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Keto Blueberry Muffins – Soft, Juicy, and Low-Carb

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (finely ground, blanched) – about 2 cups
  • Coconut flour – 2 tablespoons
  • Baking powder – 2 teaspoons (aluminum-free if possible)
  • Salt – 1/4 teaspoon
  • Granulated keto sweetener (erythritol, allulose, or a blend) – 1/2 to 2/3 cup, to taste
  • Eggs – 3 large, room temperature
  • Unsweetened almond milk – 1/2 cup (or unsweetened coconut milk)
  • Butter – 1/3 cup, melted and slightly cooled (or coconut oil for dairy-free)
  • Vanilla extract – 1 1/2 teaspoons
  • Lemon zest – from 1 lemon (optional but recommended)
  • Fresh or frozen blueberries – 1 cup (see notes below)
  • Optional add-ins – 1/4 teaspoon cinnamon; coarse sweetener for topping
  • Nonstick spray or paper liners for the muffin tin

Method
 

  1. Prep the oven and pan. Preheat to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Mix dry ingredients. In a large bowl, whisk almond flour, coconut flour, baking powder, salt, and sweetener. Break up any lumps so the batter stays smooth.
  3. Whisk wet ingredients. In a separate bowl, whisk eggs, almond milk, melted butter, vanilla, and lemon zest until glossy and combined.
  4. Combine wet and dry. Pour wet into dry and stir until just combined. The batter should be thick but scoopable. If it seems too thick, add 1–2 tablespoons more almond milk.
  5. Fold in blueberries. Gently fold in the blueberries. If using frozen, do not thaw; toss them with a teaspoon of almond flour first to reduce bleeding.
  6. Portion the batter. Divide evenly among the 12 cups. For a little crunch, sprinkle a pinch of granulated keto sweetener on top of each muffin.
  7. Bake for domed tops. Bake at 375°F (190°C) for 6 minutes, then reduce heat to 350°F (175°C) and bake another 12–15 minutes, until set in the center and lightly golden.
  8. Check doneness. A toothpick should come out clean or with a few moist crumbs (avoid poking a blueberry pocket). If needed, add 2–3 more minutes.
  9. Cool correctly. Let muffins cool in the pan for 10 minutes, then transfer to a rack. This helps them firm up and prevents soggy bottoms.