The Best Keto Blueberry Muffins

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These keto blueberry muffins are everything you want in a healthy, low-carb treat—crispy and golden on the outside, yet moist, fluffy, and bursting with blueberries on the inside. The best part? They’re completely dairy-free and gluten-free, making them perfect for anyone following a keto, paleo, or low-carb lifestyle.

Made with simple ingredients and ready in under 30 minutes, these muffins are great for meal prep, on-the-go breakfasts, or a naturally sweet snack that won’t spike your blood sugar. Whether you’re keto or just looking to cut back on sugar and grains, this recipe is a total keeper.

And the best part? Each muffin has only 2g net carbs—making them a guilt-free treat you can enjoy any day of the week.

What’s not to love about these keto-friendly, paleo-approved blueberry muffins? Just picture this: a warm, fluffy muffin, bursting with juicy blueberries, served with your morning cup of coffee or tea. Whether you’re meal prepping for the week or enjoying a quiet moment at breakfast, these muffins are as comforting as they are clean.

They’re naturally sweetened, totally grain-free, and perfect for staying on track without giving up that cozy bakery-style feel.

Watch the quick video below where I show you how to make the best keto blueberry muffins.

Why You’re Going to Love This Keto Blueberry Muffins Recipe

• Super Easy to Make – No complicated steps or fancy equipment needed—just mix, scoop, and bake. These muffins come together in under 30 minutes from start to finish.
• Naturally Low-Carb – Made with almond flour, eggs, and a sugar-free sweetener, these muffins are naturally low in carbs, making them perfect for keto, paleo, and low-glycemic lifestyles.
• Make-Ahead Friendly – These muffins are great for meal prep. Bake a batch, store them in the fridge or freezer, and enjoy a grab-and-go breakfast or snack all week long.
• Free from Sugar, Gluten, and Grains – Completely gluten-free, grain-free, and refined sugar-free—perfect for anyone with dietary sensitivities or looking to eat clean without sacrificing flavor.
• Soft and Moist with a Golden Crust – Crisp and golden on the outside, soft and fluffy on the inside—these muffins have that perfect bakery-style texture without the carbs.
• Customizable and Versatile – While blueberries are a classic choice, you can easily switch them out for raspberries, chopped strawberries, or even sugar-free chocolate chips for a fun twist.
• Kid-Approved and Family-Friendly – Naturally sweet and easy to eat, even picky eaters will love these. They make a great lunchbox treat or after-school snack.
• Perfect with Coffee or Tea – Enjoy them warm from the oven or chilled from the fridge—they pair beautifully with your morning coffee or an afternoon tea.

Ingredients for Keto Blueberry Muffins

These grain-free, low-carb muffins are made with a blend of almond flour and coconut flour, making them not only gluten-free, but also rich in healthy fats and fiber. Here’s what you’ll need:

• Eggs – Use large eggs at room temperature. They help bind the ingredients and contribute to that light, fluffy texture.
• Almond flour – Use super-fine blanched almond flour for the best texture. It mimics traditional flour and provides healthy fats and protein.
• Coconut flour – Coconut flour is highly absorbent and, when used alongside almond flour, creates a perfectly moist and fluffy crumb.
• Blueberries – Fresh or frozen both work. If using frozen blueberries, toss them in a little coconut flour before folding into the batter to prevent them from sinking.
• Baking powder – A leavening agent that helps the muffins rise and get that bakery-style fluffiness.
• Coconut Cream – Adds richness, moisture, and a mild coconut flavor. Be sure to use the thick part from a chilled can for the best consistency.
• Sweetener – Choose a granulated keto-friendly sweetener like erythritol, monk fruit, or allulose to keep the muffins sugar-free.
• Coconut Oil – Use melted coconut oil for a dairy-free option—or substitute with unsalted butter for a rich, buttery flavor.
• Lemon – You’ll need both lemon juice and zest to brighten the muffins and enhance the blueberry flavor.
• Almond milk – Use unsweetened almond milk (or coconut milk) to thin the batter to the right consistency.

