Soft, fluffy, and bursting with juicy blueberries, these Keto Blueberry Muffins deliver everything you love about classic bakery muffins—without the sugar or carbs. Made with blanched almond flour, monk fruit sweetener, real butter, and fresh blueberries, they bake up tall with golden, lightly crisp tops and a moist, tender crumb inside. Perfect for keto breakfasts, snacks, or guilt-free desserts, these muffins taste indulgent while staying completely low-carb and gluten-free.
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Ingredients
Dry Ingredients
- 2 cups blanched almond flour
- ¾ cup monk fruit sweetener (granulated)
- 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ⅓ cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Add-Ins
- ¾ cup fresh blueberries (lightly dusted with almond flour)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin or grease well.
- In a bowl, whisk almond flour, sweetener, baking powder, and salt.
- In another bowl, mix melted butter, eggs, and vanilla until smooth.
- Combine wet and dry ingredients to form a thick batter.
- Gently fold in blueberries.
- Divide batter evenly into muffin cups.
- Bake for 22–26 minutes, until tops are golden and set.
- Cool for 10 minutes before removing.
| Nutrient | (Per Muffin – Approx.) |
|---|---|
| Calories | 185 kcal |
| Total Fat | 16 g |
| Total Carbs | 7 g |
| Fiber | 3 g |
| Protein | 6 g |
| Sugar | 1 g (from blueberries) |
