Keto Blueberry Muffins with Coconut Flour

Soft, sweet, and nut-free, these keto blueberry muffins made with coconut flour are everything you want in a low-carb, gluten-free muffin. Just 2g net carbs each, and no almond flour in sight. Whether you’re avoiding nuts or just over the almond flour slump, this recipe brings muffin comfort without the crash.

Only 10 minutes of prep, no special tools, and they freeze like a dream. They’re light, tender, and actually taste like real muffins, not spongy low-carb imitations.

These are the kind of muffins that feel like a treat but still work with your blood sugar and your bandwidth.

These Keto Blueberry Muffins Are

• Soft, sweet, and nut-free (no almond flour)
• Made with coconut flour and pantry staples
• Just 2g net carbs per muffin
• Freezer-friendly and perfect for make-ahead snacks or an easy batch of homemade keto muffins
• Naturally gluten-free and low carb

How to Make These Sugar Free Muffins

1. Prep your muffin tin. Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners or use a silicone tray if you have one.

2. Mix the dry ingredients. Grab a large bowl and whisk together the coconut flour, baking powder, sweetener, and a pinch of salt. Make sure there are no clumps.

3. Whisk the wet ingredients. In another bowl, crack the eggs and whisk by hand or use an electric mixer until light and frothy. Add the heavy cream, vanilla extract, and melted butter. Stir until smooth.

4. Combine everything. Slowly add the dry ingredients into the wet bowl a little at a time. Stir gently after each addition. The batter will be thick. That’s normal for coconut flour.

5. Fold in the blueberries. Gently stir the blueberries into the batter. Do not overmix or crush them. You want them to stay whole.

6. Fill the muffin tin. Scoop the batter into your muffin cups until they’re about three-quarters full. Smooth the tops with a spoon or your finger. I use this silicon muffin pan – no paper liners, no greasing. Once they cool, you can just press from the bottom and the muffins pop right out. 

7. Bake until golden brown. Slide the tray into the oven and bake for about 20-25 minutes. The tops should be golden brown, and a toothpick should come out mostly clean.

8. Let them cool. Take the muffins out of the oven and let them sit in the pan for 10 minutes. Then carefully transfer them to a cooling rack.

Testing Notes

I tested this muffin recipe three ways to get the texture right as the coconut flour can go dry fast. The key: do not overbake, and let them rest before eating. They firm up as they cool.

Frozen blueberries will work, but thaw and pat them dry first to avoid soggy bottoms.

Ingredient Swaps

I used Swerve here, but you can use a baking‑safe keto sweetener, like erythritol blends, monk fruit sweetener, or stevia that’s labelled for baking. These handle the heat and hold up in baked goods.

For the cream, this version calls for heavy cream. I haven’t tested unsweetened almond milk or coconut milk yet, so if you swap them, the texture may vary.

This low-carb blueberry muffins recipe is built around coconut flour. Almond flour could technically work, but expect a heavier texture and a noticeably different flavour.  

Storage Tips

• Fridge: Up to 1 week in an airtight container
• Freezer: Wrap and freeze for up to 3 months
• To Reheat: Microwave 15–20 seconds from fridge or 30–40 seconds from frozen

Make It a Moment

These muffins make a sweet little breakfast or snack, but you can build them into something more filling.

Try them with:

• A dollop of whipped cream or Greek yogurt
• A scoop of keto vanilla ice cream for an easy dessert plate
• A cup of keto coffee or your favorite keto-friendly latte

No need to overthink it, just pair with something you already enjoy, and it’s a win.

Conclusion

These homemade keto blueberry muffins are an old-school keto win – no protein powders, no nut flours, just real ingredients and a soft, sweet payoff.

I have been keto since 2019 and down 50 lbs and recipes like this are how I stay on track without feeling like I am missing out.

FAQ

Can I make these muffins dairy free?

This version uses both butter and heavy cream, so it is not dairy free. I have not tested dairy-free swaps. Coconut cream, instead of the heavy cream and coconut oil or ghee, might work, but expect different results.

Can I use frozen blueberries?

Yes, just make sure to thaw and blot them dry. Frozen berries can make coconut flour muffins soggy if used straight from the bag.

Why coconut flour and not almond flour?

This recipe is great if you’re avoiding nuts or just over almond flour everything. Coconut flour is more absorbent, which gives these muffins a lighter, fluffier, almost cake-like texture. In my opinion, it makes a better muffin. Almond flour works for a lot of things, but it can feel dense here.

More Recipes

More Coconut Flour Recipes

• Coconut Flour Chocolate Muffins – Keto
• Keto Cinnamon Rolls – Coconut Flour
• Keto Mug Bread – Coconut Flour

More Keto Muffins

• Keto Chocolate Muffins – Sugar Free
• Keto Brownie Muffins
• Keto Chocolate Peanut Butter Brownie Muffins