These light and fluffy Keto blueberry muffins are ready in just 30 minutes. They make a delicious breakfast or nutritious low-carb snack. Only 3.7g net carbs per muffin.
You guys, I'm so pleased with how these low carb blueberry muffins. They are unbelievably light and fluffy!
They got the thumbs up from my entire family, including the carb-loving teenagers, the first time I made them. And, they have been a staple in the Sugar Free Londoner household ever since, whether it is summer or winter.
Read the comment section and you'll find that plenty more people agree this is a 5-star keto blueberry muffin recipe. Cindy said: "This is the best muffin recipe! My go-to every week. My non-keto family members tear them up."
I have just republished the post with more details. The recipe has not changed - it was perfect all along!
Jump to:
Why This Recipe Works
Fresh flavor & fluffy texture: The tanginess of sour cream makes the muffins taste super fresh. The sour cream works exceedingly well with the fruity berry bursts and the additional flavor lift from the lemon. It also helps the muffins rise better in the oven.
Less is more: It took me 3 tries to perfect the recipe. The secret was to leave out an ingredient as opposed to adding another. Ever heard the wise words "less is more"? In my original recipe, I had added butter. But it did make these muffins a bit heavy and cakey. Leaving out the butter lightened the texture and achieved the perfect crumb.
In summary, this is an easy 1 bowl recipe that you can prep in only 5 minutes. My sour cream blueberry muffins are nutritious, filling and naturally gluten-free.
Ingredients
Here are the ingredients you'll need:
Dry Ingredients
- Almond flour - I used ground almonds, which is the same as regular almond flour. Use 2 tablespoons less for super-fine almond flour as it absorbs more liquid. My almond flour is blanched, which means it does not include the skins. If you use almond meal, the muffins will taste more rustic and be darker in colour.
- Sugar substitute - Any sweetener of your choice works here - from allulose to xylitol, Bocha Sweet or monk fruit sweetener blends. I used granulated erythritol.
- Baking powder
Wet Ingredients
- Eggs - I used 3 large eggs. You can also use 4 medium. They must be at room temperature to help the muffins rise well.
- Sour cream - Again, room temperature is best.
- Lemon - We need the juice and the zest. Use unwaxed lemons so the peel is edible.
- Vanilla extract - Check the label and ensure it is sugar free.
- Blueberries - Both frozen and fresh blueberries work. Don't thaw frozen blueberries. That makes them soggy.
See the recipe card for full information on ingredients and quantities.
Instructions
Let me show you how easy it is to make keto-friendly blueberry muffins. Here are the basic steps. For detailed instructions and nutrition information, scroll down to the recipe card.
STEP 1
Blend the eggs in a large mixing bowl with an electric mixer or in a food processor until they are frothy and have increased in volume. Beating air bubbles into the mixture makes the crumb lighter.
STEP 2
Add the sour cream, vanilla extract, lemon zest and lemon juice. Continue to blend until smooth.
STEP 3
Now add the dry ingredients - the almond flour, baking powder and sweetener of choice. Blend until you have a smooth batter.
STEP 4
Spoon the muffin batter into a muffin pan lined with paper cups. Instead of paper cups, you can also use a well-greased silicone mould.
STEP 5
Last, add the blueberries, pressing some inside the batter and placing some on top.
STEP 6
Bake in the preheated oven for 35 minutes or until lightly browned and a toothpick inserted comes out without crumbs sticking.
My mix makes 8 large muffins, but you could stretch it to 9 muffins if you like.
Katrin's Top Tips
#1 Taste the batter and adjust the sweetener if necessary. I don't have much of a sweet tooth.
#2 Press the blueberries directly into the muffin cups. I found this prevents the blueberries from 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 Roll frozen blueberries in almond flour first. This way, their juice does not bleed into the crumb.
#4 Leave a little space at the top of the muffin cups, as seen in the images. This prevents the batter from overflowing as the muffins rise during baking.
Variations
Here are ideas how you can tweak this almond flour muffin recipe:
- To add a fruity-zingy note, add 1 tablespoon of grated orange zest.
- Sprinkle a little granulated sweetener over the tops before baking.
- Replace the blueberries with any other berries. Raspberries, cranberries and blackberries can be used whole. If you're using strawberries, cut them into smaller pieces first. You could even use freeze-dried berries!
- Want to add sugar free chocolate chips or nuts? Leave out the lemon to make the flavors work.
Substitutions
No sour cream: You can substitute the sour cream for Greek yogurt. In this case, add 2 tablespoons of butter to achieve a similar fat content. Or, use cream cheese.
