Keto Blueberry Muffins – Soft, Juicy, and Low-Carb

These keto blueberry muffins taste like a weekend bakery treat but fit your low-carb goals. They’re soft, fluffy, and lightly sweet with juicy bursts of blueberries in every bite. No complicated steps or strange ingredients—just simple baking that works.

Keep a batch on hand for quick breakfasts, snacks, or an easy dessert. If you’ve been missing muffins on keto, this recipe brings them back without the sugar crash.

What Makes This Recipe So Good

• Perfect texture: Almond flour and a touch of coconut flour create a tender crumb that feels like a classic muffin.
• Low-carb and gluten-free: Naturally grain-free and sweetened with a keto-friendly sweetener.
• Fast and fuss-free: Mix in one bowl, bake, and you’re done. No special equipment needed.
• Not eggy or dry: Sour cream (or Greek yogurt) keeps them moist, and lemon zest brightens the flavor.
• Freezer-friendly: Make a double batch and save some for later.

What You’ll Need

• Almond flour: Finely blanched works best for a smooth texture.
• Coconut flour: A small amount adds structure without heaviness.
• Baking powder: Gives lift and a soft crumb.
• Salt: Just a pinch to balance sweetness.
• Granulated keto sweetener: Erythritol, allulose, or a blend.

  Choose one that measures like sugar.

• Eggs: Bring to room temperature for better mixing.
• Butter: Melted and slightly cooled. Coconut oil works too.
• Sour cream or full-fat Greek yogurt: Adds moisture and a subtle tang.
• Vanilla extract: Warm, classic flavor.
• Lemon zest: Optional but highly recommended for brightness.
• Fresh or frozen blueberries: Keep frozen berries unthawed to prevent streaking.
• Optional: A few drops of liquid stevia if you prefer a sweeter muffin, and coarse “sugar-free sugar” for sprinkling on top.

How to Make It

1. Prep the oven and pan: Heat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well.
2. Mix dry ingredients: In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 1/2 to 3/4 cup keto sweetener, depending on your sweetness preference.
3. Combine wet ingredients: In a separate bowl, whisk 3 large eggs, 1/3 cup melted butter, 1/2 cup sour cream (or Greek yogurt), 1 1/2 teaspoons vanilla, and the zest of 1/2 lemon.
4. Bring it together: Pour wet into dry and stir until just combined.

   The batter should be thick but scoopable. If it’s too thick, add 1–2 tablespoons unsweetened almond milk.

5. Fold in berries: Gently fold in 3/4 to 1 cup blueberries. If using frozen, toss them in a teaspoon of almond flour first to help prevent color bleed.
6. Fill the pan: Divide batter evenly among the muffin cups.

   They should be about 3/4 full. Sprinkle tops with a little extra sweetener if you like.

7. Bake: Bake 18–23 minutes, until the tops are lightly golden and a toothpick comes out clean or with a few moist crumbs.
8. Cool: Let muffins cool in the pan for 10 minutes, then move to a rack to cool completely. Keto muffins firm up as they cool.
9. Enjoy: Serve warm or at room temperature.

   Add a small pat of butter if you want extra richness.

Keeping It Fresh

• Room temperature: Store in an airtight container for up to 2 days. Line the bottom with a paper towel to absorb moisture.
• Refrigerate: Keeps 5–6 days. Warm briefly in the microwave or oven before eating for the best texture.
• Freeze: Freeze in a single layer, then transfer to a freezer bag.

  They keep well for up to 2 months. Thaw at room temperature or reheat from frozen at 300°F (150°C) for 8–10 minutes.

Benefits of This Recipe

• Low in net carbs: Almond and coconut flours keep carbs minimal while providing fiber and healthy fats.
• Balanced sweetness: You get a gently sweet muffin without sugar spikes.
• Satisfying and portable: Great for meal prep, lunch boxes, or a quick bite with coffee.
• Simple ingredients: Everything is easy to find, and you can swap a few items based on what you have.
• Kid-friendly: Familiar flavor and soft texture make these an easy win.

What Not to Do

• Don’t skip the liners or greasing: Almond flour sticks more than wheat flour.
• Don’t overmix: Stir just until combined to avoid dense, tough muffins.
• Don’t overbake: Almond flour browns quickly. Pull them when the centers are set but still moist.
• Don’t add too many blueberries: More than 1 cup can weigh down the batter and make soggy muffins.
• Don’t swap flours 1:1: Coconut flour is not a direct substitute for almond flour.

  Stick to the amounts listed.

Alternatives

• Dairy-free: Use coconut oil instead of butter and full-fat coconut yogurt instead of sour cream or Greek yogurt.
• Sweeteners: Allulose makes a softer, moister crumb; erythritol keeps things a bit crisper. Monk fruit blends also work. Adjust to taste.
• Flavor twists: Add 1/2 teaspoon cinnamon, a pinch of nutmeg, or swap lemon zest for orange zest.
• Mix-ins: Stir in 1/3 cup chopped pecans or walnuts for crunch, or add a handful of sugar-free white chocolate chips.
• Mini muffins: Bake in a mini muffin pan for 10–13 minutes.

  Great for portion control and snacks.

FAQ

How many carbs are in these muffins?

Net carbs will vary by brand of ingredients and the amount of blueberries used. As a general guide, each muffin typically lands around 3–5g net carbs. For accuracy, plug your exact ingredients into a nutrition calculator.

Can I use only coconut flour?

Coconut flour is very absorbent and won’t work as a 1:1 swap.

This recipe relies on almond flour for structure and moisture. If you need a coconut-flour-only recipe, use one formulated specifically for it.

Do I have to use sour cream?

No. Full-fat Greek yogurt works well, and dairy-free coconut yogurt is a solid option.

The goal is to add moisture and tenderness.

Why did my muffins sink?

This usually happens if they’re underbaked, the oven runs cool, or there’s too much liquid. Make sure the centers are set before pulling them, and measure ingredients carefully.

Can I use frozen blueberries?

Yes. Use them straight from the freezer and toss in a little almond flour to reduce color bleeding.

There’s no need to thaw first.

How do I make them sweeter?

Increase the granulated sweetener slightly or add a few drops of liquid stevia. Taste the batter and adjust before baking.

Final Thoughts

These keto blueberry muffins are simple, reliable, and delicious—everything a weekday breakfast or quick snack should be. With a tender crumb, bright blueberry bursts, and easy prep, they’re a recipe worth saving.

Make a batch on Sunday, and you’ll be set for the week. If you’re new to keto baking, this is a great place to start: no fuss, just great muffins.