An easy low carb and keto recipe for blueberry muffins made with almond flour.
Recipe Overview
These blueberry muffins are soft and fluffy, great for breakfast or as a convenient snack. They’re only 3.5g net carbs apiece and will help satisfy your sweet tooth cravings.
They’re pretty straightforward to make, with all of the ingredients mixed in a single bowl. The batter is transferred to greased muffin tin liners, and they’re baked in the oven until golden on top.
These muffins are made with heavy cream; for sour cream muffins, check out these low carb banana bread muffins.
Getting The Batter Right
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 sliding and 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.
Baking Time
My oven usually takes about 25 minutes to bake the muffins until golden brown. Depending on your oven, it could take a longer or shorter amount of time.
I recommend monitoring the muffins frequently to avoid overcooking. If it’s your first time making them, you may want to start checking them for doneness using a toothpick starting at 20 minutes.
Recommended Equipment
- Muffin Tin: You’ll need a standard muffin tin that can hold at least 4 muffins.
- Muffin Liners: I use foil liners, which makes it easy to lift the muffins from the tin.
- Nonstick Cooking Spray: I grease the liners using nonstick cooking spray so that the muffins can be easily released.
- Kitchen Scale: For best results, I recommend measuring out the main ingredients by weight and not volume.
Selecting Ingredients
When selecting blueberries, pick the 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!
I use a natural sugar-free sweetener called swerve, which is an erythritol blend that measures the same as sugar. Any other dry sweetener will also work well; for best results, make the appropriate sweetener conversions by weight so that you end up with the correct amount of sweetness. Note that pure erythritol is only about 70% as sweet as sugar, and often comes in rather large granules that should be powdered using a Nutribullet or similar blender before using.
Serving and Leftovers
You can serve these muffins as soon as they’re cool enough to handle. For leftovers, cover and store them at room temperature.
Blueberry Muffins With Almond Flour (Keto, Low Carb)
An easy low carb and keto recipe for blueberry muffins made with almond flour.
Ingredients
-
1
cup
blanched almond flour (4 oz wt.) - 5 tbsp heavy whipping cream (2 1/2 oz wt.)
- 1/3 cup fresh blueberries (1 1/2 oz wt.)
-
2
tbsp
swerve sweetener (1 oz wt.) - 1 large egg, lightly beaten
-
1/2
tbsp
baking powder - 1/4 tsp table salt
- nonstick cooking spray, for greasing liners
Instructions
-
Position a rack in the center of the oven. Preheat to 350 F. Prepare a muffin tin fitted with 4 liners. Grease with nonstick cooking spray.
-
In a bowl, add dry ingredients (almond flour, sweetener, baking powder, salt). Whisk until well-mixed.
-
Add heavy cream and beaten egg to the bowl. Stir together until well-mixed. The batter should be thick, but should fall off a mixing spoon when lifted up. If too thick, add another tablespoon of heavy cream.
-
Gently fold in blueberries until well-distributed in the batter.
-
Divide the batter among 4 muffin liners, filling each all the way to the top. Smooth the top with a spatula.
-
Bake at 350 F until the tops are golden, about 25 minutes. A toothpick inserted in the center should come out clean or with a few dry crumbs. Let them cool a bit before serving.
Nutrition Info
This recipe yields 3.5 g net carbs per serving (1 muffin or 1/4 of the recipe).
| Nutrition Facts Per Serving |
| Calories 260 | |
| Total Fat 23g | 35% |
| Saturated Fat 6g | 28% |
| Trans Fat 0g | |
| Cholesterol 68mg | 23% |
| Sodium 370mg | 15% |
| Potassium 180mg | 5% |
| Total Carb 7g | 2% |
| Dietary Fiber 3.5g | 13% |
| Sugars 2.5g | |
| Protein 8g |
Just made these with defrozen raspberries, choc chips and trivia sugar sub. They are delicious this is a keeper recipe, thank you.
This is probably a really weird question, but… how do you think they’d turn out without the swerve sweetener? I dont have it and would love to make them. Obviously not sweet, but do you think it would be a total waste to try? haha
I don’t think they’d turn out too bad, since only 2 tbsp of sweetener is used here. Maybe add 1 or 2 tbsp extra almond flour so that the ratio of wet to dry ingredients is close to the original. And try using sweeter blueberries to compensate, or increase the quantity. Let me know if you give it a try!
I just made these, and they are absolutely delicious. However, I realized that I made a mistake. I made this with Bob’s Red Mill Almond Flour, which made each muffin 10 net carbs. Did anyone else make this mistake? Also, why is this almond flour so different in carbs and serving size than others?
Yes, I have noticed that Bob’s Red Mill almond flour has a lot more carbs than any other brand. Whether this is a labeling mistake or not, I’ve steered clear of it.
These were SO good thinking about making them Into mini muffins or adding Lily’s chips instead of blueberries to change it up but they are just a perfectness base! Possibilities are endless. Thank you!!
I would like to use raspberries… do you think I will need to change anything else in the recipe ?
All the reviews sound great…. thanks for sharing !
Hi Abby! I don’t think anything else in the recipe would need to be changed. Raspberries should work out just fine. Hope they turn out well for you!
Delicious recipe!!
Are those small, regular muffins? The pan seems to be for the bigger size…
If I want to use my twelve normal muffin tin, I’ll need to adapt the quantities and cooking time, right?
Renee, my pan makes 3-inch-wide muffins when measuring at the top of the muffin, not the bottom. This recipe yields 4 muffins, so you would need to triple the ingredients to make 12. The baking time will probably increase a bit; use the toothpick test to determine doneness.
How would you recommend these be stored? I’m not sure since there is whipping cream.
Hi Audrey, I keep them covered and stored at room temperature. If you’re worried about the cream, you can keep them in the refrigerator, and let them warm up a bit before enjoying.