While most fruit is unfortunately not keto-approved, berries are delightfully low on the glycemic index and therefore allowed on keto – within moderation! I always have blueberries and blackberries on my keto grocery list — for snacks with some almonds or pecans or for these delicious and moist keto blueberry muffins! My kids love these — they’ve slowly been adopting the keto way however with these, you’d never know you were saving a ton of sugar and carbs. I used almond flour in these, and sometimes use a combo of coconut flour and almond flour in my keto muffins, but even with the more distinctive texture of almond flour (I use a superfine milled version to eliminate as much grittiness as possible) – these keto blueberry muffins have a wonderfully wholesome and homemade texture with plenty of flavor.

Why are Blueberries a Ketology Superfood?

First, we love that blueberries, and most berries in general, are keto friendly. I put them in my chia pudding and other recipes for a naturally sweet option. Beyond being one of the few acceptable keto fruits, blueberries are antioxidant powerhouses. Blueberries also help regulate blood sugar – which is essential in a keto diet and boosts immunity while protecting from heart disease.

The trick to fluffy muffins is to mix your dry and wet ingredients separately before combining – you get a more consistent texture which is helpful when using almond flour. I fold the fresh blueberries into my keto blueberry muffins at the very end to ensure we get full, juicy blueberries in each delicious bite!


Keto Blueberry Muffins

Fresh blueberries, superfine almond flour and creamy coconut flour make these a keto breakfast staple!
Course Breads, Breakfast
Keyword dessert, muffins
Servings 6
Calories 190kcal


  • 1 cup Superfine Ground Almond Flour
  • 1/4 cup coconut flour
  • 1/4 cup granulated Swerve sweetener
  • 3/4 tsp baking powder
  • 1/4 tsp Himalayan Pink Salt
  • 2 tbsp melted butter preferably grass fed – or you can use coconut oil
  • 2 tbsp almond milk unsweetened
  • 2 large Eggs
  • 1/4 tsp Vanilla extract
  • 1/2 cup Blueberries


  • Preheat the oven to 350 degrees ?
  • Spray a muffin pan with coconut oil spray (we’re only making 6 muffins, so if you’re using a full muffin pan, only spray 6)
  • In a medium bowl, stir together the almond and coconut flours, Swerve, baking powder and pink salt.
  • In another bowl, whisk melted butter, almond milk, eggs, and vanilla extract.
  • Combine the wet and dry ingredients and stir until just combined.
  • Fold in the blueberries.
  • Spoon the batter evenly among the muffin cups.
  • Bake for about 25 minutes, until a toothpick inserted into the center of muffins comes out clean.
  • Remove from oven and let cool on a baking rack for 15 – 20 minutes.
  • Serve with extra butter. You can store these in an airtight container in the fridge for about a week!


Calories: 190kcal | Carbohydrates: 9g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 232mg | Potassium: 30mg | Fiber: 4g | Sugar: 2g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

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