Deliciously soft and moist, these keto blueberry muffins are irresistible. Perfect for a wholesome snack or for the lunch box. They are ready in under 30 minutes and only 2g net carbs each.
Enjoy them with a dollop of Keto Lemon Curd or Keto Whipped Cream Buttercream and extra berries for an extra sweet and healthy treat! Delish!
Keto Blueberry Muffins on a white plate and wire cooling rack.

Low Carb Keto Blueberry Muffins

Looking for a delicious keto-friendly treat? Try our mouthwatering low-carb blueberry muffins recipe – a perfect addition to your collection of healthy keto recipes. Indulge in the natural sweetness of blueberries without the guilt, as these muffins are designed to keep you on track with your low-carb lifestyle. Enjoy a delightful burst of flavor in every bite!

These insanely delicious keto muffins are easy to make, perfect for meal prep, and freezer friendly.

Related Recipes: Raspberry Keto Muffins / Keto Blueberry Smoothie

What You’ll love About this Recipe:


  • QUICK & EASY – these healthy blueberry muffins are ready in under 30 minutes. Enjoy them hot or cold. They are the perfect keto friendly snack for the lunchbox.
  • HEALTHY – The natural sweetness of blueberries combined with low carb gluten free ingredients make for delicious sugar free muffins. These muffins use low-carb flour like almond flour and natural sugar substitutes like stevia or erythritol, which can help with weight management and blood sugar control.
  • VERSATILE – swap the blueberries for your favourite muffin fillings and flavours.

The Ingredients

small bowls of ingredients for muffins on a white backdrop

The Ingredients

  • almond flour – use almond flour or almond meal. Either are fine. Do not use coconut flour instead of almond meal. While it may be possible to use the ratio is not the same and is untested.
  • sweetener – use any white granulated sweetener you love. I use an erythritol that is 30% less sweet than normal sugar. If you are using a 1:1 sweetener you can reduce the sweetener by 20%.
  • blueberries – use fresh or frozen blueberries. Any berries can be used. For a sweeter muffin swap berries for sugar-free chocolate chips. For more keto blueberry recipes>>
  • eggs – I use large or jumbo free-range eggs that are at room temperature. Cold eggs can make baked goods taste eggy. If you store the eggs in the freezer be sure to remove them and place them in a glass of warm water for 5 minutes before use.
  • collagen or keto creamer – this is an optional extra. You can leave them out without any changes to the other ingredients. I like how collagen gives a light almost biscuit crumb to almond flour blueberry muffins.

How to Make Keto Blueberry Muffins

two bowls of ingredients and a lined muffin tray

Step 1. Preheat oven to 160℃ fan/180°C static/375°F. Line a 12 cup muffin (100ml capacity) pan.

muffin batter in a bowl with a baking tray and bowl of blueberries

Step 2. Combine all the ingredients, except blueberries in a large mixing bowl. Divide equally into muffin pan.

Raw blueberry muffins in a baking tray

Step 3. Distribute blueberries between each muffin (roughly 3 per muffin – depends on the size of the blueberries).

muffins in a bkaing teray with one muffin sitting on top of the tray

Step 4. Bake for 20 minutes or until cooked through.

Variations

Here are four variations of keto blueberry muffins:

  1. Lemon Blueberry Muffins:
    • Add the zest of one lemon to the batter for a refreshing lemony twist that complements the sweetness of blueberries.
  2. 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!
  3. 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.
  4. 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.

Feel free to get creative and experiment with these variations or come up with your own ideas to customize your keto blueberry muffins according to your taste preferences!

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 how to make these delicious diabetic blueberry muffins in your Thermomix. For more low carb Thermomix recipes>>

FAQs

Can I freeze keto blueberry muffins? How do I defrost?

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.

Are blueberries keto?

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.

What sweeteners are best to use for keto baking?

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.

  1. Keto Vanilla Cake
  2. Sugar Free Pavlova
  3. Keto Meringues
  4. New York Keto Cheesecake
  5. Keto Donuts
A muffin with a bite out of it on a white plate

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2 keto blueberry muffins on a white plate with two more muffins above to the left and right of them.

Keto Blueberry Muffins

Deliciously soft and moist, these keto blueberry muffins are irresistible. Perfect for a wholesome snack or for the lunch box. They are ready in under 30 minutes and only 2g net carbs each.
Enjoy them with a dollop of Keto Lemon Curd or Keto Whipped Cream Buttercream and extra berries for an extra sweet and healthy treat! Delish!
5 from 63 votes!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert Snack, Snack
Cuisine: American
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 94kcal
Author: Megan Ellam
Servings: 12 muffins
Tap or hover over number to scale ingredients
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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

STORAGE
After cooling at room temperature keep the muffins in an airtight container in the fridge for up to 4 days. Alternatively, freeze in a ziplock bag in the freezer.
INGREDIENTS
  • 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

Serving: 1serve (1 muffin) | Calories: 94kcal | Carbohydrates: 3g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 11mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg | Magnesium: 1mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!

Share This Recipe

26 responses to “Keto Blueberry Muffins”

  1. France

    5 stars
    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!!!

  2. 5 stars
    These blueberry muffins turned out perfectly! So soft and full of flavors! Loved it!

  3. Skye

    5 stars
    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!

  4. Anonymous

    5 stars
    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 Megan

    1. Megan Mad Creations Hub

      I am so happy you enjoyed it xx

  5. Genevieve

    5 stars
    I love a good muffin recipe and these Keto blueberry muffins look perfect for weekend baking!

    1. Megan Mad Creations Hub

      Enjoy!

  6. Addie

    5 stars
    I love these blueberry muffins for an easy breakfast or afternoon snack! They’re soft, fluffy and so flavorful.

    1. Megan Mad Creations Hub

      So happy you enjoyed them

  7. Rob

    5 stars
    Moist and delicious! Great keto muffin recipe!

    1. Megan Mad Creations Hub

      Yay!

  8. Oscar

    5 stars
    What a great recipe. These muffins were super moist and delicious. Love that they are are only 3g of carbs per muffin. Thank you.

    1. Megan Mad Creations Hub

      Glad you enjoyed them Oscar

  9. Alexandra

    5 stars
    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!

    1. Megan Mad Creations Hub

      So good with coffee!

  10. Tracy

    Am looking at making these – is there a substitute that I can use for the Keto Creamer?

    1. Megan Mad Creations Hub

      Hi Tracy, please check the FAQs for notes on the creamer.

  11. jenny gross

    Megan,
    If we sub the creamer with collagen, how.much please?

  12. Karen Condit

    5 stars
    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.

  13. Jae Tomsen

    5 stars
    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.

  14. Nicole Parkinson

    5 stars
    Best Keto muffin I have made. I used superfine almond flour. Perfect !

  15. Jess

    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?!

  16. Kerry Little

    Great thank you…best muffins I have tried! 100% the best!

  17. Kerry

    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?

    1. Megan Mad Creations Hub

      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.

  18. Lynda

    5 stars
    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 😍

5 from 63 votes (50 ratings without comment)

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