Keto Blueberry Muffins

One thing I’ll never tire of is the smell of fresh blueberry muffins wafting through the kitchen on a Sunday morning. There’s something about warm, soft, moist blueberry muffins that makes the weekend feel extra special. I needed a keto blueberry muffin recipe that could capture that classic muffin experience—without the carbs. And after MANY failed attempts, I finally nailed it.

These keto blueberry muffins are exactly what you’re craving. With a soft, fluffy texture and a cinnamon streusel crumble topping, they are truly the best keto blueberry muffins I’ve ever had. They’re perfect for breakfast, a snack, or a quick dessert. And with only 4g net carbs per muffin, they fit perfectly into a low-carb lifestyle.

In this post, I’m going to walk you through the ingredients that make these muffins so amazing, why I chose them, and how they come together to create the ultimate keto blueberry muffins recipe.

The Base of the Muffin: Almond and Coconut Flour

When creating these low carb blueberry muffins, one of the most important decisions was selecting the right flours. Traditional flour is off the table for a keto-friendly recipe, but I’ve found that almond flour and coconut flour work wonders together to create a soft, fluffy texture that mimics the real deal.

Blanched Almond Flour

Blanched almond flour is the key ingredient in the base of these muffins. It’s finely ground, with a neutral flavor that works well in baking. Almond flour is a great low-carb flour option because it’s made from ground almonds, which are packed with healthy fats, fiber, and protein. It’s low in carbohydrates, so it won’t spike your blood sugar like regular flour would. This flour provides the structure and moisture needed for the muffin’s soft texture.

In this keto blueberry muffins recipe, almond flour helps give the muffins their fluffy and slightly nutty flavor without overwhelming the blueberry or cinnamon notes. It’s the perfect base for any keto muffin!

Coconut Flour

Now, if you’ve ever baked with coconut flour, you know it’s highly absorbent. A little goes a long way! That’s why I use it in combination with almond flour. Coconut flour helps bind the muffin ingredients together and adds a subtle flavor that complements the almond flour beautifully. It also contributes to the muffin’s moist texture while keeping the carb count low.

In addition, coconut flour is high in fiber, making it a great choice for those following a low-carb or keto diet. It adds structure to the batter and keeps these muffins from feeling too crumbly.

Sweeteners: Keeping it Low Carb with Allulose

To make sure these low carb blueberry muffins are as satisfying as the traditional kind, I use allulose, a natural, low-carb sweetener that behaves like sugar. It gives these muffins their beautiful golden color! However, you can feel free to use other sugar-free sweeteners, such as erythritol, if you prefer.

Granulated Allulose

Allulose is a keto-friendly sweetener that’s almost indistinguishable from sugar in taste and texture. It’s a rare sugar that doesn’t spike blood sugar levels, making it perfect for anyone following a ketogenic diet. It’s 70% as sweet as sugar, but with fewer calories and carbs, which makes it an excellent option for recipes like these keto blueberry muffins.

I love that allulose doesn’t have any bitter or cooling aftertaste that some other low-carb sweeteners can have. It provides the sweetness needed for these muffins, without the sugar crash or blood sugar spikes.

Adding the Creamy Texture: Sour Cream

The secret ingredient that sets these best keto blueberry muffins apart is sour cream. Adding sour cream to muffin recipes may sound unusual, but trust me—it’s a game-changer. It contributes to the muffins’ soft, moist texture and helps balance the flavor of the almond and coconut flour.

Sour Cream

Sour cream adds a touch of moist, creamy richness to the muffins. It keeps them from feeling dry, especially since we’re not using regular flour or lots of butter. The acidity in the sour cream also helps to activate the baking soda and baking powder, giving the muffins a little extra lift and helping them rise beautifully in the oven.

I use full-fat sour cream in this recipe for the best texture and richness, but you can use low-fat if that’s your preference. Either way, it’s a crucial ingredient in creating that moist, tender crumb in every muffin.

Eggs: The Binding Agent

Eggs are essential in almost any muffin recipe, and this one is no different. They act as the binding agent, holding all of the dry ingredients together while adding moisture and protein. They also contribute to the structure and stability of the muffins.

Large Eggs

Eggs are what give these muffins their structure. They provide protein and fat, which helps create a soft, slightly dense texture that doesn’t fall apart. Plus, eggs help to bind the almond and coconut flours, giving the muffins their rich, slightly chewy texture. You need three large eggs for this recipe, and they should be at room temperature for the best results.

Eggs also help with the rise and browning of the muffins, so you get that perfect golden top when they come out of the oven. They’re an all-around essential ingredient in these keto blueberry muffins!

