These soft and tender Keto Blueberry Muffins are a perfect summertime treat! Made with almond flour, monk fruit, coconut oil and bursting with fresh blueberries and zesty lemon flavor. This easy recipe is a healthy way to satisfy your muffin cravings and they make the perfect breakfast or snack!
Blueberry season is here and I couldn’t be happier about it! Blueberries are one of my favorite fruits and they really are so much better during the summer. We try to enjoy them as much we can when they are in season – I add them to oatmeal muffins and to my favorite blueberry crisp – and now, we love to make these delicious Keto Blueberry Muffins!
Ingredients needed for Keto Blueberry Muffins:
These wonderful muffins are packed with nutritious ingredients, but still have that classic blueberry muffin flavor we all love. Here’s what you’ll need to make them:
- Almond flour – the base of this recipe is almond flour. It keeps the muffins gluten-free, grain-free, keto, and paleo. I do not recommend substitutions.
- Monk fruit blend – to naturally sweeten these muffins.
- Baking essentials – baking soda and salt to give the muffins rise and texture.
- Coconut oil – for perfectly moist and tender blueberry muffins.
- Unsweetened almond milk – adds plenty of moisture and lightens up the crumb. I used almond milk here, but any low-carb, dairy-free milk works.
- Eggs – 3 eggs are needed in this recipe to help with binding and ensure the muffins bake properly.
- Lemon juice & zest – lemon adds just the right amount of zing and pairs perfectly with the blueberries.
- Blueberries – the star of the show! You can use fresh or frozen blueberries.
- Gluten-free flour – optional, but giving the blueberries a toss in just a tablespoon of flour will prevent them from sinking to the bottom of the muffins.
How to make Keto Blueberry Muffins:
Like most muffin recipes, these are very easy to whip up! Get out a muffin pan and line it with cupcake liners. Now, let’s get to baking!
- Whisk dry ingredients. Start the recipe by combining almond flour, monk fruit, baking soda, and salt in a large mixing bowl.
- Mix wet ingredients. In a separate bowl, combine coconut oil, almond milk, eggs, lemon juice, and lemon zest. Mix well.
- Combine the wet ingredients with the dry ingredients. Mix until just combined, then gently fold in blueberries. Fill prepared muffin tins with batter.
- Bake muffins. Muffins take about 25 minutes to bake. They are done when fragrant and set through.
- Cool and enjoy. Let muffins cool for a few minutes before serving and enjoying.
Tips for making delicious Keto Blueberry Muffins:
These healthy blueberry muffins are really very easy to whip up, but here are a few tips to make sure your muffins are perfect every time!
- Room temperature ingredients. When baking, it’s best to start with ingredients that are at room temperature. This helps everything mix together evenly without having to over-mix the batter.
- Do NOT over-mix batter. Stir the wet and dry ingredients together by gently folding them with a large spoon or spatula. Do not use a whisk. Over-mixing the batter can produce tough muffins.
- Toss blueberries in flour. To keep blueberries from sinking to the bottom of the muffins, toss in flour before adding to the batter. If using frozen berries, this also helps to prevent the juices from bleeding into the batter.
- Substitute blueberries. To change things up, try swapping out the blueberries for other fruits, such as raspberries or chopped strawberries.
Keto Blueberry Muffins taste excellent straight out of the oven, but we love them even more, the next day after the flavors have a chance to blend. So, these are perfect for meal prepping ahead of time!
- To store. Let the muffins cool completely before placing them in a storage container. Next, line the bottom of an airtight storage container with a paper towel and place the muffins in a single layer on the paper towel. Finally, top your muffins with another paper towel to absorb the excess moisture. Store at room temperature for up to about 2 days in an airtight container. If you need to store the muffins for a longer period of time, I’d recommend keeping them in the fridge or the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they were freshly baked.
- To freeze. These muffins, like most, freeze beautifully! Wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
More healthy muffin recipes to try:
- Blueberry Lemon Oatmeal Cups
- Banana Bread Muffins
- Paleo Pumpkin Muffins
- Gluten-Free Chocolate Zucchini Muffins
If you make this keto muffin recipe, be sure to leave a comment and ★ rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Keto Blueberry Muffins
- 2.5 cups almond flour
- 1/2 cup monk fruit blend (I like this one)
- 1.5 teaspoons baking soda
- 1/2 teaspoon salt
- 1/3 cup coconut oil (measured then melted)
- 1/3 cup unsweetened almond milk
- 3 eggs
- 1 tablespoon lemon juice
- 1.5 teaspoons lemon zest
- 1 cup blueberries
- 1 tablespoon gluten-free flour blend*
- Pre-heat oven to 350 F.
- Line a 12-cup muffin tray with cupcake liners.
- In a large bowl combine almond flour, monk fruit, baking soda, and salt. Set aside.
- In a separate bowl, combine coconut oil, almond milk, eggs, lemon juice, and lemon zest. Mix well. Add the wet ingredients to the dry ingredients and stir until just combined.
- Wash blueberries and toss them with the gluten-free flour blend (this will prevent them from sinking to the bottom of the muffins). Gently fold into the batter.
- Evenly distribute the batter amongst all 12 muffin cups and bake for 25 minutes or until fragrant and set through. Cool and enjoy!