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Keto Blueberry Muffins

Keto Blueberry Muffins

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Makes 15 muffins Calories 140 Prep Time 10 minutes Total Time 40 minutes Made with Splenda® Magic Baker™ Sweetener


  1. Preheat oven to 325ºF.  Line muffin tin with paper liners to make removing the muffins easy.
  2. In a medium-sized bowl, add eggs, yogurt, coconut milk, lemon zest, and salt. Whisk well until combined, about a minute.
  3. Sprinkle almond flour on top of liquid, along with Splenda Magic Baker and baking powder. Gently stir together with a spatula until evenly incorporated. Fold in lemon juice.
  4. Fill each muffin liner with 2 tablespoons of batter, then place a few blueberries in, and add in about 1 ½ tablespoons more batter, then top with a few more blueberries, pressing down a bit into the batter.
  5. Bake for about 27-30 minutes, until the middle of each muffin is dry, and batter is cooked through.  Remove muffins and let cool for a least 10 minutes. Muffin liner will pull away easily when muffins have completely cooled.


  • Edges of the finished muffin make look a little toasted – that is normal with Allulose; it browns a little more quickly 
  • This recipe also makes excellent mini muffins. When making mini-blueberry muffins, bake for about 12-15 minutes. 
  • Fresh blueberries will work as well

Nutrition Info Per Serving

Serving Size: 1 muffin

Net Carbs 4g
Calories 140
Total Fat 12g
Saturated Fat 1g
Cholesterol 30mg
Sodium 45mg
Total Carbs 18g
Dietary Fiber 2g
Sugars 2g
Protein 6g
Contains 6g Allulose
Contains 6g Erythritol