Healthy Fats: Avocado Oil

In traditional muffin recipes, you might see butter or vegetable oil used to provide fat, but I prefer to use avocado oil in my keto blueberry muffins. Avocado oil is a healthy, heart-healthy fat that’s high in monounsaturated fats and low in saturated fats.

Avocado Oil

Avocado oil adds moisture to the muffins without weighing them down. It has a neutral flavor that won’t overpower the other ingredients, and it helps create a muffin that’s both tender and slightly fluffy. I love using avocado oil because it’s full of healthy fats, which makes it perfect for a keto or low-carb diet. It also helps the muffins rise beautifully and contributes to their soft texture.

Blueberries: The Star of the Show

Of course, you can’t have keto blueberry muffins without the star ingredient—blueberries! Fresh or frozen, these little berries add a burst of natural sweetness and flavor to the muffins, making every bite feel like a special treat.

Fresh or Frozen Blueberries

Blueberries are naturally low in carbs, making them a great choice for keto baking. They’re high in antioxidants, vitamin C, and fiber, which makes them a nutritious addition to these low carb blueberry muffins. I love using fresh or frozen blueberries in this recipe. Frozen blueberries are convenient and work just as well, so don’t worry if you can’t find fresh ones.

Blueberries also add a pop of color to the muffins, making them look as great as they taste. The juicy berries melt into the batter as they bake, giving the muffins a soft, fruity burst of flavor in each bite.

The Topping: Cinnamon Streusel Crumble

No bakery-style muffin is complete without a delicious, crumbly topping, and that’s exactly what I’ve added with this cinnamon streusel crumble. It’s the icing on the cake, adding just the right amount of sweetness and texture to these muffins.

Streusel Topping Ingredients:

• Salted Butter: Butter is key for creating a crisp, crumbly topping. It provides richness and flavor while helping the dry ingredients bind together into little crumbles.
• Coconut Flour: Coconut flour gives the streusel topping some body and texture while keeping the carb count low. It’s lightly sweet and adds a slightly nutty flavor to balance the cinnamon.
• Granulated Allulose: I use the same allulose sweetener in the streusel topping for consistency and sweetness. It dissolves well and creates that sugar-like crunch.
• Cinnamon: Cinnamon is a must-have when it comes to streusel. It adds warmth and spice to the topping, complementing the blueberries and making these muffins even more irresistible.

The streusel is easy to make. Simply combine the ingredients, mix until crumbly, and sprinkle it evenly on top of the muffin batter before baking. As they bake, the streusel becomes golden and crisp, creating the perfect sweet and crunchy contrast to the soft, moist muffin beneath.

How to Make Keto Blueberry Muffins: Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 375°F. Line a muffin tin with paper liners.
2. Make the Muffin Batter: In a bowl, combine all of your dry ingredients (almond flour, coconut flour, allulose, baking powder, baking soda, and salt). In a separate bowl, whisk together the sour cream, eggs, avocado oil, and vanilla extract. Add the dry ingredients into the wet ingredients and mix until smooth. Gently fold in the blueberries.
3. Fill the Muffin Tin: Spoon the batter into the muffin cups, filling each one nearly to the top for that bakery-style muffin height.
4. Make the Streusel Topping: In a small bowl, mix together the butter, coconut flour, allulose, and cinnamon. Crumble the mixture over the muffins.
5. Bake the Muffins: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for a few minutes before transferring them to a wire rack.
6. Enjoy!: These muffins are best enjoyed fresh, but they can also be stored in an airtight container for a few days.

FAQs About Keto Blueberry Muffins

Can I use frozen blueberries instead of fresh? Yes! Frozen blueberries work great in this recipe. Just fold them into the batter gently to prevent them from bursting too much and turning the batter blue.

Can I make these muffins dairy-free? You can swap the sour cream for a dairy-free alternative like coconut cream or unsweetened almond yogurt. Just be sure to check the consistency of the batter to make sure it’s not too thick.

How do I store these muffins? These keto blueberry muffins can be stored in an airtight container at room temperature for 2-3 days. For longer storage, you can refrigerate them for up to a week, or freeze them for up to a month. Simply reheat them in the microwave for a few seconds to enjoy them warm.

Rate the Recipe, Leave a Comment, and Tag Me!

If you give this keto blueberry muffins recipe a try, be sure to rate it and leave a comment below. I love hearing how you make it your own and any tweaks you made to the recipe. Also, if you post a picture of your muffins on Instagram, tag me so I can see your beautiful creations!

Enjoy your delicious, bakery-style muffins, and happy baking!

XO,
Sarah