Blueberry Muffins You’ll Love: Low-Carb, Diabetic-Friendly
Last updated on September 3rd, 2025
These low-carb blueberry muffins are pure bliss, diabetic-friendly and full of so much flavour! With juicy blueberries and a moist, fluffy texture, each muffin is crowned with a tempting, sweet crumb topping.
Perfect for a quick breakfast or a delightful snack, these muffins satisfy your sweet cravings while keeping them wholesome!
Low Carb Blueberry Muffins
Indulge in these irresistible low-carb blueberry muffins that are not only diabetic-friendly but also bursting with flavour! Each muffin is a delightful symphony of juicy blueberries nestled in a moist, fluffy texture.
Additionally, to elevate your experience, a luscious sweet crumb topping adds a perfect crunchy finish, transforming each bite into sheer bliss.
Whether savouring them during a leisurely breakfast or grabbing one on your way out the door, these muffins are a scrumptious, wholesome treat that will satisfy your sweet cravings and leave you wanting more!
Are you looking for a diabetic-friendly muffin recipe?
In that case, you will love these muffins, as I use low-carb ingredients like almond flour and coconut flour, which have a lower impact on blood sugar levels than traditional all-purpose flour.
Blueberry muffins: A healthy snack option!
Moreover, the higher fibre content in the alternative flours and the blueberries helps stabilize blood sugar and promotes digestive health. How’s that for a healthy snack?
Sweet muffins without the sugar
Plus, with the addition of using an approved keto sweetener, you can enjoy a delicious treat without causing significant spikes in glucose levels.
Why You Will Love Low-Carb Blueberry Muffins
Bursting with Blueberry Flavour
These delectable muffins burst with blueberries in every bite, adding natural sweetness.
Convenient Ingredients
This recipe is a great way to utilize low-carb ingredients you may already have, especially if you’re already on a low-carb eating journey. However, if you’re missing any items, they’re easy to find online and in grocery stores.
Satisfying Cravings
Missing that muffin taste and texture? Then, these blueberry muffins will surely satisfy your hunger and craving for a delicious breakfast muffin. I also love that they’re not too heavy on that almond flour taste you sometimes get from baking with low-carb ingredients.
Perfect for On-the-Go
These muffins store well and make easy grab-and-go snacks when you’re on the go, like those busy mornings when you don’t have time to eat a full meal. You may also like my easy keto pumpkin muffins, which are just as quick to make.
Great for Intermittent Fasting
Moreover, they’re an excellent option for anyone practicing intermittent fasting since blueberries are packed with antioxidants and help keep you feeling full.
Quick and Easy Recipe
This recipe is straightforward, and the batter is quick to prepare, so there are no unusual steps to make delectable, low-carb muffins.
Carbs and Servings Notes
This recipe yields 12 medium-sized muffins, each containing 9.6 grams of net carbs. While this is slightly higher than what you might find in typical low-carb baking, it’s still lower than any blueberry muffin made with all-purpose flour and white sugar.
under 10g net carbs per serving
- 12.9g of carbohydrates
- 3.3g of fibre
- 9.6g of net carbs
This recipe can be turned into mini muffins, further reducing the carb amount per muffin and allowing you to enjoy smaller servings.
Ingredient Notes
Almond Flour & Coconut Flour:
Use almond flour and coconut flour as the main base for the batter in this recipe. Both can be found in the health sections of your grocery store or online.
Sweetener:
I use monk fruit sweetener, but erythritol or a combination of both can work for this recipe. I prefer to incorporate the sweetener into the wet ingredients. This helps balance moisture levels in the batter and prevents it from becoming too thick.
Baking Powder:
Baking powder is essential to help muffins rise when using almond flour. Use a good quality baking powder to achieve the desired lift.
Salt:
A pinch of salt enhances the sweetness, but I’ll admit it’s best to omit it if you use salted butter.
Eggs:
Extra-large eggs will give the muffins a light texture and aid in their rise.
Unsalted butter:
I use unsalted butter to control the amount of salt in these muffins. If you only have salted butter, omit the salt.
Unsweetened Almond Milk:
Almond milk dilutes the batter slightly, as it can become too thick too quickly due to the moisture-absorbing nature of coconut flour.
Blueberries:
Use fresh blueberries to ensure they stay whole during baking and retain shape. You’ll enjoy the taste of the juicy morsels bursting with sweetness in every bite.
Crumb Topping:
The crumb topping for these low-carb blueberry muffins is a simple combination of some of the ingredients you’ll already have. The topping adds extra sweetness and crunch to the muffins, which is optional yet easy to prepare while you make the batter.
- Almond Flour
- Butter
- Sweetener
- Ground Cinnamon
How to Make Low-Carb Blueberry Muffins
- Line a 12-muffin pan with paper cups and preheat the oven to 425°F (218°C).
- Mix the crumb topping ingredients in a small bowl and set aside.
- Combine the almond flour, coconut flour, baking powder and salt in a medium-sized bowl.
- Whisk the eggs, then stir in the sweetener, melted butter, unsweetened almond milk and vanilla extract.
