Published: · Modified: by Carolyn
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Whip up these easy Keto Blueberry Muffins for easy breakfasts or snacks. They are light and fluffy, with 9g of protein and only 4.4g of net carbs per serving.
Keto blueberry muffins have been one of my most popular recipes since the moment I hit publish. And once you give them a try, you will understand why!
My first forays into the world of keto baking started with muffins, and I’m always trying out new flavors and techniques. Readers love the Keto Pumpkin Muffins and bakery-style Keto Chocolate Chip Muffins. And my new Protein Muffins are getting rave reviews too!
But these almond flour blueberry muffins are so delicious and so easy to make. You can whip them up in less than 45 minutes! They’re great to have on hand for easy snacking.
Yogurt for tender keto muffins
What makes this keto blueberry muffin recipe so special? I think it’s the inclusion of Greek yogurt. It helps create a rich, thick batter that bakes up into gloriously tender muffins. It also gives them an extra boost of protein.
When choosing yogurt for keto baking, you do need to read the labels. Always choose plain Greek yogurt, as it has the lowest carb count and no added sugars. I like full fat yogurt for richer flavor and because it has fewer carbs than the low fat varieties.
However, if you can find Two Good yogurt in your area, it’s an excellent choice as well. It’s designed specifically for low carb diets, with only 3g of carbs and no artificial sweeteners. The blueberry yogurt works perfectly in these muffins!
Reader testimonials
“Made these today and so far the best blueberry low carb muffin I have had. It’s so moist, thank you for sharing your recipes with us, it’s much appreciated.” — Kimberly
“I just made these and omg they are yummy! I’m very hard to please when it comes to desserts. Most keto desserts I’ve tried, made with almond flour, have a grainy taste but this was so moist and creamy just like a real muffin. It went perfectly with my morning cup of coffee. ❤️” — Stacy
“I followed the recipe exactly and WOW!!! these are so good, a keeper for sure. I’m a newbie T1D Mom and trying to find new recipes for my daughter. Thank you for sharing!!! She’s thrilled to have a muffin in her lunch box today!!!” — April
Ingredients you need
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- Greek yogurt: I like to use full fat yogurt for the added richness it provides. Lower fat versions work just as well but they add a few carbs to the total recipe. If you can find Two Good yogurt near you, it’s lower fat and lower carb.
- Almond flour: These are almond flour blueberry muffins and they won’t work with coconut flour. However, you could use my Keto Blueberry Bread recipe and turn it into muffins.
- Sweetener: I like Swerve Granular in these keto blueberry muffins but any sweetener should work. The consistency does not rely on using a particular brand or kind. But allulose will likely make the tops brown a little more quickly.
- Protein powder: As with many of my baked goods, I’ve added a little protein powder to this recipe for a lighter, fluffier muffin. Both whey protein and egg white protein powders work well.
- Fresh blueberries: I recommend fresh berries since frozen tend to bleed blue all over. But if frozen is all you have, those work too.
- Pantry staples: Eggs, vanilla extract, baking powder, salt.
Step-by-step directions
1. Blend the wet ingredients: Combine the yogurt, eggs, vanilla, and salt in a blender and blend until smooth.
2. Add the dry ingredients: Add the almond flour, sweetener, protein powder, and baking powder, and blend again until smooth. If your batter is very thick, add water 1 tablespoon at a time to thin it out. It should be thick but pourable.
3. Stir in the blueberries: Add the blueberries right into the blender, but just stir them in by hand. Divide the batter between 12 standard muffin cups.
4. Bake until golden: Bake at 325ºF for 25 to 30 minutes, or until the tops are golden brown and just firm to the touch. Remove and let cool in the pan.
Expert tips
I love using my blender to whip up these almond flour blueberry muffins. It’s less messy, takes only seconds, and it makes the batter more cohesive. But less powerful blenders may not be up to the challenge. You can always whisk the ingredients together in a bowl instead.
If the blueberries sink to the bottom of the muffins, it means the batter was too thin. The additional water should be added sparingly, and only until you have a thick but pourable batter. Brands of almond flour and yogurt differ so how much water you need depends on your other ingredients. You may not need any at all.
I specify fresh blueberries for this recipe but frozen work as well. Frozen blueberries tend to bleed more and turn the batter purple so I recommend tossing them with a bit of coconut flour before adding to the batter.
Frequently Asked Questions
How many carbs are in a keto blueberry muffin?
These almond flour blueberry muffins have 7.1g of carbs and 2.7g of fiber per serving. That comes to 4.4g net carbs per muffin.
Can you have yogurt on a keto diet?
Yogurt can be very high in sugar and carbs so you need to consider it carefully. Plain unflavored Greek yogurt is often the best choice, and the higher the fat content, the fewer carbs it will contain. You should avoid most flavored yogurts, as they often have added sugar. However, a few brands like Two Good and Ratio make good low carb flavored varieties.
Can you freeze keto blueberry muffins?
These muffins freeze very well so go ahead and make a big batch. Let the muffins cool completely and then place in an airtight container or freezer bag. They will last up to 4 months.
