These Keto Blueberry Muffins contain almond and coconut flour, and 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.
Made with both almond flour and coconut flour, these muffins have a fluffy and moist interior that has a great texture, so the mouth feel is just as you expect it to be. The addition of blueberries make these muffins extra tasty.
Ingredients in Low-Carb Blueberry Muffins
Here are the ingredients you’ll need for these low-carb blueberry muffins.
- Almond flour & coconut flour – This recipe uses both types of flour to give a better texture to the muffins.
- Sugar substitute – You can use whatever sugar substitute you like, such as allulose, erythritol, or Swerve
- Baking powder – a little bit of baking powder helps the muffins rise.
- Xanthan gum – this ingredient is optional, but it does give a little bit more sponginess to the muffin, which makes the texture better, in my opinion
- Unsweetened almond milk
- Sour cream – I always use full-fat sour cream for the best flavor
- Blueberries – you can use fresh or frozen
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 a Muffin?
Each blueberry muffin contains 4 net grams of carbs. That’s total carbs minus fiber and sugar alcohols.
I use allulose as a sugar substitute. You can use Swerve, monkfruit, Erythritol or Xylitol. It’s really up to you. The reason I use allulose is because it’s a no calorie no carb sweetener like erythritol, but it doesn’t have the cooling effect. I get allulose directly through Wholesome Yum. I think you’ll really like it, especially if you also don’t like the cooling effect.
Learn more about low-carb sweeteners and conversion here.
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 15-25 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.
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. It will still look a bit chunky, like the picture below. It won’t get entirely smooth, because the almond flour isn’t smooth.
Scoop the filling into each muffin liner, filling it just to the top of the liner. They will puff up a bit while cooking so they come to the top of the muffin cup.
Bake for approximately 20 minutes. The 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 from the oven. If you cook them too long, they can become dry and tough.
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.
Can I Use Frozen Blueberries?
Yes, you can substitute the fresh berries with frozen blueberries. The muffins will take longer to cook with frozen blueberries, however. Plan to leave them in the oven for an extra 8-10 minutes to make up for the frozen blueberries.
Can I Use Gelatin Instead of Xanthan Gum?
Yes, you can substitute gelatin instead of xanthan gum, if you need to. You’ll need to use twice as much gelatin, so use 1/2 teaspoon instead of the 1/4 teaspoon of xanthan gum. You can also leave it out entirely. It won’t have a major affect on the texture of the muffins.
Do I Have to Use Both Almond & Coconut Flour?
You don’t have to use both, but it does give a better, more usual texture to the muffins, so they turn out the way you might expect a regular wheat flour muffin to be.
Because this recipe is written for both flours, you can just omit one or the other. The only other way I’ve tested it is with all almond flour, so you can use 1 1/4 cup almond flour and leave out the coconut flour.
Do you have a ketone meter?
Get results on your keto diet and manage your diabetes by testing for ketosis and blood sugar levels. This dual test kit for glucose & ketones gives you greater insight into your diet and what foods may adversely affect your results. Test, Don’t Guess!
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The Best Keto Blueberry Muffins
- 1 cup almond flour
- 1/4 cup Allulose or Erythritol or Swerve
- 1 tablespoon coconut flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon xanthan gum optional
- 1/8 teaspoon salt
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup sour cream
- 1/2 cup fresh blueberries or frozen
- 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. Note: if using frozen blueberries, increase cook time to 26-28 minutes.
- The xanthan gum is optional. It adds more firmness to the muffins, making them more consistent with regular flour muffins. The texture is still very good, but more crumbly without it. You can substitute with gelatin (1/2 teaspoon), if you want.
- 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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Laura is an avid home cook and recipe creator. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.