Keto Blueberry Muffins made with coconut flour! No Almond flour in these delicious, luscious, moist, low carb, blueberry sour cream muffins, and only 5 gms net carb a piece. Great for breakfast, dessert, or just a little snack.
Why You'll Love These Low Carb Muffins
In the days when I ate carbs, one of my favorite things for breakfast on a weekend was a delicious blueberry muffin. Now that I'm older and watching what I eat (since I'm no longer young enough to eat whatever I want) I make these Keto Blueberry Muffins. Loaded with sour cream, you'll never worry about them being dry.
They are so delicious that I don't even recognize that they're not the same muffin recipe I've been using.
I always feel like I'm going to melt right along with my butter when I pull one of these out of the oven in the morning. Not only do they have great nutrients to get your day started but, they're great as a dessert option as well.
They're also a great way to include healthy fats if you add butter to your muffin as I do.
Are Blueberries Allowed On The Keto Diet?
Blueberries are a great source of antioxidants and overall, little powerhouses for nutrients. The carbs in blueberries are relatively low, so they won't throw you out of Ketosis.
Should I Worry About The Carbs In Sour Cream?
The sour cream that's used in these Blueberry Sour Cream Muffins is a great healthy fat addition to your keto regimen. With only .3 net carbs per serving of sour cream, you'll barely even notice the addition to your daily macro count.
Why You'll Love These Low Carb Muffins
I made these low carb muffins with coconut flour and a keto-friendly sweetener.
Keto Blueberry Muffins only take about half an hour to make from start to finish. Not bad for a delicious breakfast that can be stored and eaten for the next couple of days.
As I mentioned, I like these for desserts or snacks as well. I try not to eat too many snacks in the day since eating produces insulin. But these are a great option if you need that snack to help you through the day.
What Do They Taste Like?
Keto blueberry muffins made with coconut flour have a unique taste and texture compared to traditional muffins. The coconut flour gives them a naturally nutty, mildly sweet flavor with a subtle hint of coconut that doesn’t overpower the blueberries. Because coconut flour is highly absorbent, the muffins are often more dense and moist, yet still light enough to feel satisfying.
The blueberries add bursts of juicy sweetness and a tart contrast that balances the richness of the batter. Low carb sweeteners provides the classic muffin sweetness without sugar, while the use of eggs keeps them tender and slightly spongy.
Overall, they taste like a comforting, slightly sweet muffin with fruity pops of blueberry, a gentle coconut undertone, and a hearty, wholesome finish.
Ingredients You'll Need
- 1/4 cup Coconut Flour- The low-carb base of the muffins. Coconut flour is highly absorbent, giving structure and a tender, slightly dense crumb while keeping the recipe keto-friendly.
- 1/2 teaspoon Baking Powder- Provides lift and lightness, helping the muffins rise so they don’t turn out too dense.
- 1/4 cup Truvia- A keto-friendly sweetener that mimics sugar, giving the muffins just the right amount of sweetness without adding carbs.
- 3 large Eggs- Essential for binding the batter since coconut flour doesn’t contain gluten. They add moisture, structure, and help the muffins hold together.
- 1/4 cup Sour Cream- Adds richness and creaminess while keeping the muffins moist and soft. Its tanginess also balances the sweetness.
- 1 teaspoon Almond Extract- Infuses the muffins with a warm, nutty flavor that pairs beautifully with both coconut flour and blueberries.
- 1 cup Blueberries- The star ingredient, providing juicy bursts of sweetness and a pop of color in every bite, complementing the lightly nutty, sweet muffin base.
How To Make Keto Blueberry Muffins
- Lightly grease a muffin pan or use a silicone muffin pan.
- Mix together the coconut flour, baking powder, and Truvia.
- Make a well in the center. Crack the eggs into the well and beat lightly.
- Add almond extract and stir.
- Add sour cream and make a smooth batter.
- Gently fold in blueberries.
- Scoop the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake the muffins until the tops have browned. Let them cool for 5 minutes in the pan, then transfer them to a rack to cool.
Tips and Tricks
Making keto blueberry muffins with coconut flour can be simple and rewarding, but a few smart techniques will help ensure they turn out moist, flavorful, and perfectly baked every time. Here are some helpful tips and tricks:
- Coconut Flour. I've mentioned this in several other recipes, but coconut flour and almond flour are NOT INTERCHANGEABLE. Coconut flour absorbs way more liquid, needs more eggs, and a lot more fat.
- Finely ground. Use finely ground coconut flour like this one. Do not use shredded coconut instead.
- Testing for doneness. Sometimes, with coconut flour, it's hard to use the toothpick test to tell if things are cooked through. You could have a toothpick emerge clean--only to find the batter is still liquidy inside. Ovens do vary, so the first time you make these, here's what I suggest. Use the timing specified here. Then, break open a Blueberry Sour Cream Muffin slightly to see if it's done.
- Not Almond flour. Do NOT use almond flour for this recipe. I have a LOT of other keto desserts that are almond flour recipes.
- Blueberries. If you use too many blueberries, you will have to bake for much, much longer as the batter tends to be too liquid once they start to cook down. Also, be sure not to overmix the blueberries so you don't end up with smurf muffins.
Variations
Keto blueberry muffins are delicious as-is, but they’re also easy to customize to match your cravings or what you have in your pantry. Here are a few tasty variations to try:
- Lemon Zest - Add 1–2 teaspoons of freshly grated lemon zest to the batter for a bright, citrusy flavor that pairs beautifully with blueberries.
- Cream Cheese Swirl- Drop small dollops of sweetened cream cheese into the batter before baking and swirl gently with a knife for a rich, cheesecake-style surprise.
- Nutty Crunch- Sprinkle chopped pecans, walnuts, or sliced almonds on top of the muffins before baking for added texture and flavor.
