Name: Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup almond flour ((Note 1)); 1/3 cup blueberries ((Note 2)); 5 tablespoons heavy whipping cream; 2 tablespoons granular swerve or 3 tablespoons confectioners swerve; 1 large egg, lightly beaten; 1/2 tablespoon baking powder; 1/4 teaspoon table salt

Summary:

This straightforward recipe makes quick and easy blueberry muffins. All ingredients are mixed in a single bowl by hand, then the batter is transferred to greased muffin liners for baking. Whether you use almond flour or coconut flour, these muffins are great for low carb diets with only 3.5 grams of net carbs per muffin.

Blueberry Muffins

4.9 from 50 votes

PRINT PIN

Prep: 15 mins

Cook: 25 mins

Yield: 4 muffins

INGREDIENTS

▢ 1 cup almond flour (Note 1)
▢ 1/3 cup blueberries (Note 2)
▢ 5 tablespoons heavy whipping cream
▢ 2 tablespoons granular swerve or 3 tablespoons confectioners swerve (Note 3)
▢ 1 large egg, lightly beaten
▢ 1/2 tablespoon baking powder
▢ 1/4 teaspoon table salt

INSTRUCTIONS

Prepare: Position oven rack in center of oven, and preheat to 350 F. Set aside muffin tin fitted with 4 greased liners (Note 4).
Make Batter: Whisk together dry ingredients (almond flour, sweetener, baking powder, and salt) in bowl until well-mixed. Stir in heavy whipping cream and beaten egg until well-mixed. Batter should be thick, but should fall off mixing spoon when lifted up (Note 5). If too thick, stir in another tablespoon of heavy whipping cream. Gently fold in blueberries until well-distributed in batter.
Bake Muffins: Divide batter among 4 greased muffin liners, filling each one to the top. Smooth surface with spatula. Bake at 350 F until tops are golden brown, 20 to 25 minutes. Toothpick inserted in center should come out clean or with few dry crumbs. Cool before serving (Note 6).

NUTRITION

Makes 4 Servings (Note 7)

Amount Per Serving (1 muffin):

Calories 260 (80% from fat)
Total Fat 23g	35%
Saturated Fat 6g	28%
Cholesterol 68mg	23%
Sodium 370mg	15%
Net Carb 3.5g
Total Carb 7g (Note 8)	2%
Dietary Fiber 3.5g	13%
Sugars 2.5g
Protein 8g

Vitamin A 7% · Vitamin C 2% · Calcium 14% · Iron 7%

PHOTOS

step by step images on making muffins with almond flour and blueberries

close up view of keto blueberry muffin partially eaten

NOTES & TIPS

(1) Almond Flour. About 4 ounces weight. I use almond flour that is blanched, which means the skins are taken off of the almonds, so the resulting flour looks white. A decent substitute is coconut flour: use 1/4 cup coconut flour instead of almond flour, and add an extra egg. Personally, I much prefer the almond flour version — better taste and texture, without a coconut flavor.

(2) Blueberries. About 1.5 ounces weight. I use fresh berries, and some readers have also reported success with frozen berries. When selecting blueberries, pick smaller ones to use in these muffins so that they’re more evenly distributed in the batter. That way, you’ll get more frequent bites with blueberries in them. Save the larger ones for snacking or for making low carb blueberry jam.

(3) Sweetener. About 1 ounce weight. Swerve is a dry sweetener that measures the same as regular sugar; it’s not the same as pure erythritol, which is about 70% as sweet. I’ve provided volume measurements for both granulated and confectioners (powdered) since they pack differently into a measuring cup. You can substitute with your favorite dry sweetener; I don’t recommend liquid sweeteners since that alters the ratio of wet-to-dry ingredients. To calculate the amount to use, check your sweetener’s packaging to determine how it compares to regular sugar.

(4) Muffin Tin & Liners. Use a standard muffin tin that can hold at least 4 muffins. Mine makes muffins that are 3 inches in diameter when measuring at the top. I use foil liners (by Reynolds) since they’re easier to release from the muffins than paper ones. To grease the liners, you can use a nonstick cooking spray or grease with any kind of fat like oil or butter. To spread it across the bottom and sides of the liners, a pastry brush is useful.

(5) Batter. The batter should be thick enough so that the blueberries don’t sink to the bottom of the muffins, but it shouldn’t be too thick such that you have a hard time scooping it up and filling the muffin liners. When stirring and lifting up the batter using a mixing spoon or spatula, the batter should have no problem falling off. If it’s too thick, add a tablespoon of heavy cream at a time. If too thin, add just enough almond flour until it has the right consistency.

(6) Serving. These muffins are best when served at room temperature or chilled. I don’t recommend serving them hot or warm because they will be too soft and fluffy. Enjoy them as a snack, or as breakfast alongside almond flour pancakes and poppy seed scones. If you have leftovers, let the blueberry muffins cool completely before covering and storing in the refrigerator for up to 2 days.

(7) Increasing Yield. To increase the number of servings, you can double or triple the ingredients proportionally. You will need more muffin liners and possibly a larger muffin tin. Since the baking time may need to be adjusted, follow the visual and toothpick tests for doneness given in the instructions.

