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Keto Blueberry Muffins: The Easiest, Fastest Recipe You’ll Ever Make

Keto Blueberry Muffins
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These blueberry muffins are so moist and delicious! I love the subtle almond flavor the almond flour gives. I like to use fresh blueberries in this as they don’t stain the batter with blue color, but frozen blueberries would work fine. You can adjust this recipe to make it paleo or dairy-free by adding an alternative milk!

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Keto Blueberry Muffins: The Easiest, Fastest Recipe You’ll Ever Make

Difficulty: Intermediate Prep Time 12 min Cook Time 35 min Total Time 47 mins Servings: 1 Calories: 247



  1. Step 1

    Preheat an oven to 350 F. Line a muffin pan with 12 muffin liners. In a large mixing bowl, stir together the almond flour, sweetener, baking powder and salt.

  2. Step 2

    Mix in the coconut oil. I like to use the coconut oil in the solid form so it will form pockets of fat. Combine until the mixture has small pea sized pieces of coconut oil running through it.

  3. Step 3

    Then add the milk, eggs and vanilla extract.

  4. Step 4

    Fold in the blueberries.

  5. Step 5

    Divide the batter upon the muffin cups and bake for 25 minutes or until the tops are golden and the muffins are cooked through.
    I divided dough between two 6 count muffin tins, but you can of course use a 12 count muffin tin. You can test this using a toothpick and if it comes out clean they are ready.

Nutrition Facts

Serving Size 1

Amount Per Serving
Calories 247
% Daily Value *
Total Fat 21.5g34%
Total Carbohydrate 15.6g6%
Dietary Fiber 3.4g14%
Protein 7.5g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Quick Easy, Paleo, Vegetarian, Gluten Free, Breakfast

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