These keto blueberry muffins are bursting with blueberry yumminess. They have the perfect texture and flavor making it hard to believe that they are healthy and good for you, but thankfully they are.
Made with almond flour these blueberry keto muffins are perfect for breakfast, brunch or anytime you want a keto-friendly treat.
If you’ve been around here for a while you may have noticed that I love blueberries and like to use them often, especially paired with lemon, like in my Keto Blueberry Lemon Bread.
Being the fan of blueberry that I am, I was shocked when I realized I hadn’t shared one of the most classic blueberry treats, low carb blueberry muffins.
So I, of course, got to work and started to create this recipe for you all, and really for me too!
Keto Blueberry Muffins
Keto blueberry recipes like these muffins allow you to enjoy blueberries while on a low carb diet. This keto blueberry muffin recipe can be made with either fresh or frozen blueberries which makes them not only delicious but a year-round favorite.
Packed with good for you antioxidants, making these keto blueberry muffins is an easy choice.
When eaten in moderation, blueberries can be part of the keto diet without issue. Blueberries can not only be in low carbs but also have tons of flavor and nutrition making them a perfect fruit choice on keto.
This recipe would be great for making at the beginning of the week as part of meal planning for the week.
But if I’m being honest, in this house the baked goods don’t last more than 24 hours with all of the oh so helpful volunteers to taste test recipes.
How To Make Keto Blueberry Muffins
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Making keto-friendly blueberry muffins may seem like something that is complicated but it’s actually quick and easy!
These keto muffins are made with finely milled almond flour. Something that I almost always recommend when using almond flour is to measure and then sift your almond flour.
This will make for a lighter and fluffier muffin. I recommend you visit our Keto Baking Tips for more of my tried and true ketogenic baking advice and favorite tips.
Because of my love of the blueberry and lemon combination that I mentioned before, I have also included a recipe for a glaze made with confectioner’s sugar-substitute, I like using Lakanto powdered or Swerve Confectioners and lemon juice and extract.
It gives the perfect zing to the sweetness of the blueberries and adds some extra sweetness. This glaze is optional and has not been added to the nutrition facts.
If you’ve become sensitive to sweetness due to living the keto lifestyle for a long time, you can also leave out the glaze and even lower the sweetener in the recipe to adjust to your liking.
Benefits of Blueberries While Doing Keto
When it comes to meeting my nutritional needs, I like to make sure I get the most of the vitamins and minerals my body needs via my foods.
Thankfully, blueberries are full of antioxidants, vitamins, and minerals which is why I am always looking for creative ways to include them into my ketogenic diet.
Because blueberries are high in many good for you vitamins, they have been found to help bone strength, skin health, blood pressure, diabetes management, and many more!
One cup of blueberries can provide 24% of the recommended daily allowance of vitamin C and they also contain potassium, calcium, and magnesium.
That’s a whole lot of goodness in a small package!
What You’ll Need
The following is a list of materials and ingredients you will need to bake your keto blueberry muffins:
- Mixing bowl
- Electric stand mixer or hand mixer
- Cupcake liners
- Muffin or cupcake tin
- Almond Flour
- Granulated sugar substitute Lakanto
- Unsalted butter
- Fresh or frozen blueberries
- Full-fat cream cheese
- Large eggs
- Lemon zest
- Lemon extract
I sure hope you will give this keto blueberry muffin recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Join Our Jesus And Keto Movement!
Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Favorite Keto Meal Planner
If you’ve been looking for an easy way to meal plan, consider checking out my review on Real Plans.
By using a keto meal planner you will free up your time by streamlining the process. I hope you agree with me that the last thing anyone needs, is to spend hours attempting to put a meal plan together.
Real Plans will finally put an end to frustrating hours of trying to create healthy meals. After all, we all know how challenging it can be to meet the demands of our full lives.
I love how Real Plans understands that the average busy person has no clue how to meal plan successfully, let alone consistently.
- 2 1/2 cups of Finely Milled Almond Flour, measured and sifted
- 2 1/4 cup granulated sugar substitute, I use Lakanto
- 2 cups fresh or frozen blueberries
- 2 teaspoons baking powder
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of lemon zest
- 1 teaspoon lemon extract
- 8 eggs, room temperature
- 8 oz full-fat cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
Lemon Glaze, optional
- 3/4 cup confectioner's sugar substitute, I use Lakanto
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons heavy whipping cream
- 1 teaspoon lemon extract
- 2 teaspoons lemon zest
- Preheat the oven to 350 degrees and line 2 muffin pans with cupcake liners.
- Measure and sift the almond flour and set aside.
- In a large bowl, using an electric mixer combine the cream cheese, butter and beat on high until light and fluffy.
- Add the sugar substitute and continue to mix well.
- Add in the eggs one at a time, mixing well between each addition.
- Next, stir in the sifted almond flour, salt, baking powder, lemon zest, lemon extract and mix until well combined.
- Lastly, fold in the blueberries until fully incorporated.
- Pour cake batter into two cupcake lined muffin pans.
- Bake for 20-25 minutes or until an inserted toothpick comes out clean.
- Muffins can be stored for up to 5 days in the refrigerator or frozen for up to 3 weeks.
Keto Lemon Glaze
- In a small bowl whisk the confectioner's sugar substitute, lemon juice, lemon zest, lemon extract, and heavy cream. Stir until fully combined.
- Drizzle the tops of the muffins once they have fully cooled.
The lemon glaze has not been added to the total carb count if included add an additional 1 net carb per muffin.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 205Total Fat: 17.8gSaturated Fat: 8.4gCholesterol: 75mgSodium: 76mgCarbohydrates: 4.6gNet Carbohydrates: 2.6gFiber: 2gSugar: 1.6gProtein: 5.5g