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Breakfast Easy Recipes

Keto Blueberry Muffins: Breakfast On the Go!

Mornings are busy in our house, so I love to have grab and go options on hand! These keto-friendly blueberry muffins are delish, and perfect for a quick and easy breakfast!

These muffins couldn’t be easier to make. They take only 10 minutes to prep and bake for 20 minutes. You’ll start by preheating the oven. Next, spray 10 wells of a muffin pan with cooking spray.

These muffins are soft and sweet. I love the way the blueberries “pop” in your mouth when you bite into them. Whether you serve them at room temperature, cold, or warm, these muffins are a great way to start off your day.

In a large bowl, stir together the dry ingredients: almond flour, Swerve, flaxseed meal, and baking powder. Now mix in the avocado oil, almond milk, eggs, vanilla and lemon zest until batter is smooth. Gently fold in the blueberries. You don’t want to stir them because you don’t want them to break apart.

Distribute the batter evenly among the muffin wells. Bake for 20-25 minutes, until the tops are slightly golden. You’re kitchen is going to smell amazing!

You can store these keto blueberry muffins covered on the counter for up to two days, or in an airtight container in the fridge for up to one week. I love to pop these into the microwave for 10 seconds and sometimes add a little salted butter. Enjoy!

This recipe for keto-friendly blueberry muffins are delish, and perfect for a quick and easy breakfast!

This recipe for keto-friendly blueberry muffins are delish, and perfect for a quick and easy breakfast!

Blueberry Muffins

4.38 from 24 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 10 muffins
Calories: 257kcal

Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Spray 10 wells of a muffin pan with cooking spray. In a large bowl, stir together the almond flour, swerve, flaxseed meal, and baking powder.
  • Mix in the avocado oil, almond milk, eggs, vanilla and lemon zest until batter is smooth.
  • Gently fold in blueberries.
  • Distribute the batter evenly among the muffin wells. Bake for 20-25 minutes, until the tops are slightly golden.
  • Store muffins on the countertop, covered, and enjoy within 2 days. You can also store in the fridge in an airtight container for up to a week.

Nutrition

Serving: 1muffin | Calories: 257kcal | Total Carbs: 16g | Protein: 7g | Fat: 23g | Fiber: 3g | Net Carbs: 3g | Sugar Alcohols: 10g
Tried this recipe?Mention @ketokarma or tag #ketokarma!

I have many more breakfast recipes, many of them on-the-go like these Bacon Gruyere Egg Bites which are one of my favorite recipes!

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17 Comments

  • Avatar
    Reply
    Gordon
    March 4, 2020 at 3:54 pm

    My wife and I are down 140 combined using your books/recipes. Thank you. Can’t wait to try this one.

  • Avatar
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    Yolanda
    March 5, 2020 at 10:06 am

    These are amazingly good! The amazement came from the first warm bite…not grainy but extremely soft, fluffy and tasty!

    • Suzanne
      Reply
      Suzanne
      March 7, 2020 at 8:10 am

      Thank You!

  • Avatar
    Reply
    Judt
    March 21, 2020 at 8:46 am

    I love these blueberry muffins ! I’ve made them twice as is and the next time substituted 1/2 cup raspberries. Really yummy.

  • Avatar
    Reply
    Summer
    April 23, 2020 at 12:38 pm

    If I don’t have avocado oil, can olive oil be used?

    • Suzanne
      Reply
      Suzanne
      May 4, 2020 at 9:39 am

      I would use coconut oil.

  • Avatar
    Reply
    Nicole
    April 25, 2020 at 1:40 pm

    Can you sub avocado oil for coconut oil?

    • Suzanne
      Reply
      Suzanne
      May 4, 2020 at 1:24 pm

      yes you can 🙂

  • Avatar
    Reply
    L
    April 28, 2020 at 12:51 pm

    This looks lovely, but I have a question! Just trying to figure this keto stuff out and confused- for this recipe, how does 16g total carbs, minus 3g fiber, equal 3g net carbs? Not sure I understand how it’s calculated.

    • Suzanne
      Reply
      Suzanne
      May 4, 2020 at 1:23 pm

      Hi there! To figure out Net Carbs, you take the total carbs minus fiber and also minus sugar alcohols. This recipe uses Swerve, which is made from sugar alcohols. I hope this helped clear things up!

      • Avatar
        Reply
        L
        June 25, 2020 at 11:10 am

        Yes, thank you so much!

  • Avatar
    Reply
    Sonia Sharp
    May 6, 2020 at 9:58 am

    My God! These are wonderful. My husband and I can’t tell the difference between these and the regular kind. I used the Swerve Confectioner’s sugar instead of Swerve Granulated sugar and it was not an issue at all. Thank you again Suzanne for another fantastic Keto recipe!

  • Avatar
    Reply
    Amy
    May 14, 2020 at 7:12 pm

    Delicious! Loved the texture the flax meal gave them. Great reviews from family! Thanks!

  • Avatar
    Reply
    Maureen
    May 29, 2020 at 7:04 pm

    I have a sensitivity to flax (nausea, pain, etc.), is there something I can substitute the flax with? I am new to Keto and miss blueberry muffins, so I really want to try this recipe? Thanks

    • Suzanne
      Reply
      Suzanne
      May 29, 2020 at 7:40 pm

      Hi Maureen! Great question, I would substitute the flaxseed meal with an additional egg and reduce the almond milk by 1-2 tablespoons. It should end up very similar! Enjoy 🙂

  • Avatar
    Reply
    Alicia
    June 12, 2020 at 10:41 am

    Hi! Is there an alternative to the almond milk?

    • Suzanne Ryan
      Reply
      Suzanne Ryan
      June 12, 2020 at 3:39 pm

      Hi there! You could use coconut milk, flax milk, or macadamia milk, which are all keto friendly. Make sure that they all have no added sugars to them.

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