Low Carb Paleo Keto Blueberry Muffins Almond Flour Recipe

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Low Carb Paleo Keto Blueberry Muffins Almond Flour Recipe

Creating a low carb blueberry muffins recipe is not too hard, but my standards were high. They had to be moist, with a real muffin-like crumb, but no aftertaste or dense, heavy feel.

There are several flour options when choosing a recipe for paleo blueberry muffins. I’m going to share why I chose what I used, what substitutes will work well, and which ones won’t.

How To Make Keto Blueberry Muffins from Scratch

The process to make paleo blueberry muffins is quick and easy. As long as you measure your ingredients and bake them for the right amount of time, these are pretty tough to mess up.

There are basically just four steps from start to finish! And, it’s a one-bowl process to make the batter.

Here’s how to make keto muffins with almond flour:

  • Stir together all the dry ingredients in a large bowl. All you need is blanched almond flour, sweetener, baking powder, and sea salt.
  • Mix in the wet ingredients, and finally fold in the blueberries last. Yep, it’s all one bowl!

TIP: The batter for this keto blueberry muffin recipe will be thick. This is normal!

  • Fill the muffin cups with batter. You’ll need to decide if you want to make 10 or 12 muffins out of it. The picture below is how full to fill them if you’re making 10.

TIP: The recipe makes ten full-size keto blueberry muffins as pictured. If you want them to have muffin tops that overflow a lot, the way they do at a bakery, this is the number to make.

But if you want to stretch the nutrition info a bit, simply divide the batter among twelve muffin cups instead of ten. Since these are gluten-free blueberry muffins with almond flour, they are pretty filling even if you stretch the batter to twelve keto muffins.

Another option would be to make them in a mini muffin tin. You’ll get a larger quantity of smaller servings that way. Make sure to reduce the baking time if you make mini muffins, though, as they’ll be done faster.

TIP: If you want blueberries sticking out of the top like my pictures, you can dot the tops with some extra blueberries. Up to you!

  • Bake until golden, about 20-25 minutes. The baking time can vary, so check them for doneness. You’ll need more time for 10 muffins and less for 12 muffins, since the latter has less batter in each. They are ready when an inserted toothpick comes out clean. They’ll still be pretty soft to the touch, but will firm up as they cool.

Keto Low Carb Blueberry Muffins with Almond Flour (And Alternatives)

As long as you don’t have a nut allergy, almond flour blueberry muffins are really the best option from a taste and texture perspective. Since I wanted ultra moist blueberry muffins that taste like the real thing, I opted to use blanched almond flour. (It’s also delicious in many other almond flour recipes!)

TIP: Always get blanched almond flour instead of almond meal. The finer texture will get you the delicate crumb you expect from muffins. If you use almond meal, this paleo muffin recipe will still work, but will have much more of a “healthy multi-grain” taste and texture. They may also be more grainy.

If you do have an almond allergy, here are two alternatives that are the next best thing:

  • Another nut flour, such as macadamia nut flour. The texture of other nut flours is not as fine, but is the best substitution if you can tolerate other nuts.
  • If all nuts are out, sunflower seed meal should work. That’s just ground sunflower seeds, by the way. The muffins may turn green, so don’t be alarmed if that happens – it’s just a reaction with the baking powder and is safe to eat.

Here are a few substitutions that don’t work well for this low carb muffin recipe:

  • Coconut flour. It tends to be more dense and dry. It’s possible to make good muffins with it, like my favorite paleo cornbread muffins. But, it wasn’t the texture I was going for with these keto blueberry muffins.

TIP: If you really, really want to attempt substituting coconut flour in this almond flour muffin recipe, you could try replacing the 2.5 cups almond flour with 1/2 cup + 2 tbsp coconut flour, and add 2 eggs. You may end up needing to reduce the sweetener and will end up with fewer muffins. Check the video and process photos above to get a batter with similar consistency. I haven’t tested this out, so let me know if it works for you!

  • Flaxseed meal. Using it alone really won’t taste at all quite like a real blueberry muffin. It can be a bit slimy when used as a flour on its own.
  • Cassava, arrowroot, or tapioca flour. These flours are very starchy, so are not suitable for keto friendly blueberry muffins.

Fortunately, no one in my family has a nut allergy, so we are sticking to almond flour blueberry muffins for ours.

Low Carb Paleo Keto Blueberry Muffins Recipe With Almond Flour

See how to make the best keto muffins in just 30 minutes! These ultra moist almond flour blueberry muffins from scratch are quick and easy. It’s the perfect low carb paleo blueberry muffins recipe – and the only one you’ll ever need.

  • Calories 217 kcal
  • Prep Time 10 minutes
  • Cook Time 20 minutes
  • Total Time 30 minutes
  • Servings 12 muffins
  • US Customary – Metric

Ingredients

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  • 2 1/2 cup Blanched almond flour
  • 1/2 cup Erythritol (or any granulated sweetener)
  • 1 1/2 tsp Gluten-free baking powder
  • 1/4 tsp Sea salt (optional, but recommended)
  • 1/3 cup Coconut oil (measured solid, then melted; can also use butter)
  • 1/3 cup Unsweetened almond milk
  • 3 large Eggs
  • 1/2 tsp Vanilla extract
  • 3/4 cup Blueberries

Instructions

RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!

Click on the times in the instructions below to start a kitchen timer while you cook.

  1. Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
  2. In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.
  3. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
  4. Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.