Try these easy low carb breakfast muffins made with delicious fresh blueberries, almond flour, and a handful of baking pantry staple ingredients for the perfect ketogenic diet friendly treat.
While I am much more of a savory breakfast eater, something just hits right when you eat the perfect breakfast scone (like these keto early grey blackberry one’s) or a delicious chewy coconut flour cinnamon roll with a cup of morning coffee.
While I love the recipe I just mentioned for a special weekend treat, I like how fast, easy, and low carb friendly my go-to low carb muffin recipe is. This version was inspired by an old school recipe I used to love for blueberry buckle.
This recipe features perfectly juicy blueberries, a moist and cake like muffin texture, a touch of sweetness (with no after taste) and a delicious crumble to go all on the top to tie it together. Both the combination of the flavors and the textures are the perfect balance in this muffin recipe.
In fact, you do not need to be low carb, keto, or eating a gluten free diet to enjoy this muffin recipe. I’ve tested so many of my other popular breakfast treats (like these incredible keto low carb pumpkin muffins) and shared them with others here that I know they pass the “does this taste like the real deal” test!
Below you can grab more in depth details regarding keto baking tips, ingredients and substitutions, and everything else you need to know to make this recipe great. Let’s dive in!
- Stand Mixer or Hand Mixer
- Mixing Bowl (if using a hand mixer)
- Rubber Spatula
- Measuring cups/ Spoons
- Muffin Tins (Large or small, see notes below)
- Muffin Liners
If you’re like me and want a little more background information about cooking and baking, read my helpful tips and techniques for this recipe below along with some helpful information so you find success. Want the whole recipe now? Scroll straight to the bottom or use the “jump to recipe” button and enjoy!
Are blueberries keto friendly?
Before diving in below I wanted to provide you with some common questions I get about this recipe and about blueberries in general. In short, yes, blueberries are a great fruit option for baking on a law carb keto diet.
Here is what you need to know however!
Blueberries are about 18 net carbs (in one cup), which absolutely would put you out of ketosis for the day if you sat down and ate a whole bowl. So how is this muffin still keto friendly if there is a cup of blueberries in it?
Well, that one cup is spread out between 12-24 muffins (depending on what you make) and massively reduces how many net carbs you are eating per serving. It’s a great way to enjoy this delicious fruit without feeling like you could throw yourself out of ketosis.
If you are following a lower carb diet or just watching your processed carbs, blueberries are a great addition for healthy recipes. I use them in other low carb recipes like this blueberry and brie compote or this blueberry ricotta ice cream recipe.
- Blueberries: I use fresh blueberries in this recipe. While frozen blueberries work, I find they tend to defrost and “bleed” more into the batter. If you don’t mind this and find they work for you go for it! You can also swap in any other preferred berry too (or chocolate chips).
- Almond Flour: I use almond flour in place of traditional flour for this recipe. You can substitute with coconut flour, but cut it down to 2 cups total. Why? Coconut flour is much more absorbent and may produce a slightly crumbly outcome (almond flour definitely works best).
- Low Carb Sweetener: I am huge fan of an erythritol/ monk fruit blend for this recipe. You could also use allulose (another favorite of mine and is great for more traditional browning you see in baked goods). Not focused on low carb or weight loss? Swap for your favorite sweetener of choice!
- Softened Butter: NOT MELTED BUTTER! Texture here matters, you need softened butter for this recipe and cold butter for the topping.
- Softened Cream Cheese: This acts as a binder and provides moisture to the almond flour. I do not have a good option for making this recipe dairy free unfortunately, so no swaps here!
- Eggs: Eggs are going to add a lot of natural volume to the muffin (which you need since we removed the gluten from this baked good). Each egg should be added one at a time until incorporated and mixed thoroughly to make the batter light and fluffy.
- Baking Powder: Used to help the muffins rise, do not sub with baking soda.
- Vanilla Extract: This flavors the muffin batter. You can sub with other extracts if you prefer.
- Salt: Always a little for amplifying flavors!
- Arrowroot Powder or Xanthan Gum – A tiny bit is needed for coating your blueberries to prevent them from sinking all the way to the bottom. You can also use a little cornstarch if this fits your diet.