- Combine the wet and dry ingredients and gently fold the blueberries into the batter. The mixture will become thick, which is ok since the recipe uses coconut flour that absorbs moisture.
- Working quickly, scoop the batter into the muffin cups and top each with crumb topping (optional).
- Bake the muffins for 10 minutes at 425°F (218°C), loosely covered entirely with foil, then reduce the temperature to 325°F(163°C) and bake them further for another 10 minutes or until firm to the touch.
- After baking, remove the tray from the oven and let the muffins cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely.
Useful tips
By following these tips, you’ll create scrumptious, satisfying, low-carb blueberry muffins that you can enjoy for breakfast or a snack with tea or coffee.
Work Swiftly:
- As you prepare to make your muffins, it’s essential to work quickly. This helps prevent the butter from thickening too much, ensuring your muffins turn out light and fluffy.
Moisture Adjustment:
- If the batter has become too thick during your mixing process, don’t fret. You can easily add a splash of almond milk or substitute yogurt to achieve the desired consistency, keeping your muffin batter smooth and easy to combine.
Toasted Crumb Delight:
- Add a toasted crumb topping for texture and flavour. This optional step can elevate your muffin experience. Remember to prepare the toasted crumb beforehand and sprinkle it on top right before baking.
Careful Ingredient Measuring:
- Before you dive into mixing, take a moment to measure out all your ingredients. This is especially crucial for coconut flour, which absorbs moisture quickly. Proper measurement ensures that your muffins will have the right balance of ingredients.
High-Temperature Baking:
- For optimal rising and a lovely golden colour, bake your muffins covered loosely with aluminum foil at a high temperature of around 425°F. Bake them for no longer than 10 minutes. After that, lower the oven temperature to continue baking, ensuring the tops stay perfectly domed and golden.
Sweetener integration:
- Mix your sweetener with the wet ingredients for the best texture and flavour integration. While it may not fully dissolve, any remaining bits can easily be incorporated into the batter when you combine the wet and dry ingredients. This method ensures a deliciously sweet muffin with no graininess.
How do you Store Low-Carb Blueberry Muffins?
Countertop or refrigerate: To preserve the freshness of the muffins, store them in an airtight container, where they will stay delicious for up to four days. Alternatively, you can store them in the refrigerator, keeping them tasty for about a week.
Freeze: For extended storage, consider freezing the muffins; they can remain frozen for up to a month. When you’re ready to enjoy them, remove the muffins from the freezer and let them defrost by leaving them on the counter at room temperature.
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Blueberry Muffins You’ll Love: Low-Carb, Diabetic-Friendly
Ingredients
- 1 ¾ cups Almond Flour
- ¼ cup Coconut Flour
- ⅓ cup Monk Fruit Sweetener
- 2 tsp Baking Powder
- ¼ tsp Salt
- 3 Extra Large Eggs
- ½ cup Unsweetened Almond Milk
- ¼ cup Unsalted Butter melted
- 1 ½ tsp Vanilla Extract
- 1 cup Blueberries
Crumb topping
- ⅓ cup Almond flour
- 1 tbsp Salted Butter (melted) add a pinch of salt if unsalted
- 1 tbsp Sweetener Monk fruit or Erythritol
- 1 pinch Ground Cinnamon
Instructions
- Line a 12-muffin pan with paper cups and preheat the oven to 425°F (218°C).
- Mix the crumb topping ingredients in a small bowl and set aside.
- Combine the almond flour, coconut flour, baking powder and salt in a medium-sized bowl.
- Whisk the eggs, then stir in the sweetener, melted butter, unsweetened almond milk and vanilla extract.
- Combine the wet and dry ingredients and gently fold the blueberries into the batter. The mixture will become thick, which is ok since the recipe uses coconut flour that absorbs moisture.
- Working quickly, scoop the batter into the muffin cups and top each one with the crumb topping (optional).
- Bake the muffins for 10 minutes at 425°F (218°C), loosely covered entirely with foil, then reduce the temperature to 325°F(163°C) and bake them further for another 10 minutes or until firm to touch.
- After baking, remove the tray from the oven and let the muffins cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely.
Notes
- 12.9g of carbohydrates
- 3.3g of fibre
- 9.6g of net carbs
Looks delightful! Will definitely be trying this out. I’ll have to substitute the flour though.
Thank you! I’m so glad it caught your eye. And yes — feel free to sub the flour! Let me know what you use and how it turns out.
I’m so excited to try this recipe! Blueberry muffins are my favorite!
I’m so glad to hear that! I love blueberries in any anything 🙂
These are amazing as a quick breakfast or snack on the go! The fiber content is a welcome bonus
Thank you! I hope it becomes a go-to for you as it is for me!
This sounds amazing! Also I love all of the pics you included in the process of making in. Definitely saving this try it! Thanks for sharing!
Thank you so much, I really enjoy taking process shots and I’m so glad you will try this recipe 🙂
These were the most moist, juicy, fluffy, AMAZING muffins I’ve ever had! Wow!
These look and sound delicious, and I love that they’re diabetic-friendly without sacrificing flavor. It’s always tricky to find low-carb baked goods that don’t taste like cardboard, so I’m excited to give this recipe a try. Thanks for sharing!