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 my ‘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 here guys.

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

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.
5 from 15 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Dessert
Cuisine American
Servings 6 muffins
Calories 191 kcal


For the almond streusel topping (optional)

For the keto blueberry muffins


For the almond streusel topping (optional)

  • 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. 
  • 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

  • Preheat oven to 350°F/180°C. Line (or grease and flour) a muffin pan, set aside.
  • Add almond flour, flaxseed meal, psyllium husk, baking powder, cinnamon, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
  • 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.
  • 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!
  • Scoop the batter onto the prepared muffin pans, smoothing out the tops with wet fingertips. Add the almond streusel topping, pressing it down gently. 
  • 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!
  • Store them at room temperature for about 3 days and frozen for a couple months (they freeze so well!). 


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).


Serving: 1muffin | Calories: 191kcal | Carbohydrates: 7g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 177mg | Potassium: 83mg | Fiber: 3g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 1.2mg | Calcium: 56mg | Iron: 1mg
Keyword blueberry muffins with streusel topping, keto blueberry muffins, paleo blueberry muffins
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Baker Judy says:

    Hi Paola, I have made your recipes in the past and know they are terrific. I got up this morning and was determined to make this and your fluffy burger buns.

    But I have lots of back pain nowadays, and my back said “no!” I just can’t see myself getting all of these ingredients out of the pantry and putting them back after.

    So I just want to make a request for some less intensive recipes. Wes, from Highfalutinlowcarb, said that your recipes are advanced. I’m an advanced baker, so it didn’t bother me in the past. Your yeast dough pizza was the first low carb recipe I ever made. I love yeast!

    But I must not be the only person with mobility or stamina issues who can’t make your yummy recipes. I know you will understand this. (I may also be facing surgery, if the exercise don’t help).

    So maybe you can do some recipes for less ingredients? I will be looking for them. Thank you, Paola. Take care of yourself, too. And cuddle that beautiful pup of yours! Judy

    • Hi Judy! I actually get you completely as I was in a wheelchair after a sciatic nerve injury for a year… so yup, not even I could many of my own recipes oops! I’m now back on my feet and determined to give you guys a wide variety, from super duper easy to the elaborate 🙂 xo!

  2. Jean says:

    The link between changing from metric measurements to USCup and Print does not work. It jumps back to metric. Please fix the link as the muffins look yummy.
    Thank you

  3. Louise says:

    5 stars
    I Love your recipes!!!! I will be making this recipe tomorrow it’s my day off. I absolutely love the mixture of almond flour, flax and psyllium husk powder. I first noticed this combination in your carrot muffins, delicious!!!!!! so I used the same combination for your crazy dough and I love it.

    Thanks for all your hard work.

  4. Carol Xenos says:

    5 stars
    Not only are these muffins the BEST but I just used the streusel topping (well, 3X the topping) to make a Rhubarb Crisp! Paolo, I’m soo glad you share your recipes!

  5. Katie says:

    Paola, these muffins are delicious! I took a suggestion from your soft n fluffy sandwich bread and added a little tapioca starch in place of some of the almond flour. I’ve been keto for about 2 years, so my body can handle the few extra carbs from the starch. I really like how it changed the texture. I did the same thing with your lemon poppyseed muffin recipe. They turned out great too!

  6. Janet says:

    5 stars
    Awesome!! I made these today to see how they would taste for a breakfast I’m doing next week. Absolutely delicious. I did make sure to use the batter to make 6 and it actually helped so that when they fell they still looked like good sized muffins. Great job!!

  7. Amani Elhusseini says:

    Hello Paola! Your muffins must be quite generously sized because I managed to make 8 out of this batter! But I have been experiencing one issue when making your cake recipes (carrot, apple, vanilla, and now blueberry cupcakes/muffins). The issue is that they rise so much in the oven almost like a balloon then deflate rapidly when out of the oven and are abit gummy. I follow the recipes to the gram and have tried differnt brands of psyllium and flax but no luck. Any clue why this could be happening?

    • Suzy D. says:

      5 stars
      This is a fabulous recipe, but after 4 tries i finally figured out how to make them look like the photos!
      1. This recipe makes 6, if you have extra batter(which I always do) distribute it among the 6 cups. The extra weight seems to help with puffing up and shrinking down.
      2. Use the low end of the blueberry amount suggested. The water in the berries turns to steam and adds to the puff shrink phenomenon. She does mention they will shrink with more berries in the recipe, this is actually a huge point.
      3. When mixing the batter, after everything but the berries are in, mix it for a good 3 minutes. This is the opposite of traditional muffin baking, but you need to develop the xanthan gum so that it will hold when your muffin rises in the oven. I hope this helps!!!

  8. D says:

    5 stars
    I made these yesterday. Sitting here sipping coffee and enjoying one. Delicious. My were a tad dense but I actually enjoyed that part. I made a cream cheese frosting and drizzled over the top. Thanks for all your creative genius!

  9. Karen Barnhart says:

    5 stars
    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.

  10. Brian says:

    Is there a good substitute for the golden flax? We’re dealing with a severe allergy to the stuff. I’ve heard people say to just ad psyllium husk, but in the large quantity specified in some of these recipes, I’m not sure it would work well. Would adding a little more coconut oil when substituting psyllium help, to account for the natural oils the flax brings to the party?

  11. 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.

  12. Laura says:

    I just put these in the oven! My 2 year old helped make them, she loved to bake muffins they’re her fav. Have you tried using frozen berries? I’d like to make a big batch and keep them in the freezer for school mornings and I have a few gallons of different frozen berries.

  13. Pamela Hill says:

    5 stars
    I LOVE blueberry anything – and am very grateful for them on the keto diet. These muffins make the treat of eating blueberries extra special!

  14. Andrea says:

    5 stars
    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!!

  15. Kristen says:

    5 stars
    You’ve done it once again. These came out AMAZING. I substituted almond flour for sunflower since my boyfriend has a nut allergy. Came out perfectly. I was actually able to get 9 muffins from this recipe!

  16. sonja adcock says:

    5 stars
    these muffins were delicious. And, i mistakenly forgot the sour cream! I am doubling the recipe (adding in the sour cream) and making the recipe again today! thank you.

  17. 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?

  18. 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?

  19. Francesca says:

    Your faux apple muffins are my favourite in the world (yep I said it, the world!) , so if anyone hasn’t tried them yet they need to get on it.

    Unfortunately, I’m one of those people to whom blueberries taste like bitter soap so I tried them out with less bakig time (to compensate for less moisture) with walnuts, orange zest and orange extract folded in with your salted caramel drizzled on top because I drizzle that beauty on everything I can 😊😅


  20. Julie Martinez says:

    5 stars
    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.

  21. 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.

  22. 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 ❤️

  23. 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!

  24. 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!

  25. 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 🙁

  26. 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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