Keto Blueberry Muffins
These Keto Blueberry Muffins loaded with sweet blueberries and a hint of lemon zest, are the BEST Keto muffins you’ll ever try! Perfect for a delicious on the go breakfast.
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❤️ Why You’ll Love This Keto Blueberry Muffins Recipe
- Moist and fluffy texture
- Quick and easy to make
- Great for breakfast or afternoon snack
- Healthy, gluten-free and kid friendly
These Keto blueberry muffins are ah-mazing! They’re soft, moist and of course, bursting with blueberry goodness. If you like blueberries, you really should give these almond flour muffins a try! You won’t be disappointed.
If you’re missing muffins since transitioning to the Keto diet, these keto blueberry muffins with sour cream are super easy to make and are simply delicious!
The great thing about this healthy low carb muffin recipe is they freeze beautifully! So you can make a batch or two, and freeze the leftovers. Then, whenever you want them, just thaw and enjoy! They’re great to have on hand.
If you love low carb muffin recipes as much as I do, you should also try these Snickerdoodle Muffins! They are a real treat!
What’s in Keto Almond Flour Blueberry Muffins
- Super fine almond flour
- Oat Fiber
- Fresh blueberries
- Eggs
- Sour cream
- Heavy cream
- Monk fruit/allulose
- Baking powder
- Lemon juice
- Lemon zest
- Vanilla extract
- Salt
*Exact measurements are listed in the recipe card below.
How to Make Keto Blueberry Muffins
Preheat oven to 350F.
Add the flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.
In a separate bowl, add all of the wet ingredients including the sweetener and mix using a hand mixer or whisk.
Add the dry ingredients into the wet.
Mix just until combined.
Gently fold in the blueberries, then scoop into silicone cupcake liners or paper liners.
Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.
Allow to cool before serving.
Are There Carbs in Blueberries?
There are approximately 9 net carbs in a half a cup of blueberries. For this low carb muffins recipe, there is 3/4 cup blueberries in the whole recipe.
Are Blueberries Keto?
Most all berries are perfectly fine on Keto. But, they are still a fruit and contain natural sugar. For this reason, blueberries, like all berries, should be eaten in moderation.
Not only is the carb count in blueberries acceptable on Keto, they are very nutritious. They’re a good source of manganese and vitamins C and K1. You can read this article to find out much more about all the health benefits of blueberries.
There are only 3 net carbs for each blueberry muffin. Now that’s what I can a lwo carb treat!
Tips for Almond Flour Muffins
- Baked goods made with almond flour tend to be delicate when they’re first removed from the oven. To avoid having your low carb blueberry muffins from breaking, let them cool in the muffin tin for about 20 minutes, then transfer them to a rack to cool completely.
- In order to keep Keto muffin recipes from having an eggy taste, make sure to always use room temp eggs before adding them to the other ingredients.
- To prevent blueberry Keto muffins from having a grainy texture, always use super fine almond flour, not almond meal or regular ground almond flour.
- To make sure you always have the freshest flour, keep your almond flour in the fridge once the package has been opened.
- To reheat these almond flour blueberry muffins, place them on a microwave safe plate, cover with a damp paper towel and reheat for about 10 seconds.
Substitutions for Gluten Free Blueberry Muffins
- For the purpose of this recipe, fresh blueberries were used, but you can certainly use frozen. The key to making frozen blueberries work is to add then to the batter while still frozen. This will help keep them from becoming too soggy.
- If you’d like to use another berry in this Keto muffin recipe, strawberries, raspberries or blackberries are a great choice.
- This recipe is so versatile, you can even add nuts. Finely chopped pecans and macadamia nuts compliment the other flavors in the this recipe well.
- If you like almond flavor, you can use almond extract instead of or along with the vanilla extract.
What is Oat Fiber? Is Oat Fiber Keto?
Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It’s pure insoluble fiber, which doesn’t dissolve in water and isn’t broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that’s why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!
What is a Substitute for Oat Fiber?
To get the best results, it’s best to use oat fiber if you can. If you’re unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.
More Keto Blueberry Recipes
- Mixed Berry Crumble
- Blueberry Cheesecake Bars
- Blueberry Pancakes
- Blueberry Crumb Loaf
- Blueberry Lemon Scones
- Blueberry Sauce
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
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Keto Blueberry Muffins
RECIPE VIDEO
Ingredients
- 1 3/4 cups super fine almond flour
- 1/4 cup Oat Fiber , see notes
- 3/4 cup of fresh blueberries
- 2 eggs
- 1/3 cup sour cream
- 1/3 cup heavy cream
- 1/2 cup monk fruit/allulose
- 2 teaspoons baking powder
- Zest and juice of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a separate bowl, add of the wet ingredients including the sweetener, and mix using a hand mixer or whisk.
