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

These Keto Blueberry Muffins are the kind of treat that makes low-carb living feel easy. They’re soft, lightly sweet, and studded with juicy blueberries in every bite. You can whip them up with pantry-friendly keto staples in under 30 minutes.

They’re perfect for breakfast, meal prep, or an afternoon pick-me-up with coffee. No complicated steps, no odd textures—just tender, bakery-style muffins that happen to be low in carbs.

Why This Recipe Works

These muffins use a mix of almond flour and a touch of coconut flour to create a tender crumb without gluten. The combo balances moisture and structure, so the muffins aren’t dense or crumbly.

Melted butter and sour cream keep them rich and soft while avoiding dry, eggy results. A hint of lemon zest brightens the flavor and makes the blueberries pop. Using an erythritol or monk fruit blend keeps them sweet without spiking carbs.

What You’ll Need

• Almond flour (2 cups, blanched, fine) – For structure and a tender crumb.
• Coconut flour (1 tablespoon) – Helps absorb moisture and improves texture.
• Baking powder (2 teaspoons) – For lift and fluffiness.
• Salt (1/4 teaspoon) – Balances sweetness and flavor.
• Granulated keto sweetener (1/2 cup) – Erythritol or monk fruit blend works well.
• Eggs (3, large) – Bind the batter and add structure.
• Sour cream (1/2 cup) – Adds moisture and softness; Greek yogurt also works.
• Unsalted butter (1/4 cup, melted and cooled) – For richness; coconut oil works too.
• Vanilla extract (1 teaspoon) – Rounds out the flavor.
• Lemon zest (1 teaspoon, optional) – Brightens the blueberries.
• Fresh blueberries (3/4 cup) – Or frozen, used directly from the freezer.
• Muffin liners and a 12-cup muffin pan

Step-by-Step Instructions

1. Preheat the oven. Set it to 350°F (175°C).

   Line a 12-cup muffin tin with liners, or grease well.

2. Mix dry ingredients. In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and the sweetener until evenly combined.
3. Combine wet ingredients. In another bowl, whisk the eggs, sour cream, melted butter, vanilla, and lemon zest until smooth.
4. Make the batter. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. The batter will be thick—this is normal.
5. Fold in blueberries. If using fresh, add them directly.

   If using frozen, do not thaw. Gently fold to avoid streaking or crushing.

6. Portion the batter. Divide evenly among the muffin cups, filling each about 3/4 full. For even tops, smooth with a spoon.
7. Bake. Place on the center rack and bake for 18–22 minutes, until the tops are set and a toothpick comes out mostly clean with a few moist crumbs.
8. Cool. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack.

   They firm up as they cool, so resist cutting in too early.

9. Serve. Enjoy warm or at room temperature. A pat of butter or a dollop of sugar-free lemon curd is a nice touch.

Storage Instructions

• Room temperature: Keep in an airtight container for up to 2 days. Add a paper towel to absorb moisture.
• Refrigerator: Store for 5–6 days.

  Rewarm for 10–15 seconds in the microwave to soften.

• Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge or warm from frozen at 300°F (150°C) for 8–10 minutes.

Why This is Good for You

These muffins are low in carbs and avoid refined sugar, making them a good fit for keto or low-carb lifestyles. Almond flour provides healthy fats and vitamin E, while the blueberries add antioxidants and natural flavor.

Because they’re higher in fat and fiber, they’re more satisfying than standard muffins and can help curb cravings. You get the comfort-food vibe without the carb crash.

Common Mistakes to Avoid

• Overmixing the batter: This can make muffins dense. Stir just until combined.
• Skipping the coconut flour: A small amount helps with structure.

  If you omit it, the muffins may be too moist.

• Using too many blueberries: More isn’t better; it can weigh down the batter and make soggy pockets.
• Baking at the wrong temperature: Too hot and the tops brown before the centers set. Stick to 350°F (175°C).
• Not cooling before removing from the pan: Warm keto muffins are delicate. Let them set for 10 minutes first.

Alternatives

• Dairy-free: Use coconut oil instead of butter and full-fat coconut milk or a dairy-free yogurt in place of sour cream.
• Sweetener swaps: A monk fruit-erythritol blend works great.

  Allulose gives a softer crumb but may brown faster—check a few minutes early.

• Flavor twists: Add 1/2 teaspoon cinnamon, or swap lemon zest for orange zest. A handful of chopped walnuts adds crunch.
• Berry options: Raspberries or blackberries are good substitutes; chop larger berries to avoid wet pockets.
• Mini muffins: Bake in a mini pan for 10–12 minutes. Great for portion control and lunch boxes.

FAQ

Are blueberries keto-friendly?

In small amounts, yes.

Blueberries have more carbs than strawberries or raspberries, but using 3/4 cup across 12 muffins keeps the carbs reasonable per serving.

Can I use only almond flour and skip the coconut flour?

You can, but the texture will be softer and a bit more delicate. If skipping coconut flour, reduce sour cream by 1–2 tablespoons to compensate for less absorbency.

What sweetener is best for keto muffins?

A granulated erythritol or monk fruit blend gives the most sugar-like texture. Allulose works too, but muffins may brown more and feel moister.

Avoid pure stevia alone—it can taste bitter and won’t add bulk.

How do I prevent blueberries from sinking?

Toss the berries with a teaspoon of almond flour before folding into the batter. A thicker batter also helps suspend them, which this recipe naturally has.

Can I make these egg-free?

Keto baking without eggs is tricky. A flax egg can work in some recipes, but here it can lead to dense muffins.

If you try it, use 3 flax eggs and expect a heavier texture.

Why are my muffins dry?

They were likely overbaked or you used coarse almond meal instead of fine almond flour. Check doneness early and stick with blanched, finely ground almond flour.

Can I add lemon juice for more lemon flavor?

Use zest for flavor without changing the moisture balance. A teaspoon of juice is fine, but too much can affect the rise.

How many carbs per muffin?

Exact macros depend on your ingredients.

As a general guide, each muffin typically lands around 3–5g net carbs when made as written with a keto sweetener.

In Conclusion

These Keto Blueberry Muffins deliver everything you want in a classic muffin—soft crumb, juicy berries, and just the right sweetness—without the carb overload. They’re quick to make, easy to store, and endlessly adaptable. Keep a batch on hand for busy mornings or a simple snack, and enjoy a bakery-style treat that fits your goals.

Simple ingredients, reliable steps, and great flavor—this is a keeper.