These delicious keto blueberry almond flour muffins are perfect for anyone following a low carb lifestyle.
They’re soft, moist, and taste just like regular muffins, but without all the sugar and carbs that usually come with traditional baking.
I spent days testing different flour combinations until I found the perfect mix that gives these muffins the exact texture we all love.
The combination of almond flour and monk fruit sweetener creates a wonderful base that lets the natural sweetness of blueberries shine through.
Many people think that keto baking is complicated, but this recipe proves otherwise. You’ll be surprised how simple it is to make these muffins, even if you’re new to low carb baking.
You can enjoy them for breakfast with your morning coffee, pack them for lunch, or have them as an afternoon snack.
They’re filling enough to keep you satisfied but light enough that you won’t feel heavy afterward.
👍 Why You’ll Love This Recipe
Perfect Texture: These muffins have the exact same texture as regular muffins, which is rare for keto baking! They’re soft and fluffy on the inside with a slightly crispy top.
Many keto baked goods can be dense or dry, but these muffins stay moist and tender thanks to the perfect ratio of almond flour and eggs.
Simple Ingredients: If you’re already following a keto diet, you probably have most of these ingredients in your pantry right now! No weird additives or complicated ingredients that you’ll only use once.
Quick Breakfast Solution: Need a quick keto breakfast? These muffins are perfect! Make a batch on Sunday, and you’ll have breakfast ready for the entire week.
Just grab one as you head out the door – they’re filling enough to keep you satisfied all morning.
✨ Recipe Ingredients
- 3/4 cup Blueberries
- 3 Eggs (large, room temperature)
- 2 1/2 cups Blanched Almond Flour (I recommend this one – amazon)
- 1/2 cup Monk Fruit Allulose Sweetener
- 1 1/2 teaspoons Baking Powder
- 1/3 cup Coconut Oil (measure when solid, then melt for the recipe)
- 1/3 cup Almond Milk (unsweetened, room temperature)
- 1/2 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and lining a muffin pan with 12 paper liners.
Step 2
Add the almond flour, sweetener, salt, and baking powder to a large bowl. Mix together.
Step 3
Add in the almond milk, melted coconut oil, eggs, and vanilla. Mix well.
Step 4
Add the blueberries and fold them in.
Step 5
Divide the batter among the muffin cups and bake for about 20 minutes or until the tops are golden. You can use a toothpick to check it too – insert it in the center, and if it comes out clean, the muffins are ready.
💡Tips
1. Don’t Over Mix
When you’re combining the wet and dry ingredients, mix just until everything is combined. The batter should be uniform but stop as soon as you don’t see any dry flour spots.
Over-mixing can make your muffins dense and tough instead of light and fluffy. You might see some small lumps in the batter – that’s totally fine!
They’ll bake out in the oven. When you add the blueberries, fold them in gently with just a few strokes to avoid crushing them.
2. Let Them Cool
After 5 minutes, take them out and cool them completely on a wire rack. This allows air to circulate and prevents the bottoms from getting damp.
Don’t skip this step, even if you’re eager to eat them! The texture continues developing as they cool, and warm keto muffins can seem overly soft and fall apart easily.
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FAQ
1. Can I substitute coconut flour for almond flour?
No, unfortunately you can’t make a direct swap between coconut flour and almond flour. Coconut flour absorbs much more liquid than almond flour – about 3-4 times more!
If you need to use coconut flour, you’d need a completely different recipe with different amounts of eggs and liquid.
2. Why did my muffins turn out dry?
Make sure you’re using blanched almond flour (not almond meal), don’t pack the flour when measuring, and check your muffins early. Every oven is different, so yours might need less time.
Keto Blueberry Almond Flour Muffins
Print RecipeIngredients
- 3/4 cup Blueberries
- 3 Eggs large, room temperature
- 2 1/2 cups Blanched Almond Flour (I recommend this one - amazon)
- 1/2 cup Monk Fruit Allulose Sweetener
- 1 1/2 teaspoons Baking Powder
- 1/3 cup Coconut Oil measure when solid, then melt for the recipe
- 1/3 cup Almond Milk unsweetened, room temperature
- 1/2 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Salt
Instructions
- Start by preheating the oven to 350°F and lining a muffin pan with 12 paper liners.
- Add the almond flour, sweetener, salt, and baking powder to a large bowl. Mix together.
- Add in the almond milk, melted coconut oil, eggs, and vanilla. Mix well.
- Add the blueberries and fold them in.
- Divide the batter among the muffin cups and bake for about 20 minutes or until the tops are golden. You can use a toothpick to check it too – insert it in the center, and if it comes out clean, the muffins are ready.
These are wonderful, made them for friends visiting for the holidays my first try, she contacted me right away once she got home so she could make them for their get together for the family. Have more in the oven today! Thank you for such a great recipe!!