A delicious Keto Blueberry Muffin recipe, perfect for breakfasts or snacks! A combination of almond flour, coconut flour, and collagen powder keep these low carb muffins light and fluffy.
A Berry-rific Keto Breakfast!
Spring is for berries. And lucky for us, they are a healthy, nutrient and fiber dense option, perfect for a low carb or keto diet.
Blueberries are higher in carbs than other berries, but still make a good addition to the diet if eaten in moderation.
These muffins are the perfect way to enjoy them in small quantities!
Low carb blueberry muffins are great for everyone in the family. I recently took a batch to a family weekend trip, and the kids were the ones diving in for a second or third muffin.
I love giving kids “treats” I can feel good about. Sugar and wheat are sure fire ways to cause an insulin spike, causing a sugar crash, which isn’t an ideal way for anyone to start their day!
What You’ll Need
- Almond Flour (a fine blanched almond flour is best. I use the Costco Kirkland Brand, but Bob’s Red Mill is a great option also).
- Coconut Flour (if your coconut flour is lumpy, sift it or blend it to smooth it out prior to using)
- Collagen Peptides (this adds nutrition and an improved texture to sugar free baked goods!)
- Monk Fruit Sweetener
- Baking Powder, Soda, and Sea Salt
- Eggs (Buy pastured eggs for the best nutrition!)
- Avocado Oil (or light tasting olive oil or coconut oil)
- Greek yogurt (keep these dairy free by subbing coconut milk)
- Lemon Zest
- Fresh Blueberries
- Optional: Add the Pecan Streusel from my Basic Keto Muffins recipe!
How to Make Keto Blueberry Muffins
Making keto muffins is an easy process! They come together quickly, much the same as a typical muffin recipe, only using low carb flours like almond and coconut, and a low glycemic sweetener instead of sugar.
Using a combination of almond and coconut flours keeps them from being too dense, or too eggy. Make sure both flours are light in texture and not clumpy prior to using. Sift the flours if necessary.
Step 1: Into a medium sized mixing bowl, add in the almond flour, coconut flour, collagen peptides, baking powder, baking soda, and sea salt. Mix to combine well.
Step 2: Into another medium sized bowl, add the eggs and whisk them. Then add the yogurt, oil, and vanilla. Whisk to mix it all together well.
Step 3: Add the dry ingredients into the bowl with the wet ingredients, stirring into a smooth batter.
Step 4: Add blueberries, and fold into the muffin batter.
Step 5: Divide the batter equally between 12 muffins in a prepared muffin pan.
Step 6: (OPTIONAL) Add pecans, almond flour, monk fruit sweetener, and coconut oil into a food processor, and pulse until a chunky mixture is formed. Grab the recipe for the pecan streusel here.
Step 7: (OPTIONAL) Add 1/2 tablespoon of the pecan topping to each muffin, lightly pressing it in to the tops.
Step 8: Bake the muffins in a 325º F preheated oven for 24 minutes. Increase the baking time to 28 minutes if using frozen instead of fresh blueberries.
Variations for Blueberry Muffins
Use Frozen Blueberries: Frozen blueberries work fine in this recipe! If using frozen blueberries, follow the recipe exactly, but increase baking time to 28-32 minutes.
Add a Lemony-Twist: Make Keto Lemon Blueberry Muffins by adding 2 tablespoons of lemon juice to the batter, and increasing the lemon zest to 2 tablespoons. To add more lemon flavor, use the lemon glaze from this recipe.
Tips for the Best Keto Muffins
Use Parchment Liners: Using parchment paper liners makes the muffins come out cleanly, without sticking at all to the papers. Any baked goods made with coconut flour will stick to regular muffin papers.
Collagen Protein: Collagen Peptides are a great way of adding nutrition (protein!) to your baked goods, but it also helps with the texture. It gives cookies and muffins the “chewy” texture that sugar would. If you don’t have it, you can leave it out with no changes to the recipe. However, it’s recommended for the best texture!
Storing Leftover Muffins
Keep these muffins fresh tasting by storing them in an air tight container, and refrigerating them for up to a week.
Keto Blueberry Muffins freeze well! Wrap them in an air tight container, and freeze up to 3 months or more!
They are great served cold, but reheat in a toaster oven if desired!
More Keto Muffin Recipes
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Keto Blueberry Muffins
- Parchment Paper Muffin Liners *keeps coconut flour baked goods from sticking!
- 1 1/2 cups almond flour
- 6 tablespoons coconut flour
- 6 tablespoons collagen powder
- 6 tablespoons monk fruit sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 5 eggs
- 1/4 cup coconut oil or avocado oil
- 1/2 cup Greek yogurt
- 2 teaspoons vanilla
- 1 tablespoon lemon zest optional, but adds a lightly tart flavor to contrast the sweetness!
- 1 cup blueberries fresh or frozen
- Preheat oven to 325º F. Use parchment paper liners to line a muffin tin. Set muffin pan aside.
- Add the eggs, oil, yogurt, vanilla, and lemon zest to a large mixing bowl, and whisk to combine.
- In a medium sized mixing bowl, add almond flour, collagen, coconut flour, monk fruit sweetener, baking powder, soda and sea salt. Mix to combine.
- Add the dry ingredients into the bowl with the wet ingredients, and stir to combine into a thick batter.
- Add blueberries, and fold into the batter.
- Scoop the batter into a muffin tin lined with parchment paper liners.
- Optionally, make the pecan streusel. Add about 1/2 tablespoon of topping to the top of each muffin, slightly pressing in.
- Bake the muffins for 24 minutes, or until the tops have just started to brown and the centers are fully cooked. Increase baking time to 28-30 minutes if using frozen blueberries.
- Allow to cool prior to serving.