Keto Blueberry Muffin Recipe

Keto Blueberry Muffin Recipe Wide

There are some foods that just make the weekend mornings taste that much better. After my successful Keto Almond Poppyseed Bread Recipe, I figured that with some adaptation that could be turned into a Keto Blueberry Muffin Recipe too. Not only was it easy to whip up, they came out hot and delicious! My kids are really liking all of these new recipes, because I probably haven’t baked this frequently in my life until I started experimenting with ways to make keto versions of just about everything.

If you can find the smaller blueberries, that would be best. I bought my blueberries at Costco, and they only seemed to have the gigantic ones. The smaller they are, the better so that you don’t have as many soft blueberry spots throughout your muffins. Also, make sure they are fresh too.

This Blueberry Muffin recipe yields 12 Muffins, so if you want to make more or less just adjust the measurements as required. If you are making these in advance, they should keep well on the counter or in the fridge for at least a couple days as long as you put them in an air tight container or Ziploc bags. Also, the cupcake liners are totally optional. If you trust your non-stick pan feel free to cook them directly in it without the cupcake liners.

ALMOND FLOUR SUBSTITUTION: Every time I show a recipe with Coconut Flour I inevitably get asked if it can be made with Almond Flour instead, and vice versa. YES, you can make this with Almond Flour but you will need to triple the amount of flour that I use when using the coconut because Almond Flour and Coconut Flour do not directly swap out for each other by measurement.

Keto Blueberry Muffins Wide 2


Ease of Preparation: Easy

Prep Time: 10 Minutes

Cooking Time: 40 Minutes

Total Time: 50 Minutes

Keto Blueberry Muffin Nutrition Label



  1. Coat the Blueberries in 2 TBSP Coconut Flour and set aside.
  2. In a Large Mixing Bowl combine the Coconut Flour, Lakanto Monkfruit Sweetener, Salt, and Baking Powder and then stir these dry ingredients together until evenly distributed.
  3. Add in the Vanilla Extract, Lemon Juice, Heavy Whipping Cream, Melted Butter, and Large Eggs and blend together for a couple minutes with a hand mixer on high speed.
  4. Add Xanthan Gum to the mix, and mix with the hand mixer again for about 1 minute. The Xanthan Gum is used to thicken the batter and bond it together better. It is optional, but it is a great binder in gluten-free recipes.
  5. Pour the Blueberry mixture into the batter and fold the Blueberries in gently with a spatula until evenly distributed. It may not look like enough Blueberries at first, but it will be when you see the finished muffins.
  6. Get a Muffin Pan that can make 12 normal size muffins/cupcakes. If you trust your non-stick pan to not have the muffins stick to it that is best, but otherwise feel free to use cupcake liners like I did in the video. If you plan on storing the muffins for a couple days the cupcake liners might be a good idea anyhow.
  7. Bake the cupcakes for about 30 to 40 minutes at 350*F in the oven. Cooking times will vary, but you want to cook them until they pass the toothpick test and feel cooked all the way through. It’s even okay if you let them get a little light brown in color on the top.
  8. Remove from the oven and set Blueberry Muffins on the counter to cool off. If you used cupcake liners you will want to let the blueberry muffins cool down completely before trying to remove the cupcake liners, otherwise you may end up tearing your muffins apart.
  9. I like to serve my Blueberry Muffin with Salted Butter, but feel free to eat them just as they are if you don’t want butter on yours.

Amanda Dawn

HI! I'm Amanda. A trained chef, nutritionist, and writer who is passionate about helping people live a healthy lifestyle. I lost 75 lbs in my journey and I love to help others enjoy great, wholesome food!

Recommended Articles


  1. Do you happen to know the ratio for swapping ot the monkfruit sweetener for something else like erythritol or swerve?

    1. Can I make 6 large muffins instead of 12

  2. What about the cholesterol in this recipe, it’ awfully high and 9 eggs.

    1. This is a keto recipe we don’t pay attention to cholesterol in the eggs we are looking at fat & protein

      1. Unless you have no gallbladder and can’t have the fat – then just use eggbeaters.

        1. My wife had her gallbladder taken out years ago. Her doctor told her to take an Ox Bile supplement to help with the digestion of fatty foods. It seems to help her.