- Add the dry ingredients into the wet and mix just until combined. Gently fold in the blueberries, then scoop into silicone cupcake liners or paper liners.
- Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean. Allow to cool before serving.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
Rate this Recipe*Originally published on June 27, 2018, updated on July 11, 2022 with new photos and helpful tips.
These are delicious! Thank you! Excited that I found your site.
Question: could there be a good substitute for the sour cream and heavy whipping cream for those that need no dairy?
Welcome! I hope you find lots of new recipes to try. For this recipe, I have not tested it with nondairy options so I can’t really say.
These muffins are so easy to make and have a very cakey texture. They are delicious and are my favourite sweet treat.
I am so happy that they are your favorite…they are one of mine too.
Really great taste, texture and rise. Modifications:
I only added a tbsp of BS Swerve, because I don’t like an overly sweet muffin; used 10% cream b/c all I had on hand; threw in chia seeds, “just because I only add them or hemp hearts”
So happy you enjoyed them!
These are a staple in our house now… just absolutely the best…use frozen blueberries from Aldi’s in them, and probably increase the amount of blueberries also… Thank you sooo much for teaching us about oat fiber. I need to go try some of the other recipes…
That is awesome, you are so welcome! Oat fiber is definitely a game changer in Keto baking.
Can I substitute heavy cream for almond milk? Will that affect how moist the cupcakes are?
I’ve not made that substitution before, but they should still be moist using the almond milk.
I made these muffins today. One batch as per the recipe and a second batch using fresh cranberries and orange zest. Both were so delicious. Thank you for sharing this recipe.
Sounds fantastic, glad you enjoyed both!
Those look delicious and they’re beautiful!
Made these muffins yesterday. I made them with fresh strawberries instead of blueberries so I omitted the lemon. Also, made with Allulose. These are the best keto recipe I have ever had!! The texture and flavor are superb!! Can’t wait to try more of your recipes
Such a great substitution using strawberries and allulose! Glad to hear you enjoyed them, thanks for letting me know 🙂
I have been making these every week for my husband and I. Love them for a mid morning snack.
Love the addition of lemon. Thank you so much for the recipe
That’s wonderful, so glad you both enjoy them and you are so welcome 🙂
Loved these muffins!…once again I can’t state often enough what a difference the oat fiber has made in my keto baked goods!
Awesome! Oat fiber is pretty great. I just made a vanilla cupcakes recipe using oat fiber and they turned out perfect (recipe to come)!
Please correct the metric recipe ..it says 59 grams of oat fiber . I just measured 1/4 cup oat fiber and it is about 17 grams .i did add the 59 grams and I ended with like a dough ..I added some almond milk and hopefully I saved the recipe.lets see how they turn out
Oh no! I did the same thing, but didn’t realize. I added an extra egg white since it seemed unusually thick, but they are cooking and there’s nothing I can do now. We will see….
I love this recipe. I had been using a coconut flour one that was good , but this one I like better. I love the addition of the lemon. I have used raspberries also.
Awesome, glad you like them and I love the idea of using raspberries too!
Hi. I tried these and they were really good. I had sour cream the first time but now I only have Greek yogurt- can I sub that? Also there Was a question a year ago that never got an answer and I have the same question – why do my blueberries mostly go to the bottom and make the bottom kind of mushy?
They really shouldn’t totally sink, since the batter isn’t too thin. You can try coating the blueberries in the dry ingredients mixture before mixing them in the batter. That should help keep them suspended.
Can this recipe be adjusted to make 12 muffins? My pan has 12 that I would like to fill.
Yes, you can either make them smaller or adjust the recipe servings to recalculate the ingredient amounts.
Has anybody tried making these using frozen blueberries?
Mine turned out dry and tend to crumble. What did I do wrong?
Wow, I can’t imagine because they are really so moist. The only things I can think of is if you added extra oat fiber or baked them longer than the recipe calls for. Not sure what else would cause that honestly.
I usually use metric measures and I see that your Oat fiber is listed at 59.15 grams but I’m seeing the 1/4 cup oat fiber weighs closer to 20 grams. Is it possible your metric calculations are off? I just want to be sure before I make these – they look fantastic.
Hi Jen,
Honestly, I’m not that familiar with metric measurements, so I have the plugin built into my site that calculates it automatically. If it doesn’t look right to you, I would adjust according to your own calculations.
Hi I’m in uk so
What
Would the carb count me per muffin thanks
What can I use instead of oat fiber
Hi Kay,
I don’t really know that anything would work as well. You could possibly try a combination of coconut flour and psyllium husk powder. You might need to add a little more liquid if you do that. I can’t promise how they’ll turn out, since I’ve never tried it.
