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.
Ingredients in Gluten-Free Keto Blueberry Muffins
- Almond flour
- Monk fruit sweetener or other keto sweetener. You can use sugar if not keto.
- Baking powder (gluten-free)
- Baking soda (gluten-free)
- Salt
- Butter: melted. Can use coconut oil as a non-dairy substitute.
- Milk: You can use any type of keto-friendly, unsweetened milk in this recipe. This includes almond milk, coconut milk, or heavy cream, for example.
- Eggs
- Vanilla extract
- Blueberries
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Keto Blueberry Muffins
- Prep the blueberries. Wash and rinse the blueberries (but do not pat dry). Toss them in 2 tablespoons of the sweetener.
- Mix the dry ingredients. In a large bowl, combine the almond flour, remaining sugar (or sweetener of choice), baking powder, baking soda and salt.
- Add the wet ingredients. Add the melted butter, milk, eggs, and vanilla extract and mix to combine. Gently fold in the blueberries into the batter.
- Scoop and bake. Scoop batter into a muffin tin prepared with muffin liners and bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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 or freezer bag for up to a month.
I hope you enjoy these muffins!
-Cathy
You may also like:
Gluten-Free Keto Lemon Poppy Seed Muffins
Keto Cheddar Biscuits
Healthy Blueberry Banana Muffins
Banana Chocolate Chip Oat Muffins
Healthy Apple Oat Muffins
Healthy Double Chocolate Banana Muffins
Gluten-Free Keto Blueberry Muffins
Ingredients
- 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
Instructions
- Preheat oven to 350F and line a muffin pan with muffin liners.
- Wash and rinse the blueberries (but do not pat dry). Toss them in 2 tablespoons of the sweetener.
- 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.
Notes
- *substitute melted coconut oil and non-dairy milk for a dairy-free muffin
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
When I use baking soda, my blueberries usually turn green. Does this happen to you, and how do you prevent it?
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?