(8) Carbs. The nutrition calculation assumes you are using Swerve or a similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.

More Breakfast

Cheddar Biscuits

Corned Beef Hash

Instant Pot Egg Bites

Oatmeal

newest oldest most voted

Cindy

Thank you!….FINALLY someone puts the recipe first and saves me scrolling and scrolling through a lot of “extraneous yak yak”!! Delicious!

Shellie Winkel

Just made these today and they are fantastic! I used frozen mixed berries, about 1 cup as I tripled the rest of ingredients to get 12 using monk fruit as sweetener. So simple & can think of lots of ways to change these up!

Aimee

I made these today. I added a tsp of vanilla extract. These muffins are delicious. My 12 year old daughter said they tasted better than the regular blueberry muffins. She ate two of them.

Kim

Made these twice now and both times they were amazing. I ran out of blueberries so I substituted 1/3 cup of sugar free chocolate chips and that was very good as well. Easy to make, and will be made often. 🙂

Erika

I made these and followed the recipe but added lemon zest. It adds a wonderful freshness to the muffins!

Randi

I weighed my ingredients and added some vanilla cream stevia … I tasted the batter and it was Ah-mazing!! It will be hard to only have one.

LeAnn

Perfect texture and very easy to make! Thank you for this simple, delicious treat!

Alyssa

Turned out great! Amazing taste.

Jen

Just baked today! If I don’t tell you it’s keto, you wouldn’t know. The texture is right on! – which is not the case for most keto recipes.

Shelby

I doubled the recipe and put into a loaf pan, we didnt have blueberries so we used Lily’s Chocolate chips – hubby loved it, we cut into 12 slices and it was the perfect amount!!! Thank you, going to try with blueberries this weekend!!!

Julia

I love the idea of turning this into a chocolate chip or blueberry loaf. Thanks for sharing your idea!

Rhonda

Made these today and though my husband and I weren’t expecting a traditional blueberry muffin, we REALLY liked this recipe! Maybe a little flat in taste,, but would adding a touch of vanilla help that without compromising sugar grams? The texture was amazingly moist. My husband is possibly diabetic so we are making lifestyle and diet changes. Excited about trying new recipes. Thank you for sharing this amazing Blueberry Muffin!

Yes, I think adding 1 teaspoon of vanilla extract can help improve its flavor. You can also try increasing the sweetener a tad bit, by 1 to 2 teaspoons, or increasing the number of blueberries. Hope you give it another try!

Angie

Made these today and they were great – right amount of blueberries (we like lots) and not too sweet! Advice on choosing the smaller blueberries was good… unfortunately all the blueberries I had at the moment, were on the bigger-side – so did have some sinking. Husband has decided that this recipe is better than a previous one I tried…. and he loves his blueberry muffins! Thank you.

H S

I made these with almond milk instead of heavy whipping cream. It works great! Also, I’ve omitted the blueberries and added 2 Tbsp of cocoa powder for chocolate muffins. Mmmm! I would recommend adding more sweetener if you are looking for a dessert muffin.

Sounds delicious! Thank you for sharing your variations; it’s good to know that this recipe also works well with almond milk.

Sue

Theses are the best keto low carb muffin I have ever ate. Only problem is I made the four yesterday and now they are all gone.

Laurie

Yes Same here Thank You for recipe and not all the talking. Who needs all that anyways. You just got a fan. I haven’t made them yet but I am sure they will be amazing just for that reason Alone I give you 5 stars.. Thank You, Thank You, Thank You

Amy F

My absolute favorite blueberry muffin recipe. Easy to make, great texture. Hard to believe it’s healthy.

Kathy

Looks delicious. But can I use Whole Wheat flour?
Thank you.

Christine,

Made these using coconut cream instead of ordinary cream as husband is dairy free. They were delicious. Coconut cream works very well in these.

Jo F

Made these for the 2nd time. I tripled the batch, added 2 tsp vanilla and decreased the salt. They are amazing.

C J

I found these muffins to have a salty aftertaste, so I’m going to try again without adding the salt. I think I’ll also try doubling the ingredients to get more regular sized muffins, or six jumbo sized muffins. Other than that it’s a quick, easy to follow recipe.

Mel

Excellent recipe that I have been using weekly. My family loves them and it hits the spot for a sweet treat . The sweetness is perfect the way it is . Thanks for sharing and please share more keto sugar free dessert recipes

Dory

Love these!!! What can I sub for heavy cream to make hem vegan for a friend

You could try canned full-fat coconut milk or cream, but I haven’t tested it so I’m not sure how it would turn out.

Jessica

Question: if you use frozen blueberries, do thaw them first? Or toss them frozen into the batter?

Linda

Just found your recipe and want to bake it now. Am I correct there is no butter or oil in the recipe, or did my old eyes miss something? Thanks.

That’s correct — there’s no butter or oil.

Shey

I made these muffins and they turned out great. They are delicious! A great treat for newly diagnosed diabetic.

Blueberry Muffins