Keto Blueberry Muffins

Picture this: your kitchen filled with the smell of freshly baked muffins. It’s warm, cozy, and just plain irresistible. These Keto Blueberry Muffins are everything you love about classic muffins—soft, flavorful, and satisfying—but with a healthy twist. They’re low-carb, gluten-free, and packed with bursts of juicy blueberries.

I came up with this recipe because I wanted something that tasted indulgent but fit into a keto lifestyle. Instead of regular flour, we’re using almond flour and whey protein powder to keep them light and fluffy. Whether you’re all-in on keto or just want a better-for-you treat, these muffins won’t disappoint.

Let’s bake!

Quick Recipe Details

Time Needed:

• Prep: 10 minutes
• Bake: 25–30 minutes
• Total: About 35–40 minutes

Makes:

This recipe yields 12 muffins, just right for sharing or meal prepping. Want mini muffins instead? Use smaller tins and bake for 15–20 minutes. Prefer jumbo muffins? Fill 6–8 cups and bake a little longer.

Skill Level:

Easy. If you can measure and stir, you’ve got this.

What You’ll Need:

• Muffin tin (12 cups)
• Muffin liners or a little grease for the pan
• Blender (or bowls and a whisk)
• Measuring tools

Pro Tip: No blender? No problem. Just whisk the wet and dry ingredients separately, then combine.

Ingredients

Here’s what you’ll need to make these muffins:

• 5 oz plain full-fat Greek yogurt (room temp)
• 3 large eggs (room temp)
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 1/2 cups almond flour (make sure it’s finely ground)
• 1/2 cup low-carb sweetener of choice (I like Swerve)
• 1/3 cup whey protein powder (unflavored)
• 2 tsp baking powder
• Water (if needed to adjust batter consistency)
• 1/2 cup fresh blueberries (frozen works too, but may tint the batter)

Substitution Ideas:

• Dairy-free? Swap the yogurt with coconut cream.
• Not a blueberry fan? Try raspberries, blackberries, or even sugar-free chocolate chips.
• Run out of almond flour? Sunflower seed flour works, though the muffins might turn greenish (it’s harmless, I promise).

Step-by-Step Instructions

1. Preheat Your Oven

Set your oven to 325°F and line your muffin tin with parchment or silicone liners. If you’re using paper liners, lightly grease them to prevent sticking.

2. Mix Wet Ingredients

In a blender or a mixing bowl, combine the yogurt, eggs, vanilla, and salt. Blend until smooth and a little frothy. It should look pale yellow and airy.

3. Add the Dry Ingredients

Add the almond flour, sweetener, whey protein powder, and baking powder to your wet mixture. Blend or stir it until everything’s smooth. If the batter seems too thick, add water one tablespoon at a time until it’s just pourable—but not runny.

4. Fold in Blueberries

Gently stir the blueberries into the batter. Be careful here—you don’t want to crush them.

5. Fill Your Muffin Cups

Spoon the batter into your prepared muffin cups, filling each about 3/4 full. This gives them room to rise.

6. Bake

Bake for 25–30 minutes, or until the tops are golden and set. You can check by poking one with a toothpick—if it comes out clean or with just a crumb or two, they’re ready.

7. Cool and Enjoy

Let the muffins cool in the pan for about 10 minutes, then move them to a wire rack to cool completely. They might fall apart if you handle them too soon, so be patient!

Tasty Variations

Want to mix things up? Try these ideas:

• Lemon Blueberry Muffins: Add a little lemon zest and a squeeze of lemon juice to the batter.
• Chocolate Chip Version: Sub the blueberries for sugar-free chocolate chips.
• Spiced Muffins: Sprinkle a little cinnamon or nutmeg into the batter.

Storing Your Muffins

These muffins are great for meal prep! Here’s how to store them:

• At Room Temp: Keep them in an airtight container for up to 4 days.
• In the Fridge: Extend their life up to 8 days.
• In the Freezer: They’ll last 3–4 months. Just thaw them overnight in the fridge when you’re ready to eat.

To reheat, pop one in the microwave for 15 seconds or warm it in the oven at 300°F for about 5–7 minutes.

Final Thoughts

These Keto Blueberry Muffins are the perfect grab-and-go breakfast or snack. They’re moist, fluffy, and bursting with sweet blueberry goodness. Plus, they’re so versatile—add your favorite mix-ins, tweak the flavors, and make them your own.

I’ve been making these on Sunday nights to have on hand for busy weekday mornings. Trust me—once you try them, you’ll want to make them a regular in your kitchen too. Let me know how they turn out!

Happy baking!

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