4 net carbs

Blueberry Muffins

Our favorite low-carb blueberry muffins are bursting with fresh blueberries and are so easy to make! Mix everything in one bowl and bake; muffins are ready to enjoy in just 30 minutes. A sweet and healthy option for low-carb and Keto breakfasts.

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Blueberry Muffins

Low-carb blueberry muffins on a white countertop.

Low-Carb Blueberry Muffins [Keto]

Total Diabetes Wellness
The most delicious low-carb blueberry muffins are moist and filled with sweet berries. With only 4 grams of net carbs per muffin, these low-carb blueberry muffins are also Keto, gluten-free, dairy-free, and sugar-free.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 10 servings
Net Carbs 4 g
*Net carbs are per serving

Ingredients
 

  • 2 ½ cups almond flour
  • ½ cup monk fruit (or sweetener of choice)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • cup unsweetened almond milk, room temperature
  • cup coconut oil, melted
  • 3 large eggs, room temperature
  • ½ teaspoon vanilla extract
  • 1 cup blueberries

Instructions
 

  • Preheat the oven to 350F/177C. Line a muffin pan with 10 parchment paper muffin liners.
    Close-up view of temperature knob on an oven, preheat oven to cook a meal.
  • In a large bowl, mix the almond flour, monk fruit, baking powder, and salt.
    Top view of a glass mixing bowl with almond flour, monk fruit, baking powder, and salt.
  • Add in the almond milk, melted coconut oil, eggs, and vanilla extract. Gently fold in the blueberries.
    Top view of glass mixing bowl with low-carb blueberry muffin batter mixed together.
  • Divide the batter between the muffin cups.
    Top view of muffin tin with blueberry muffin batter distributed, ready for baking.
  • Bake for 20 minutes, or until muffin tops are golden, and a toothpick inserted in the middle comes out with crumbs, not wet batter.
    Top view of low-carb blueberry muffins just out of the oven after baking.
  • Transfer to a cooling rack. Enjoy!
    Top view of low-carb blueberry muffins on a baking rack.

Video

Nutrition

 

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Keywords Blueberry Muffins, Keto blueberry muffins, Low-carb blueberry muffins
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Photos of Low-Carb Blueberry Muffins

Notes

Recipe Variations

Berry substitutions – You can use blackberries or raspberries instead of blueberries if preferred. Or you can mix different types of berries. Strawberries don’t work quite as well in this recipe; we suggest avoiding them.

Serving Size

This recipe makes 10 standard-size muffins; one serving is 1 muffin.

Frequently Asked Questions

Can I use frozen blueberries?

Yes! You can use fresh or frozen berries. If using frozen blueberries, don’t thaw them. Just add them to the batter frozen.

Can I make mini muffins instead of standard muffins?

Yes! This recipe should yield about 20 mini muffins. Keep an eye on mini muffins while baking, as baking time will be less, about 12-15 minutes.

Can I use coconut flour or another type of flour?

No. Coconut flour is drier and denser than almond flour; it won’t work well in this recipe.

Why do ingredients need to be at room temperature?

When baking, it helps to have all refrigerated items at room temperature so that the batter mixes together easily and evenly.

Is this low-carb blueberry muffin recipe Keto?

Yes, this low-carb blueberry muffin recipe is Keto. Each muffin has 4 grams of net carbs. These blueberry muffins are a great option when you’re craving a sweet breakfast. If you’re following a Keto diet, your daily limit for net carbs is usually 20 per day. With this in mind, you should only have one or two blueberry muffins so that you don’t use all of your daily carb allowance on breakfast.

Are blueberry muffins gluten-free?

Yes! These low-carb blueberry muffins are gluten-free. Almond flour is naturally gluten-free.

