Blueberry almond flour muffins that are simple to make, and ready to enjoy in less than thirty minutes. A fresh-baked, tender, almond flour blueberry muffin recipe that’s dairy-free, grain-free, and perfectly delicious. Is there anything better than a delicious, bakery-style keto blueberry muffins recipe?
That’s a definite no (except for keto strawberry muffins, maybe!). I created these low-carb paleo blueberry muffins with almond flour as a tribute to the ones I used to love. And, dare I say it, these easy keto muffins are just as good.
Before I went low-carb and gluten-free, they were probably my favorite item ever to get from a coffee shop or bakery. I would even pretend that they were healthy blueberry muffins, just because they had blueberries in them. Ha.
The good news is, it’s so easy to make your own keto paleo blueberry muffins — no sugar crash needed! And these were so good that this recipe is included in my Easy Keto Cookbook.
Make a big batch of this keto muffin recipe with almond flour and grab them to go for an easy low-carb breakfast all week long.
Blueberry Almond Flour Muffins Fixings
Wholesome Yum Blanched Almond Flour – The flour quality you use makes a huge difference in the result! Using one that’s too coarse, or an almond meal will result in gritty muffins. Wholesome Yum Almond Flour has the finest texture out there, for the best keto blueberry muffins. If you want to use a different flour, see the section on substitutions below.
Besti Monk Fruit Allulose Blend – This is my sweetener of choice for all my keto baking recipes, and for good reason: It’s the only one that will create a super moist texture, has no aftertaste, and doesn’t crystallize when storing … all with zero net carbs. I previously used erythritol for this recipe, but Besti creates a much better result. If you still want to use something else, see the substitutions section below for alternatives.
Baking Powder – Helps the low-carb muffins rise. I like this brand, which is non-GMO. Be sure you use baking powder, not baking soda — they are not the same.
Sea Salt – Balances out the sweetness. Optional, but recommended.
Coconut Oil – This makes it a paleo blueberry muffin recipe since it’s dairy-free. But if that’s not important to you, unsalted grass-fed butter works just as well and provides a delicious buttery flavor to these low-carb blueberry muffins. I prefer it slightly over coconut oil, but I put coconut oil as the default ingredient since some people don’t consider butter paleo.
Unsweetened Almond Milk – Thins out the batter. You can use any keto milk option here, such as coconut milk beverage (the liquid kind in a carton, not the thick kind in a can), hemp milk, or watered-down heavy cream. I like to use my homemade almond milk when I get the chance.
Regular dairy milk will work from a recipe standpoint but will increase the carbs since lactose is sugar. Whatever milk you use, make sure it’s at room temperature, so that it doesn’t solidify the coconut oil or butter when you add the milk.
Eggs – Use whole, large eggs. Flax eggs may work as a substitute, but I haven’t tried to confirm. Let me know in the comments below if you do!
Vanilla Extract – For flavor. You can also substitute other extracts if you like.
Blueberries – This keto blueberry muffin recipe is written using fresh blueberries, but you can use frozen if that’s what you have. If using frozen blueberries, don’t thaw them first. Just use them completely frozen right in the recipe. Your muffins will be soggy if you thaw them first!
The process to make paleo blueberry muffins is quick and easy. As long as you measure your ingredients and bake them for the right amount of time, these are pretty tough to mess up. There are just four steps from start to finish! And, it’s a one-bowl process to make the batter.
Here’s how to make keto muffins with almond flour:
Mix dry ingredients. In a large bowl, stir together the almond flour, Besti, baking powder, and sea salt.
Add wet ingredients. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
Fill muffin cups. Transfer the batter to a muffin tin lined with parchment liners or silicone liners. You’ll need to decide if you want to make 10 or 12 muffins out of it. The picture below is how full to fill them if you’re making 10.
Bake. Place the almond flour blueberry muffins in the oven and bake until the tops are golden and an inserted toothpick comes out clean. They’ll still be pretty soft to the touch but will firm up as they cool.
Blueberry Almond Flour Muffins Tips
Use quality ingredients. This almond flour and this sweetener yield the best results.
Expect a thick batter. It will be a bit thicker than typical muffin batter — this is normal.
