Home » breakfast » (Bakery-Style!) Keto Blueberry Muffins 🧁 gluten free & paleo

(Bakery-Style!) Keto Blueberry Muffins 🧁 gluten free & paleo

Expect these (bakery-style!) paleo and keto blueberry muffins, with an almond streusel topping, to be incredibly tender and absolutely delicious!

Halved keto blueberry muffin with almond streusel
Paleo & Keto Blueberry Muffins

Paleo & Keto Blueberry Muffins

Bakery-Style!

These are easily some of my favorite muffins on the site (right up there with our ‘apple’ muffins for sure!). They truly are incredibly tender, absolutely delicious and super moist (I know… it had to be said though!).

Plus they’re actually fluffy! As in expect proper bakery-style muffins, with an incredible almond streusel. No tiny stumps here, I’m talking about appropriately-sized muffins!

And seriously, do not skip the streusel topping! It takes these blueberry muffins from yum to crazy delicious. And this was the consensus with every single person who tried the testing batches… so trust me pretty please!

Freshly baked Keto Blueberry muffins in golden tray
Paleo & Keto Blueberry Muffins

The Flours

These low carb blueberry muffins use a mix of super fine almond flour (Anthony’s super fine is my absolute favorite!), psyllium husk (NOW brand is least likely to stain your muffins purple), golden flaxseed meal* (I use Bob’s!) and a touch of xanthan gum.

Just keep in mind that for best texture and rise, you’ll always want to regrind your golden flaxseed meal in a dry blender or bullet. And be sure you’re either using either very finely ground psyllium powder or to regrind your husks!

*Oh, and golden flaxseed isn’t the same as normal flaxseed (which results in gummy and dense baked goods).

Adding streusel to unbaked keto blueberry muffin batter
Paleo & Keto Blueberry Muffins

The Sweetener

You’ve got good options here. Think erythritol sweeteners (Lakanto‘s monk fruit blend is my favorite!) and xylitol (non-corn though to avoid tummy troubles!) are my top choices (no aftertaste at all!).

Pyure is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).

And if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.

Freshly baked low carb blueberry muffins in tray with scattered streusel
Paleo & Keto Blueberry Muffins

And if you ‘accidentally’ add too many blueberries, you’ll get some seriously bursting muffins! 😍

Keto muffin on a flower plate bursting with blueberries
Paleo & Keto Blueberry Muffins
Halved keto blueberry muffin with almond streusel

(Bakery-Style!) Paleo & Keto Blueberry Muffins

Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry muffins with streusel topping, keto blueberry muffins, paleo blueberry muffins
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 muffins
Calories: 191 kcal

Expect these (bakery-style!) paleo and keto blueberry muffins, with an almond streusel topping, to be incredibly tender and absolutely delicious!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

For the almond streusel topping (optional)

For the keto blueberry muffins

Instructions

For the almond streusel topping (optional)

  1. Lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip! Set aside to cool. 

  2. Mix together in a small bowl the toasted almond flour, golden flaxseed, sweetener, cinnamon and salt. Add in butter and rub the mixture with your fingertips until it resembles coarse bread crumbs. Mix in dried blueberries (totally optional!), cover and refrigerate while you prepare the muffins. 

For the keto blueberry muffins

  1. Preheat oven to 350°F/180°C. Line (or grease and flour) a muffin pan, set aside.

  2. Add almond flour, flaxseed meal, psyllium husk, baking powder, cinnamon, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.

  3. Add sweetener and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the vanilla extract, apple cider vinegar and butter.

  4. Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a couple minutes until fully incorporated and elastic, the batter will thicken as you mix. Fold in the blueberries. Keto muffin batters are very thick, worry not!

  5. Scoop the batter onto the prepared muffin pans, smoothing out the tops with wet fingertips. Add the almond streusel topping, pressing it down gently. 

  6. Bake for 30-35 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil as soon as they begin to brown (around min 25 for me). The muffins will collapse a tad post bake as they're weighed down by the blueberries, don't sweat it!

  7. Store them at room temperature for about 3 days and frozen for a couple months (they freeze so well!). 

Recipe Notes

Please note that nutrition facts were estimated per muffin, using the lower range of blueberries (4g net carbs). Keep in mind that blueberries are one of the higher carb berries, so feel free to adjust according to your macros (1 cup = 17g net carbs).

Nutrition Facts
(Bakery-Style!) Paleo & Keto Blueberry Muffins
Amount Per Serving (1 muffin)
Calories 191 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g25%
Cholesterol 74mg25%
Sodium 177mg7%
Potassium 83mg2%
Carbohydrates 7g2%
Fiber 3g12%
Sugar 2g2%
Protein 5g10%
Vitamin A 315IU6%
Vitamin C 1.2mg1%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Share the yummy-ness! 📷💨

If you made this recipe (or got a question!), be sure to simply comment below!

And do share your photo with your favorite Facebook group or tag @gnomgnom.yum on Instagram (I love seeing them all!!)

46 comments

  1. Kara says:

    Thank you so much, Paola!!! This recipe is AMAZING!! We double and quadruple this recipe because the muffins freeze beautifully and are a cinch to reheat in the microwave! DELICIOUS! We are dairy free (except for butter/ghee which has a low protein content) so I have found that the sour cream in the recipe can also be substituted with half the amount of any dairy free carton/refrigerated milk. We use coconut or almond milk. The recipe also works just fine with frozen blueberries! At first I did have a problem with the berries sinking to the bottom of the muffin cup. Now, I mix the batter minus the blueberries, then fill the cups about 1/3 full. Next, I add the blueberries to the rest of the batter and fill up the cups. Perfectly distributed blueberries every time and I add more than called for! I can also recommend Whole Earth Stevia and Monk fruit blend as the sweetener. NO AFTERTASTE, and it’s sweeter than sugar so only need 1/4 cup in this recipe (not including the streusel). Thanks again!

  2. Sheila Torres says:

    Hi,
    I have used psyllium husk (ground and re-ground) and noticed a gritty texture in my finished product. Very much like sand. I end up throwing the food away. Can you suggest an alternative ingredient that might serve the same purpose? What is the purpose of psyllium husk in low carb baking anyway? Also, what is the purpose of the vinegar?

  3. Shaay says:

    These are absolutely delicious! Warm out of the oven, room temperature the next day, or thawed from the freezer, these blueberry muffins are incredible.

    I’m going to make little parchment paper “crowns” the next time I make these, to keep the streusel from tumbling off as they rise. It’s too good to waste on the pan!

    I’ve used both allulose and Pyure (erythritol with stevia) in these. They both baked up beautifully. I’ve decided the best combo for me is allulose in the streusel and Pyure in the muffins. I’ve also added just a touch of almond extract to these, and replaced the dried blueberries with the same amount of sliced almonds.

    I would serve these to people that are used to gluten and sugar without a qualm. They’re just sumptuous.

    Paola, thank you again for all of the work you do while testing recipes. I know that if I follow your directions to the letter, I’ll get great results every time. I’ve made recipes of yours that I’ve doubled the 1st time I made them, then walked out the door to take them to a party. That’s how much confidence I have in your research!

  4. Nicola says:

    Has anyone tried subbing in psyllium for xanthan gum? And if so, in what ratio? I’m also interested in trying this sub in the Keto Bagels recipe (as opposed to subbing the xanthan gum with ground flax). My thought is that psyllium has some spring to it.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.