- Cinnamon Spice- Mix 1/2 teaspoon of ground cinnamon into the batter for a warm, cozy flavor twist.
What To Enjoy With Keto Blueberry Muffins
Keto blueberry muffins are delightful on their own, but pairing them with the right sides and drinks can turn them into a satisfying breakfast, snack, or even dessert. Here are some delicious ideas for what to enjoy with them:
- Coffee or Tea- A hot cup of black coffee, bulletproof coffee, or unsweetened herbal tea complements the muffins’ sweetness and makes for a cozy start to the day.
- Keto-Friendly Yogurt- Serve alongside unsweetened Greek yogurt or coconut yogurt for added creaminess and extra protein.
- Nut Butter Spread- A smear of almond butter, peanut butter, or sunflower seed butter adds richness and keeps you fuller longer.
- Eggs or Omelet- Balance out the sweetness with a savory side like scrambled eggs, a cheese omelet, or hard-boiled eggs.
How Long Do They Last?
Keto blueberry muffins will stay fresh at room temperature for about 2 days if stored in an airtight container, making them perfect for quick breakfasts or snacks.
For longer storage, keep them in the refrigerator for up to 5–7 days, where they’ll maintain their moisture and flavor.
Can You Freeze Them?
If you’d like to prepare a larger batch, these muffins also freeze very well. Simply place them in a freezer-safe bag or container and they’ll last for up to 2 months.
To enjoy, thaw overnight in the fridge or reheat gently in the microwave or air fryer for a just-baked taste.
More Low Carb Breakfast Options
- If you're looking for more keto breakfast options like these Keto Blueberry Muffins, check out my Keto Orange Scones!
- And if you're looking for something low carb to wash your keto breakfast down with, check out my Keto Iced Caramel Macchiato.
- I've created a list of low carb Starbucks drinks if you are really pressed for time.
- You might want to try these Keto Cheese Muffins for a more savory muffin option.
- You have got to try this gluten-free Cardamom Cupcakes Recipe!
- Keto Maple Pecan Frosting | Maple Pecan Cream Cheese Frosting in case you want to pretend this keto muffin is a cupcake!
- Keto Big Mac Salad so you can say you had a healthy salad before you fell face first into these muffins
- Keto Coconut Blueberry Bake, also made with coconut flour.
- Keto Granola is just perfect with a little almond milk.
- 15+ Easy and Delicious Low Carb Breakfast Ideas is a great one to pin for later.
- Keto Blueberry Muffins - Another great way to use those leftover blueberries.
These Keto Blueberry Muffins aren't vegan-friendly because of the eggs in them. However, they're vegetarian-friendly, gluten-free, and soy-free.
Ingredients
- 1/4 cup coconut flour
- 1/2 teaspoon Baking Powder
- 1/4 cup Truvia
- 3 large Eggs
- 1/4 cup sour cream
- 1 teaspoon Almond Extract
- 1 cup Blueberries
Instructions
- Preheat the oven to 350°F. Lightly grease a 6-cup muffin pan or use a silicone muffin pan.
- In a medium bowl, mix together the coconut flour, baking powder and Truvia.
- Make a well in the center. Crack the eggs into the well and beat lightly.
- Add almond extract and stir.
- Add sour cream and make a smooth batter.
- Gently fold in blueberries.
- Scoop the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake the muffins for about 20-25 minutes until the tops have browned. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.
- Coconut Flour. I've mentioned this in several other recipes, but coconut flour and almond flour are NOT INTERCHANGEABLE. Coconut flour absorbs way more liquid, needs more eggs, and a lot more fat.
- Finely ground. Use finely ground coconut flour like this one. Do not use shredded coconut instead.
- Testing for doneness. Sometimes, with coconut flour, it's hard to use the toothpick test to tell if things are cooked through. You could have a toothpick emerge clean--only to find the batter is still liquidy inside. Ovens do vary, so the first time you make these, here's what I suggest. Use the timing specified here. Then, break open a Blueberry Sour Cream Muffin slightly to see if it's done.
- Not Almond flour. Do NOT use almond flour for this recipe. I have a LOT of other keto desserts that use almond flour.
- Blueberries. If you use too many blueberries, you will have to bake for much, much longer as the batter tends to be too liquid once they start to cook down. Also, be sure not to overmix the blueberries so you don't end up with smurf muffins.
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Nutrition
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
AshleyThompson
I'm a sucker for a great blueberry muffin. These might not be quite as moist as traditional blueberry muffins, but they are a great low carb substitute that doesn't make me feel like I'm being deprived.
Georgecpj
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Laurie
I was in an egg slump [what else can I do besides...] and came across this site. I just ate 3 of the 6 muffins and they were actually really good for what they are. Will definitely write this down in ink. A keeper for me. I did sub out pyure powder and sucralose for the truvia [which i dont have] but it worked out well. Thank you for making eggs much more interesting. Yaay (-; 》》》 just made them again, just as happy. So is hubby. Fits in with bacon n eggs just fine.
Robyn
Made this recipe today. Unfortunately I wasn't a fan. Some of the reason may be because I substituted monk fruit for the truvia. I looked up a conversion but the muffins were unbearably sweet. I also read some reviews that they are a little eggy and I have to agree. Not horribly so but maybe could use 1 less egg. I also had to bake for 27 mins to achieve doneness.
Nette
I make these alot, they are so good!
Brenda
Is there anything that can be substitute for sour cream can not eat dairy
Ludia Booth
I make coconut yogurt and will sub that for the sour cream. And I will add a tbsp or two of coconut oil to make up the fat.
Lynn Rasmussen
Easy recipe, but we found them watery and a bit eggy tasting. I did follow the recipe exactly so not sure if that's just the way they are?