        2. I don’t have a gallbladder…….no problem so far

    2. the dangers of dietary cholesterol are largely myth.

  3. Can stevia be used in place of the monkfruit sweetener?

    1. Brandi, you can use Stevia. Just make sure you use one of the brands that is approved for baking. some of them do not suggest baking with their products (because they will turn out really bitter with thos particular brands).

  4. I really don’t like the taste of coconut and avoid it at all costs, but I really want to try this recipe. Can I use almond flour?

    1. Take the amount of coconut flour I used and triple that for the Almond Flour.

      1. Allman flour tends to be a bit wet. You might want to try a little bit of coconut flour and some Almond flour.

    2. I also hate coconut, but I have been making lots of things with coconut flour lately and you really can’t taste coconut. Especially in something like this with so many other flavors.

      1. I made them with 3 cups almond flour and they turned out well..

      2. You literally cant even taste the coconut! And I also ran out of Vanilla extract so I used some almond extract instead ad it was still delicious!!

  5. Spray the pan. You waste a bit of the muffin in the liners. Delicious recipe!

    1. Put the liners in your pan and spray the liners! I have always done this and that way they are easy to get out of pan and easy to remove the liner without losing any muffin…

  6. These are fabulous!!! I’ve been missing breads on Keto, and this definitely satisfies. I used Swerve in place of Monkfruit because it was what I had.

    1. What ratio did you use?

  7. What temperature am I supposed to bake the muffins at?

    1. It’s in the recipe, 350 F.

  8. 3/4 cup monkfruit sweetener, is that correct? It just seems like a lot. I’m new to keto, so it may be just right. That could get expensive, if I could ever find it here. Can anything else be used in place of it?

    1. This should probably be edited to 3/4 tsp monkfruit. I made this with 3/4 cup and logged in an app and each muffin had 15 g net carbs which makes these basically inedible.

      1. Sarah, those apps did not take into account that there are no net carbs in the sweetener. That is an error on the app’s part. There aren’t even any calories in the monkfruit sweetener, and it has no effect on blood sugar or ketosis.

        1. Thanks for the clarification. I’m new to this so your clarification helps. Good thing I didn’t throw them out! Now I can enjoy them, guilt free.

      2. Do I understand correctly that the 3/4 cup of monk sweetener is really 3/4 tsp? Because that makes a big difference. I want to make these but need to know before I do.

        1. To make the full recipe it’s 3/4 Cup of the Lakanto Monkfruit Sweetener.

    2. COSTCO has started to carry monkfruit :).

  9. Made these a couple days ago and they’re amazing! Makes me feel like I’m not doing keto at all they’re so good! Will definitely be making these again

    1. So happy to hear that you like them Lexi! 🙂

    2. I totally agree!

  10. Hi mine are in the oven now. The dough tastes amazing. One question I couldn’t find any monk sweetener but I did find Whole Earth sweetener that uses stevia and monk fruit. I only put in half of what your recipe calls for because this is really sweet. Is stevia sweeter then monk fruit sweetener. Just FYI everyone this sweetener has no bad after taste it’s delicious!

    1. They’re both REALLY sweet and are usually blended with something else other than each other to give them more substance. Any idea what else is included in there?

  11. Is there a substitute for Baking Powder you can recommend? I tend to shy away from it since it has cornstarch in it. Thanks!

    1. Xanthan Gum can be used instead if you want. It’s a great binder of ingredients, just don’t use very much of it.

      1. So you would just substitute the 1/2 tsp xanthum gum for the 2 tsp baking powder?

  12. I made these exactly like the recipe but all of the blueberries went to the bottom of the muffins while cooking? Has this happened to anyone else? What can I do next time to keep that from happening?

    1. I suggest putting them in last and dont over mix to thin out the batter, try folding them in gently.

    2. I always mix my blueberries with a tiny bit of the coconut flour before adding to muffin tins. Keeps the fruit from sinking to the bottom.

