These delicious Keto blueberry muffins will give you a reason to jump out of bed in the morning! They’re light, fluffy, and popping with vibrant blueberries. Grab one for an easy breakfast or tasty afternoon snack!
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Keto Blueberry Muffins
What’s better than a fluffy and delicious muffin to start your day?
How about one that’s Keto-friendly with no added sugar! After all, I don’t want to spend five minutes eating something tasty only to feel like crap for the next few hours. That’s just not worth it.
That’s why I love these almond flour blueberry muffins! Thanks to the low-carb ingredients, you can enjoy these delicious pastries totally guilt-free.
Did I mention how good they are, too? Light, fluffy, and popping with vibrant blueberries, they’re pretty much irresistible!
They’re a great grab-and-go breakfast to start your day the right way. They also make a yummy afternoon snack or even a tasty dessert. Honestly, there’s never a bad time to enjoy a muffin.
Pro tip: if you plan to enjoy them for breakfast, you may want to hide a few for yourself in the back of the refrigerator. These never seem to last more than a few hours in my house.
How To Make Keto Blueberry Muffins
Preheat the oven to 350 degrees. While it’s heating, add all of the ingredients EXCEPT the blueberries to a mixing bowl.
Blend on high until the batter is smooth and creamy. Then you can fold the blueberries gently into the mix.
Add cupcake liners to an 8-cup muffin tin, then fill each one to the top with the batter.
Place the muffins in the oven and bake for 20-25 minutes until the tops are golden brown and the muffins are cooked through.
Are Blueberries Keto Friendly?
You bet they are! In fact, low sugar berries like blueberries, raspberries, strawberries, and blackberries can all be enjoyed in moderation on a Keto diet.
50 grams of blueberries will have about 7 grams of total carbs and 1.2 grams of fiber, or just a little less than 6 net carbs. So you don’t want to overdo it, but it should be fine as long as you’re paying attention!
This entire recipe calls for 100 grams of blueberries, or about 13.6 net carbs. Split into 8 muffins, that’s only 1.7 net carbs worth of blueberries per muffin.
And because berries have such a bright flavor, a little goes a long way. You only need a few to get that wonderful pop of berry goodness!
That’s why I love adding berries recipes like my Keto blueberry bread, Keto strawberry ice cream, or mixed berry crumble. . They add just the right balance of sweet and tart flavor.
How Many Carbs Are In A Blueberry Muffin?
When you’re talking about a store-bought blueberry muffin, the nutrition is going to depend on the brand and how big the portion is.
One blueberry muffin from Entenmann’s, for example, has 24 grams of carbs and 13 grams of sugar. Yikes. And if you pick up a blueberry muffin from Starbucks, you’ll be getting 52 grams of carbs and 33 grams of sugar. NO THANKS.
That’s why I love this keto blueberry muffin recipe! Thanks to the low-carb ingredients, these delicious little pastries have 10 grams of total carbs and 4 grams of fiber for a grand total of 6 net carbs per muffin. Oh, and only 4 grams of sugar.
Can You Store Leftover Muffins?
You’re assuming you’ll have any muffins left. In my house, this never seems to be the case.
But if you’re able to save a few from immediate consumption, then you can absolutely store them! Let your muffins fully cool, then place them in an airtight container in the refrigerator and eat them within 3-4 days.
Don’t skip the cooling step. If you try to store them warm, the condensation will make your muffins soggy. And nobody wants soggy muffins!
Other Breakfast Pastry Recipes From The Keto Option That You Might Like
Keto Cream Cheese Muffins with Pecans
Chocolate Chip Gluten Free Scones
Keto Blueberry Muffins
Equipment
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/2 cup powdered low carb sweetener
- 1/3 cup sour cream
- 1/4 cup oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup blueberries
Instructions
- Preheat the oven to 350 degrees.
- Add the ingredients with the exception of the blueberries to a mixing bowl, and blend on high until smooth and creamy.
- Fold the blueberries gently into the batter.
- Fill 8 cupcake liners to the top with the batter.
- Bake the muffins for 20-25 minutes until golden brown and cooked through.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
