Bakery Style Low Carb Blueberry Muffins

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Bakery Style Low Carb Blueberry Muffins
Bakery Style Low Carb Blueberry Muffins

Bakery Style Blueberry Muffins 2
Bakery Style Low Carb Blueberry Muffins

Let cool 20 minutes, then transfer to a wire rack to cool completely.


Who isn’t tempted sometimes by a big, fluffy muffin oozing with ripe blueberries? You know the ones, those jumbo-size muffins that are found in any bakery on any street in any city. Oftentimes, they actually look a lot better than they taste, as they can be overly sweet or a little on the dry side. And if you eat all of it, you have eaten your carb and calorie allowance for the whole day! Well, these low carb “bakery-style” blueberry muffins will satisfy that bakery muffin craving without all the sugar and flour. A breakfast you can feel good about.

(52 votes, average: 3.63 out of 5)
Bakery Style Low Carb Blueberry Muffins


  • 2 1/2 cups almond flour
  • Sweetener equivalent to 1/2 cup sugar
  • 2 tbsp coconut flour
  • 1 tbsp baking powder
  • 1 tsp lemon zest
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup unsweetened almond milk
  • 6 tbsp butter, melted
  • 1/2 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
  • 2 tsp granulated xylitol or erythritol for sprinkling (optional)


  1. Preheat oven to 325F and grease a standard 12-cavity non-stick muffin tin very well (or line with paper liners, if you’re muffin tin is not very non-stick).
  2. In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, lemon zest, and salt. Stir in eggs, almond milk, butter, and vanilla extract until well combined.
  3. Gently fold in blueberries. Divide batter among prepared muffin cups and bake 30 to 40 minutes, until set and a tester inserted in the center comes out clean.
  4. Remove and sprinkle with granulated sweetener, if using. Let cool 20 minutes, then transfer to a wire rack to cool completely.

Yield: Makes 12 muffins

Cholesterol: 61mg

Food energy: 219 kcal

Total fat: 18.51g

Calories from fat: 166

Carbohydrate: 8g

Protein per serving: 6.97g

Total dietary fiber: 3.32g

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13 Comments on "Bakery Style Low Carb Blueberry Muffins"

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these are my favorite muffin, this time I did not have almond mild so I used a can of coconut milk, and they are still delicious :)
thank you


8 carbs for the batch of 12, or 8 carbs each?



it would be per muffin i did a rough calculation and the almond meal on its own without anything else added is 12 carbs, so it would be each muffin 8s 8 carbs

Fantastic blueberry muffins, but most of my blueberries fall to the bottom of the muffin pan too, and I’ve heard that this is normal whenever you make any blueberry muffin recipe. (Gravity, right?). Anyway, I heard long ago that by putting a little flour (almond flour) on wet blueberries before adding them to the mixture; that will prevent most of them from falling to the bottom of the muffin pan. Anyone else heard this before or is it a “southern” thing? (Note: this will happen to any blueberry muffin recipe you made; absolutely nothing is wrong with this recipe.)

Yes I always put some ‘flour’ in with my blueberries and give it a good ‘shake’ to get the majority of them covered and it does help them settle in the dough instead of all falling at the bottom of the muffin (bread) etc…


These are to die for! Amazing and phenomenal. These tastes like the full fat/full carb version. YOU HAVE GOT TO TRY THESE. I usually have a problem with low carb food, because it doesn’t taste as good as the “normal” food. This is on my rotation list – I will fix these every week. They really are THAT GOOD!!! If you have other recipes like this that taste this good, please let me know!

I can honestly say this is the first low carb/keto friendly bread/baked good recipe that I have really liked! I am not a fan of coconut flour, but you can’t taste it and I’m sure it helps with the texture. I used coconut milk as I don’t care for almond, and it worked great! I doubled the blueberries because I thought one cup didn’t seem like much, and so they all settled to the bottoms of the muffins and there was a little sogginess there, but still delicious! I will likely not double them next time! :-) I used 1/4… Read more »
Jill Cherlin

These muffins are really light and fluffy! Delicious and packed with blueberries! Loved them! They will be my go to muffins.

Christy Brown

Cannyou use coconut oil instead of butter? How much?


If I’m dairy free, can I replace the butter with coconut oil? If so, how much coconut oil? Have you tried using coconut oil in this recipe?


How long will these keep ? And should they be stored in the fridge ?

Katy Killilea

I’m making these right now. My house smells amazing. Thank you forever. I love your recipes.

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