Make 10 muffins for bigger muffin tops or 12 to stretch the nutrition. The recipe makes ten full-size keto blueberry muffins as pictured. If you want them to have muffin tops that overflow a lot, the way they do at a bakery, this is the number to make.
But if you want fewer calories and carbs per muffin, simply divide the batter among twelve muffin cups instead of ten. Since these are gluten-free blueberry muffins with almond flour, they are pretty filling even if you stretch the batter to twelve keto muffins.
Reserve some berries for the tops. If you want blueberries sticking out of the top like in my pictures, you can dot the tops with some extra berries, or don’t put all of them into the batter and place the rest on top. I have also written an article on Satisfy Your Mood by Having Lemon Orzo Recipe.
Low-carb blueberry muffins are the most classic choice, but this basic keto muffin recipe is also very versatile and easy to customize. Try some of these variations:
Swap the berries – Feel free to make these into strawberry, raspberry, or even blackberry keto muffins. If you use any berries other than blueberry, I recommend chopping them into smaller pieces first, similar to the size of blueberries.
Use different extracts – Vanilla extract is the classic choice, but you can also use maple, almond, or even banana extract depending on the flavor combo you’re going for. The latter is what I did for my keto banana muffin recipe, which is based on this one.
Lemon – A couple of teaspoons of lemon zest complement the blueberries. You could try up to a tablespoon of lemon juice instead, but the flavor won’t be as strong, and adding more may make the batter too runny.
Nuts – Chopped walnuts, pecans, or any other keto nuts make a nice addition.
Chocolate chips – Add sugar-free chocolate chips, as I do for keto chocolate chip muffins.
Mini muffins – Make the same low-carb muffin recipe in a mini muffin tin. You’ll get a larger quantity of smaller servings that way (20-24 of them, depending on how high you fill the cups). Make sure to reduce the baking time (about 15 minutes), though, as they’ll be done faster.
How to Store Blueberry Almond Flour Muffins?
Since almond flour blueberry muffins have fresh blueberries and no preservatives, they might not last as long as store-bought ones.
They are fine on the counter for a couple of days, but beyond that, store them in the fridge for up to a week, wrapped in parchment paper or an airtight container. If you need to make this low-carb muffin recipe last longer, just freeze them. You can get more from this video.
How to Freeze Blueberry Almond Flour Muffins?
Yes, this keto muffin recipe freezes exceptionally well! They’ll last up to 4-6 months in the freezer.
To thaw, you can place the almond flour muffins in the fridge or on the counter, or even reheat them from frozen. You can reheat it in the oven or microwave. They are so moist that they don’t dry out easily. You can also read more about The Best Vanilla Almond Milk – Enjoy Every Day.
Blueberry Almond Flour Muffins Substitute
Creating a low-carb blueberry muffins recipe is not too hard, but my standards were high. They had to be moist, with a real muffin-like crumb, but no aftertaste or dense, heavy feel. I already covered substitution options for the milk, eggs, and coconut oil in the ingredients section above, but here we’ll dive a little deeper into different flours and sweeteners.
Almond flour – As long as you don’t have a nut allergy, almond flour blueberry muffins are the best option from a taste and texture perspective.
Other nut flours, such as macadamia nut flour – The texture of other nut flours are not as fine but is the best substitution if you can tolerate other nuts.
Sunflower seed meal – This is simply ground sunflower seeds, so it’s a good option if all nuts are out. The muffins may turn green, so don’t be alarmed if that happens — it’s just a reaction with the baking powder and is safe to eat.
Did you make these almond flour blueberry muffins? Please leave a starred rating on the recipe card and a comment below letting me know what you thought!
Since the density of almond flour also makes it heavier, it is important to make sure you have enough of the right ingredients to make the muffin raise, so you have the perfect muffin top rather than muffins that sink in.
As they cooled, the baked goods will set and firm up. If you pick them up too soon, they will still be too soft and could just fall apart. You can’t fix this by baking them longer because you could burn them if you do.
Almond flour does get crispy, but the texture isn’t “perfect” on its own. When you add a touch of arrowroot starch to this recipe, the resulting almond flour waffles have a great crispy texture, without being too dry.