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Make breakfast exciting again with these Keto Blueberry Muffins. Brimming with all the blueberry flavor you can handle, you won’t feel like you’re eating diet food. Only six ingredients and minimal effort is all it takes to whip up this delicious dessert or breakfast.
When I was young, I remember my mother baking me the most delicious blueberry muffins. I would always look forward to being woken up in the morning by that amazing smell of them in the oven. I have not had one of those in a long time.
I’m not sure why, just one of those recipes that fell off my radar. Recently, the fall weather gave me a reminder of what I’ve been missing out on.
However, now that I am focused on keto recipes, I wanted to make my version of my mother’s blueberry muffins.
These delicious and fluffy Keto Blueberry Muffins do her justice. They have become my favorite dessert and are so delicious for breakfast with a Keto Blueberry Shake or after a big Keto Grilled Chicken dinner.
They are simply perfect for the whole family and are so much healthier for everyone. So, I don’t have to miss out and my health gets all the bonuses on top of it.
How Do You Make Keto Blueberry Muffins from Scratch?
- Prep - Preheat the oven to 350 and line your muffin tin with cups.
- Make the batter - Mix almond flour, baking powder, eggs and erythritol. Melt butter and add to the mixture. Once fully combined, fold in the blueberries.
- Bake - Fill the cups halfway with the batter and bake for 25 minutes. Remove and enjoy!
Tips and Variations
- Storage - Store, covered, in the pantry or on the counter for up to 3 days. Store in a sealed container in the fridge for up to 6 days. Store in the freezer, in an airtight container, for up to 2 months.
- Reheating - Reheat using the microwave. If dried out, cover in a damp paper towel to reheat.
- Add other berries - If preferred, you can add other berries such as strawberries, blackerries, or raspberries. You could even nix the blueberries and use another berry in their place.
- Make vegan keto blueberry muffins - Use unsweetened applesauce or a flax/chia egg in place of the eggs. Be sure to use vegan butter as well. That’s all it takes!
- Are these keto muffins gluten-free? - These blueberry muffins are naturally gluten-free and you don’t have to make any adjustments to make them that way.
- Use other keto sweeteners - If you’re not into the sweetener listed, you can simply play around with the recipe and add your own keto sweetener.
- Make one big loaf - In a hurry and just want to dump and go? You can dump this batter into a loaf pan and bake it that way. This allows you to skip lining the muffin tin and then filling each cup. Definitely saves a chunk of time on busy mornings.
More Keto Dessert Recipes You Might Like:
Common Questions About Keto Blueberry Muffins
Can I Use Frozen Blueberries in Muffins?
You can definitely use frozen blueberries when it comes to blueberry muffins. In fact, frozen blueberries tend to be cheaper, last longer, and are easier to find. Due to this, frozen blueberries are more commonly used in blueberry muffins and similar recipes.
The best part about frozen blueberries is the fact you don’t have to thaw them. Just take them straight from the freezer and place them straight in the batter and keep rolling with the recipe.
Why Is My Keto Blueberry Muffin Recipe Flat?
Some issues that cause flat muffins could be baking powder levels. If needed, you can adjust the amount of baking powder in your mixture to fix this.
Another more common issue is your oven might not be getting hot enough. Use an oven thermometer to check the temp and adjust your controls accordingly.
Each oven is different, so ensure your muffins are getting enough heat to make the big, bad, and fluffy!
If you enjoyed these Keto Blueberry Muffins or have questions, please let me know in the comment section below or even on social media!
Easy One Bowl Keto Blueberry Muffins
*3 net carbs – Makes 8 muffins
Preheat your oven to 350 degrees.
In a medium bowl add almond flour, baking powder, eggs and erythritol. Mix well. Melt butter and add to almond flour mixture.
Once fully combined, gently fold in blueberries. Pour batter into baking cups about half way to the top. Bake for 25 minutes.
- 1 cup almond flour
- 2 tsp baking powder
- ¼ cup butter, melted
- 2 eggs
- ½ cup erythritol
- 1 cup blueberries
Preheat your oven to 350 degrees. In a medium bowl add almond flour, baking powder, eggs and erythritol. Mix well. Melt butter and add to almond flour mixture. Once fully combined, gently fold in blueberries. Pour batter into baking cups about half way to the top. Bake for 25 minutes. Enjoy! ☺