For The Coconut Cream Lemon Frosting

• Coconut Cream – Use the thick, chilled portion from a can of full-fat coconut milk. This forms the rich, creamy base of the frosting.
• Stevia Drops – Add a few drops of liquid stevia to naturally sweeten the frosting without adding carbs.
• Vanilla Extract – A dash of pure vanilla extract deepens the flavor and pairs beautifully with lemon.
• Lemon Juice – Adds a bright, tangy finish that complements the muffins perfectly.

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 blueberry muffins are light, fluffy, and incredibly easy to prepare. In just a few simple steps, you’ll have a batch of delicious low-carb muffins perfect for breakfast, snacking, or dessert.

Preheat the Oven
Preheat your oven to 360°F (180°C). Line a muffin tin with 9 paper or silicone muffin liners, and lightly spray them with non-stick oil or brush with melted coconut oil.

Beat the Eggs
In a mixing bowl, use a hand mixer to beat 3 large eggs until frothy—this helps give your muffins that fluffy texture.

Add Wet Ingredients
Add the coconut cream (or heavy whipping cream), melted coconut oil, vanilla extract, and granulated sweetener to the eggs. Mix everything together on medium speed for about 60 seconds, or until smooth.

Mix the Dry Ingredients
In a separate bowl, whisk together the almond flour, coconut flour, and baking powder.

Combine Wet and Dry
Slowly add the dry ingredients into the egg mixture. Mix just until everything is well incorporated. Avoid overmixing to keep the muffins light.

Fold in the Blueberries
Using a spatula, gently fold in the blueberries. If using frozen, toss them with a bit of coconut flour before adding to prevent sinking.

Divide the Batter
Spoon the batter evenly into the 9 prepared muffin cups.

Bake
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.

Cool
Allow the muffins to cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.

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

Want to switch things up? These keto muffin mix-ins are just as delicious and keep the recipe fun, flavorful, and fully customizable. Here are a few tasty ideas if you’re not in the mood for blueberries:

• Chocolate Chip Muffins – Fold in some sugar-free chocolate chips (like those sweetened with stevia or monk fruit) for a rich, dessert-like twist. They pair perfectly with the light texture of the muffin base.
• Berry Swap – Not a blueberry fan? Substitute with other low-carb berries like raspberries, blackberries, or chopped strawberries. Just keep the quantities the same to avoid altering the texture.
• Nutty Crunch – Add chopped walnuts, pecans, or slivered almonds to the batter for extra crunch and healthy fats. They also make a great topping for added texture and visual appeal.
• Lemon Poppy Seed – Add 1 tablespoon of poppy seeds and increase the lemon zest for a refreshing citrus variation.
• Cinnamon Swirl – Mix ½ teaspoon of cinnamon into the batter and sprinkle the tops with a cinnamon-erythritol blend before baking for a warm, cozy twist.

Serving Ideas

These paleo and keto blueberry muffins are incredibly versatile and perfect for more than just snacking. Here are some delicious ways to enjoy them:

• Quick Breakfast Pairing – Serve a muffin with a side of my 2-ingredient keto yogurt for a high-protein, low-carb breakfast that’s both satisfying and energizing.
• On-the-Go Snack – Wrap one up and take it with you for a quick, portable snack—great for work, school, or travel.
• With Coffee or Tea – Enjoy warm with a cup of bulletproof coffee or your favorite herbal tea for a cozy mid-morning or afternoon treat.
• Dessert-Style – Top with a dollop of sugar-free whipped cream, a spoonful of coconut cream frosting, or even a drizzle of nut butterfor a more indulgent dessert.
• Brunch Spread – Serve alongside keto-friendly quiche, boiled eggs, or avocado toast for a well-rounded, low-carb brunch.

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.