A soft and moist low-carb muffin bursting with sweet-tart blueberries and a fragrant hint of lemon—perfect for a satisfying breakfast, snack, or treat. These muffins give me all the bakery vibes without any of the sugar crash.

Why I’ll Love This Recipe

I adore how light and fluffy these muffins turn out—even though they’re made with almond flour, they have a tender crumb that feels just right. It’s fast and easy: a single bowl, about 30 minutes from start to finish. Each muffin comes in around 3–4 g net carbs, so they absolutely fit into clean keto and gluten-free eating. I also love making a double batch and freezing half for busy mornings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

almond flour
low-carb sweetener (erythritol, monk fruit/allulose blend)
baking powder
salt
eggs (room temperature)
sour cream (or Greek yogurt for richness)
lemon zest and lemon juice
vanilla extract
blueberries (fresh or frozen; toss frozen in almond or coconut flour before folding in)

directions

Preheat oven to 175 °C (350 °F). Line a standard muffin tin with 8 liners.
In a bowl, whisk eggs until frothy. Add sweetener, sour cream (or yogurt), lemon juice, zest, and vanilla; mix until smooth.
Gently stir in almond flour, baking powder, and salt until evenly combined.
Toss blueberries in a bit of flour to prevent sinking, then fold them into the batter.
Divide batter into 8 cups, topping each with a few extra berries.
Bake about 25 minutes, or until tops are golden and a toothpick comes out clean. Let them rest in the pan for a few minutes before cooling completely on a wire rack.

Servings and timing

Makes 8 muffins
Prep time: ~5–10 minutes
Cook time: ~25 minutes
Total time: ~30–35 minutes

variations

Mini muffins: Bake 13 minutes for smaller bites
Streusel topping: Mix almond flour, slightly melted butter, sweetener, and vanilla; sprinkle before baking for extra crunch
Dairy-free option: Swap sour cream or yogurt for coconut milk and melted coconut oil
Nut-free version: Substitute almond flour with sunflower seed meal (note: may turn slightly green with baking soda)

storage/reheating

Keep at room temperature in an airtight container for up to 2 days
Refrigerate for up to 5 days
Freeze cooled muffins for up to 3–4 months individually wrapped
To reheat: microwave for about 20 seconds or warm in a low oven until heated through

FAQs

What’s the net carb count per muffin?

I calculate around 3–4 g net carbs per muffin based on typical almond flour and blueberry quantities.

Can I use frozen blueberries?

Absolutely! I toss them in a little almond or coconut flour to prevent bleeding and sinking into the batter.

Can I substitute almond flour?

I’ve had success with sunflower seed meal for nut-free needs, though the color might shift a bit. Coconut flour isn’t a good substitute here—it’s too absorbent.

How do I avoid a soggy muffin bottom?

Be sure to cool them in the pan for a few minutes before removing, then finish cooling on a rack. Greasing the tin or using liners also helps.

Can I add mix-ins like nuts or chocolate chips?

Yes! I sometimes add a handful of chopped pecans or sugar-free chocolate chips. Just fold in gently to not overmix the batter.

Conclusion

I’m so impressed by how these keto blueberry muffins hit the mark—moist, fluffy, fruity, and low-carb. They’re easy to whip up, great for meal prep, and versatile enough to adapt. I make them often, freeze extras, and pull one out anytime I need a healthy, delicious pick-me-up. I hope I’ve inspired you to bake a batch and fall in love with keto muffins just like I have!