Other keto blueberry recipes you might enjoy:
- Keto Blueberry Scones – also a fan favorite!
- Keto Blueberry Jamboree – possibly my most popular blueberry recipe.
- Blueberry Pancake Bites – kids love to dip them.
- Keto Lemon Blueberry Cake – A beautiful cake for summer.
- Sugar-Free Blueberry Mojitos – a great summer sipper!
Keto Blueberry Muffins Recipe
Whip up these easy Keto Blueberry Muffins for easy breakfasts or snacks. They are light and fluffy, with 9g of protein and only 4.4g of net carbs per serving.
4.90 from 146 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: keto blueberry muffins
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 12 muffins
Calories: 182kcal
Equipment
Ingredients
- 5 ounces full fat plain Greek yogurt
- 3 large eggs
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ½ cups almond flour
- ½ cup Swerve Sweetener
- ⅓ cup unflavored whey protein powder or egg white protein powder
- 2 teaspoon baking powder
- Water to thin the batter, if needed
- ½ cup fresh blueberries (frozen work too, they just bleed more).
US Customary – Metric
Instructions
Preheat the oven to 325F and line a muffin pan with 12 silicone or parchment liners.
Combine the yogurt, eggs, vanilla, and salt in a blender and blend until smooth.
Add the almond flour, sweetener, and, protein powder, and baking powder, and blend again until smooth. If your batter is very thick, add 1 tablespoon of water at a time until it thins out. The batter should still be thick but pourable.
Stir in the blueberries by hand and divide the batter between the prepared muffin cups.
Bake 25 to 30 minutes, or until the tops are golden brown and just firm to the touch. Remove and let cool in the pan.
Notes
Storage Information: Store the muffins in a covered container on the counter for up to 4 days, or in the fridge for up to 8 days. They can also be frozen for 3 to 4 months.
Dairy-Free Option: Use coconut cream (the thick portion from the top of a can of coconut milk) in place of the yogurt.
Nutrition Facts
Keto Blueberry Muffins Recipe
Amount Per Serving (1 muffin)
Calories 182Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 7.1g2%
Fiber 2.7g11%
Protein 9.3g19%
* Percent Daily Values are based on a 2000 calorie diet.
Secrets to Keto Baking
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Reader Interactions
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Anita W. says
I love this recipe! However, I have a love/hate relationship with my oven. It has accurate temp according to the thermometer but also has hot spots..UGH! I baked them for 25 minutes and were not browned at all so put I them in for the last 5 minutes. Of course they browned but were over-baked and dry when cooled. My solution… I made the filling from your cinnamon roll poke cake, used a chop stick to make the holes and poured the filling over each one. They were fantastic and it solved the dry crumb problem! So, thank you for 2 great recipes!Reply
Carolyn says
Great save! I love when people find a good fix that works for them.
Reply
Sarah says
These blueberry muffins were terrific. So light and refreshing.Reply
Carol G says
I made these yesterday using frozen blueberries and OH my these are so tender, nicely moist and hard to eat just one. Thank you for the hint about using frozen blueberries, worked like a charm. The family is head over heels! Definitely making these again.Reply
Allison says
We loved these, even hubby who isn’t a big fan of blueberries. I used cottage cheese as another reviewer did. I have a small blender, so just blended the wet ingredients then mixed the rest in a bowl. I used Lakanto Golden instead of regular swerve for a bit of extra flavor.Reply
Kristyn S says
Very easy recipe to follow and execute. I love the texture of the muffins and they are very moist. I would definitely make these again.Reply
Mia Bunker says
I’ve been keto 5 years & have loved your recipes over the years. My husband is type 2 diabetic & has changed his diet to lower his A1C. These muffins turned out terrific & we both enjoyed them. I also added blueberries to the bottom of the silicone cups before pouring batter, then a few more to the top. Made 12 perfect size muffins.Thanks againReply
Carolyn says
Great to hear!
Reply
Mary says
Delicious muffins! My batter was a bit thick and my muffins turned out more dense and cake-like vs muffins, but I’m not complaining. I added a bit more blueberries than called for too…but that’s how I roll. 🤷🏻♀️Reply
Juanita Knouse says
I love eating these muffins with a tall glass of milk. Recipe is easy to follow.
Reply
Joseph B says
Easy recipe to make. Put it all in a blender and push the button. But my blender
is kind of wimpy. I tried to make blender pancakes once and it couldn’t do it.
So right off the bat i got a bowl and my hand mixer and beat it up. Got it mixed
up real good and folded in the berries. Put in the pan and baked them up.
It just so happens i had just got an order from ChocZero that had a jar of
blueberry spread and smeared it on top. Yeah buddy! Outstanding!
…………………….. 😎👍👍Reply
John Diamante says
I made these yesterday you are turning me into a baker. I had previously made the chocolate muffins 3 times. I made to batches to use more of the blueberries and yogurt. they were good. I like the chocolate much more. I took a picture but don’t see I can post here.Reply
Keli says
Delicious! Moist, not too sweet and bursting with berries! I doubled the blueberries!Reply
4.90 from 146 votes (13 ratings without comment)
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