32+ Mouthwatering Keto Blueberry Muffin Recipes You’ll Love

If you’re on a keto diet, you know the challenge of finding delicious, low-carb baked goods that satisfy your cravings without knocking you out of ketosis.

Blueberries, with their sweet, juicy burst of flavor, are a keto-friendly fruit that can brighten up any recipe, especially muffins.

But finding keto blueberry muffin recipes that are both healthy and delicious can be tricky.

That’s why we’ve compiled a list of over 32 keto blueberry muffin recipes to inspire your next baking adventure.

Whether you love your muffins dense and moist or light and fluffy, this collection covers all the bases.

These recipes feature simple, wholesome ingredients like almond flour, coconut flour, and a variety of sugar substitutes, ensuring that you stay on track with your keto lifestyle while still enjoying a sweet treat.

From classic blueberry muffins to creative twists featuring ingredients like lemon, cinnamon, and even bacon, this roundup has something for every keto baker.

So, let’s dive into these 32+ keto blueberry muffin recipes that will leave you craving more while keeping your carb count low!

32+ Mouthwatering Keto Blueberry Muffin Recipes You’ll Love

No need to choose between taste and your keto goals – these 32+ keto blueberry muffin recipes offer the best of both worlds.

Whether you’re in the mood for a comforting classic muffin or something a bit more unique, you’ll find plenty of options to suit your flavor preferences.

Thanks to their low-carb, high-fat ingredients, you can indulge in these sweet, satisfying muffins without guilt.

By keeping a stock of these keto blueberry muffin recipes in your baking rotation, you’ll always have a healthy snack or breakfast option at your fingertips.

So, fire up the oven, grab your ingredients, and start baking these keto-friendly blueberry treats today!

Classic Keto Blueberry Muffins

These muffins are a simple and satisfying way to enjoy a keto-friendly treat. Made with almond flour and packed with juicy blueberries, they offer the perfect balance of sweetness and texture while keeping carbs low. Whether for breakfast, a snack, or dessert, they’re a delightful option for anyone following a ketogenic diet.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup granulated erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, mix eggs, almond milk, melted coconut oil, and vanilla extract.
4. Combine wet ingredients with the dry ingredients and mix until smooth.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin liners, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These classic keto blueberry muffins are moist and tender, with bursts of berry flavor in every bite. Perfect for meal prep or as a quick grab-and-go snack.

Keto Lemon Blueberry Muffins

Bright and zesty, these muffins combine the tang of lemon with the sweetness of blueberries for a refreshing twist. Each bite is a delightful mix of flavors that feels indulgent but stays within your carb limits. They’re a great way to add variety to your keto-friendly baked goods.

Ingredients

• 2 cups almond flour
• 1/4 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup melted butter
• 1/3 cup unsweetened almond milk
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners.
2. In a bowl, mix almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk eggs, melted butter, almond milk, lemon zest, and lemon juice.
4. Gradually combine wet and dry ingredients, mixing until smooth.
5. Carefully fold in the blueberries.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack.

These lemon blueberry muffins offer a wonderful blend of tangy and sweet flavors. The addition of lemon zest makes them especially fragrant and perfect for a morning treat.

Keto Coconut Blueberry Muffins

Infused with the tropical flavor of coconut, these muffins are a delightful spin on the classic. The combination of coconut and blueberries creates a rich, moist texture that feels like a mini-vacation with every bite. They’re perfect for anyone craving something unique and keto-friendly.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup shredded unsweetened coconut
• 1/3 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup coconut cream
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 3/4 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Combine almond flour, shredded coconut, erythritol, baking powder, and salt in a mixing bowl.
3. In another bowl, whisk eggs, coconut cream, melted coconut oil, and vanilla extract until smooth.
4. Gradually mix the wet ingredients into the dry ingredients.
5. Fold in the blueberries gently.
6. Divide the batter evenly among the muffin liners.
7. Bake for 22-26 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
8. Let muffins cool for 5 minutes in the tin before moving to a wire rack to cool completely.

These coconut blueberry muffins are rich in flavor and incredibly satisfying. The shredded coconut adds a chewy texture, making them stand out as a unique addition to your keto baking repertoire.

Keto Blueberry Almond Flour Muffins

A deliciously simple recipe that showcases the light and airy texture of almond flour, paired with the sweetness of blueberries. These muffins are a great way to stay on track with your keto diet while enjoying a tasty snack that’s full of flavor and low in carbs.

Ingredients

• 2 cups almond flour
• 1/4 cup granulated erythritol or other keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, combine the eggs, almond milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined.
5. Gently fold in the blueberries, taking care not to break them up.
6. Divide the batter evenly into the muffin tin, filling each cup about three-quarters full.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

These blueberry almond flour muffins are soft and fluffy, making them the perfect keto-friendly snack or breakfast item. The natural sweetness of the blueberries shines through, while the almond flour provides a rich, nutty flavor that complements the berries perfectly.

