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Close up shot of a keto blueberry muffin on a grey cooking surface with some blueberries lying around.
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5 from 3 votes

Easy keto blueberry muffins

These easy keto blueberry muffins, with a rustic look, dense, perfectly crumbly texture, and light vanilla flavor are low-carb bliss that can’t be distinguished from regular blueberry muffins. Enjoy them with a cup of coffee or a glass of cold milk for breakfast!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Blueberry muffins, Breakfast muffins, Sugar-free muffins
Servings: 6 muffins
Calories: 185kcal
Author: Anna


  • Muffin pan


  • 1 cup 90g almond flour
  • ¼ cup 30g coconut flour
  • 5 tbsp 70g granulated sweetener use coconut sugar to make this recipe Paleo compatible!
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • Pinch of salt
  • 3 tbsp 40ml (40ml) unsweetened almond milk, room temperature
  • 3 tablespoon unsalted melted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 medium eggs, room temperature
  • cup 40g blueberries, frozen (not thawed) or fresh
  • Butter or a cooking spray for greasing, unsalted


  • Preheat oven to 350F (175C).
  • In a large mixing bowl, combine the first 6 ingredients.
  • Using a hand mixer or an immersion blender with a whisk attachment, blend the next 5 ingredients together until fully combined.
  • Add the wet mixture to the dry mixture and, using a spatula, combine everything together until the butter has a homogenous consistency. Don’t overmix the batter!
  • When ready, add the blueberries and fold them carefully into the batter.
  • Spread the batter evenly between 6 muffin tins greased with butter or a cooking spray. You can also use silicone liners, parchment paper liners, or non-stick liners. Do not use waxed paper liners or colored paper liners; these two types will stick to your muffins.
  • Place the muffins into the oven’s lower third rack and bake for 25 minutes or until the muffins have risen and their tops are golden brown.
  • Remove the muffins from the oven and let them chill for 10 minutes, then remove them from the muffin pan and let them cool completely before serving.


If you have an almond allergy, substitute almond flour with hazelnut flour with a 1:1 ratio.
Substitute sweetener with coconut sugar with a 1:1 ratio to make this recipe Paleo compatible!


Serving: 1muffin | Calories: 185kcal | Carbohydrates: 7g | Protein: 6g | Fat: 15g | Potassium: 165mg | Fiber: 3.5g | Sugar: 1.8g | Vitamin A: 260IU | Vitamin C: 0.5mg | Calcium: 105mg | Iron: 1mg