These light and fluffy Keto blueberry muffins are an all-rounder – they’re great for breakfast, but also perfect as a nutritious low carb snack. These got the thumbs up from my entire family, including the carb-lovers!
You guys, I’m SO pleased with how these muffins have turned out. They are unbelievably light and fluffy!
These muffins use almond flour instead of wheat flour, which makes them low in carbs. Plus, I’m using erythritol instead of sugar to achieve a pleasant but not overpowering sweetness.
The secret ingredient of this recipe? Sour cream. It’s ever-so-slight tanginess makes these muffins taste super fresh – it works exceedingly well with the fruity berry bursts.
It took me 3 tries to finally get them to taste EXACTLY the way I wanted. The secret was to leave out an ingredient as opposed to adding another. Ever heard the wise words “less is more”? It’s so true!
In my original recipe I had added butter. Butter is a wonderful thing, and we do eat a fair amount of it in this house. But it did make these low carb blueberry muffins just a bit heavy and cake-y. Leaving out the butter lightened the texture considerably.
My friends, we all thought these muffins taste just like the real thing – airy and scrumptious, with a delightfully moist crumb.
How to make fluffy and flavourful Keto blueberry muffins – step by step:
1.) Blend the eggs for a few minutes until they are frothy and have increased in volume. All the lovely air bubbles will make your muffins even lighter in texture!
Then add the sour cream, vanilla extract, lemon zest and lemon juice and blend until smooth. Use unwaxed lemons so the peel is edible.
Last, add the dry ingredients – the almond flour, baking powder and erythritol. Continue blending until you have a smooth batter.
TIP: Taste and adjust the sweetener if necessary. I don’t have much of a sweet tooth 🙂
2.) Fill the batter into muffin cups – I used paper cups for ease, but you can also use a silicone mould.
Last, add the blueberries, pressing some inside the batter and leaving some on top (simply for looks!). I found this prevents too many blueberries ending up at the bottom of the muffins.
In my first attempt I mixed the blueberries directly into the batter before filling the cups, and they were distributed less evenly.
3.) And after around 25 minutes of baking your low carb blueberry muffins will look like this – lightly browned and totally scrumptious!
My mix made 8 large muffins, but you could stretch it to 9 muffins if you like (as in the image above).
Flavour variations
To add a fruity-zingy note, add 1 tbsp of grated orange zest.
If you don’t have blueberries, replace with any other berries you have available. Raspberries, cranberries and blackberries can be used whole. If you’re using strawberries, cut them into smaller pieces first. You could even use dried berries!
Substitutions
You can substitute the sour cream for Greek yoghurt if you like. In this case, also add 2 tbsp of butter to achieve a similar fat content.
I would not recommend substituting the sour cream with double cream / heavy cream. I think you would be adding too much fat to the recipe, changing the texture of your keto blueberry muffins.
For a dairy free version, sub the sour cream with coconut yoghurt. This is a better choice than coconut cream because it would retain the fresh and light taste. Swap the additional butter required for coconut oil.
I always get asked whether you can use coconut flour instead of almond flour in recipes. You generally can, but you need to reduce the amount to 1/3 – 1/2 because it absorbs more liquid.
BUT. Coconut flour baked goods tend to be more fragile than their almond flour counterparts and generally require more eggs.
As this recipe only uses 3 large eggs, I don’t want you to try and end up with a muffin that falls apart. I have a very popular coconut flour blueberry muffin recipe that works a treat!
How to store Keto blueberry muffins
Wait until your muffins are fully cooled, then store them in a cake or muffin tin with a lid. They are fine on the counter for a couple of days. After that keep them in the fridge for up to 5 days.
Can you freeze them?
Absolutely! Almond flour muffins freeze well. I like to make a double batch and take one out at a time when I want a treat! Simply re-heat in the microwave for 20-30 seconds or defrost at room temperature.
Don’t miss my other low carb muffins:
- Chocolate Chip Almond Flour Muffins
- Grab & Go Low Carb Muffins
- Healthy Pumpkin Muffins with Hazelnuts
- Low Carb Chocolate Banana Muffins
Tried this recipe? Give it a star rating below!
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Keto Blueberry Muffins
Ingredients
- 2 cup / 200g almond flour or ground almonds. NOT super-fine almond flour
- 3 eggs large, or 4 medium
- 1/2 cup / 120g sour cream
- 1/3 cup / 60g granulated erythritol or to taste
- 1 1/2 tsp baking powder
- 1 tbsp lemon juice
- lemon zest, grated from 1 lemon
- 1 tsp vanilla extract
- 1/2 cup / 70g blueberries fresh or frozen
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit
- Blend the eggs for a few minutes until they are frothy and have increased in volume.