Keto Blueberry Cinnamon Muffins

A warm, comforting twist on your classic keto blueberry muffin, these cinnamon-infused muffins are both sweet and spicy, with an aromatic flavor that will fill your kitchen. This recipe combines the refreshing taste of blueberries with the cozy warmth of cinnamon, creating a perfect muffin for a chilly morning or an afternoon snack.

Ingredients

• 2 cups almond flour
• 1/4 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium-sized bowl, whisk together almond flour, erythritol, baking powder, cinnamon, and salt.
3. In another bowl, beat the eggs and add the almond milk, melted butter (or coconut oil), and vanilla extract.
4. Combine the wet and dry ingredients and stir until smooth.
5. Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.
6. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

The warm cinnamon and sweet blueberries work together in perfect harmony in these keto blueberry cinnamon muffins. The spice from the cinnamon adds an extra layer of depth to the flavor, making these muffins a satisfying treat for anyone following a low-carb diet.

Keto Blueberry Ricotta Muffins

For a rich and decadent twist, these keto blueberry ricotta muffins are a perfect option. The ricotta cheese adds a luxurious, moist texture, while the blueberries provide a burst of freshness in every bite. These muffins are filling, flavorful, and keto-friendly, making them an ideal addition to any low-carb lifestyle.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol or your preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup ricotta cheese
• 1/3 cup unsweetened almond milk
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, mix the eggs, ricotta cheese, almond milk, melted coconut oil (or butter), and vanilla extract.
4. Combine the wet ingredients with the dry ingredients, stirring until smooth.
5. Gently fold in the blueberries.
6. Divide the batter evenly into the muffin cups, filling each about three-quarters full.
7. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick comes out clean when inserted into the center.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These keto blueberry ricotta muffins are a delightfully moist and indulgent treat. The ricotta cheese helps to keep them soft, while the blueberries add a burst of flavor. They’re the perfect choice when you want something a little richer and more satisfying.

Keto Blueberry Chia Muffins

These keto blueberry chia muffins are packed with fiber and omega-3s, thanks to the chia seeds. They offer a slightly nutty flavor, paired with the burst of juicy blueberries, making them a wholesome, nutritious, and delicious keto-friendly snack or breakfast option.

Ingredients

• 2 cups almond flour
• 2 tbsp chia seeds
• 1/4 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, chia seeds, erythritol, baking powder, and salt.
3. In another bowl, beat the eggs, almond milk, melted coconut oil (or butter), and vanilla extract.
4. Combine the wet ingredients with the dry ingredients, mixing until smooth.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

The chia seeds in these muffins provide an extra crunch and texture, along with an impressive nutritional boost. The blueberries add sweetness and juiciness, making them an ideal low-carb treat to start your day or enjoy any time.

Keto Blueberry Cheesecake Muffins

For anyone who loves cheesecake, these keto blueberry cheesecake muffins are a must-try. They combine the rich, creamy texture of cheesecake with the lightness of a muffin, making them an indulgent, yet low-carb, treat that’s perfect for any occasion.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 4 oz cream cheese, softened
• 2 tbsp powdered erythritol

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix together the almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. In a small bowl, beat the cream cheese with powdered erythritol until smooth and creamy.
6. Spoon a small amount of muffin batter into each cup, then add a teaspoon of the cream cheese mixture on top.
7. Add a few more spoonfuls of muffin batter on top of the cream cheese, then gently swirl with a toothpick to marble.
8. Sprinkle the blueberries on top of each muffin.
9. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These keto blueberry cheesecake muffins offer a perfect balance of creamy richness and fruity freshness. They’re a decadent treat without the carbs, making them a perfect dessert or breakfast for anyone on a ketogenic diet.

Keto Blueberry Yogurt Muffins

These keto blueberry yogurt muffins are incredibly moist and tender, thanks to the addition of Greek yogurt. They’re slightly tangy and sweet, with a refreshing burst of blueberries in every bite. This recipe offers a light and airy texture, making it a perfect low-carb option for your morning routine or afternoon snack.

Ingredients

• 2 cups almond flour
• 1/4 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup unsweetened Greek yogurt
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, Greek yogurt, melted coconut oil (or butter), and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes in the tin, then transfer to a wire rack to cool completely.

These keto blueberry yogurt muffins are light, moist, and satisfying, with the yogurt adding a subtle tang and creaminess. The blueberries burst with flavor, making these muffins a perfect choice for those seeking a healthier, yet indulgent, keto snack.