Thanks so much for this recipe! I have made it twice now, only I use it as “cupcakes.” They are dense and moist, and really give traditional cupcakes a run for their money!
I do add 1 tsp xanthan gum to the dry ingredients, and sub the lemon juice for 1/4 cup almond or coconut milk, if I’m not feeling “lemony.”
I use Pyure sweetener and find that I need less than 1/2 cup. Probably about 1/3 cup in per batch. But I’m used to less sweet desserts, now.
I use a 24-cup silicone mini muffin pan. This recipe gets me 24 mini muffins, plus 3 regular sized muffins with the leftover batter.
So far, I have done lemon with vanilla cream cheese frosting, and pistachio with pistachio buttercream. My new favorite cupcake recipe.
Wow, very creative of you, I love it! Glad you enjoy them and have found so many variations to make 🙂
How many per serving?
Hi Megan,
Each serving is for one muffin. You could have two and still be only 6 net carbs, which isn’t bad at all! They are pretty filling, due to the oat fiber.
Could you use ground flax seed in place of the oat fibre?
Hi Millie,
I’ve never tried it before, so I can’t say for sure if it would work. Oat fiber would compare more to psyllium husk powder though, since it’s very absorbent and gives a great bread-like texture. If you’re able to get the oat fiber, it’s really the best in this recipe and worth getting.
Can I use frozen blueberries?
i made these and the taste and texture were delicious, but all the blueberries sank to the bottom and burst! any idea on what could’ve gone wrong? i followed each step correctly!
Just a question before I make these
Do these taste to much like almond flour I cant stand the taste of almond flour for some reason and I’ve tried 3 other muffin recipes and throw them out everytime but they dont have the oat fiber in them.
Hi Raquel,
I don’t notice any overwhelming almond flour flavor in these muffins.
thank you so much cause I really cant wait to try these
Could you leave out the lemon and blue berries and add lilys dark choc chips? I love choc chip muffins but not sure if the lemon juice will throw off the moisture
Hi Jennifer,
Yes, you can certainly leave out the lemon and add in the chocolate chips. I would just add a little more heavy cream to compensate, so they aren’t dry. I hope that helps!
Made these yesterday and they were super moist and yummy! Thanks! My husband wants me to try the recipe with strawberries next time, his favorite.
Hi Kathy,
So nice to hear that you enjoyed them! Strawberries sounds like a great addition, I’m sure it will be a hit!
I’m assuming the Swerve is added to the bowl of dry ingredients since it isn’t mentioned anywhere except in the ingredients list?
Hi Jan, It’s actually part of the wet ingredients, and is shown in the video as well. I’ve specified in the written instructions to make it more clear though. Thanks 🙂
I so want to make these tomorrow for our ladies keto cooking club but I don’t have the oat fiber (which I promise to buy😊) what can I do instead? Coconut flour? Thannnnk you I know this isn’t giving you much notice, ,sorry😬
Annette
I so want to make these tomorrow for our ladies keto cooking club but I don’t have the oat fiber (which I promise to buy?) what can I do instead? Coconut flour? Thannnnk you I know this isn’t giving you much notice, ,sorry?
Annette
Hi Annette,
I wish I had a quick easy sub for the oat fiber, but there really isn’t one. Some have tried a combination of psyllium husk powder and coconut flour, but you would probably need more liquid and eggs. I definitely recommend getting the oat fiber, though I know you won’t have it in time for your ladies cooking club tomorrow. It gives such a great texture to anything you bake, unlike anything I’ve used before. Once you do have it, there are tons of great recipes you can make with it!
Just made these tonight and I’ve already eaten 3!!!! So glad we got the oat fiber 😋😋😋
Just made these tonight and I’ve already eaten 3!!!! So glad we got the oat fiber ???
Hi Nicole,
Glad you liked them, they are one of my favorites too! And the oat fiber is such a great ingredient, I use it in so many baked desserts! It gives such a great texture, unlike anything else I’ve used before. Thanks for stopping by to let me know you liked the muffins 🙂
These muffins are great! Thank you
I’m glad you liked them and thanks for taking the time to let me know!
Is oat fiber the same as oat bran?
Hi Barb,
No, oat fiber is made from grinding the outer husk of an oat (similar to psyllium husk powder), not the oat itself. Oat bran, like oat flour, still contains lot of soluble (digestible) fiber which is high in carbs, where oat fiber is pure insoluble (non-digestible) fiber and has zero net carbs. I hope that helps!
I made these muffins and they are crazy delicious.. new favorite in this house fo sho!!
Hi Kori, I’m so glad to hear that you liked them! They are one of my favorites too! Thank you for sharing your feedback, I appreciate it 🙂
Where is the note about oat fiber?
I just added it again, not sure why it didn’t show up the first time, sorry!