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,

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.

Ingredients

  • 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

Instructions

    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.

Notes

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.

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Nutrition Information
Serving Size 8
Amount Per Serving Calories 270Carbohydrates 7gNet Carbohydrates 4gFiber 3.5gSugar 2.5g

1 muffin =3.5 g net carbs per serving. Information provided is an estimate and will vary based on cooking methods, berries, flour, sugar substitute and brands of ingredients used.

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low carb blueberry muffin recipe, bakery style blueberry muffin

Try more of my low carb recipes! 

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Welcome to Made in a Day, I'm Kim, the home & lifestyle blogger, former wig stylist, floral designer, and now Park Lane Stylist behind the blog. Living seaside in Southern California, my blog is where I share my love of DIY coastal decor, digital art prints, fun fashion DIYs, and great recipes. I also write about my experience as a former wig stylist who now wears a hair topper!

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12 Comments

  1. 8.3.20
    Jackie said:

    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!

    • 8.3.20

      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!

  2. 6.7.20
    Claire said:

    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.

  3. 5.31.20
    Brandie said:

    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?

    • 5.31.20

      So glad you liked them! they are yummy!
      Kim

  4. 3.17.20
    Heather said:

    What is the shelf life on these muffins?

    • 3.17.20
      Kim said:

      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.

      • 10.26.20
        Cheryl said:

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

        • 10.26.20

          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.
          Kim

  5. 2.9.20
    Kathy Bacon said:

    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.

  6. 2.7.20
    Carrie said:

    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!

    • 2.7.20
      Kim said:

      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.