Looking for the Perfect Low Carb Blueberry Muffins recipe? My yummy cake-like low carb blueberry muffins with almond flour are sure to fix that sweets craving. For more low carb recipes see my Recipe Index page.

Low carb blueberry muffins with almond flour, keto blueberry muffin,

We have been doing a keto/low-carb diet this summer. We felt the need to go organic and ditch the processed food that was making us sluggish and plain unhealthy.

If you have tried one of these diets you know finding a recipe to cure your sweet tooth can be neverending. They either taste like incredibly fake sugar substitute, tasteless and bland or just not good.  

Low carb blueberry muffins, bakery style keto blueberry muffin,

Well, these low carb muffins are pretty darn close to the real thing. This is literally one of the best recipes for keto blueberry muffins ever! 

They are fluffy and taste just like they came from a bakery. Here is our favorite version of these fantastic muffins. 

How to Make Low Carb Blueberry Muffins

Low Carb Blueberry Muffins

Low Carb Blueberry Muffins

Yield: 8 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Low carb/keto muffins. Basic recipe for bakery-style traditional blueberry muffins.


  • 2 cups blanched almond flour or 1/4 cup coconut flour with 1 cup almond flour. 
  • 10 tbsp/5 oz. heavy whipping cream or almond milk
  • 2/3 cup fresh blueberries
  • 1 tsp vanilla extract
  • 4 tbsp xylitol sweetener or 3 tsp of stevia
  • 2 large eggs, beaten
  • 1 tbsp baking powder
  • 1/2 tsp salt


    Preheat oven to 350 F. Place 8 muffin liners to a muffin pan.

  1. In a mixing bowl, add almond flour, sweetener, baking powder, salt. Whisk together to blend.

  2. Stir heavy cream, vanilla extract and beaten egg in a mixing bowl until well blended.

  3. Gently fold in blueberries into the batter.

  4. Fill each muffin liner all the way to the top and bake 25 minutes. Cool before serving.


This recipe is very versatile and basic. You can change out the blueberries for other berries like strawberries or keto-friendly chocolate chips. You can add lemon zest and 1 tsp of lemon juice for a lemon blueberry combination.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Serving Size 8
Amount Per Serving Calories 270Total Fat 11.4gSaturated Fat 4.7gSodium 176mgCarbohydrates 6gNet Carbohydrates 4.9gFiber 1.1gSugar 1.6gProtein 3.5g

1 muffin =4 g net carbs per serving. Information provided is an estimate and will vary based on ingredient brands, like flour, sugar substitute used. This recipe's nutrition is based on Flour Nut brand Almond Flour and heavy whipping cream.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Love it? Pin it! 

low carb blueberry muffin recipe, bakery style blueberry muffin

Try more of my low carb recipes! 

Disclaimer: Please note that some of the links above are affiliate links and at no cost to you I will earn a commission if you purchase through those links. See my Disclosure + Privacy Policy for more info. As an Amazon Associate, I earn from qualifying purchases.


  1. I made these (with the 1/4 coconut flour + 1 C almond flour) and I thought they were delish! Even my son liked them. Mine came out more like a flat top cupcake rather than how yours looked in the picture. Maybe I mixed too much? Or was it the coconut flour?
    Everything else I kept the same. I have leftover cranberries and want to try those next. Thanks for a winner recipe that I will make again.

  2. Is there not more detailed nutritional info? Like fat? Calories? Those are important when you’re tracking macros on a low carb/keto lifestyle..

    1. Hi Laurie,
      I updated the nutrition info for you. Just remember the nutrition stats change up or down by food brand. To get the most accurate count try using a nutrition calculator. You can do a quick search online and find one. Add the ingredients into the calculator and you will have the carb count etc.

  3. Or if I can use coconut sugar

    1. Hi Hazel,
      I have not tried any of those other sugars. So I can not tell you how they may come out. I would not know how much of them to add to the recipe. All I can suggest is to try and see if they work.

  4. Hi Kim,

    Can I use brown sugar instead of sweetner

  5. These are even better than full carb muffins. I’ve tried blueberries, raspberries and strawberries. All had great results. Are the rest of your recipes this good?? Have to try. Thanks.

  6. I modified this somewhat with excellent results. I do not like almond flour; it sits in my stomach like stone. So I used a combination of oat bran, vital wheat gluten, about a quarter cup of almond flour and lupin flour…my new best keto friend for baking…to make up the two cups. I used brown sugar sweetener instead of white as I prefer the taste. In use more than called for as I like my muffins sweet. I also used frozen blueberries as I didn’t have fresh! Despite all the changes, the results were excellent.

  7. OMG…Kim!!!! These muffins have been by far the BEST LC/Keto muffins I’ve ever had! Not eggy or dense at all…if you know what I mean. I can’t wait to try other recipes you have!

    1. Thanks so much! I am so glad you liked them. My other low carb recipes are listed in the Recipe Index, about mid-page. Enjoy!

  8. I baked your keto recipe using instead of blueberries, i used chocolate chips and the muffins were delicious. Today i have blueberries and made a batch and they were not sweet at all and were almost tasteless. This us my fault because i used a different sweetener. So for all others making keto blueberry muffin, sweetener is really important. Thanks for the recipe.

  9. These muffins were the very first thing me and my niece had after a 3 day egg fast! They were delicious….the recipe was perfect?

  10. What is the shelf life on these muffins?

    1. As with any home-baked goods. I would say 4-6 days. You could always freeze them. There are no preservatives like a store-bought item so they will not last as long.

      1. Did you use liquid sweetener? I have been using Swerve not sure if it can be used here. Share your thoughts please.

        1. Hi Cheryl, No we used the granulated form of Swerve sweetener. You could try the liquid and see how it goes. It may make it too moist.

  11. Kathy Bacon says:

    Theses were so good. I did make a little adjustment. I add a little more of the sweetener. But were fluffy, light and really good. Another one added to my fav list. Thanks for sharing.

  12. Do you really need 1 TBSP baking soda? That seems like a lot and it’s all I taste when I took a bite. Thanks for your help!

    1. Hi Carrie,
      First off I used baking powder, not baking soda in this recipe. When baking you should use 1-1 1/2 tsp per cup of flour. This recipe takes 3 tsp which = 1 tbsp since there are two cups of flour. Try to lessen the baking powder to 2 tsp and see how they come out. Remember baking powder is what causes the flour to rise and be fluffy so they may come out with a little flatter with less powder. There are other alternatives to baking powder like egg whites or vinegar. You would have to experiment to see how much to use for them. Also, keep in mind this is almond flour, not real wheat flour in this recipe the texture will be different since it is basically ground nuts.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.