Making Your Keto Muffins and Baking Tips:
- Always cream (mix together) the butter and low carb sweetener together to help dissolve the sweetener.
- Make sure the cream cheese is softened when mixing as well to reduce lumpiness in the batter.
- Eggs always get mixed one at a time in this recipe!
- Keep your dry ingredients sperate and pre-mixed for better distribution before adding to the wet ingredients.
- Don’t want all the blueberries to fall to the bottom of the muffin? Toss them in some xanthan gum, arrowroot powder or even cornstarch first before mixing them in.
- Always fold in the blueberries by hand with a spatula as to not cause them to burst or bleed too much into your batter. I also like to a reserve a few blueberries to pop right on top after I fill the muffin cups so they look extra pretty.
- Muffin liners are going to be your best friend in this recipe! If you don’t have them, please make sure to grease the pan well with non-stick spray or coconut oil etc. But liners are solid gold here (and make clean up so much better).
- Filling you muffin pan so each cup is almost full works best. They rise, but not as much as a traditional muffin batter. If you make the topping, sprinkle about a teaspoon or so onto each one before putting into the oven.
- Use a toothpick to test that they are done. DO NOT OVERBAKE!
- This makes about 10-12 large muffins or about 20-24 smaller muffins depending on how you fill them. Make sure to adjust the baking time as needed depending on the muffin size you make.
Tips For Storing:
While I love to pre-make large batches of these muffins, I cannot eat them all before they go bad or get stale. How to solve this problem?
Freeze them! I like to place them after they cool completely back into the muffin tin and place in the freezer for 1 hour. Once they set, place them in a plastic back and seal them up. Then simple defrost the night before on the counter or reheat in the microwave.
If you’re looking for more great recipes to a low carb breakfast, be sure to check out my Keto Lemon Poppy Seed Scones, these delicious Keto Croque Madame’s, and even this low carb breakfast Pizza Quiche recipe!
- 1/2 cup Butter, softened
- 1 cup Swerve (or sugar substitute)
- 8 oz. Cream Cheese, softened
- 4 Eggs
- 1 tsp. Vanilla
- 2 1/2 cups Almond Flour
- 1 Tbsp. Baking Powder
- 1 tsp. Salt
- 1 tsp. Xanthan Gum or Arrowroot Powder (for coating the blueberries)
- 1 cup Blueberries, fresh or frozen
- Topping (optional)-
- 1/4 cup Almond Flour
- 1 tsp Baking Powder
- 2 Tbsp. Butter
- 1/2 tsp Cinnamon
- 1/4 cup Blueberries
- Preheat your oven to 350 degrees F. Place muffin liners into a muffin tin. This makes roughly 10-12 large muffins or 20-24 regular muffins.
- In a mixing bowl, add the softened butter and low carb sweetener together until smooth.
- Next, add the softened cream cheese and allow it to incorporate into the butter mixture so there are no chunks of cream cheese present.
- Add the eggs, one at a time and allow them to be mixed in thoroughly before adding another. Then mix in the vanilla.
- Finally, add the baking powder, salt, and almond flour to the mixer and beat until it is all combined.
- Toss the blueberries with the xanthan gum or arrowroot powder (you could also use cornstarch if not gluten free) to coat the blueberries so they don't sink in the batter.
- Fold in the 1 cup of blueberries by hand until it is evenly mixed into the batter.
- Use a measuring cup to scoop batter into each muffin liner. About 1/2 cup or so batter in a large muffin liner and around 1/3 cup in a regular liner. I fill the muffins 3/4th of the way to the top.
- If adding the optional topping: In a mixing bowl, cut in or combine all the topping ingredients into a bowl (except the extra 1/4 cup of blueberries).
- Add the crumble mixture to the top of each muffin. Sprinkle the remaining 1/4 cup of blueberries on top as well to add a pop of color.
- Baking time: Bake the large muffins for about 30 minutes or until a toothpick comes out clean, regular muffins will take around 18-22 minutes. Do not over bake or over brown or they can get dry!
Sub your blueberries for your favorite berry instead! Freeze them for up to 3 months and defrost the night before or warm in the microwave and enjoy! Large muffins are 6 net carbs and regular muffins are 4 net carbs.
Amount Per Serving: Calories: 198Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 64mgSodium: 311mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 2gProtein: 5g