Best Keto Blueberry Muffins Recipe (with almond flour)

I have come up with what we think are the best keto blueberry muffins ever! Thanks to cream cheese, they are extra moist, and they have just enough blueberries to add flavor but still keep them around 4 net carbs per serving.

After several attempts that yielded low carb blueberry muffins that were just “meh”, it hit me that I should tweak my keto lemon cake recipe. I switched out the lemon for vanilla and almond extract, and these tasty muffins were born. 

ALMOND FLOUR BLUEBERRY MUFFINS

I tried other combinations of low carb flours, but came back to almond flour because it yielded the best results for these muffins. Just make sure you are using ultra fine almond flour, not almond meal.

Trust me, these sugar free blueberry muffins are simply incredible! They passed the taste test with my family, and they are VERY harsh critics when it comes to keto foods. 

In addition, they are super easy to make. You can have warm low carb muffins in about 30 minutes, and because they freeze really well, you may want to make a double batch!

They are an absolutely wonderful way to start the day (who can resist a warm blueberry muffin for breakfast?), but they are also perfect for snacks. And honestly, I also love them alongside a hearty salad. Delicious any time of day!

Are blueberries okay on a keto diet?

Used in moderation, blueberries are great for a keto diet. There are 5.4 carbs in 1/4 cup of fresh blueberries, but they have some fiber, so the net carb count is 4.5. That’s higher than raspberries, but still much lower than most fruits that are loaded with carbs.

This keto blueberry muffin recipe calls for 2/3 cup of blueberries, but since they are divided between 6 muffins, they still work perfectly with any low carb diet!

Can you use frozen blueberries in muffins?

Yes, you can use frozen berries. They have a tendency to streak the batter blue, so stir them in very carefully. For traditional blueberry muffins, you can coat the berries with flour, but that’s not an option on keto, so it’s a little trickier. 

If you really want to avoid streaks and have the prettiest muffins, don’t stir the berries into your muffins. You can simply add dollops of batter to your muffin cups and add the frozen berries as you fill the cups.

HOW TO MAKE KETO BLUEBERRY MUFFINS

1. PREP – Let cream cheese, butter, and eggs come to room temperature. The cream cheese and butter need to be very soft. Spray 6 muffin cups with non stick cooking spray. Preheat oven to 325 degrees.
2. DRY INGREDIENTS – In a large mixing bowl, whisk together the almond flour, swerve, baking powder, and salt; set aside.
   
3. WET INGREDIENTS – In a small bowl, whisk the cream cheese and butter till smooth. Add eggs, vanilla, and almond extract. Whisk till well incorporated.
   
   1. BLEND – Pour the wet ingredients into the almond flour mixture and stir until well combined. Stir in half of the blueberries.
      
4. FILL PANS – Spoon the batter into the prepared muffin cups. Press remaining blueberries into the tops of each muffin.
   
5. BAKE – Bake muffins at 325° for about 20 minutes, or until edges are lightly browned and middles are set. (If you are using frozen berries, you will need to increase the baking time.)
6. Cool – Let muffins cool in pan for about 10 minutes, then carefully remove to wire racks to cool completely. Or of course you can serve them slightly warm. 

PRO TIPS:

• Make sure your cream cheese and butter are VERY soft, or your mixture will be lumpy. For this recipe, it is fine to heat them in the microwave for a few seconds if you need to.
• To prevent all the blueberries from sinking to the bottom, you are going to press half of the blueberries on top of the batter after you fill the muffin cups.
• If you use frozen berries, do not thaw them first, or your batter will be streaked or turn an unappetizing grey color. No one wants that!
• When they are hot, the muffins are very fragile and will fall apart. They set up as they cool, and unlike most blueberry muffins, I think they actually taste better at room temperature.

VARIATIONS:

• Replace the blueberries with raspberries, diced strawberries, or blackberries.
• Instead of the almond extract, add 2-3 teaspoons of lemon zest. You can’t go wrong with a lemon blueberry combo!
• Stir in some sugar free white chocolate chips.
• If you want your keto blueberry cream cheese muffins extra sweet, you can whip up a glaze with a couple tablespoons of powdered Swerve and a bit of cream. Drizzle it over the muffins after they cool.
• For a tasty toasted muffin, split in half and spread each half with soft butter. Place butter side down in a skillet heated to medium heat. Cook till light golden brown.

MORE SWEET KETO RECIPES:

• Keto Lemon Pound Cake
• Blender Chocolate Mousse
• Keto Coconut Clusters (with chocolate)
• Chocolate Peanut Butter Fat Bombs
• Keto Chocolate Peanut Butter Mousse

ALMOND FLOUR BLUEBERRY MUFFINS

Quick to whip up and incredibly tasty, these almond flour blueberry muffins are the perfect keto breakfast or snack. You are going to want to make them over and over again!