Low-Carb Blueberry Muffins
If you’re following a low-carb or keto lifestyle but missing the comforting joy of freshly baked muffins, you’re going to love these Low-Carb Blueberry Muffins. They’re soft, moist, and bursting with juicy blueberries — all without the heavy carbs and sugar of traditional muffins.
Made with almond flour, healthy fats, and a keto-approved sweetener, these muffins satisfy your sweet tooth while keeping your carb count in check. Whether you’re prepping for the week or need a quick breakfast-on-the-go, this recipe is your new go-to.
🌟 Why You’ll Love These Muffins
- Low in Carbs, High in Flavor
- Keto & Diabetic Friendly
- Easy to Meal Prep & Freeze
- Made with Simple, Clean Ingredients
- Naturally Gluten-Free & Grain-Free
These muffins fit perfectly into a ketogenic or low-carb lifestyle without sacrificing texture or taste. They’re also great for anyone reducing sugar for health or dietary reasons.
🛒 Ingredients Breakdown & Health Benefits
- Almond Flour – High in healthy fats, low in carbs, and adds a rich, moist texture.
- Eggs – Provide structure and fluffiness.
- Erythritol or Monk Fruit Sweetener – A natural, zero-carb sweetener perfect for low-carb baking.
- Blueberries – Just the right amount for sweetness and antioxidants, while keeping the carbs low.
- Butter or Coconut Oil – Healthy fats that keep the muffins moist.
- Vanilla Extract – For that bakery-style aroma.
- Baking Powder & Apple Cider Vinegar – Help the muffins rise without gluten.
- Optional Lemon Zest – For extra brightness and flavor.
👩🍳 Pro Baking Tips for Low-Carb Muffins
- Don’t overmix the batter – This helps maintain a tender crumb.
- Use silicone muffin liners – Prevents sticking and makes cleanup easy.
- Let muffins cool before eating – They set better and taste even more delicious at room temp.
- Add chopped walnuts or sliced almonds – For crunch and extra nutrition.
📦 How to Store
You can store these muffins in an airtight container at room temperature for 2 days, or in the refrigerator for up to 7 days. They also freeze well — just wrap individually and thaw overnight or microwave for 20 seconds for a quick snack.
Low-Carb Blueberry Muffins
Ingredients
- 1 ½ cups almond flour
- ⅓ cup erythritol or monk fruit sweetener
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- ½ cup fresh or frozen blueberries
- Zest of ½ lemon optional
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan with silicone or paper liners.
- In a large bowl, mix almond flour, erythritol, baking powder, salt, and lemon zest.
- In a separate bowl, whisk eggs, melted butter (or coconut oil), vanilla extract, and apple cider vinegar.
- Combine wet and dry ingredients until a thick batter forms.
- Gently fold in blueberries.
- Scoop batter evenly into 9 muffin cups.
- Bake for 20–25 minutes or until the tops are golden and a toothpick comes out clean.
- Let muffins cool in the pan for 5–10 minutes before transferring to a wire rack.
Notes
- Don’t thaw frozen blueberries before adding or they’ll turn the batter blue.
- For extra flavor, add ¼ tsp cinnamon or a few drops of almond extract.
- You can make these dairy-free by using coconut oil instead of butter.
- Top with a sprinkle of unsweetened coconut flakes for a twist.
✅ Final Thoughts
These Low-Carb Blueberry Muffins are a must-try for anyone looking to enjoy baked goods without the guilt. They’re not only healthy and satisfying, but also incredibly easy to make with pantry staples. Whether you’re on a strict keto plan or just watching your sugar intake, this recipe hits the sweet spot — literally!
Try these out for your weekly meal prep, enjoy one with your morning coffee, or satisfy those afternoon snack cravings the low-carb way.
