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Fluffy low carb blueberry muffins made with almond flour and allulose. A keto-friendly, quick breakfast the whole family will love!

There’s nothing quite like biting into a warm, classic blueberry muffin with a cup of coffee. The good news? You don’t have to give up that comfort food favorite if you’re following a low-carb diet or the keto diet. These low-carb blueberry muffins are soft, fluffy, and bursting with fresh berries—a delicious muffin recipe the whole family will love.

Made with almond flour, a touch of coconut flour, and keto-approved sweeteners like allulose, this recipe keeps the grams of net carbs low without sacrificing the best texture you’d expect from a traditional muffin. Whether you’re baking them for meal prep, a quick breakfast, or a wholesome sweet treat, these are sure to become a favorite in your rotation of almond flour recipes.

Ingredients You’ll Need

One of the great things about this recipe is that the ingredients are easy to find in most grocery stores. You’ll need:

Wet ingredients: olive oil, allulose, a touch of sugar, unsweetened almond milk, vanilla, and two large eggs.
Dry ingredients: almond flour, coconut flour, psyllium husk (for added fiber), baking powder (your leavening agent), and salt.
And of course, the star—fresh blueberries!

Step-by-Step Instructions

Prep the pan. Preheat the oven and grease 9 cups of a muffin pan (or use muffin liners/cupcake liners for easy cleanup).
Combine “wet ingredients”. In a large bowl, whisk together the oil, sweetener (technically a “dry” ingredient but makes more sense to add here), milk, vanilla, and eggs until smooth.
Mix the “dry ingredients”. In a medium bowl, combine almond flour, coconut flour, psyllium husk, baking powder, and salt.
Bring it together. Add dry mixture to the wet mixture and stir until a thick batter forms. Gently fold in blueberries, being careful not to let them sink to the bottom of the muffins.
Bake. Spoon the batter into the prepared cups and bake until golden, about 20 minutes of baking time.

For detailed instructions, see the recipe card at the bottom of this post.

Tips for the Best Keto Blueberry Muffins Recipe

Best choice for storage: Keep leftovers in an airtight container at room temperature for up to three days or refrigerate for longer storage.
Meal prep friendly: Double the recipe and freeze extra muffins. You can even make mini muffins for portion control or kids’ lunchboxes.
Flavor upgrades: Add a touch of lemon zest or a squeeze of lemon juice for brightness. Swap in coconut oil or butter for variety.
Sweeteners: While this recipe uses allulose, feel free to try erythritol, stevia, or other low carb sweetener options you have on hand.

Why You’ll Love These Muffins

They’re a great way to satisfy your craving for baked goods without the added sugar.
Perfect for a quick breakfast or a cozy coffee shop vibe at home.
A good low-carb muffin recipe that rivals any blueberry muffin recipe you’ve tried before.

These keto muffins truly are the best keto blueberry muffins—light, fluffy, and so satisfying. Whether you’re new to keto recipes or looking for almond flour blueberry muffins that taste like the real thing, this one is a keeper.

Nutrition Information

Each muffin is packed with healthy fats from almond flour and olive oil, helping keep blood sugar steady while delivering the flavor of a classic blueberry muffin.

You will notice that I call for a small amount of regular sugar in this recipe. I find this provides the best taste overall, while still producing a muffin that is drastically lower in net carbs than a traditional muffin. That said, I know that some people following a “keto” diet may be seeking an even lower net carbohydrate count. If so, feel free to increase the allulose by 1/4 cup and omit the 1/4 cup sugar. (See the full nutrition information and daily values in the recipe card below.)

💡 Dietitian Insight: Blueberries add natural sweetness, antioxidants, and vitamin C, making them one of the best ingredients you can include in a delicious breakfast recipe.

Hi, I’m Regan — a registered dietitian, professional recipe developer, and the creator of This Baking Life.

I bake with less sugar and smarter carbs in mind (though you’ll find plenty of full-sugar favorites here too!), so you can enjoy a real dessert without overthinking every bite.

If you make this recipe, tag me @ReganJonesRDN so I can see what you’re baking!