Keto Blueberry Muffin Recipe

🫐 Keto Blueberry Muffins – A Guilt-Free Classic

There’s something comforting about a warm, tender blueberry muffin fresh from the oven. That golden dome, the burst of juicy berries, the sweet aroma—pure nostalgia. But if you’re following a keto or low-carb lifestyle, traditional muffins are off the table… until now.

This Keto Blueberry Muffin recipe brings back all the charm of the classic without the sugar or the carbs. Using Keystone Pantry Allulose and nutrient-rich almond flour, you’ll enjoy a soft, moist crumb and just the right amount of sweetness—perfect for breakfast, brunch, or an anytime snack.

🧁 Ingredients & Why They Matter

2 1/2 cups Almond Flour

Almond flour is a keto favorite for good reason. It’s low in carbs, naturally gluten-free, and loaded with healthy fats, vitamin E, and protein. In this recipe, almond flour forms the soft, cakey base while providing structure and richness.

1/2 cup Keystone Pantry Allulose

Allulose is our go-to keto sweetener because it tastes and bakes like real sugar—without the blood sugar spike. Unlike erythritol or stevia, allulose has no aftertaste and keeps your muffins moist and tender. It’s a game-changer for guilt-free sweetness.

1/2 tablespoon Baking Powder

This leavening agent gives the muffins their rise and fluffiness. Because almond flour is dense, we use a generous amount of baking powder to ensure a light texture.

1/4 teaspoon Sea Salt

A pinch of salt enhances the flavor of the muffins and balances the sweetness. It’s a subtle ingredient with a big impact.

1/3 cup Unsalted Butter (melted)

Butter adds rich flavor and keeps the crumb moist. Using unsalted butter allows you to control the overall saltiness of the final product.

1/3 cup Unsweetened Almond Milk

Almond milk adds moisture without extra carbs or dairy. It also helps loosen the batter slightly for better mixing and baking.

3 Large Eggs

Eggs are essential for binding the ingredients and adding structure. They also help the muffins rise and contribute to the satisfying texture.

1/2 teaspoon Vanilla Extract

Vanilla brings warmth and depth to the flavor profile, complementing the blueberries and making each bite feel a little more indulgent.

3/4 cup Fresh Blueberries

The star of the show! Blueberries add bursts of natural sweetness and antioxidants. While fruits are typically limited on keto, blueberries in moderation fit nicely—and add beautiful color and flavor.

👨‍🍳 Instructions

1. Preheat your oven to 350°F (177°C). Line a muffin tin with 10–12 silicone or parchment liners.
   (Choose 10 liners for fuller muffins with a dome top, or 12 for a slightly lighter portion.)

2. In a large mixing bowl, combine the dry ingredients: almond flour, Keystone Pantry allulose, baking powder, and sea salt.
   (Mixing the dry ingredients first ensures even distribution of leavening and sweetness.)

3. Add the wet ingredients: Pour in the melted butter, almond milk, eggs, and vanilla extract. Stir until fully combined into a smooth batter.

4. Gently fold in the blueberries, being careful not to overmix.
   (This keeps the berries intact and prevents purple streaks.)

5. Distribute the batter evenly among the prepared muffin cups.

6. Bake for 20–25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.

7. Cool for 5–10 minutes before serving. Enjoy warm or store for up to 5 days in the fridge.

💡 Nutritional Info (Per Muffin – Based on 12 Servings)

• Calories: ~170

• Total Fat: ~15g

• Saturated Fat: ~6g

• Cholesterol: ~85mg

• Sodium: ~190mg

• Total Carbohydrates: ~7g

• Dietary Fiber: ~3g

• Sugars: ~3g (mostly from blueberries)

• Protein: ~6g

🫐 Final Thoughts

These muffins are soft, satisfying, and just the right kind of sweet. Whether you’re serving brunch guests or just baking ahead for the week, this recipe is a delicious way to treat yourself without stepping out of keto.

✨ Pro tip: Add a sprinkle of sliced almonds on top before baking for a little crunch!