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5.0 from 21 votes

Fluffy Keto Blueberry Muffins

These keto blueberry muffins are made with almond flour. With just six grams of net carbs per muffin, they're perfect for breakfast!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings: 7 muffins
Calories: 255 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • Avocado oil spray for pan
  • 4 large eggs
  • 2 tablespoons whole milk
  • 4 tablespoons unsalted butter melted
  • 1 tablespoon pure vanilla extract
  • 1 ½ teaspoons stevia glycerite equals ½ cup of sugar
  • Pinch salt
  • 1 ½ cups superfine almond flour 6 ounces
  • ½ teaspoon baking soda
  • 1 cup fresh blueberries divided; 5 ounces

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Line 7 muffin cups with foil or parchment liners and lightly spray them with oil.
  2. In a medium bowl, whisk the eggs, milk, melted butter, vanilla, stevia, and kosher salt.
  3. Add the almond flour, whisking it until smooth. Whisk in the baking soda.
  4. Gently fold ½ cup of blueberries into the batter using a rubber spatula.
  5. Use an ice cream scoop to divide the batter evenly among the muffin cups.
  6. Evenly scatter the remaining blueberries on top of the muffins.
  7. Bake the muffins until they are puffed, golden, and fragrant, and a toothpick inserted in the center comes out dry, for about 20 minutes.
  8. Remove the pan from the oven. Carefully remove the muffins from the pan. Place them on a wire rack to cool for about 30 minutes.
  9. Remove the liners and serve the muffins.

Notes

  • This recipe typically makes seven muffins - a bit annoying, I know, but you won't be able to fit the batter into six muffin cups without it overflowing. You can also make eight smaller muffins, as shown in the video.  
  • Almond flour baked goods stick to regular paper liners. However, they do not stick to greased foil or parchment liners.
  • Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. Feel free to use 2 teaspoons of fresh, gluten-free, and aluminum-free baking powder instead of baking soda. 
  • Since almond flour is not as absorbent as wheat flour, I use fewer blueberries in these muffins than one would use in a traditional muffin. Some of the blueberries will sink to the bottom of the muffins. You can mitigate this issue by drying the blueberries thoroughly and dusting them with a teaspoon of cornstarch. 
  • I don't recommend using frozen blueberries. They are too mushy and will bleed into the batter and stain it.
  • It's important to cool the muffins to room temperature before enjoying them. Their flavor and texture dramatically improve after a 30-minute rest. If you eat them straight out of the oven, they will taste slightly eggy and won't be as fluffy. 
  • Once completely cool, you can place these muffins in a resealable bag or an airtight container and keep them in the fridge for up to 4 days. You can also freeze them for up to three months.

Nutrition Information

Serving 1muffin Calories 255kcal (13%) Carbohydrates 9g (3%) Protein 9g (18%) Fat 22g (34%) Saturated Fat 6g (30%) Sodium 157mg (7%) Fiber 3g (12%) Sugar 3g (6%)

Nutrition Facts

Serving: 7muffins

Amount Per Serving

Calories 255

% Daily Value*

Serving 1muffin
Calories 255kcal 13%
Carbohydrates 9g 3%
Protein 9g 18%
Fat 22g 34%
Saturated Fat 6g 30%
Sodium 157mg 7%
Fiber 3g 12%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.