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Keto Blueberry Muffins - Soft, Moist, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups fine blanched almond flour (not almond meal)
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder (aluminum-free)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup granulated erythritol or allulose (or preferred keto sweetener)
  • 2 large eggs, room temperature
  • 1/3 cup unsweetened almond milk (or other low-carb milk)
  • 1/4 cup melted butter or coconut oil, slightly cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional but brightens flavor)
  • 3/4–1 cup fresh blueberries (or frozen, unthawed)
  • 1 teaspoon coconut flour for tossing blueberries (helps prevent sinking)
  • Optional: 1–2 tablespoons granulated sweetener for sprinkling on top

Method
 

  1. Prep your pan: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, baking soda, salt, and sweetener until no lumps remain.
  3. Whisk wet ingredients: In another bowl or measuring jug, whisk eggs, almond milk, melted butter, vanilla, and lemon zest. Make sure the butter isn’t hot, or it can scramble the eggs.
  4. Combine: Pour the wet mixture into the dry. Stir with a spatula until just combined. The batter will be thicker than traditional muffin batter—this is normal.
  5. Prep blueberries: Toss the blueberries with 1 teaspoon coconut flour to lightly coat. Gently fold them into the batter, reserving a few to press on top for a pretty finish.
  6. Fill the cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Add a few extra blueberries on top and sprinkle with a little sweetener if you like a lightly crisp top.
  7. Bake: Bake for 18–23 minutes, or until the tops are set and a toothpick comes out mostly clean with a few moist crumbs.
  8. Cool properly: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Almond flour bakes firm up as they cool, so resist cutting in too early.