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


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.



For the almond streusel topping (optional)

For the keto blueberry muffins


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!!)


  1. Karen Barnhart says:

    Can you send me the Nutrition information on just the streusel topping? I have some leftover and wantot add it to another recipe, I am making Waffles with the topping mixed in and they are so good!! Just want to track properly.

  2. Jen says:

    Is there any replacement for the psyllium husk in your recipes? Can you just add more golden flax? I find that the psyllium husk hurts my stomach.

  3. Andrea says:

    This is the best keto recipe from this site in my opinion!! I have tried many and loved them so that should tell you how great they are. I also made chia jam with blueberries and it was amazing. I used that and butter for these. Thanks so much for everything you do!!

  4. Amanda says:

    If the struesel isn’t burning, is there any other reason to tent with foil? Mine look golden and perfect, wondering if it’s necessary with a convection oven?

  5. TONI BRIGHT says:

    These look amazing and can’t wait to get some blueberries to make them. Can I use erythritol flavored with a bit of sugar-free maple extract instead of the golden monkfruit?

  6. Julie Martinez says:

    Oh, forgot to rate it! Five stars. Also, I did not regrind my Bob’s flaxseed meal cause I’m lazy but as I said, they came out great.

  7. Julie Martinez says:

    Just made these. I doubled the recipe and came out with way more than 12, so I baked two more large muffins in my toaster oven. I subbed in some raspberries along with the blueberries because, well, that’s what I had. And you’re right, the topping is amazing. They came out SO GOOD! Even my non-keto housemate will love these. Thanks again for another winner!!! I’ll be freezing the extras for a quick breakfast whenever I’m busy.

  8. Heather Kunch says:

    Paola, these look amazing! I have them in the oven now 😋 however, were these supposed to be jumbo muffins? I had a really hard time getting the batter into a regular size muffin pan 🤔 either way, I’m excited to try them. Thank you for your wonderful recipes ❤️

  9. Gabrielle Yoder says:

    I’m going to try dried blueberries in this and see if I can pack more blueberries into these guys. I just toss my blueberries on a silpat and into a low oven (200F) for 20-30 minutes to dry them out so they’re not too juicy for recipes like this. I think I can get more berries in it that way. 🙂

    • Paola van der Hulst says:

      Oooh awesome idea!! Do keep in mind that the muffins were made to take into account the juice from the berries… so yours might bake a lot quicker (maybe 20-25 mins?). Check in on one with a tooth pick 😉 xo!

  10. Lisa says:

    I will definitely be baking these! Do you find that the Lakanto Monk Fruit Blend w/Erythritol causes stomach upset and diarrhea?

    • Paola van der Hulst says:

      Hi Lisa! I personally havent (and I know that’s the general situation). The ones that cause gastric destress are Maltitol and corn xylitol xo!

  11. Leslie says:

    I will most certainly be making these!!!!
    **website issue…when I change the recipe to US Cups and proceed to print the recipe, it will only print in metric 🙁

  12. Lisa says:

    YAY 🙌You read my mind! I was planning for the day I could try your old blueberry muffin top recipe that looks super bomb. I trust that this one will be just as delicious and I won’t have to wait as long to hit all my marks to try this one. Yayyyyy!!!! I’m so excited👏👏👏👏

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