Tender and moist Blueberry Muffins made with wholesome ingredients! These fluffy almond flour muffins taste so delicious you won’t believe they have no sugar, flour, butter, or eggs! (Paleo, Vegan, & low-carb + keto option) Jump to Recipe
Healthy Muffins That Actually Taste GOOD
Is it possible to make muffins (aka breakfast cupcakes) without the typical flour, butter, eggs and sugar and have them taste even remotely similar? (Spoiler alert: YES)
- Dairy (no butter, cheese, milk or sour cream)
- Artificial Sweeteners
- Sugar Alcohols (no erythritol)
What IS included:
Great texture: fluffy, moist, tender and satisfying.
- NO dry, eggy, or weird taste like some healthy muffins.
- like almonds, flax, and blueberries.
- Simple, staple ingredients you may already have on hand.
- Protein, fiber, good fats and micronutrients to nourish your body without a sugar crash or empty calories.
Perfectly sweet, balanced flavor.
- A natural sweetener with NO weird chemical or artificial taste.
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I used natural, good-for-you ingredients in these muffins, so you can have your “cake” and eat it, too!
- Almond flour. Use superfine blanched flour (not almond meal) for best results. I LOVE this one. FYI The cheap brands are too grainy.
- Flax as an egg replacer and flour replacer for a soft muffin that doesn’t crumble.
- Blueberries – I use frozen (& thawed!) and it makes a world of difference (see why below)
- Olive Oil (light tasting) or another neutral-tasting oil in liquid form for moistness.
- Natural Sweeteners: monkfruit and allulose (more on that below!)
- Baking soda and powder for rise, structure and fluffiness.
- Plus lemon, vanilla, and pink salt to really enhance the flavor!
Best NEW Low-Carb Sweetener
Besti! It’s a blend of monkfruit and allulose! And it tastes INCREDIBLE.
It gives the same structure, texture, taste and flavor as sugar, which Lakanto classic and stevia extracts can NOT do.
I can’t wait for you to try this sweetener – you’re gonna LOVE it!
AND you can get a sweet DISCOUNT on my new BFF ingredient! Save 10% on all Besti products with code PRETTYPIES.
What is Allulose?
Allulose is a “rare sugar” naturally occurring in some fruits like figs. But YES it is still keto, vegan and paleo-friendly!
You can read a very detailed explanation all about it on the Wholesome Yum website.
What I Love About Besti Allulose Sweetener:
- No aftertaste – just tastes sweet. No chemical weirdness going on.
- ZERO net carbs – allulose is undigested and you can subtract the entire amount to calculate your net carbs – YAY!
- No sugar alcohol
- My husband recently developed a sensitivity to erythritol, so he hasn’t been able to enjoy my sugar-free creations lately. So this alternative is perfect!
- NO cooling effect that erythritol can have
- Measures 1:1 with sugar!
- Save 10% on all Besti sweeteners here with code PRETTYPIES
Important: do NOT use Lakanto Monkfruit/Erythritol in your baking. It does not dissolve properly in baked goods to create a soft texture. I detailed this in my cookbook, but the bottom line is, don’t use it in large amounts in cakes or muffins.
I use Besti Vanilla Monkfruit/Allulose Syrup in this recipe because it gives an amazing moist texture, DELICIOUS sweet vanilla flavor AND helps act as a binder.
Here’s what you CAN use instead:
- Lakanto Vanilla Syrup
- Other sugar-free syrups that measure 1:1 with maple syrup
- Maple syrup for non-low carb (paleo/vegan)
Dry Sweetener Alternatives
- Besti Crystallized Allulose/Monkfruit Blend
- Lakanto Baking Blend (NOT classic granules or powdered)
- A sweetener that measures 1:1 with regular sugar AND bakes like sugar
- Coconut sugar for non-low-carb (paleo/vegan)
How to Make NUT-Free Muffins
If you can’t have almond flour, don’t worry! Pumpkin seed flour is a good substitute for almond flour. You can find it on Amazon.
For the Best FLAVOR: Use Frozen Wild Blueberries
Why WILD? The incredible “true” blueberry taste.
- Ordinary blueberries can taste sweet, but not add much blueberry flavor. But *wild* blueberries have a more intense flavor and sweetness!
- Their size is smaller so you get more blueberry goodness spread into every muffin bite! YUM.
