueberries contain natural carbs, so using fewer berries will lower the carbohydrate content.
- For strict keto, use a granulated zero/low-carb sweetener rather than regular sugar.
Storage: Refrigerate in an airtight container for up to 4–5 days, or freeze for up to 2–3 months.
