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The best low carb blueberry muffin recipe made with coconut flour shown on wood cutting board and nonstick parchment muffin liner with bite taken and crumble topping
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5 from 3 votes

Keto Blueberry Muffins

Hold on to your spatulas friends, we've cracked the code with this low carb blueberry muffin recipe. Super quick and easy? Check. Made with coconut flour? Check. So dang delicious you'll forget about the sugar-laden muffins at the coffee shop? Check-ity check check!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: Keto, low carb
Servings: 12 Muffins
Calories: 133.7kcal

Ingredients

For The Muffins

For The Streusel (Optional)

Instructions

To Make The Muffin Batter

To Make The Streusel Topping (Optional)

  • To a small bowl, add the melted butter, brown swerve, allulose, and coconut flour and mix together with a fork until combined.
  • Using your fingers, sprinkle bits of the streusel evenly over the muffin batter in the pan.

To Bake The Muffins

  • Bake the muffins at 350 degrees F for 20 minutes (rotating the pan at the 10-minute mark), or until done.

Notes

Net carbs: 3.1 per muffin.
To make this recipe dairy-free: Substitute coconut oil in place of butter, and coconut milk in place of half and half.
If using frozen wild blueberries: The frozen blueberries will make your batter cold, and you will likely need to increase your baking time by 5-7 minutes or more. 

Nutrition

Serving: 1Muffin | Calories: 133.7kcal | Carbohydrates: 5.9g | Protein: 4.4g | Fat: 10g | Fiber: 2.8g | Sugar: 1.9g