Delicious Low Carb Blueberry Muffins

These Blueberry Low Carb Muffins are bursting with fresh blueberries and are made without sugar or grains. They are packed with protein and healthy fats, making them a great snack or breakfast option. Enjoy these delicious muffins guilt-free and without the added sugar.

We use the low-carb muffin base recipe as our starting point for these low-carb blueberry muffins.

blueberry low carb muffins

Why you’ll love this low carb blueberry muffins recipe

  • Easy to make
  • Moist and tender texture
  • Ready in 30 minutes
  • The blueberries make it less ‘boring’ than plain vanilla muffins

Recipe Ingredients

You can find the exact quantities in the recipe card at the bottom of this post.

  • Almond flour: buy almond flour with a fine texture
  • Erythritol sugar replacer: get an erythritol-based sugar replacer that has a 1-to-1 conversion rate with sugar. This means that 100g of erythritol sugar replaces 100g of sugar. The one I use has a bit of stevia added to reach this ratio.
  • Baking powder: this will make your batter rise while baking
  • Sea salt
  • Coconut oil: to make the recipe lactose-free and paleo.
  • Unsweetened almond milk
  • Eggs
  • Vanilla extract
  • Blueberries: it’s recommended to use frozen blueberries, but you can also use fresh ones

How to make low carb blueberry muffins – step by step

These blueberry muffins are very easy to make. I use a food processor to make these, but you can also use a mixer or a hand mixer.

First, place all the dry ingredients (except the blueberries) in a bowl and mix them. With a food processor you can do this in the food processor bowl. With a mixer, I would mix them with a spoon by hand.

Melt the coconut oil. I always do this in the microwave; for 1 minute at 650W.

Add in all the wet ingredients and mix until the batter has a smooth texture.

Carefully mix the blueberries with the batter, use a spoon for this. Put the batter in muffin papers in a muffin baking tin and bake at 360°F (180°C) for 25 minutes.

Recipe Tips & Tricks

  • Use frozen blueberries


You can store them for up to 4 days in an airtight container. Cover the muffins with a paper tower and also place a paper towel between each layer of muffins.

Additions & Substitutions

This low carb blueberry muffins recipe contains multiple ingredients that could be substituted:

  • Sweetener: you can also use normal sugar or coconut sugar
  • Coconut oil: you can also use normal butter
  • Unsweetened almond milk: replace with any other milk

Other muffins that you will love

Did you try out this recipe? Please give it a Star Rating below or tag on Instagram. Feel free to share my recipe on social media; I would really appreciate that! Also, you can follow me on Instagram, Pinterest and Facebook

Low Carb Blueberry Muffins Recipe

Low Carb Blueberry Muffins Recipe

Recipe by Stephanie Lemoine
5 from 2 votes
Course: SnacksDifficulty: Easy


Prep time


Cooking time


Total time


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  • Dry Ingredients
  • 250 g 2 1/4 cup almond flour

  • 90 g 1/2 cup erythritol sugar replacer

  • 1,5 teaspoon 1,5 teaspoon baking powder

  • 1/4 teaspoon 1/4 teaspoon sea salt

  • 300 g 2/3 lb blueberries

  • Wet Ingredients
  • 1/2 cup 1/2 cup almond milk

  • 3 3 eggs

  • 1 teaspoon 1 teaspoon vanilla extract

  • 1/3 cup 1/3 cup coconut oil


  • Pre-heat the oven to 360°F (180°C)
  • Put all the dry ingredients (except the blueberries) in a bowl and mix together
  • Melt the coconut oil in the microwave for 1 minute at 650W
  • Add all the wet ingredients and mix until it forms a uniform batter
  • With a spoon, carefully mix the blueberries in the batter
  • Distribute the batter among 12 cupcake cups and bake for 25 minutes


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