These keto blueberry muffins are extremely easy to make, golden and crispy on the outside and moist and fluffy on the inside. In addition, they are dairy-free and gluten-free muffins, making them perfect for a keto-friendly and paleo diet.
And the best thing? Each paleo muffin has only 2g net carbs.
What’s not to love about those delicious blueberry muffins? Just imagine a super fluffy and delicious warm blueberry muffin served in the morning with a cup of tea or coffee. Sounds delicious, right?
Watch the quick video below where I show you how to make the best keto blueberry muffins.
Why Are You Going To Love This Recipe
- Super easy to make.
- Made from naturally low-carb ingredients.
- Perfect for making them ahead of time.
- They are sugar-free, gluten-free, and grain-free.
- It’s a versatile recipe; you can add your favorite berries inside the muffins.
Ingredients for Keto Blueberry Muffins
These grain-free muffins are made with almond flour and coconut flour, making them gluten-free and very healthy.
Here’s everything you’ll need:
- Eggs – use large eggs at room temperature to bind everything together.
- Almond flour – super fine almond flour is the best replacement for regular flour in keto baking.
- Coconut flour – is super absorbent and, when used in addition to almond flour, delivers the best texture that’s super fluffy and moist.
- Blueberries – fresh or frozen are great. Coat frozen blueberries in coconut flour to prevent them from sinking to the bottom.
- Baking powder – helps the muffins rise and become super fluffy.
- Coconut Cream
- Sweetener – use your favorite granulated sweeteners such as erythritol, monk fruit, or allulose.
- Coconut Oil – use unsalted butter for a buttery flavor.
- Lemon – you’ll need both lemon juice and zest.
- Almond milk – choose unsweetened almond milk or coconut milk.
For The Coconut Cream Lemon Frosting
- Coconut Cream – you will need chilled coconut cream.
- Stevia Drops – adds sweetness to the frosting.
- Vanilla Extract – use the best quality for an intense flavor.
- Lemon Juice – gives a tangy and sour flavor.
I love making these blueberry muffins with butter and heavy cream, but I decided to try and make dairy-free keto blueberry muffins. My boyfriend is on a dairy-free keto diet, trying to eliminate Candida Overgrowth. The muffins were a hit, and he took a few at work with him!!
How to Make Keto Blueberry Muffins
These sugar-free muffins are extremely easy to make, and the result is absolutely divine. Here is everything you have to do:
- Preheat the oven to 360F/180C. Line a muffin tin with muffin cups and spray them with oil.
- In a bowl mix 3 eggs using a hand mixer until frothy.
- Add the coconut cream (or heavy whipping cream), the melted coconut oil, vanilla extract, and sweeter. Continue mixing for about 60 seconds.
- In a separate bowl, combine the almond flour, coconut flour, and baking powder.
- Mix the flour with the egg mixture until well combined.
- Using a spatula, incorporate the blueberries into the batter.
- Divide the batter into 9 muffin cups and bake for 20-25 minutes.
- Let the blueberry muffins cool for about 5-10 minutes before serving.
- Meanwhile, prepare the coconut cream lemon frosting. Using a hand mixer whip the coconut cream, stevia drops, lemon juice, and vanilla extract until fluffy.
- Top each muffin with enough lemon frosting and enjoy!
TIP NO. 1: Sprinkle 1 tbsp Erythritol on the top of the muffins before baking them to make them crunchy and delicious.
TIP NO. 2. Use erythritol if you want super moist blueberry muffins. I noticed that the texture is very different when I use erythritol: it’s moist and less dry.
TIP NO. 3 Make sure that you don’t overmix the batter.
TIP NO.4 Mix the blueberries with a tablespoon of coconut flour, so they don’t sink to the bottom.
Mix-in Variations
Instead of using blueberries, here are other great ideas:
- Add some chocolate chips to the batter.
- You can substitute the blueberries with your favorite berries, like raspberries or strawberry.
- You can add some chopped nuts to the batter.
Serving Ideas
These paleo blueberry muffins are perfect for a quick breakfast paired with my 2 ingredients keto yogurt.
Storing Ideas
- Fridge: you can store these blueberry muffins covered in plastic foil for up to seven days and enjoy them as a sweet snack.
- Freezer: The leftovers can also be stored in the freezer in an air-tight container for up to 2 months.
Thaw them overnight in the refrigerator or reheat them in the microwave for about 20 seconds.
Frequently Asked Questions
Can I Make This Recipe Using Frozen Blueberries?
Sure, this is another great thing about this recipe; you can make it even in the cold season by using frozen blueberries.
Remember that you don’t have to defrost the blueberries before adding them!
How many carbs are in the keto blueberry muffins?
I’ve got you covered if you are wondering how many carbs are in each keto blueberry muffin. I try my best to provide accurate nutritional information for each recipe I post. With the ingredients I used, each muffin has around 3g carbs and 1g fiber, so 2g net carbs*.
*Net Carbs = Total Carb Count – Dietary Fiber – Sugar Alcohols (from Xylitol and Erythritol)
I hope you’ll try this recipe and show me how it turned out by mentioning me on Instagram.
Easy Dairy-Free Keto Paleo Blueberry Muffins
Description
Ingredients
- 3 eggs room temperature
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1/4 cup fresh blueberries
- 1/2 tsp baking powder
- 2 tbsp coconut cream or heavy whipping cream
- 1/4 cup sweetener or 1 tbsp liquid sweetener
- 2 tbsp melted coconut oil or butter
- 1 tbsp lemon juice
- 1/4 – 1/2 cup unsweetened plant based milk coconut milk or almond milk
Coconut Cream Lemon Frosting
- 1/2 cup (7 oz) coconut cream chilled
- a few stevia drops
- 1/2 tsp vanilla extract optional
- 1 tbsp fresh lemon juice
Instructions
- In a bowl mix 3 eggs using a hand mixer until frothy.
- Add the coconut cream (or heavy whipping cream), the melted coconut oil, vanilla extract, and sweeter. Continue mixing for about 60 seconds.
- In a separate bowl combine the almond flour, coconut flour, and baking powder.
- Mix the flour with the egg mixture until well combined. Slowly add unsweetened coconut milk or almond milk little by little.
- Using a spatula, incorporate the blueberries into the batter.
- Divide the batter into 9 muffin cups and bake for 20-25 minutes.
- Let the blueberry muffins cool for about 5-10 minutes before serving.
- Meanwhile, prepare the coconut cream lemon frosting. Using a hand mixer whip the coconut cream, stevia drops, lemon juice, and vanilla extract until fluffy.
- Top each muffin with enough lemon frosting and enjoy!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.