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 37 votes

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Prep: 15 mins

Cook: 25 mins

Yield: 4 muffins

Calories: 260

Net Carbs: 3.5g

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.

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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!

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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.

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. 🙂

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Shey

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

LeAnn

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

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.

Marcia

Hi Julia! Is there a way I could substitute the almond flour with all purpose flour or with ground oats?

Thank you!

Julia

Hi Marcia! I haven’t tested this recipe with either of those two options, so I can’t say for certain. If I were to substitute with all-purpose flour, I would start with 1/2 cup, and go from there. Add more flour as needed, until the batter is thick, but falls off a mixing spoon when lifted up.

Perfect 🙂 thank you so much Julia! I’ve made some of your recipes and my family and I loved them all. I’m definitely going to try this one out and will let you know how it turns out with the all purpose flour.

Amy F

Absolutely delicious! These will become a regular treat. I used frozen blueberries with no problem.

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!!!

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

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.

Robin Lisa Jessie

I used monk fruit instead of swerve and I did not have fresh berries so I had to use frozen. Sprinkled Good Earth sweetener on top – came out absolutely delicious!!

Erika

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

Nicole Sloas

They turned out great

Betty

Ok. I made it again. This time I used half the swerve, did not spray the cups liners, and I added a little mor almond flour. Delicious!! Thanks!

I made these this evening and I must have done something wrong because they weren’t great. They tasty very “buttery” which is strange considering that wasn’t an ingredient. Has anyone else had this problem? I’ll try making them again soon to see if maybe I just made a mistake.

That’s odd. If you make this again, I would weigh the almond flour (the weight value is provided in oz in the recipe) and compare your batter consistency with the step-by-step photos in this post.

Esther

Just made these with defrozen raspberries, choc chips and trivia sugar sub. They are delicious this is a keeper recipe, thank you.

Kelsey

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!

HAli

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.

Peggy Coomer

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!!

Abby

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!

Lizet Flores de Bowen

Delicious recipe!!

Trisha

I made these today using frozen blueberries. I just stuck them in the microwave for about 20 secs. to thaw. I also added 1/2 tsp baking soda for a little more fluffiness. They came out perfect! These will definitely be made again!!

Trish

Absolutely delicious! Thanks so much for a great recipe!!

Wayne

Made these,but made a chocolate chocolate chip batch. I added 1/3 cup 70% dark chocolate and 1/2 teaspoon coco powder. They came out great! Thank you for this recipe.

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.

Blueberry Muffins