These almond flour blueberry muffins are a keto-friendly twist on the classic bakery favourite, soft, lightly sweetened, and studded with juicy blueberries in every bite. Made without refined flour or sugar, they offer a nourishing option for anyone following a low-carb, gluten-free or sugar-conscious lifestyle. The almond flour keeps them moist and dense, while the egg whites lend a fluffy lift without heaviness.
What sets these muffins apart is how well they balance flavour with function. A touch of vanilla and coconut oil brings out that warm, comforting bakery aroma, while the natural sweetness of blueberries pairs beautifully with low-glycemic sweeteners like erythritol or xylitol. The result? A muffin that feels indulgent without causing a blood sugar crash an hour later.
They’re quick to prep, easy to batch-cook, and perfect for freezing. Whether you’re looking for a grab-and-go breakfast, a mid-morning snack, or something to enjoy with your coffee that won’t derail your goals, these muffins do the job. And because they’re free from grains and added sugar, they’re also a good option for kids or anyone easing into a lower-carb lifestyle.
You can play around with variations too, add lemon zest, a pinch of cinnamon, or even a few chopped walnuts for texture. But as is, this recipe is a tried-and-tested staple that comes together in under 30 minutes and never disappoints.
Keto Almond Flour Blueberry Muffins
Email Share on FacebookIngredients
- 2 cups blanched almond flour
- 2 eggs
- 2 egg whites
- 4 tbsp xylitol or erythritol
- ½ tsp baking soda
- 1 tbsp apple cider vinegar
- ½ tsp salt
- 1 tsp vanilla extract
- 2 tbsp coconut oil
- 1 cup fresh blueberries
Instructions
Step 1
- Preheat the oven to 175°C. Line a muffin tray with muffin liners.
Step 2
- In a mixing bowl, beat together the eggs, egg whites, sweetener and vanilla extract until well combined.
Step 3
- Add almond flour, baking soda, salt, vinegar and coconut oil. Mix until a smooth batter forms.
Step 4
- Gently fold in the blueberries.
Step 5
- Scoop the batter evenly into the muffin tray.
Step 6
- Bake for 18–20 minutes, or until a skewer inserted in the centre of a muffin comes out clean.
Step 7
- Remove from oven and cool on a wire rack.
Step 8
- Store in an airtight container in the fridge for up to 5 days, or freeze for later.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
These almond flour blueberry muffins are a keto-friendly twist on the classic bakery favourite, soft, lightly sweetened, and studded with juicy blueberries in every bite. Made without refined flour or sugar, they offer a nourishing option for anyone following a low-carb, gluten-free or sugar-conscious lifestyle. The almond flour keeps them moist and dense, while the egg whites lend a fluffy lift without heaviness.
What sets these muffins apart is how well they balance flavour with function. A touch of vanilla and coconut oil brings out that warm, comforting bakery aroma, while the natural sweetness of blueberries pairs beautifully with low-glycemic sweeteners like erythritol or xylitol. The result? A muffin that feels indulgent without causing a blood sugar crash an hour later.
They’re quick to prep, easy to batch-cook, and perfect for freezing. Whether you’re looking for a grab-and-go breakfast, a mid-morning snack, or something to enjoy with your coffee that won’t derail your goals, these muffins do the job. And because they’re free from grains and added sugar, they’re also a good option for kids or anyone easing into a lower-carb lifestyle.
You can play around with variations too, add lemon zest, a pinch of cinnamon, or even a few chopped walnuts for texture. But as is, this recipe is a tried-and-tested staple that comes together in under 30 minutes and never disappoints.
Keto Almond Flour Blueberry Muffins
Email Share on FacebookIngredients
- 2 cups blanched almond flour
- 2 eggs
- 2 egg whites
- 4 tbsp xylitol or erythritol
- ½ tsp baking soda
- 1 tbsp apple cider vinegar
- ½ tsp salt
- 1 tsp vanilla extract
- 2 tbsp coconut oil
- 1 cup fresh blueberries
Instructions
Step 1
- Preheat the oven to 175°C. Line a muffin tray with muffin liners.
Step 2
- In a mixing bowl, beat together the eggs, egg whites, sweetener and vanilla extract until well combined.
Step 3
- Add almond flour, baking soda, salt, vinegar and coconut oil. Mix until a smooth batter forms.
Step 4
- Gently fold in the blueberries.
Step 5
- Scoop the batter evenly into the muffin tray.
Step 6
- Bake for 18–20 minutes, or until a skewer inserted in the centre of a muffin comes out clean.
Step 7
- Remove from oven and cool on a wire rack.
Step 8
- Store in an airtight container in the fridge for up to 5 days, or freeze for later.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
