Deliciously Nutritious Blueberry Almond Flour Muffins

Blueberry almond flour muffins that are simple to make, and ready to enjoy in less than thirty minutes. A fresh-baked, tender, almond flour blueberry muffin recipe that’s dairy-free, grain-free, and perfectly delicious. Is there anything better than a delicious, bakery-style keto blueberry muffins recipe?

That’s a definite no (except for keto strawberry muffins, maybe!). I created these low-carb paleo blueberry muffins with almond flour as a tribute to the ones I used to love. And, dare I say it, these easy keto muffins are just as good.

Before I went low-carb and gluten-free, they were probably my favorite item ever to get from a coffee shop or bakery. I would even pretend that they were healthy blueberry muffins, just because they had blueberries in them. Ha.

The good news is, it’s so easy to make your own keto paleo blueberry muffins — no sugar crash needed! And these were so good that this recipe is included in my Easy Keto Cookbook.

Make a big batch of this keto muffin recipe with almond flour and grab them to go for an easy low-carb breakfast all week long. 

Blueberry Almond Flour Muffins Fixings

Wholesome Yum Blanched Almond Flour – The flour quality you use makes a huge difference in the result! Using one that’s too coarse, or an almond meal will result in gritty muffins. Wholesome Yum Almond Flour has the finest texture out there, for the best keto blueberry muffins. If you want to use a different flour, see the section on substitutions below.

Besti Monk Fruit Allulose Blend – This is my sweetener of choice for all my keto baking recipes, and for good reason: It’s the only one that will create a super moist texture, has no aftertaste, and doesn’t crystallize when storing … all with zero net carbs. I previously used erythritol for this recipe, but Besti creates a much better result.

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