These Keto Blueberry Muffins are so fluffy and moist. They make the perfect on-the-go breakfast or snack for anyone watching their carb intake.
It’s so great to know that you can still enjoy delicious treats like blueberry muffins while on a low-carb diet. These muffins are so good that I can’t see ever making muffins with regular flour again.
>> Also see our Keto Pumpkin Muffins recipe.
Made with both almond flour and coconut flour, these muffins have a fluffy and moist interior that has a great texture, so the mouthfeel is just as you expect it to be. The addition of blueberries make these muffins extra tasty.
What Flour to Use
You can make keto muffins with just one type of low-carb flour – almond or coconut – but I would strongly recommend using both for the the best possible muffin.
Both of these flours are needed to get the right consistency and texture, so I don’t recommend substituting with any other flour.
The recipe won’t work the same way with other flours, or other ratios of these flours.
How Many Carbs Are In These?
Each blueberry muffin contains 4 net grams of carbs. That’s total carbs minus fiber and sugar alcohols.
We have intentionally kept the size of the recipe to just 8 muffins so they are a treat and you don’t have a bunch of muffins sitting around begging to be eaten.
If you’re making these for a crowd, or for a family breakfast, and you need more than 8, just double the recipe.
Are Blueberries Keto Friendly?
When you’re on a keto diet, you are likely aiming for somewhere between 25-50 total net carbs per day [read more about a keto diet here]. It then becomes really important to keep track of how many carbs you’re eating and not add extra carbs when ever possible.
You’re probably then wondering if blueberries are actually okay on a keto diet, and the answer to that is yes, in moderation. These muffins use about 6 blueberries per muffin.
There are 9 net grams of carbs in a cup of blueberries, so with this recipe you are getting less than 1 net grams of carbs in one muffin.
How to Make Keto Blueberry Muffins
Add all the muffin ingredients to a mixing bowl. Stir well to combine. Scoop the filling into each muffin liner, filling it just to the top of the liner.
Bake for approximately 20 minutes. Muffins are done when a toothpick inserted comes out clean. Don’t let them get too browned on top. If they start to become dark golden, remove them.
I recommend eating these within a few days. And don’t leave them out on the counter for more than a day. They should be stored in the refrigerator if not eaten right away.
You can freeze these muffins after they’ve baked and cooled. They reheat well in the microwave.
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The Best Keto Blueberry Muffins
- Preheat the oven to 350 degrees F (176 degrees C). Add muffin liners to 8 slots in a muffin tin.
- In a mixing bowl, combine all the dry ingredients. Blend together.
- Mix in the eggs, almond milk and sour cream. Stir until well combined and no lumps remain. Gently stir in the blueberries.
- Fill the muffin cups to the top of the liners.
- Bake for approximately 18 minutes. Muffins are done when golden on top and no longer spongy.
Sour cream can be substituted with plain full-fat greek yogurt.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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