Dairy-free: Use coconut yogurt in place of the sour cream. This is a better choice than coconut cream because it retains the fresh and light taste. Swap the additional butter required for coconut oil.
Recipe FAQs
I don't recommend it. This adds too much fat to the recipe and makes the texture less light and fluffy.
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 muffins recipe that you should try instead.
My favourite nut free substitute for almond flour is a 50 - 50 mixture of sunflower seed flour and sesame seed flour. You can use the same amount as stated for almond flour. Other than that, try the coconut flour muffin recipe mentioned above.
Serving Suggestion
Keto blueberry muffins are a lovely breakfast. I like mine gently warmed with a strong cup of coffee or an almond milk matcha latte.
They also taste delicious spread with blueberry cream cheese!
The great thing about muffins is that they are easily portable. My daughter often takes a snack to school with her to enjoy after lunch and these make a great breaktime treat.
Storage
Refrigerator: Wait until your muffins are fully cooled, then store them in an airtight container. They are fine at room temperature for a couple of days. Or, keep them in the fridge for up to 5 days.
Freezer: Almond flour muffins freeze well for up to 3 months. I like to make a double batch and take one out at a time when I want a treat!
To reheat: Defrost overnight. Then, reheat the muffins in the microwave for 20 seconds.
More Keto Muffin Recipes
- Almond Flour Muffins
- Grab & Go Low Carb Muffins30 Minutes
- Pumpkin Coconut Flour Muffins30 Minutes
- Keto Banana Muffins35 Minutes
More Keto Blueberry Recipes
- Keto Blueberry Scones (Almond Flour)30 Minutes
- Sugar Free Blueberry Jam21 Minutes
- Keto Blueberry Mug Cake4 Minutes
- Keto Blueberry Bread1 Hours 10 Minutes
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Recipe
Keto Blueberry Muffins
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 2 cup / 200g almond flour or ground almonds. Use 2 tablespoons less for super-fine almond flour
- 3 eggs large, or 4 medium, room temperature
- ½ cup / 120g sour cream room temperature
- â…“ cup / 60g granulated erythritol or to taste
- 1 ½ teaspoon baking powder
- 1 tablespoon lemon juice
- lemon zest, grated from 1 lemon
- 1 teaspoon vanilla extract
- ½ 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.
Sandra
Tried these today, turned out great. Thanks for the recipe!
Geraldine Neale
Hi I have just made a blueberry muffin with lemon in it but it’s absolutely beautiful thank you so much looking forward to make into more of your recipes. full marks
Anna
Just made these muffins this afternoon. Followed the receipe to the ‘t’. Absolutely delicious!! Thank you for all your creative ideas & information with all your receipes. You Rock!
SB
Hiya,
Just started Keto and am excited to make these:) Can I use Stevia sweetener instead?
Katrin Nürnberger
If it's a 1:1 sugar replacement and not a liquid, you can use the same amount.
Cindy
My go to recipe for muffins! Always doubled, as they don’t last long- my adult kids always seem to know when I’m baking- and take some home! I sub 1/4 of the almond flour for ground flax. Thank you!
Mira
This looks delicious!
Would it be possible to use strawberries instead of blueberries ?
Katrin Nürnberger
Yes, that should work just as well! I'd cut them into smaller pieces first.
Ssuan
I have just made these today. They are delicious. I really enjoy your recipes, especially as you are UK based. I sometimes use recipes from the USA and find I don't have their ingredients. I also made your granola bars, yummy. Will comment on that one as well. Thank you Katrin
Violet Contreras
Loved this recipe! Thank you! I have a sweet tooth snd am trying to find ways to satisfy while on keto diet. I made mini muffins and just took them out 5 min before. I also used fresh blueberries and they helped come out nice and moist. Didnt have paper muffin cups and didnt need them, they are delicious!
Maria Emma
Is it possible to use honey? How much?
Thank you
Katrin Nürnberger
I would try a similar amount. 60g / 1/4 cup.
Catherine
These were the best keto muffins I’ve had! Even my teenage son enjoyed them. Love the lemon taste - I used food grade lemon oil because I only had lemon juice in a bottle. Will make again.
Karen G
My blueberries sank to the bottom but when I had one the next day for Breakfast - I really didn’t care! These are amazing and soooo easy. I was worried at the consistency of the batter and thought it wouldn’t cook properly - I was wrong and am very happy that I was!
SC
Hi, can I ask if u use conventional oven ( top and bottom heating. Without fan) for 180degree Celsius setting?
Katrin Nürnberger
Yes, I use conventional oven heat at 180C.