Storage and Reheating Guidelines

  • Make-ahead: Blueberry muffins can be made ahead of time. Let cool before storing in an air-tight container in the refrigerator.
  • Storing leftovers: Store leftover blueberry muffins in an airtight container in the refrigerator for 3-4 days.
  • Freezing instructions: These low-carb blueberry muffins are very moist, so they don’t dry out when frozen. Freeze in an airtight, freezer-save container for up to 3 months. Thaw in the refrigerator overnight or on the counter.
  • To reheat: Reheat blueberry muffins in the oven or microwave.

Additional Details

When it comes to managing diabetes, finding delicious recipes that are low in carbohydrates and sugar can be a game-changer. If you’re looking for a delightful treat that won’t send your blood sugar soaring, you’re in for a treat with our low-carb blueberry muffins. These moist and flavorful muffins are not only a pleasure to the taste buds but also a diabetes-friendly indulgence.

The Ingredients: Crafting Healthier Muffins

Before we delve into the step-by-step instructions, let’s take a closer look at the key ingredients in these low-carb blueberry muffins and why they are perfect for individuals with diabetes.

  • Almond Flour – Almond flour is the star of this recipe, and for good reason. It’s a low-carb alternative to traditional wheat flour that’s also packed with essential nutrients. Almond flour is rich in healthy fats, protein, and fiber, which can help stabilize blood sugar levels. Additionally, it imparts a wonderfully nutty flavor and a moist texture to the muffins.
  • Monk Fruit – Monk fruit is a natural, sugar-free sweetener that won’t spike your blood sugar levels. It adds the perfect amount of sweetness to the muffins without any unwanted sugar. If you prefer, you can choose other sugar substitutes like erythritol or stevia, depending on your taste preferences.
  • Baking Powder – Baking powder is a leavening agent that helps the muffins rise and become light and fluffy. It’s a carb-free ingredient, making it a safe choice for those watching their carbohydrate intake.
  • Salt – A pinch of salt enhances the overall flavor of the muffins. It’s essential for balancing the sweetness and ensuring your muffins aren’t overly bland.
  • Unsweetened Almond Milk – Unsweetened almond milk is a low-carb, dairy-free alternative to regular milk. It adds moisture to the muffin batter without contributing extra sugar.
  • Coconut Oil – Coconut oil is a heart-healthy fat that also complements the almond flour’s nutty taste. It helps create a moist and tender crumb in these muffins.
  • Eggs – Eggs are a protein-packed addition to this recipe. They provide structure and stability to the muffins, helping them rise and maintain their shape.
  • Vanilla Extract – A touch of vanilla extract enhances the overall flavor profile of the muffins, giving them a delightful aroma and taste.
  • Blueberries – Blueberries are not only a burst of natural sweetness but also a rich source of antioxidants. They add a pop of color and delightful bursts of flavor to each bite.

Directions: Baking Your Low-Carb Blueberry Muffins

Now that you’re familiar with the key ingredients, let’s get started on making these delicious muffins. The process is straightforward and yields ten scrumptious muffins.

  • Step 1: Preheat the Oven – Begin by preheating your oven to 350°F (177°C). Proper oven temperature is crucial for achieving perfectly baked muffins.
  • Step 2: Line the Muffin Pan – Take a muffin pan and line it with ten parchment paper muffin liners. This step ensures that your muffins won’t stick to the pan and makes cleanup a breeze.
  • Step 3: Mix Dry Ingredients – In a large bowl, combine the almond flour, monk fruit (or your preferred sweetener), baking powder, and salt. Stir the dry ingredients until they are well incorporated.
  • Step 4: Add Wet Ingredients – Now, it’s time to introduce the wet ingredients. Pour in the melted coconut oil, almond milk, eggs, and vanilla extract. Gently fold these ingredients into the dry mixture until you have a smooth, thick batter.
  • Step 5: Fold in the Blueberries – Gently fold the blueberries into the batter. Be careful not to overmix, as this can cause the blueberries to burst and color the entire batter blue. A light hand is key here.
  • Step 6: Divide the Batter – Divide the batter evenly between the ten muffin cups. This ensures that your muffins bake uniformly and look equally tempting.
  • Step 7: Bake to Perfection – Place the muffin pan in the preheated oven and bake for approximately 20 minutes. Keep a close eye on them; you’ll know they’re ready when the muffin tops turn a lovely golden hue, and a toothpick inserted into the middle comes out with crumbs (not wet batter).
  • Step 8: Cool and Enjoy – Once your low-carb blueberry muffins are done baking, transfer them to a cooling rack. Allow them to cool slightly before savoring every bite. These muffins are at their best when enjoyed fresh from the oven!

