I honestly used to dread breakfast on a diet because I missed my morning bakery run so much. That is exactly why I spent weeks perfecting this recipe for Keto Low Carb Blueberry Muffins. Most grain-free baking turns out dense or dry, but these are incredibly moist, fluffy, and bursting with fruit in every bite. Whether you are meal-prepping for a busy work week or just need a guilt-free treat with your coffee, these Keto Low Carb Blueberry Muffins are going to be a total game-changer for your morning routine.
Ingredients
- 3 organic eggs, extra large (room temperature)
- ¼ cup (60 ml) coconut milk
- ¼ cup (60 ml) organic heavy cream
- ⅓ cup (65g) erythritol crystals (granular)
- 5 tbsp (35g) coconut flour
- ½ cup (75g) frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and position the rack in the center of the oven.
- Line a standard muffin tin with 6 parchment or silicone muffin liners.
- Crack the 3 extra-large eggs into a large mixing bowl; add the ¼ cup (60 ml) heavy cream, ¼ cup (60 ml) coconut milk, and ⅓ cup (65g) erythritol. Whisk vigorously until the mixture is fully combined and the sweetener has started to dissolve.
- Sift in the 5 tbsp (35g) of coconut flour to prevent lumps, then whisk again until the batter is completely smooth.
- Critical Step: Let the batter rest undisturbed for 2 to 3 minutes. Coconut flour needs time to absorb the liquid; the batter will noticeably thicken during this time.
- Add the ½ cup (75g) of frozen blueberries and gently fold them in with a spatula. Do not overmix, or the batter will turn purple.
- Divide the batter evenly among the 6 muffin liners, filling each cup about ¾ full.
- Bake for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
Estimates per muffin (based on 6 servings)
- Calories: ~128 kcal
- Total Fat: 9.5g
- Total Carbohydrates: 6g
- Dietary Fiber: 3g
- Net Carbs: 3g
- Protein: 4g
Pro Tips for the Perfect Muffin
Follow these chef-approved tips to ensure your keto baking is a success every time.
- Room Temperature Ingredients are Key: Since this recipe uses coconut oil and heavy cream, using cold eggs can cause the fat to seize and clump. Make sure your eggs and cream are at room temperature for a smooth, emulsified batter.
- Let the Batter Rest: Coconut flour is highly absorbent, but it takes a moment to work. After mixing the flour into the wet ingredients, let the bowl sit for 2–3 minutes. You will notice the batter thickens significantly, which helps hold the blueberries in place so they don’t sink to the bottom.
- Don’t Overmix: Once you add the blueberries, fold them in gently. Overmixing can crush the berries, turning your batter gray and making the muffins denser than intended.
- Cool Completely Before Eating: Keto baked goods are often softer when hot compared to wheat-based versions. Let these cool in the pan for 10 minutes, then transfer to a wire rack. This allows the structure to set so they don’t crumble in your hands.
Frequently Asked Questions (FAQ)
These questions are optimized to trigger Google’s “People Also Ask” snippets.
Can I substitute almond flour for the coconut flour? No, you cannot swap them at a 1:1 ratio. Coconut flour is much more absorbent than almond flour. If you want to use almond flour, you would need to use about 3 to 4 times the amount of flour, which would completely change the liquid ratios in this recipe.
How should I store these keto blueberry muffins? Store them in an airtight container in the refrigerator for up to 5 days. Because they contain no preservatives and have high moisture from the blueberries, they can spoil faster on the counter.
Are these muffins freezer-friendly? Yes! Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They will stay fresh for up to 3 months. Thaw them at room temperature or warm them in the microwave for 15 seconds for a quick breakfast.
Can I make this recipe dairy-free? Yes. You can swap the organic heavy cream for full-fat canned coconut milk or coconut cream. Just be aware this may impart a slightly stronger coconut flavor to the final muffin.
I hope you love this Keto Low Carb Blueberry Muffins recipe as much as I do! It is truly one of those easy keto breakfast ideas that feels like a cheat meal but keeps you totally on track. If you are looking for sugar-free blueberry muffins that don’t taste like cardboard, this is the one to beat. The combination of keto blueberry muffins coconut flour and fresh berries creates the perfect texture. Give them a try this weekend, and don’t forget to tag me in your photos!