Keto Blueberry Flaxseed Muffins

These keto blueberry flaxseed muffins are an excellent source of fiber, antioxidants, and omega-3 fatty acids. The flaxseeds add a slightly nutty flavor, while the blueberries provide natural sweetness and a burst of juicy flavor. They are a great way to boost your nutritional intake while enjoying a low-carb treat.

Ingredients

• 2 cups almond flour
• 1/4 cup ground flaxseeds
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, ground flaxseeds, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted coconut oil (or butter), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

The flaxseeds in these muffins provide a subtle nutty flavor, while the blueberries keep the muffins moist and bursting with flavor. These muffins are packed with healthy fats and fiber, making them a great addition to any keto meal plan.

Keto Blueberry Zucchini Muffins

For a unique and nutritious twist, these keto blueberry zucchini muffins are packed with hidden veggies. The zucchini helps keep the muffins moist while adding an extra dose of vitamins and minerals. Combined with blueberries, these muffins are a delicious and healthy low-carb option.

Ingredients

• 2 cups almond flour
• 1/2 cup shredded zucchini (squeeze out excess moisture)
• 1/4 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. In another bowl, beat the eggs, almond milk, melted coconut oil (or butter), and vanilla extract.
4. Stir in the shredded zucchini, ensuring any excess moisture is removed.
5. Combine the wet and dry ingredients, stirring until smooth.
6. Gently fold in the blueberries.
7. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
8. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These keto blueberry zucchini muffins are a great way to sneak in extra vegetables while still enjoying a delicious treat. The zucchini adds moisture, while the blueberries provide a sweet burst of flavor in every bite.

Keto Blueberry Avocado Muffins

These keto blueberry avocado muffins are rich in healthy fats, thanks to the creamy avocado. The avocado not only adds a smooth, creamy texture but also helps keep the muffins moist and tender. Paired with the burst of blueberries, these muffins are a nutritious and satisfying low-carb snack.

Ingredients

• 2 cups almond flour
• 1/2 ripe avocado, mashed
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, mash the avocado until smooth, then whisk in the eggs, almond milk, melted coconut oil (or butter), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

The avocado in these muffins adds a unique richness and helps keep them moist, making them a perfect keto treat. Combined with blueberries, they are a flavorful and healthy snack that satisfies both your sweet and savory cravings.

Keto Blueberry Peanut Butter Muffins

These keto blueberry peanut butter muffins combine the rich, creamy flavor of peanut butter with the sweet and juicy taste of blueberries. They offer a perfect balance of healthy fats, protein, and antioxidants, making them a satisfying and nutritious treat for anyone following a ketogenic diet.

Ingredients

• 2 cups almond flour
• 1/4 cup peanut butter (preferably unsweetened and natural)
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, peanut butter, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Allow the muffins to cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

The creamy peanut butter and juicy blueberries in these muffins create a rich, indulgent flavor that pairs perfectly with the light, nutty almond flour base. These keto muffins are great for anyone craving a satisfying, protein-packed snack.

Keto Blueberry Carrot Muffins

Packed with the subtle sweetness of carrots and the burst of juicy blueberries, these keto blueberry carrot muffins are a healthy and delicious way to enjoy a low-carb treat. The carrots add moisture, while the blueberries provide natural sweetness, making these muffins a perfect balance of flavors.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup grated carrots (about 1 medium carrot)
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. In another bowl, beat the eggs and mix in the almond milk, melted coconut oil (or butter), and vanilla extract.
4. Stir in the grated carrots until evenly distributed.
5. Add the wet ingredients to the dry ingredients and mix until smooth.
6. Gently fold in the blueberries.
7. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
8. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
9. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These keto blueberry carrot muffins are a flavorful and wholesome option, with the carrots providing extra nutrients and a natural sweetness that complements the blueberries perfectly. They’re a great snack or breakfast to start your day.

Keto Blueberry Bacon Muffins

For a savory and sweet twist on a classic muffin, these keto blueberry bacon muffins combine the richness of crispy bacon with the fresh sweetness of blueberries. The smoky flavor of bacon pairs wonderfully with the burst of fruit, creating a unique and savory-sweet muffin that is low in carbs and high in flavor.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 4 slices cooked bacon, crumbled

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, combine almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
4. Stir in the crumbled bacon.
5. Add the wet ingredients to the dry ingredients and mix until fully combined.
6. Gently fold in the blueberries.
7. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
8. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These keto blueberry bacon muffins offer an interesting and savory twist on traditional muffins. The crispy bacon adds a smoky flavor that contrasts beautifully with the sweetness of the blueberries, making these muffins a unique and satisfying keto-friendly snack.

Keto Blueberry Coconut Flour Muffins

These keto blueberry coconut flour muffins are soft, light, and full of flavor. Coconut flour gives them a delicate texture, while the blueberries provide a natural sweetness that perfectly balances the mild coconut taste. These muffins are an excellent option for anyone looking for a gluten-free, low-carb breakfast or snack.

