These keto blueberry muffins are soft, fluffy, and naturally sweetened without all the carbs. If you’ve been missing muffins on a low carb diet, this recipe is for you.
They’re made with almond flour and a handful of simple ingredients you probably already have at home. No complicated steps, no weird techniques.
Each muffin is bursting with fresh blueberries and has a hint of lemon that makes the flavor really pop. They taste like something from a bakery, honestly.
Whether you grab one for breakfast or as an afternoon snack, they’re satisfying without the sugar crash. Perfectly keto friendly and easy to make any day of the week.
Let me walk you through how to make them. It only takes about 30 minutes from start to finish.
Why You’ll Love This Recipe
Tastes Like Real Bakery Muffins – These keto blueberry muffins are soft and fluffy with a golden top that tastes like the real thing.
Great for Meal Prep – They stay fresh in the fridge for up to 5 days so you can grab one for a quick low carb breakfast all week.
Perfectly Moist Every Time – The combination of sour cream and melted butter keeps these muffins incredibly moist and tender for days.
Recipe Ingredients
- 2 cups Almond Flour
- 1/3 cup Granulated Erythritol
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 3 Large Eggs
- 1/3 cup Unsalted Butter, melted
- 1/4 cup Sour Cream
- 1 tsp Vanilla Extract
- 1 tsp Lemon Zest
- 3/4 cup Fresh Blueberries
How To Make
Step 1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners or silicone liners.
Step 2
In a large bowl, whisk the almond flour, erythritol, baking powder, and salt together until evenly combined.
Step 3
In a separate bowl, whisk the eggs, melted butter, sour cream, vanilla extract, and lemon zest until smooth. Pour into the dry ingredients and stir until just combined. Gently fold in the blueberries, being careful not to crush them.
Step 4
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Step 5
Bake for 22 to 26 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Step 6
Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
Pat Your Blueberries Dry
Fresh blueberries have moisture on the surface, and that extra water can make the batter around them soggy or cause them to sink straight to the bottom. Give them a gentle pat with a paper towel before folding them in.
This also helps the batter cling to the blueberries better, so they stay more evenly distributed throughout each muffin instead of all pooling at the bottom.
Let the Melted Butter Cool Down a Bit
After you melt the butter, let it sit for a few minutes before mixing it with the eggs. If the butter is still really hot, it can start to cook the eggs when you combine them, and you’ll get little scrambled bits in your batter.
It should be warm but comfortable to touch. About 2-3 minutes on the counter after melting is usually enough.
Use Parchment Liners Instead of Paper
Almond flour batter tends to stick to regular paper cupcake liners way more than normal wheat flour batter does. You’ll end up losing half the muffin when you try to peel the liner off.
Parchment liners or silicone liners work much better here. The muffins peel away cleanly every time. If you only have regular paper liners, give them a light spray with cooking oil before filling them.
More Recipes
- Keto Lemon Blueberry Pound Cake
- Keto Blueberry Crumble
- Keto Mini Pavlovas with Berries
- Keto Cinnamon Swirl Coffee Cake
- Keto Vanilla Cupcakes with Buttercream
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but don’t thaw them first. Toss them into the batter while they’re still frozen so they hold their shape and don’t bleed purple throughout the muffins.
Keep in mind that frozen berries can make the batter a bit colder, so you may need to add an extra minute or two to the bake time. Just do the toothpick test to make sure they’re done.
Keto Blueberry Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners or silicone liners.
- In a large bowl, whisk the almond flour, erythritol, baking powder, and salt together until evenly combined.
- In a separate bowl, whisk the eggs, melted butter, sour cream, vanilla extract, and lemon zest until smooth. Pour into the dry ingredients and stir until just combined. Gently fold in the blueberries, being careful not to crush them.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 22 to 26 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Store leftovers in an airtight container in the refrigerator for up to 5 days.