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Perfect Low Carb Blueberry Muffins

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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,

How to Make Low Carb Blueberry Muffins

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. 


MAKE AHEAD: Wrap unfrosted muffins in plastic wrap. Wrap frosted cupcakes in wax paper and place them in an airtight container.
FREEZER: Freeze for up to 3 months. Defrost muffins while wrapped so they do not get sticky or gooey.


Low Carb Blueberry Muffins

Low carb/keto muffins. Basic recipe for bakery-style traditional blueberry muffins.
Servings: 8 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 187


  • 2 cups blanched almond flour or 1/4 cup coconut flour with 1 cup almond flour.
  • 10 tbsp heavy whipping cream or almond milk
  • cup fresh blueberries
  • 1 tsp vanilla extract
  • 4 tbsp xylitol sweetener or 3 tsp of stevia
  • 2 large eggs, beaten
  • 1 tbsp baking powder
  • ½ tsp salt


  • Preheat oven to 350 F. Place 8 muffin liners to a muffin pan.
  • In a mixing bowl, add almond flour, sweetener, baking powder, salt. Whisk together to blend.
  • Stir heavy cream, vanilla extract and beaten egg in a mixing bowl until well blended.
  • Gently fold in blueberries into the batter.
  • 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.


Serving: 1muffin | Calories: 187kcal | Carbohydrates: 8g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 320mg | Potassium: 27mg | Sugar: 2g | Calcium: 155mg | Iron: 1mg

The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.

COURSE :Dessert
CUISINE :American
berry muffins:blueberry muffin:keto muffins:low carb blueberry muffins
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low carb blueberry muffin recipe, bakery style blueberry muffin


  1. Hi. Can I use Truvia for the sweetener?

  2. It’s so hard finding gluten free recipes that my whole family can enjoy, but I made these for my family yesterday morning and everyone loved them! My family had eaten all of them by the time I went for seconds, which never happens when I bake keto! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!

    1. Hi Annie,
      I am so glad you liked the muffins. I have not tried freezing any batter before. You can always try! Let me know if it works out I would love to update the post with that recommendation.

  3. The flavor of these are great! I made a huge mistake and accidentally doubled the cream because i was debating from 1 batch or 2. But i decided to bake them anyway. They are so good. So when i made the batch again with the correct amount of cream they were even better. Thanks for the recipe… even my non keto family loved them:)

  4. Ooops,

    My mistake, it did change to 20 tbps, but stayed at 5 oz. Guess they will be dry

  5. Ok,
    I am new to baking. Have these in the oven now. My only question is when I went to double the recipe, the amount of heavy cream did not change, is this an error?


    1. Hi Jerry, When you click the X2 in the ingredients list of the recipe card to double the recipe, the whipping cream changes from 10 to 20 tbsp. Which is 1 1/4 cups. I think recipe card is confused by the 5 oz part. I will edit the recipe. You may need to remake the muffins if they turn out too dry.

  6. Thank you so much for this great recipe! I made half a batch today and they were one of the best homemade low carb muffins I’ve made. I followed recipe exactly except I didn’t have fresh blueberries so I used frozen. They are probably better with fresh, but still great. I was going to add in a little lemon but forgot, so I’ll do that next time.

  7. Excellent! Mine turned out so moist and delicious. I used 1/3 cup of loose Splenda and it offered the perfect sweetness. I actually froze them and pull one out at a time and microwave it for 20 seconds. Next I’m going to try using frozen cranberries I put up in the freezer. I’m finding that I love baked goods that use almond flour.

    1. I am so glad you liked them, Lynn! Thanks for the tip on freezing them!

  8. 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.

  9. 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.

    2. Yes, however The macros will only be the same if you’re using the exact same brands and measuring accuracy!

  10. 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.

  11. Hi Kim,

    Can I use brown sugar instead of sweetner

  12. 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.

  13. 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.

  14. 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!

  15. 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.

  16. 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?

  17. 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.

  18. 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.

  19. 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.

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