Benefits for People with Diabetes

Now that you’ve mastered the recipe, let’s explore why these low-carb blueberry muffins are an excellent choice for individuals managing diabetes.

  • Low in Carbohydrates – Carbohydrate intake plays a significant role in blood sugar management. Traditional muffins can be loaded with carbs, but these muffins are made with almond flour and sugar substitutes, resulting in a significantly lower carb content. This can help prevent blood sugar spikes.
  • Sugar-Free Sweetener – These muffins use monk fruit or another sugar substitute instead of regular sugar. This eliminates the need for added sugars, which can lead to rapid blood sugar increases.
  • Rich in Fiber and Healthy Fats – Almond flour, one of the primary ingredients, is high in fiber and healthy fats. Fiber slows down the digestion of carbohydrates, helping to stabilize blood sugar levels. Healthy fats are also beneficial for overall health and can contribute to better blood sugar control.
  • Antioxidant-Rich Blueberries – Blueberries are packed with antioxidants, which have been shown to have numerous health benefits, including improved insulin sensitivity. Incorporating them into these muffins not only adds flavor but also a potential positive impact on blood sugar regulation.

Tips and Variations

Here are some additional tips and variations to make your low-carb blueberry muffins even more appealing:

  1. Nutty Twist – Feel free to add chopped nuts like almonds or walnuts for an extra crunch and dose of healthy fats.
  2. Lemon Zest – Add some lemon zest to the batter for a zesty, refreshing twist that pairs perfectly with the blueberries.
  3. Cinnamon Spice – A dash of ground cinnamon can enhance the flavor profile of these muffins, making them even more delightful.
  4. Cream Cheese Topping – For a decadent touch, consider topping your muffins with a dollop of cream cheese frosting made with sugar-free sweeteners.

Serving Suggestions

Pair your low-carb blueberry muffins with a cup of unsweetened herbal tea or a glass of almond milk for a delightful and satisfying breakfast or snack. You can also enjoy them with a spread of sugar-free jam for an extra burst of flavor.

Our low-carb blueberry muffins are a delectable treat that allows individuals with diabetes to satisfy their sweet cravings without compromising their health. With almond flour, monk fruit, and antioxidant-rich blueberries, these muffins are a healthier alternative to traditional sugary muffins. Plus, they’re easy to make and versatile enough for various flavor adaptations.

Whether you’re diabetic or simply looking to reduce your carbohydrate intake, these muffins are a delightful choice that won’t disappoint. Enjoy them for breakfast, as a snack, or as a guilt-free dessert. With the right ingredients and a little baking magic, you can savor these muffins while keeping your blood sugar in check. Give them a try and experience the joy of guilt-free indulgence!

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Low-carb blueberry muffins on a counter with a bowl of fresh blueberries.

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Recipe Rating




This Post Has 2 Comments

  1. 5 stars
    These muffins are AMAZING. I seriously can’t believe these are sugar free. This is the first low-carb muffin recipe that has actually turned out (and I’ve tried ALOT of recipes!). Every other recipe I’ve tried has had a weird taste or texture or another issue. LOVE THESE!

    1. Hi Jenn! Thanks for taking the time to leave a comment 🙂 We’re so happy this muffin recipe worked out for you! If you’re a fan of muffins, you can use this same recipe and swap blueberries for other berries, apples, or even sugar-free chocolate chips. Happy baking!