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
- Coconut Flour Pumpkin 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
Ingredients
- 2 cup almond flour or ground almonds. 200g. Use 2 tablespoons less for super-fine almond flour
- 3 eggs large, or 4 medium, room temperature
- ½ cup sour cream room temperature, 120g
- ⅓ cup granulated erythritol or to taste, 60g
- 1 ½ teaspoon baking powder
- 1 tablespoon lemon juice
- lemon zest, grated from 1 lemon
- 1 teaspoon vanilla extract
- ½ cup blueberries fresh or frozen, 70g
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.
Elizabeth F. Bennett
Hi - is it ok to use Monk fruit instead of erythritol? If so, should the measurements be adjusted?
Thanks!
Katrin Nürnberger
Most monk fruit sweeteners are erythritol based. This means they are a 1:1 sugar alternative and you can use the same amount as stated in the recipe. If you use pure monk fruit, you'll only need a tiny bit as it is very concentrated. Check your pack and use the info on it as a guide to see whether you have to change the amount.
Veronica Colson
I notice that many of your recipes have quite a few eggs and you have explained why that is. I was wondering if I can substitute one or two of the eggs with egg whites? I have note given a rating as I haven't yet made these muffins.
Katrin Nürnberger
Yes, you can definitely do that.
Dawn Woodward
Hello, I want to try making your recipe for Keto Blueberry muffins but I don't care much for lemon flavor and I wonder how much the lemon flavor comes through.
Katrin Nürnberger
You can taste it. But, If you don't like lemon flavour, just leave out the lemon altogether.
Joss
Unfortunately were a costly flop, I did wondering with the no oil & just little butter from using Greek yogurt instead of sour cream. Did I bet eggs too long, they were a crumbly mess that went straight out to the birds.
Katrin Nürnberger
Hi Joss, crumbly muffins mean most likely that the wet/dry ratio of the muffins was off and you made a mistake in measuring. This has nothing to do with the eggs. It also has nothing to do with my recommendation for using yoghurt and butter. This I tested via another recipe, my low carb muffins. Other than that, I do recommend sticking to the recipe as written.
Paja
Hello Karen, superb recipe and very !!! tasty muffins. Couldn't get enough of them and will be making another batch. I used the yoghurt and melted butter alternative = worked a treat. Thank you so much for your delicious recipes. I have tried a few - e.g. chocolate birthday cake = was spot on delicious.
Jenny
You are very talented. Tried this for the first time today. They were delicious. I think the way I can use the website to tick off the ingredients as I add is brilliant! I look after my husband and I am often called away…and I can forget what I have done Thank you!
Katrin Nürnberger
So happy that you are enjoying these muffins!
Paja
Hello Karen, superb recipe and very !!! tasty muffins. Couldn't get enough of them and will be making another batch. I used the yoghurt and melted butter alternative = worked a treat. Thank you so much for your delicious recipes. I have tried a few - e.g. chocolate birthday cake = was spot on delicious.
Norma
Consistently turn out well. I bake at 160 degrees C as have fan forced oven and for only 20 mins. I make these muffins regularly, a great go to snack
Alison Errington
Lovely! It took 5 minutes less, cooked on 170° in a fan oven. It's helpful to have it in grams , as I've had some serious disasters with cups.
I'm going to make some with cardamom and flaked almonds next.
Thank you.
Donna
As close to taste/texture as if made with white flour. I didn't do individual muffins
I did it as a loaf. Left it in 4.minutes longer.
Olga
I made them today, they're amazing! I grated the lemon zest feeling annoyed - "why do I do it, it's not necessary, I never add it and it's ok without" - but I did add it, and how much I'm pleased with the result! I do feel the zest in it and it's so delicious! I didn't have the forms for muffins, so I just put the dough (I had it more dense as I put a bit more of almond flour and also some psyllium powder) flat, and then ready and chilled, cut it to pieces like brownies. And it's so delicious! Thank you!
ML
Can I replace the sour cream with vegan Greek style yogurt please?
Katrin Nürnberger
That would probably work. Yoghurt does have less fat than sour cream though so the taste and texture may be less rich.
Alison Errington
I used it, was lovely.