- And you can have ready-to-use, always great-tasting berries in your freezer year-round, whenever you need them!
- My go-to brand is Wyman’s of Maine. I have tried others and Wyman’s taste the BEST. (And no this isn’t sponsored.)
How to Use Frozen Blueberries
Frozen fruit has a lot of water that you don’t want to add to baked goods (extra water=mushy muffins!) I tested these without thawing the berries and they were terrible (! you have been warned lol!)
Here’s how to get the berry best results:
- Thaw your blueberries in a glass bowl in the microwave (about 30 seconds)
- Use a mesh strainer to drain and rinse the berries clean (there will be several tablespoons of dark purple juice left – careful to not stain your clothes or hands)
- Place the berries on a paper towel to dry and remove more of the purple juice. Gently pat dry.
- Optional: Transfer berries to a new bowl and gently toss with a tablespoon of almond flour. This helps absorb extra liquid even more.
Can You Use Fresh Blueberries?
YES, but it may yield different results since blueberries vary (sweetness, flavor, size and texture).
Fresh blueberries are larger than wild, so you’ll have fewer berries per muffin.
TIP: Make sure your blueberries are sweet, not tart. If needed, you can add extra sweetener to compensate.
Tips for Best Baking Results
- *Important* Be sure to thaw and dry your blueberries to remove excess moisture – otherwise, the muffins come out mushy and inedible (!)
- Optional, toss your blueberries with 1 Tbs almond flour or tapioca flour to absorb moisture.
- Taste your batter to make sure it’s sweet enough to your liking.
- Do not overmix the batter. Since there are no eggs to create rise, we rely on the help of baking powder & baking soda. Overmixing reduces their effectiveness.
- Do not open the oven more than necessary (since that causes drops in temperature that can cause your muffins to drop).
- Follow the recipe instructions exactly.
How to Make these Blueberry Muffins Keto
These muffins are low-carb with about 4 net carbs each. But you can reduce the carbs in a couple of ways if needed:
- Increase the number of servings to 7 by making slightly smaller muffins.
- Replace the tapioca flour with more almond flour.
- Reduce the amount of blueberries to 1/3 cup.
All of these changes result in a net carb of 4 grams per muffin, which is more keto-friendly- if that’s your thing!
How to Store Homemade Muffins
My personal preference is to enjoy these muffins freshly baked – the same day.
Over time, the muffins will get softer and moister due to the humectant nature of the ingredients.
I recommend storing at room temperature for 1-2 days max and refrigerating after that for 2-3 days.
These muffins may be frozen, too. Just let them cool completely before placing them in an airtight container. I line my containers with a paper towel to absorb moisture.
If you would like to microwave your muffins to thaw or heat, freeze without wrappers. (Remember not to microwave foil wrappers, also! But I like foil wrappers because they remove easily without a lot of sticking)
Want More Low-Carb Breakfast Recipes?
See below the recipe for some fan-favorite sugar-free breakfast treats like my no-bake keto granola!
What muffin flavor should I make next? Let me know in the comments below.
Don’t forget to leave a star rating if you try this recipe 🙂 ENJOY.
Low-Carb Blueberry Muffins
- Preheat oven to 325. Line a muffin pan with 6 or 7 parchment/foil wrappers.
- In a mixing bowl, add all dry ingredients and whisk to combine.
- In a glass measuring cup, add liquid ingredients (except blueberries.) Pour wet mixture over dry mixture and gently stir, careful not to overmix.
- Fold prepared blueberries into batter, reserving 1 Tbs for topping.
- Use a large ice cream scoop to divide the batter into wrappers. Top muffins with remaining blueberries.
- Bake for 22-26 minutes until the tops spring back when gently pressed. Allow to cool for 5 minutes before removing from the pan. Enjoy!
- 1 1/2 cups fine almond flour
- 1/4 cup ground flaxseed
- 1/4 to 1/3 cup Besti sweetener
- 1 Tbs tapioca flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp pink salt
- Zest of 1 lemon
- 1/4 cup + 3 Tbs water
- 1/4 cup neutral oil
- 1 Tbs pure vanilla extract
- 1/2 cup wild blueberries
More Low-Carb Breakfast Recipes:
These are ALL egg-free, dairy-free and gluten-free!