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keto blueberry muffins in a muffin pan

Keto Blueberry Muffins

This Keto blueberry muffins recipe is not only incredibly tasty - it's also super easy and on your table in 30 minutes flat. Expect a light yet moist crumb and fruity blueberry bursts. Tastes just as good as a regular blueberry muffin, only without the carb load.
Course Breakfast
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 231kcal



  • 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.


Makes 8 muffins. Net carbs per muffin: 3.7g. 
Weight: circa 70g each. 
This recipe is designed for ground almonds or regular / coarser almond flour. If you want to use super-fine almond flour, reduce the amount by 2 tbsp as it absorbs more liquid.
Don't leave out the lemon zest - it really takes the recipe to the next level. 
Store on the counter for up to 2 days, fridge for 5 days or freeze for up to 3 months. 


Serving: 70g | Calories: 231kcal | Total Carbohydrates: 5.8g | Protein: 8.1g | Fat: 18.5g | Saturated Fat: 3.1g | Fiber: 2.1g | Sugar: 1.7g