Easy keto blueberry muffins made with simple ingredients. A kid-friendly keto breakfast that you can prep, with only 3.5 net carbs a muffin.
Does anyone remember those (non-keto, obvi) little blueberry muffins that came in an individual baggy from the grocery store? They were full of preservatives and crappy ingredients but man, weren’t they good?
My kids loved those mini muffins and used to beg for them at the grocery store. Being the good keto mom that I am (please sense the sarcasm here), I never oblige. Instead, I like to create low-carb, keto blueberry muffins that our littles (or bigs) can grab and go on their way to school, and they’re usually a hit.
Why You Will Love This Keto Blueberry Muffin Recipe
- A cleaner alternative to store-bought muffins
- Only 3.5 grams of net carbs
- A great breakfast or snack on the go
- Packed with healthy fat to boost your kid’s brain before school
- Incredibly easy to make
Is This Keto Blueberry Muffin Recipe Clean?
The key to eating a clean, keto diet is to always check the ingredients. Those delicious but unhealthy packaged muffins at the store have more ingredients than you can count, and it’s all super-processed!
These keto blueberry muffin recipe, on the other hand, uses whole fruit, sweetener instead of sugar, and our favorite – almond flour. It’s a clean, keto-friendly muffin recipe that tastes like dessert but fuels your body with goodness!
A muffin is basically breakfast cake so if I can convince the little heathens angels to eat a sugar-free muffin that’s packed with nutrition, I’m winning!
What Can I Serve with These Keto Blueberry Muffins?
Just about anything! Serve them alongside a bigger breakfast of bacon and eggs, or some Greek yogurt. You can also keep them on the side as a snack the kids can grab on their way to school.
I even made some fresh whipped cream because I was feeling really extra the day I made these low-carb blueberry muffins! If you slice your keto muffin in half, top it with a little of the sugar-free blueberry compote, and put a little dollop of fresh whipped cream on top, it’s almost like eating a blueberry shortcake!
Speaking of healthy muffins that taste like dessert, give my keto lemon poppyseed muffins a try!
Ingredients
- 1/2 cup blueberries
- 2 tbsp granulated sweetener
- 1 tbsp water
- 2 cups almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup powdered sweetener
- 1/2 tsp vanilla extract
- 1 cup sour cream
- 3 eggs
Pro tip: If you can’t find powdered sweetener, you can swap it out with granular instead!
Instructions
- In a small bowl, mix the blueberries, granulated sweetener, and water. Use a fork to gently press the blueberries. Be careful not to mash them but just barely open them up. Place in the refrigerator to macerate for up to 24 hours.
- Preheat oven to 350°F. Grease a muffin tin or silicone cups.
- In a large bowl, combine the almond flour, baking powder, soda, and powdered sweetener. Whisk to combine.
- Take blueberries out of the fridge and drain the water. Pat them dry with a paper towel. Take 1 to 2 tablespoons of the dry muffin mix and add to the berries. Toss to coat and set aside,
- Add the vanilla, sour cream, and eggs to the remaining muffin mixture. Whisk until fully combined.
- Fold in the blueberries.
- Divide the batter between 10 muffin tin cups.
- Bake for 20 minutes. Let cool 5 minutes before removing from pan.
- Serve with keto blueberry compote.
FAQs
Not always. Blueberries have lots of antioxidants but they also have tons of sugar, so you’ve got to be careful about how many you eat. Half a cup of blueberries has about 10 net carbs, but we’ve measured our blueberries out across 10 muffins, so you’re only getting 1 carb from the berries themselves!
Absolutely! If you’re not crazy about blueberries, there’s plenty of other low carb options. Swap out the blueberries in this recipe for strawberries, raspberries, or blackberries, which are the lowest carb fruits around. You could also go fruit-free, although this might yield a batch of somewhat bland muffins.
Of course! If you’re short on time, feel free to skip this step. You should know that your blueberries will be more tart, because letting them sit in the sweetener overnight gets them nice and sweet. But they’ll still be delicious, especially if you’re serving them with shipped cream or blueberry compote!
How to Store Keto Blueberry Muffins
You can keep these muffins going for days (or even months), but there’s no way they’ll last that long! You can store uneaten muffins on the counter in a zippy bag or a cute cake stand with a cloche, just like the bakeries, for up to four days. Want them to last all week? Just keep them in the fridge.
I hope y’all enjoy these keto blueberry muffins as much as my family and I did! Be sure to let me know what you think of this recipe in the comments down below! And if you make them, snap a pic and tag me on social media (I am @keto_in_pearls everywhere)!
Keto Blueberry Muffins
Ingredients
- 1/2 cup blueberries
- 2 tablespoons granulated sweetener
- 1 tablespoon water
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup powdered sweetener granular works too
- 1/2 teaspoon vanilla extract
- 1 cup sour cream
- 3 eggs
Instructions
- In a small bowl, mix the blueberries, granulated sweetener, and water. Use a fork to gently press the blueberries. Be careful not to mash them but just barely open them up. Place in the refrigerator to macerate for up to 24 hours.
- Preheat oven to 350 degrees. Grease a muffin tin or silicone cups.
- In a large bowl, combine the almond flour, baking powder, soda, and powdered sweetener. Whisk to combine.
- Take blueberries out of the fridge and drain the water. Pat them dry with a paper towel. Take 1 to 2 tablespoons of the dry muffin mix and add to the berries. Toss to coat and set aside,
- Add the vanilla, sour cream, and eggs to the remaining muffin mixture. Whisk until fully combined.
- Fold in the blueberries.
- Divide the batter between 10 muffin cups.
- Bake for 20 minutes. Let cool 5 minutes before removing from pan.
Notes
Nutrition