- Add the wet ingredients - sour cream, lemon juice, zest and vanilla extract - and blend.
- Then add the dry ingredients - almond flour, baking powder, erythritol or your low carb sweetener of choice - and blend until combined.
- Fill the batter into 8 paper muffin cups (or use a silicone muffin tray) and add the blueberries. Push some inside the batter and leave some on top.
- Bake for 25 minutes or until lightly browned.
Notes
Nutrition
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Külliki says
Just yummy!! Added 1/2 tsp xantham gum, muffins doubled up, fluffy and nice texture. Thank you so much for this recipe 🙂
Katrin Nürnberger says
So glad you liked the muffins!
bernie says
I found them a bit dry – any suggestions?
Katrin Nürnberger says
It’s possible that you used extra fine almond flour? In that case, reduce the amount by 1/4. I”m using regular almond flour / ground almonds, which are coarser. Otherwise, maybe you just prefer more fat in your muffins. Try my chocolate chip almond flour muffins, they are richer.
Ada says
OMG!!!!! They turned out like yours. I liked them so much!!! Thank you for this recipe.
Katrin Nürnberger says
Wonderful! So glad you like them!
Destiny says
WELL DONE! I loved it so much!
Katrin Nürnberger says
Great!! So glad you like it!!
Suki says
These are great! I used greek yoghurt instead of sour cream and added the butter like you said too. They were firm and didn’t crumble when taken out of the muffin case, unlike some other almond baked goods, and not eggy!
Used raspberries instead, because I prefer the flavour.
Thanks for another great recipe Katrin
Katrin Nürnberger says
So glad you liked them! And yum to raspberries 🙂
Addie says
Hi, Katrin – these are wonderful! I’m usually not a big lemon fan but the lemon in these give them just the right little zip.
I did add some cinnamon because I put in most of my baked goods.
Thanks for another gem!
Katrin Nürnberger says
I agree – cinnamon works well in literally everything!! 🙂
Stella says
These muffins turned out so good i would rate them as 10 out of 10 a must try.
Katrin Nürnberger says
Wonderful! Thanks so much for taking the time to comment 🙂
Alan Geni says
Hi Guys, Alan newbie here, starting out with Keto, finding it difficult with the lockdown. Tried out these muffins, worked really well and were delicious!!!
Thanks,
Alan G
Wanda says
Hi Katrin,
i replaced the sour cream with plain yoghurt because i didn’t have sour cream. The muffins were delicious.
Your recipes never fail, you’re a gem.
Katrin Nürnberger says
That’s so good to hear! And thank you for being my tester by using the yoghurt instead. Did you also add a little butter or did they work well without?
Wanda says
No i didn’t use any butter, worked out well….thank you for the great suggestion will add butter next time.
I will add the yoghurt was full fat and very creamy and the consistency of sour cream.
Katrin Nürnberger says
Hi Wanda, good to know! I guess there are big differences in full fat yoghurts as well – from 3.6% to over 10%.
Toni says
Would plain coconut yogurt work in place of the sour cream?
Katrin Nürnberger says
Yes, I think that would work. The muffins will be even lighter. The coconut yogurt I have in the fridge has 10% fat and sour cream I used contains 18% fat. You could add 1-2 tsp or so of coconut oil, but I think it will work either way.
Charlene Joseph says
I made these this afternoon. They are so good! Definitely will make again! Thank you!
Katrin Nürnberger says
Glad they made their way into the regulars!
Ellen Van Eck says
Will this work with coconut flour?
Katrin Nürnberger says
I would not recommend it. I’m only using 3 eggs in the recipe and coconut flour requires more eggs, it tends to be a little more brittle. I have a great recipe for coconut flour muffins, you could try that instead!
Toni says
You need to know that you can never just replace almond flour with coconut flour. They work entirely differently in recipes, which is why this wonderful lady spends so much time testing recipes!
mitra wicks says
could I use some cream cheese instead of sour cream?
Katrin Nürnberger says
Hi there, cream cheese is a bit firmer so I wonder if that would affect the texture. But I think it would probably work, if you can’t get hold of sour cream. Maybe try to whip it beforehand, that always softens it.