Low Carb Keto Blueberry Muffins
Low-carb keto blueberry muffins?! Yep, it’s blueberry season, and I can’t help but churn out batch after batch of these muffins (predictable? Maybe. But you won’t complain once you try them!).
They’re not overly sweet but absolutely loaded with juicy blueberries, and each bite is pretty amazeballs. Seriously! I am a bit of a muffin queen after baking them for 5 days a week for 7+ years! Perfect for meal prep, freezer-friendly, and ready in no time. I know you will absolutely love them!
Related Recipes: Raspberry Keto Muffins / Almond Flour Banana Bread Muffins
What You’ll love About this Recipe:
The Ingredients
How to Make Keto Blueberry Muffins
Step 1. Preheat oven to 160℃ fan/180°C static/375°F. Line a 12 cup muffin (100ml capacity) pan.
Step 2. Combine all the ingredients, except blueberries in a large mixing bowl. Divide equally into muffin pan.
Step 3. Distribute blueberries between each muffin (roughly 3 per muffin – depends on the size of the blueberries).
Step 4. Bake for 20 minutes or until cooked through.
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Variations
- Lemon Keto Blueberry Muffins:
- Add the zest of one lemon to the batter for a refreshing lemony twist that complements the sweetness of blueberries.
- Cream Cheese-Filled Blueberry Muffins:
- Prepare the muffin batter as usual, but before baking, spoon a dollop of softened cream cheese into the centre of each muffin. Top with more batter to cover the cream cheese and bake as directed. Enjoy a delightful creamy surprise inside!
- Coconut Blueberry Muffins:
- Replace the almond milk with coconut milk for a tropical flavour. You can also add 1/4 cup of shredded coconut to the batter for added texture and coconut taste.
- Cinnamon Streusel Blueberry Muffins:
- Create a delicious cinnamon streusel topping by combining 2 tablespoons of almond flour, 2 tablespoons of powdered erythritol, and 1/2 teaspoon of ground cinnamon. Sprinkle the streusel over the muffin batter before baking to add a sweet and crunchy element.
Making Muffins in the Thermomix
Making the muffins in your Thermomix is quick, precise and easy. Ensure you follow the cooking times and don’t add the blueberries into the mixer. See the recipe card for full instructions on making these delicious diabetic blueberry muffins in your Thermomix. For more low carb Thermomix recipes>>
FAQs
Yes, you can. Freeze in a ziplock bag. To defrost just place in the fridge overnight or pop frozen into a lunchbox for a great cooler (for the lunchbox) and delicious keto snack for later.
At around 9 grams for half a cup (75g) they are a bit high in carbs and sugars but still an accepted keto fruit. Strawberries, raspberries, and blackberries are all lower in carbs.
It is a personal choice mostly and that is why I use the term sweetener as a general ingredient in the recipe.
More Recipes To Try
I know you love my keto recipes so here are just a few of our most popular baked sweets on the website.
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Keto Blueberry Muffins
Equipment
- Thermomix® optional
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Ingredients
- 1/4 cup (0.25 cups) light tasting olive oil (55g)
- 1/4 cup (0.25 cup) sweetener (50g)
- 2 cups (2 cups) almond meal or almond flour (240g)
- 4 large (4) eggs room temperature
- 1/4 cup (0.25 cups) Greek or protein yoghurt or yoghurt of choice (60g)
- 2 tablespoons (2 tablespoons) collagen optional
- 1 teaspoon (1 teaspoon) vanilla extract
- 2 teaspoons (2 teaspoons) baking powder I use gluten and aluminium free
- 90 g (3 oz) blueberries approximately 36 large blueberries or 48 small ones
Instructions
CONVENTIONAL METHOD
- Preheat oven to 160℃ fan/180°C static/375°F. Line a 12 cup muffin (100ml capacity) pan.
- Place all ingredients, except blueberries into a bowl. Stir until combined.
- Spoon mix into prepared lined pan. Distribute blueberries between each muffin (roughly 3 per muffin).
