I’ve never met a person who doesn’t have a special love for blueberry muffins. That is why we created these Low Carb Muffins using fresh blueberries! Matt is a die hard Otis Spunkmeyer fan, while I tend to favor the delicious Dunkin Donuts blueberry muffin. While our loyalties are divided, we both agree, it’s time to create a keto muffin recipe to once again enjoy our favorite breakfast pastry.
Tips for Making Low Carb Muffins
Our preferred way to make these would be in bulk on a Sunday morning. Not only will you have a mid-day Sunday snack or post dinner dessert ready to dig into, but you’ll have a grab and go breakfast or snack for the entire week!
Almond Flour vs Coconut Flour
For this recipe we’re going with almond flour since it better compliments the blueberry flavor and results in a traditional muffin texture. Coconut flour won’t have the same effect and is not a suitable substitute for almond flour in this recipe.
Pro Tip: The more finely ground the almond flour you use, the better results you will have with this recipe. Using almond meal, or a more coarsely ground almond flour means your low carb muffins won’t be quite as fluffy.
Use Fresh Blueberries
Nothing compares to a blueberry muffin made with fresh blueberries that are in season. Blueberry season is from April to October in the United States. If you plan on making these muffins outside of those months then it is probably best to get berries that were picked and frozen during blueberry season. Just make sure the berries are at room temperature and any excess liquid is removed before adding the the muffin batter.
Use Almond Milk or Heavy Cream
A bit of additional liquid is called for in this recipe, and we like to use unsweetened almond milk or heavy cream. If you don’t have either of those then any kind of milk alternative will work. This could be coconut milk, flax milk, cashew milk or macadamia nut milk. If you’re unsure about your batter try and compare it to the thickness we achieve in the recipe video at the top of this blog post.
Dip Muffins in Erythritol
This creates the classic sugar topping that most people expect from a blueberry muffin. Use granular erythritol to achieve this effect in a keto friendly fashion. If you are new to keto baking then read up on our post about keto sweeteners and which are the most suitable for a ketogenic diet.
Pro Tip: Allow the muffins to cool for 3-5 minutes before dipping them in the erythritol topping. This will bring the muffins to the perfect temperature for the erythritol to stick!
Change Up the Flavor of Your Keto Muffins
You can take two of these to work with a couple tablespoons of butter and have a snack desk that everyone will be jealous of. Change up the flavors and have assorted muffins for the entire family. My favorites would be:
- Cinnamon Swirl (warmed up with some butter)
- Pecan Pie (using browned butter and chopped up pecans)
- Lemon Poppy Seed (using lemon juice and zest along with poppy seeds) or you can make the ones we have on our food blog already!
Easy Blueberry Mug Muffin Recipe!
Sometimes you’re just hankering for a blueberry muffin, but don’t have the patience or time to whip up a batch of these delicious low carb muffins. In that instance, we’ve got you covered with our low carb blueberry mug cake recipe! It takes less than two minutes to make and will absolutely satisfy your muffin cravings! In case you didn’t know Matthew and I are mug cake aficionados. We make mug cakes everyday and we’ve even included six never before seen mug cake recipes in The Fat Bomb Bible!
How to Store Low Carb Muffins
Be sure to store these in the refrigerator. They will be food for 7-10 days out of the fridge. With pretty much all keto recipes you want to store them in the fridge because of the high moisture content compared to traditional pastries and baked goods. Freezing these is not the best idea because you will lose the soft muffin texture when frozen.
If anyone in your family is a muffin lover or you’re looking for a great grab and go snack or meal then you should make these muffins for meal prep! These low carb muffins will remind you of your favorite muffins you used to eat pre-keto so do yourself a favor and make them!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Low Carb Blueberry Muffins”
Low Carb Blueberry Muffins
- Grease a muffin tin or line it with muffin cups (and grease those if not suing parchment paper cups) and preheat your oven to 350 degrees F.
- In a large mixing bowl melt the butter in the microwave.
- Add in the remaining ingredients, except for the blueberries and combine using a hand mixer or a whisk until uniform in consistency (as seen in video).
- Gently fold in your fresh blueberries.
- Evenly divide the batter throughout 8 muffins and bake for 22-25 minutes.
- Allow to cool for 5-10 minutes prior to handling.
- Best stored in a zip top bag or air tight container in the fridge up to 5 days. Enjoy with some butter for a quick grab and go breakfast!
Serving Size: 1 Blueberry Muffin