Almond Flour Blueberry Muffins
Moist, tender bakery-style muffins with domed golden tops and juicy blueberries in every bite. Almond flour and a keto sweetener keep each one to about 4 g net carbs.
Nutrition per serving
1 muffin- Net carbs
- 3.6g
- Calories
- 209kcal
- Protein
- 6.7g
- Fat
- 19g
- Total carbs
- 12 g
- Fiber
- 2.6 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chocolate chip: Sugar-free chocolate chips in place of the blueberries make an easy favorite for kids and lunchboxes.
- Fold in most of the chips and press the rest onto the tops before baking, so they look bakery-style.
Raspberry lemon: Tart raspberries and a double dose of lemon zest make a brighter, lower-carb muffin than the blueberry original.
- Fold the raspberries in at the very end with a light hand. They break easily and turn the batter pink if overmixed.
Dairy-free: Melted coconut oil replaces the butter. The muffins come out just as moist, with a faint coconut note.
- Make sure the eggs and almond milk are at room temperature, or the coconut oil will set into lumps when you whisk it in.
-
1 tsp lemon zestleave out
- Also add
Estimated cost $10.40 for 12 servings ($0.87 each) · how we estimate
Instructions
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Heat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper or silicone liners.
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Whisk the almond flour, sweetener, baking powder and salt in a large bowl, breaking up any clumps.
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In another bowl, whisk the eggs, melted butter, almond milk, vanilla and lemon zest. Stir into the dry ingredients until evenly combined; the batter will be thick.
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Gently fold in the blueberries so they don't burst. Divide the batter among the cups (about ¼ cup each), filling them nearly to the top, and smooth the tops.
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Bake 20–25 minutes, until domed and golden and a toothpick in the center comes out clean or with a few moist crumbs.
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Cool in the tin 10 minutes, then move to a rack. Almond flour muffins are fragile while hot and firm up as they cool.
Tips for success
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Using frozen blueberries? Toss them straight from the freezer with a teaspoon of the dry mixture before folding them in. They streak the batter less and don't sink. Add 3–5 minutes to the bake. - Fill the cups higher than you would with wheat batter. Almond flour muffins rise less, so full cups give you a proper dome.
- If the tops brown before the centers are done, lay a sheet of foil loosely over the tin for the last 5 minutes.
Nice to have, not needed
- Silicone liners release almond flour muffins cleanly — paper liners work if the muffins cool completely before you peel them.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Eat at room temperature, or warm 15–20 seconds in the microwave.
Prep tip: Wrap muffins individually before freezing and move one to the fridge the night before.
Keep at room temperature 2 days, refrigerate up to 1 week or freeze up to 3 months. Warm for 15–20 seconds in the microwave.
Variations
3 variations, each with its own ingredients and macrosChocolate chip
FlavorSugar-free chocolate chips in place of the blueberries make an easy favorite for kids and lunchboxes.
- fresh blueberries → sugar-free chocolate chips
- no lemon zest
3.8 g net · 244 kcal · 7.3 g protein · 22 g fat · ≈$0.99 per serving (+0.2 g net carbs vs the original)
Raspberry lemon
FlavorTart raspberries and a double dose of lemon zest make a brighter, lower-carb muffin than the blueberry original.
- fresh blueberries → fresh raspberries
- + 1 tsp extra lemon zest
3.1 g net · 209 kcal · 6.8 g protein · 19 g fat · ≈$0.96 per serving (−0.5 g net carbs vs the original)
Dairy-free
DietMelted coconut oil replaces the butter. The muffins come out just as moist, with a faint coconut note.
- butter → coconut oil
3.6 g net · 219 kcal · 6.7 g protein · 20 g fat · ≈$0.91 per serving (same net carbs as the original)
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