- Bake 20 minutes or until cooked through. Cool on wire tray until cool.
THERMOMIX MUFFINS METHOD
- Preheat oven to 160℃ fan/180°C static/375°F. Line a 12 cup muffin (100ml capacity) pan.
- Place all ingredients, except blueberries into mixer; mix 40 sec/speed 4.
- Spoon mix into prepared lined pan. Distribute blueberries between each muffin (roughly 3 per muffin).
- Bake 20 minutes or until cooked through. Cool on wire tray until cool.
Notes
- For a burst of citrus flavor, add the zest of one lemon or orange to the batter.
- If you prefer sweeter muffins, increase the amount of sweetener to suit your taste.
- Use any kind of Greek yoghurt, our 3 Ingredient Yoghurt or substitute sour cream.
- use room temperature eggs as they give a less eggy taste and perfect baking results every time.
Your Own Notes
Nutrition
26 responses to “Keto Blueberry Muffins”
I love these! my non gluten-free non keto daughter likes them, friends have liked them and said they wouldn’t have known they were not filled with gluten and sugar.
I didn’t have yoghurt so I used sour cream and loved the result.
For those who don’t like blueberries, the Natvia jam is great, I put a small dollop in the muffin batter (in the moulds) and stir to break up the jam.
And, the recipe is SO quick to make!!!
These blueberry muffins turned out perfectly! So soft and full of flavors! Loved it!
Thanks for a great base recipe Megan, because of what I had on hand I modified it slightly and made lovely blueberry, raspberry and dark chocolate muffins with a squeeze of lemon and used coconut yoghurt. It will become my go to recipe. Thanks!
My go to muffin recipe, always moist & tender. I love that this is on the website as a free recipe as I have shared it alot.
Thanks MeganI am so happy you enjoyed it xx
I love a good muffin recipe and these Keto blueberry muffins look perfect for weekend baking!Enjoy!
I love these blueberry muffins for an easy breakfast or afternoon snack! They’re soft, fluffy and so flavorful.So happy you enjoyed them
Moist and delicious! Great keto muffin recipe!Yay!
What a great recipe. These muffins were super moist and delicious. Love that they are are only 3g of carbs per muffin. Thank you.Glad you enjoyed them Oscar
These Blueberry Muffins are so delicious, have a great texture and I love how simple they are to prepare. They are perfect to enjoy alongside of my morning coffee!So good with coffee!
Am looking at making these – is there a substitute that I can use for the Keto Creamer?
Hi Tracy, please check the FAQs for notes on the creamer.
Megan,
If we sub the creamer with collagen, how.much please?
Moist and tender, these blueberry muffin recipe just rose to the top of the list. I added the zest of one lemon to the batter. Will also try some different berries for variation. Many thanks for this wonder recipe.
I made these muffins with raspberries instead of blueberries. They are delicious. So quick and easy to make in the Thermy 🙂 Thanks Megan for another great recipe.
Best Keto muffin I have made. I used superfine almond flour. Perfect !Just wondering if I could use coconut yoghurt instead of dairy yoghurt? If not, can I leave the yoghurt out or sub for something else? Also is the creamer needed or is this something I could sub? I do have a caramel creamer by beforeyouspeak but know if it would be nice in the muffins?!
Great thank you…best muffins I have tried! 100% the best!
Love these, perfect and yum, just a query with the serving sizes, it says it makes 24 serves, but I could only make 17, I’m confused as you say 48 small blueberries and to add 3 or more to each muffin, if you made 24 serves, wouldn’t that be 2 blueberries per muffin?
Hi Kerry, good pick up. Somehow the servings had been doubled after I calculated so it should only be 12 and yes it 36-48 blueberries.
Wow is all I can say about these delicious blueberry muffins.
They are so light in texture.
I have also made them with blackberries and the berry flavour two good yogurt. Just as delicious and just as light in texture.
I think they will be awesome with any berries .
This is an awesome recipe 😍
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