Ingredients

• 1/2 cup coconut flour
• 1/4 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat the eggs and mix in the almond milk, melted coconut oil (or butter), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the blueberries.
6. Spoon the batter evenly into the muffin cups, filling each about three-quarters full.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

These keto blueberry coconut flour muffins have a light and fluffy texture, with the coconut flour providing a subtle flavor that complements the blueberries beautifully. They’re an ideal option for anyone looking for a gluten-free and keto-friendly muffin.

Keto Blueberry Lemon Poppy Seed Muffins

If you love the refreshing combination of lemon and blueberries, these keto blueberry lemon poppy seed muffins are perfect for you. The tangy lemon and sweet blueberries are complemented by the subtle crunch of poppy seeds, creating a light, fragrant muffin that’s perfect for a keto breakfast or snack.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 tbsp poppy seeds
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted butter (or coconut oil), vanilla extract, lemon zest, and lemon juice.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the poppy seeds and blueberries.
6. Spoon the batter into the muffin cups, filling each about three-quarters full.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

The lemon zest and juice in these keto blueberry lemon poppy seed muffins add a burst of freshness, while the poppy seeds bring a delightful crunch. The blueberries provide natural sweetness, making these muffins a perfect low-carb snack or breakfast.

Keto Blueberry Espresso Muffins

For coffee lovers, these keto blueberry espresso muffins are the perfect way to start the day. The rich, bold flavor of espresso pairs beautifully with the sweet and juicy blueberries, creating a unique and energizing muffin that’s perfect for your keto breakfast or afternoon pick-me-up.

Ingredients

• 2 cups almond flour
• 1/4 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup brewed espresso (cooled)
• 1/3 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, combine almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, brewed espresso, almond milk, melted butter (or coconut oil), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the blueberries.
6. Spoon the batter evenly into the muffin cups, filling each about three-quarters full.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These keto blueberry espresso muffins offer a delightful combination of bold espresso and sweet blueberries. The rich flavor of coffee adds an energizing twist to these muffins, making them an ideal choice for anyone who loves coffee and is looking for a low-carb treat.

Keto Blueberry Almond Butter Muffins

These keto blueberry almond butter muffins are rich in healthy fats, with almond butter giving them a creamy, nutty flavor. Paired with the sweet burst of blueberries, these muffins are a perfect low-carb treat that offers a satisfying and indulgent snack while still keeping your ketogenic goals in mind.

Ingredients

• 2 cups almond flour
• 1/4 cup almond butter
• 1/4 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat the eggs and mix in the almond butter, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin cups, filling each about three-quarters full.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Allow the muffins to cool for 5 minutes in the tin, then transfer them to a wire rack to cool completely.

The almond butter in these muffins gives them a rich and creamy texture that pairs wonderfully with the sweetness of blueberries. These muffins are a great low-carb breakfast or snack, offering healthy fats and fiber to keep you satisfied.

Keto Blueberry Cinnamon Swirl Muffins

These keto blueberry cinnamon swirl muffins combine the rich, warm flavor of cinnamon with juicy blueberries, offering a perfect balance of sweet and spicy. The cinnamon swirl adds an extra layer of flavor and texture, making these muffins a decadent, yet low-carb, treat.

Ingredients

• 2 cups almond flour
• 1/4 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tbsp ground cinnamon
• 1 tbsp butter, melted (for the swirl)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted butter (or coconut oil), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the blueberries.
6. In a small bowl, combine the ground cinnamon with the melted butter to create the cinnamon swirl mixture.
7. Spoon a layer of muffin batter into the cups, then drizzle a bit of the cinnamon mixture on top. Swirl the mixture with a toothpick or skewer, and then top with more muffin batter.
8. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These keto blueberry cinnamon swirl muffins are bursting with flavor from the combination of cinnamon and blueberries. The cinnamon swirl makes each muffin feel indulgent, offering a perfect low-carb snack or dessert that will delight your taste buds.

Keto Blueberry Walnut Muffins

These keto blueberry walnut muffins are filled with the crunch of toasted walnuts and the sweetness of blueberries. The walnuts provide a rich texture and a dose of healthy fats, while the blueberries bring a burst of freshness. Together, they make a satisfying and nutritious keto-friendly muffin.

Ingredients

• 2 cups almond flour
• 1/4 cup chopped walnuts (toasted)
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted butter (or coconut oil), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the toasted walnuts and blueberries.
6. Spoon the batter evenly into the muffin cups, filling each about three-quarters full.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These keto blueberry walnut muffins offer a wonderful combination of textures, from the crunchy walnuts to the juicy blueberries. They are a nutrient-packed option, full of healthy fats, fiber, and antioxidants, making them an ideal snack or breakfast for anyone on a ketogenic diet.

Note: More recipes are coming soon!