  13. Your recipes never disappoint!! I have tried to make two different blueberry muffin recipe and they didn’t turn out. I stumbled upon yours last week and finally made them last night!! Perfect! Thank you for fixing that summer time blueberry muffin craving – the keto way! ????

  14. I just made these Blueberry Muffins. They came out absolutely wonderful! I always mix my eggs separately before adding other wet ingredients. I didn’t use the Xanthan Gum and it didn’t make a bit of difference, which I think was due to mixing the eggs, like I stated above, because it was very fluffy and thick and I had more batter than the 12 muffin tins would hold. Thank you so much for the recipe! This is definitely a keeper!

    1. You’re welcome Karen! Thanks for the encouragement and support! 🙂

  15. My batter was really thick. Do you add more than 3 tbs of heavy whipping cream?

  16. I loved these!

    However, the bottom of the muffins and the liners came out very greasy. Would creaming the butter and sweetener together first, rather than melting the butter, prevent that?

    1. Or skip the cupcake liners all together if you have a good non-stick muffin pan.

  17. Can I use coconut sugar instead of the monkfruit sweetener as we don’t have it in the UK 🙁

    1. Coconut sugar still has sugar. you would be better off getting a Stevia blend with Erythritol if they sell something like that there.

  18. I’m dairy free can you suggest something to replace the whipping cream? Butter normally doesn’t bother me but the whipping cream and I don’t get along

  19. These are absolutely wonderful .Besides them smelling up the house deliciously they tasted awesome .Thank you for the recipe .

  20. Can I use truvia instead of monkfruit

  21. i thought it was too eggy. sgo i was wondering if i could use less eggs?

    1. Did you make sure to let the eggs warm up to room temperature before making the muffins? Cold eggs have a stronger egg taste, and room temp eggs tend to have much less flavor.

  22. I’m looking forward to making these!! Is there any way that I can use frozen blueberries?

    1. Yes, I have heard from others that frozen blueberries turn out fine in the recipe and actually keeps the blueberry juices from “bleeding” into the muffins as much.

  23. Just made this fabulous recipe, but substituted with almond flour, whipped all wet ingredients together prior to mixing the dry ingredients and put it in an 8 x 5 pan. It is so delicious!!! Thank you so much for these recipes. I wish I knew how to break down the nutrition part so I can keep track. I will have to restrain myself from eating the whole pan… LOL

    1. Nicki- the nutritional value is posted and based on 12 muffins. If you cut the pan into 12 portions it is the same idea. So use the values listed in the recipe and you should be fine. The volume of the batter is the same as for muffins – just putting it a different form.

  24. Hi!!! Love these… but when I built the recipe it came up 18 carbs per muffin and 15.8 net carbs… wondering what coconut flour you used to get such low net carbs?? I used Bob’s Red Mill. Struggling to eat them bc of the carb content and curious what I did wrong! I followed recipe to a T!

    1. Did your carb counter not account for the zero net carbs in the sweetener? Some of them do and some don’t. The sweetener has no net carbs.

  25. How many carbs per muffin

  26. Whats the best way to store these after baking

    1. I keep them on the counter in an air-tight container.

  27. These muffins were absolutely fabulous!! I used Swerve also. The same amount the recipe calls for. I also made strawberry muffins which were quite yummy. Next time less strawberries will be better. They become watery and a bit wet at the bottom with too many strawberries. Blueberry muffins were 👌

  28. Can I use frozen blueberries? If so any suggestions how to incorporate them? Thank you!

    1. As long as they don’t have added sugar on them you can. If you use frozen they actually don’t bleed into the muffin as much as the fresh ones I used.

  29. Am I the only one who thinks these muffins a WAY too sweet? They smell absolutely delicious but are almost inedible.

  30. I made these and they were really good but I just didn’t think they were sweet enough. IS there anything I do to make them sweeter?

  31. I followed the directions but they were not sweet just tasted the flour.

Leave a Reply