Gluten-Free Keto Blueberry Muffins

These low carb Gluten-Free Keto Blueberry Muffins are moist, tender muffins made with almond flour and loaded with juicy blueberries! This healthy recipe is grain-free and can be made dairy-free too!

Recently, I made Gluten-Free Keto Lemon Poppy Seed Muffins and they were so darn good! I decided to use the same base recipe to make a blueberry version today because who doesn’t love blueberries?! This recipe did not disappoint and I just had to share it with you all!

These muffins are made with almond flour, which produces a moist, tender crumb. So good. These muffins are delicious and best enjoyed the same day but they do keep in an air-tight container for several days.

Gluten-Free Keto Blueberry Muffins in a muffin pan

Ingredients in Gluten-Free Keto Blueberry Muffins

  • Almond flour
  • Monk fruit sweetener (or other keto sweetener. You can use sugar if not keto), divided
  • Baking powder (gluten-free)
  • Baking soda (gluten-free)
  • Salt
  • Butter melted*
  • Milk*
  • Eggs
  • Vanilla extract
  • Blueberries
Gluten-Free Keto Blueberry Muffin tops bursting with blueberries

Tips and Substitutions for Gluten-Free Keto Blueberry Muffins

The recipe for these muffins is pretty straight forward and easy to do. Below are some tips to ensure the perfect muffin as well as some easy substitutions to make these healthier or diet-compliant!

  • Mix your dry ingredients well before adding the wet ingredients. While this batter comes together in the same bowl, it is important to make sure the dry ingredients are blended first. This will ensure you get the perfect texture and flavour in every muffin!
  • Substitute the butter and milk for dairy-free options. I have made these muffins with coconut oil in place of the butter as well as almond milk in place of the milk (other non-dairy options work too). Substitutions are in equal 1:1 ratios.
  • Use keto sweetener options like Erythritol in place of sugar to ensure these are keto-friendly and low carb. Using almond flour in this recipe in place of all purpose flour decreases the carbs dramatically, but sugar is a carb as well. If you are on a keto diet and trying to keep your carb intake low, use a keto sweetener instead of sugar.
  • Use gluten-free baking powder and baking soda. Although the brands I use are gf (even though I am not celiac nor was I specifically looking for gf versions), these ingredients are not always gf. If you are celiac or following a strict gluten-free diet, be sure to buy brands that are gf. Many brand-name products are already gf but you may want to check first before using.
  • These muffins are best when consumed the same day. Fresh muffins are always best but these will last for a few days. Almond flour doesn’t absorb moisture the same way all purpose flour does. As they sit, they do tend to get more moist the next day as opposed to drying out like regular muffins.
  • Storing muffins. You can store these muffins in an air-tight container at room temperature for several days. You can also freeze them in an air-tight container for up to a month.
Gluten-Free Keto Blueberry Muffins on a cooling rack

I hope you enjoy these muffins!


You may also like:

Gluten-Free Keto Lemon Poppy Seed Muffins
Healthy Blueberry Banana Muffins
Banana Chocolate Chip Oat Muffins
Healthy Apple Oat Muffins
Healthy Double Chocolate Banana Muffins

Gluten-Free Keto Blueberry Muffin bite shot
Gluten-Free Keto Blueberry Muffins in a muffin pan

Gluten-Free Keto Blueberry Muffins

Herbs and Flour
These low carb Gluten-Free Keto Blueberry Muffins are moist, tender muffins made with almond flour and loaded with juicy blueberries!
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Healthy Snacks
Cuisine Low Carb
Servings 12 servings
Calories 165 kcal


  • 2 1/2 cups almond flour
  • 1/2 cup monk fruit sweetener (or other keto sweetener. You can use sugar if not keto), divided
  • 2 teaspoons baking powder gluten-free
  • 1/2 teaspoon baking soda gluten-free
  • 1/4 teaspoon salt
  • 1/3 cup butter melted*
  • 1/3 cup milk*
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cups blueberries


  • Preheat oven to 350F and line a muffin pan with muffin liners.
  • Reserve 2 tablespoons of sugar (or sweetener of choice). Wash and rinse the blueberries (but do not pat dry). Toss the in the sugar.
  • In a large bowl, combine the almond flour, remaining sugar (or sweetener of choice), baking powder, baking soda and salt.
  • Add the melted butter, milk, eggs, and vanilla extract and mix to combine. Gently fold in the blueberries into the batter.
  • Scoop batter into the muffin liners and bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.


  • *substitute melted coconut oil and non-dairy milk for a dairy-free muffin
The nutritional values listed are an estimate only. If you are on a keto diet, it is recommended you double check the calculations based on the ingredients you use.


Calories: 165kcalCarbohydrates: 7gProtein: 7gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 48mgSodium: 193mgPotassium: 43mgFiber: 3gSugar: 2gVitamin A: 94IUVitamin C: 1mgCalcium: 111mgIron: 1mg
Keyword blueberries, gluten-free, keto-friendly, low carb
Tried this recipe?Let us know how it was!


  1. Janet Smythe

    When I use baking soda, my blueberries usually turn green. Does this happen to you, and how do you prevent it?

    • Herbs and Flour

      I read before that its important to mix the dry ingredients well so that the baking soda is evenly dispersed and that this can help prevent that problem. I am not too familiar with the science behind it though. Maybe someone else can comment with more knowledge on the subject?

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