Keto blueberry almond muffins are the kind of bake that makes a weekday morning feel special. They come out of the oven fluffy and golden, packed with juicy berries and the nutty crunch of slivered almonds. Best of all, the whole batch is ready in about 30 minutes and stays firmly in low-carb territory.
Imagine starting your day with a warm, fluffy muffin bursting with juicy blueberries and the nutty crunch of toasted almonds. These Keto Blueberry Almond Muffins are not just a dream; they’re a simple, delicious reality you can whip up in under 30 minutes. They’re the perfect grain-free treat to satisfy your sweet cravings without the sugar crash. Let’s get baking!
Ingredients
• 2 large eggs
• 1 cup / 150g (5.3 oz) fresh blueberries
• ¼ cup / 28g (0.99 oz) flaxseed meal
• ½ cup / 45g (1.59 oz) slivered almonds, plus more for topping
• 1 tbsp / 16g (0.56 oz) almond butter
• ½ cup / 120ml unsweetened almond milk
• 1 cup / 96g (3.39 oz) almond flour
• 1 tbsp / 12g (0.42 oz) baking powder
• 2 tbsp / 28g (0.99 oz) butter, melted
• 1 tbsp / 15ml olive oil
• ⅓ cup / 67g (2.36 oz) granulated sweetener
• 1 tsp / 5ml vanilla extract
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C and line a 10-cup muffin tin with paper liners.
3. In a large mixing bowl, use an electric mixer to beat the 2 eggs and granulated sweetener on high speed for 3-5 minutes, until the mixture is light and fluffy.
4. Add the almond flour, baking powder, almond butter, almond milk, and flaxseed meal. Pour in the melted butter, olive oil, and vanilla extract. Stir with a spatula until just combined.
5. Gently fold in the fresh blueberries and ½ cup of slivered almonds. Be careful not to overmix.
6. Divide the batter evenly among the prepared muffin cups and top with additional slivered almonds.
7. Bake for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutritional Information
• Nutrition Facts
• Serving Size: 1 Muffin
• Calories: 167
• Fat: 14g
• Protein: 5.6g
Pro Tips
• Use room temperature eggs and almond milk for a smoother, more uniform batter.
• Toss the blueberries in 1 teaspoon (5 ml / 0.2 fl oz) of almond flour before folding them in to prevent them from sinking to the bottom of the muffins.
• Do not overmix the batter after adding the dry . Mix only until just combined to ensure a tender, fluffy texture.
• For an extra burst of flavor, add a pinch of salt and a ½ teaspoon of lemon zest to the batter.
FAQ
Q: Can I use frozen blueberries instead of fresh
A: Yes, you can use frozen blueberries. Do not thaw them before folding them into the batter to prevent the color from bleeding. Tossing them in a teaspoon of almond flour, as mentioned in the pro tips, will help prevent them from sinking to the bottom.
Q: How should I store these keto muffins
A: Store the muffins in an airtight container at room temperature for up to 2 days. For longer freshness, you can refrigerate them for up to a week.
Q: Are these blueberry almond muffins gluten-free
A: Yes, this recipe is naturally gluten-free and grain-free because it uses almond flour and flaxseed meal instead of traditional wheat flour. Ensure your baking powder is certified gluten-free if you have a severe intolerance.
Q: What makes these muffins fluffy
A: The key to a fluffy texture is beating the eggs and sweetener on high speed for 3-5 minutes until light and airy. Also, be careful not to overmix the batter once the dry ingredients are added, as this keeps the muffins tender.
Pro Tips
- Beat the eggs and granulated sweetener on high for 3-5 minutes before folding in the dry ingredients. That extra air is what gives these almond flour muffins their light, bakery-style crumb.
- Toss the fresh blueberries in a teaspoon of almond flour before folding them in so they stay suspended in the batter instead of sinking to the bottom of the cups.
- Use room temperature eggs and almond milk so the batter emulsifies smoothly, and stop mixing the moment the flour disappears. Almond flour turns dense quickly when overworked.
- Frozen blueberries work in a pinch straight from the freezer, without thawing, so the colour doesn't bleed into the batter. Keep the rest of the method identical.
- Store the cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. A quick 10-15 second warm-up in the microwave brings back the fresh-baked softness.
Frequently Asked Questions
Can I use frozen blueberries in these keto muffins?
Yes. Add them frozen rather than thawed so the batter doesn't turn purple, and toss them in a teaspoon of almond flour first to keep them from sinking. Bake time stays the same 17-20 minutes.
How should I store keto blueberry almond muffins?
Keep them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week and rewarm briefly before serving.
Are these muffins gluten-free and keto-friendly?
Yes. They're made with almond flour and flaxseed meal instead of wheat flour, so they're naturally gluten-free and grain-free. Each muffin has 11.9g carbs, so they fit comfortably into a keto day.
Why beat the eggs and sweetener for so long?
Whipping the eggs and sweetener for 3-5 minutes builds the air that lifts the heavy almond flour batter. Skip that step and the muffins come out noticeably denser.
Recipe card below.
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Keto Blueberry Almond Muffins
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C and line a 10-cup muffin tin with paper liners.
- In a large mixing bowl, use an electric mixer to beat the 2 eggs and granulated sweetener on high speed for 3-5 minutes, until the mixture is light and fluffy.
- Add the almond flour, baking powder, almond butter, almond milk, and flaxseed meal.
- Pour in the melted butter, olive oil, and vanilla extract.
- Stir with a spatula until just combined.
- Gently fold in the fresh blueberries and ½ cup of slivered almonds. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups and top with additional slivered almonds.
- Bake for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy!
- Toss the blueberries in 1 teaspoon (5 ml / 0.2 fl oz) of almond flour before folding them in to prevent them from sinking to the bottom of the muffins.
- Do not overmix the batter after adding the dry .
- Mix only until just combined to ensure a tender, fluffy texture.
