low carb blueberry muffins on a cooling rack

Low Carb Blueberry Muffins (Keto)

An incredibly easy low carb and keto-friendly blueberry muffin made with almond and coconut flours. Greek yogurt and a hint of lemon set these muffins apart from the your basic grain-free, sugar-free breakfast treat.

blueberry muffins

Best Blueberry Muffin Recipe – Keto, Low Carb, Gluten-free, Sugar-free, Grain-free

It’s hard to find a tasty low carb, sugar-free baked good, and the blueberry muffin is a classic standard that should not be omitted from your kitchen simply because you said no to flour and refined sugar. A big muffin with a cup of tea or coffee in the morning is just pure luxury, and these Low Carb Blueberry Muffins fit the bill for indulgence. Blueberries are in season right now, so it is almost impossible not to enjoy nature’s bounty.

I know I said that the blueberry muffin was a classic, but I wanted a little something extra with my version. The addition of Greek yogurt and lemon gives a little bit more oomph. Both compliment the blueberry perfectly and enhance the overall flavor and texture of the muffin.

However, this recipe did give me a few stumbles. One of the biggest issues with using almond flour and blueberries is the residual moisture inherently found in each ingredient. It’s a combination for soggy disaster. The fruit will often sink to the bottom and it’s juice mingles with the almond flour to create a bit of havoc.

This recipe took several tries before I was happy with the final texture. Hopefully the resulting recipe will give you the perfect muffin to enjoy early in the morning while you sip your coffee in peace.

blueberry muffins on a cooling rack

How to make Low Carb Blueberry Muffins

Ingredients

  • 1 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1/3 cup granular erythritol, Swerve
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp xanthan gum
  • 2 tbsp greek yoguart (full fat)
  • 2 large eggs
  • 1 large egg white
  • 1 tbsp salted butter, melted
  • 1 tsp vanilla extract
  • zest of one lemon
  • 2 tbsp lemon juice
  • 1 cup fresh blueberries

Keto Blueberry Muffin Recipe Tips & Tricks

Use fresh blueberries. Please do not use frozen blueberries; I can almost guarantee that the resulting muffin will have way too much moisture. You’ll get soft areas surrounding the berries that do not cook quite right. While tasty, there’s something about that texture that is just a bit of a turn off. Plus, that will not store/save well.

Lemon flavor can be adjusted. No two lemons are ever the same. Some are large, some more tart. If you like a more intense lemon flavor, feel free to amp up the lemon elements a bit. I might suggest adding only about a 1/2 tsp more zest and 1/2 tbsp more juice if you want to really notice the lemon. It is meant to compliment the vanilla, not overpower, but some people, myself included, just love lemon.

Don’t love blueberries? Swap them out! I’ve made this recipe with blackberries and it is just dynamo. Raspberries will be in season in a few weeks and I can only imagine that they would be equally delightful. Strawberries? Don’t go there. A fresh strawberry will not hold up in the baking process.

Refrigeration is important. You want me to put muffins in the fridge? Yes, I do. Trust. Remember my earlier comment about moisture? So, leaving almond flour and fresh fruit out on your counter is a recipe for disaster. Not only will the muffin’s texture change fairly quickly, but you are setting yourself up for a mold issue too. I know it sounds crazy, but these muffins are actually even tastier the next day. Putting a flour-based muffin in the refrigerator is normally a death sentence, but not with almond flour. You’ll be able to enjoy these longer and without safety concerns.

blueberry muffins

Other Low Carb Fruit Recipes You’ll Love

blueberry muffins
Yield: 12 servings

Low Carb Blueberry Muffins

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

An easy low carb, keto-friendly blueberry muffin made with almond flour.

Ingredients

  • 1 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1/3 cup granular erythritol, Swerve
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp xanthan gum
  • 2 tbsp greek yoguart (full fat)
  • 2 large eggs
  • 1 large egg white
  • 1 tbsp salted butter, melted
  • 1 tsp vanilla extract
  • zest of one lemon
  • 2 tbsp lemon juice
  • 1 cup fresh blueberries

Instructions

Preheat oven to 350 degrees and line a 12 cup muffin tin with baking cups.

In a medium mixing bowl, combine flours, erythritol, baking soda, salt, and xanthan gum. Stir to combine. Set aside.

In a large mixing bowl, combine greek yogurt, eggs, egg white, butter, vanilla, lemon zest, and juice. Whisk to combine. Slowly add dry ingredients into wet, using a wooden spoon to mix until a soft, sticky dough forms. Use a rubber spatula to gently fold in the blueberries.

Using a large spoon, scoop dough evenly into the muffin cups, creating 12 muffins.

Bake for 20-25 minutes until tops are slightly golden brown. Remove from oven and let cool to room temperature before enjoying.

    Notes

    Storing leftovers in the refrigerator is important to help maintain freshness and texture of the muffin. Let come to room temperature before serving.

    Nutrition Information:

    Yield:

    12

    Serving Size:

    12 servings

    Amount Per Serving: Calories: 106Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 49mgSodium: 132mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 2gProtein: 4g

    Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

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