Muffins

Keto Blueberry Muffins with Yogurt

Name: Keto Blueberry Muffins with Yogurt
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 muffins
Cuisine: American
Ingredients: ⅓ cup full-fat Greek yogurt; ¼ cup monk fruit sweetener (or any granulated keto sweetener); 2 large eggs (room temperature); 1 teaspoon vanilla extract; Zest of one lemon (optional); 1½ cups blanched almond flour; 1½ teaspoons baking powder; Small pinch of salt; ¼ cup fresh blueberries (or frozen, straight from the freezer)

by Elsie Rol

Published on: August 31, 2025

Freshly baked keto blueberry muffins with yogurt on a white plate, sitting on a gray kitchen countertop.”

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There’s something comforting about a warm blueberry muffin especially when it’s soft, fluffy, and just sweet enough to feel like a treat. These keto blueberry muffins with yogurt check all the boxes: low in carbs, full of flavor, and made with simple, clean ingredients. Whether you’re following a strict ketogenic plan or just cutting back on sugar, this recipe makes it easy to enjoy a bakery-style muffin without compromise. Using Greek yogurt gives the batter a creamy texture and subtle tang, while almond flour keeps things light and moist. The result? A no-fuss muffin that tastes as good as it looks.

Why You’ll Love This Recipe

These keto blueberry muffins with yogurt aren’t just good they’re the kind of recipe you’ll come back to again and again. Here’s why they stand out:

Quick and Easy: No mixer required. Just one bowl and about 30 minutes from start to finish.
Naturally Low-Carb: Made with almond flour and monk fruit sweetener, they fit perfectly into a keto or low-sugar lifestyle.
Soft, Moist Texture: The addition of Greek yogurt makes these muffins surprisingly tender and fluffy not dry or dense like some keto bakes.
Everyday Ingredients: Nothing fancy here just pantry staples and a handful of fresh (or frozen) blueberries.
Perfect Anytime Treat: Great for breakfast, post-workout, or a midday snack that won’t spike your blood sugar.

Unlike many keto muffin recipes that fall flat or taste overly eggy, this version gets the balance right soft on the inside, golden on the outside, and bursting with fresh blueberry flavor.

Ingredients Needed

Flat lay of ingredients for keto blueberry muffins with yogurt on a gray countertop.”

These muffins come together with a short list of ingredients that you probably already have on hand. Each one serves a purpose either for structure, sweetness, or flavor.

For the Batter

⅓ cup full-fat Greek yogurt: Adds moisture and a subtle tang. Full-fat works best for texture.
¼ cup monk fruit sweetener: Choose a granulated low-carb sweetener like Lakanto or erythritol.
2 large eggs: Let them sit at room temperature for 10 minutes before mixing. It helps the batter come together more easily.
1 teaspoon vanilla extract: Rounds out the flavor with a warm, familiar note.
Zest of one lemon: Optional but recommended; it brightens the flavor without overpowering.

Dry Mix

1½ cups almond flour: Use blanched, finely ground almond flour. Avoid almond meal, which makes the muffins too heavy.
1½ teaspoons baking powder: For lift and lightness. Check it’s fresh—it makes a difference.
Small pinch of salt: Balances the sweetness and enhances the berries.

Fold-Ins

¼ cup fresh blueberries: If using frozen, don’t thaw. Just toss them in straight from the freezer to avoid bleeding into the batter.

Notes & Smart Substitutions

Dairy-Free? Swap Greek yogurt for a plain, unsweetened coconut yogurt. It’s not as creamy, but it still works well.
Sweetener Swaps: Allulose, erythritol, or your preferred keto sweetener will work just keep it granulated. Liquid sweeteners may affect the batter’s consistency.
Fruit Flexibility: Feel free to sub in chopped raspberries or blackberries. Just don’t go overboard; too much moisture can throw off the balance.
No Lemon? Skip it these muffins are still great without the zest. But if you have it, it adds something special.

How to Make Keto Blueberry Muffins with Yogurt

This is a simple recipe no fancy tools, no complicated steps. If you’ve got a bowl and a spoon, you’re good to go.

Step-by-Step Instructions

1. Heat the oven and prep your tin
Start by setting the oven to 325°F (165°C). While it warms up, line a standard muffin tin with paper liners. If you’re out, just grease each cup lightly. No need to overthink it.

2. Whisk the wet stuff
Grab a large bowl. Add the yogurt, sweetener, and eggs. Whisk them together until the mixture looks smooth and a little pale. That’s a good sign the eggs are doing their job. Stir in the vanilla and lemon zest don’t skip the zest if you’ve got it. It lifts everything.

3. Add the dry mix
Sprinkle in the almond flour, baking powder, and a small pinch of salt. Use a spatula or wooden spoon to stir. Stop mixing once the flour disappears don’t keep going or the muffins will get tough.

4. Add the berries
Drop in the blueberries and gently fold them through the batter. If you’re using frozen ones, don’t thaw them. Just toss them in as-is and stir gently. You’re trying to avoid smearing purple all over.

5. Spoon into the pan
Scoop the batter evenly into the muffin cups. You should get about 12. They don’t rise like crazy, so filling each about two-thirds full is just right.

6. Bake
Slide the tray into the oven and set a timer for 25 minutes. Depending on your oven, they might need a minute or two more. The tops should look dry and just a little golden. If you’re not sure, stick a toothpick in the center it should come out with no wet batter.

7. Let them cool (a little)
Once they’re done, take the tin out and let it sit for 5 minutes. Then pop the muffins out and let them finish cooling on a rack or plate. They firm up as they cool, so don’t rush it.

Pro Tips & Troubleshooting

Even though these muffins are simple, a few smart moves can take them from “pretty good” to “can’t stop making them.”

Expert Tips for Better Muffins

Let your eggs sit out. Cold eggs don’t mix as well. Just take them out 10–15 minutes before you start.
Don’t overmix the batter. Once the almond flour disappears, stop stirring. Overmixing leads to dense, rubbery muffins.
Push a few berries on top. After filling the muffin cups, gently press a couple of extra blueberries onto each one. It looks better and adds a nice pop of flavor right on top.
Check your oven. If your muffins come out underdone or overly browned, your oven temp may be off. Use an oven thermometer to be sure it’s a small investment that pays off.
Cool completely before storing. If you pack them up while still warm, they’ll get soggy. Let them breathe.

Common Mistakes to Avoid

Using almond meal instead of almond flour. Almond meal is coarser and still has skins. Your muffins will be gritty and dense.
Swapping flours without adjusting. Coconut flour can’t be used here it absorbs too much liquid and will dry everything out.
Adding too many berries. More isn’t always better. Too many blueberries release too much moisture and throw off the balance.
Skipping the liners. These muffins are soft and can stick to the pan. Paper liners make cleanup way easier.

Bonus Trick

If your batter feels too thick (depending on the brand of almond flour), you can add 1–2 teaspoons of almond milk to loosen it slightly. Stir gently to bring it back to scoopable.

Serving, Storage & Variations

Keto Blueberry Muffins with Yogurt sliced in half on a white plate with melting butter.

These muffins are versatile great warm from the oven or packed for later. Here’s how to enjoy them at their best and keep them fresh.

How to Serve Them

Best served warm. Just out of the oven or reheated gently this brings out the softness and makes the berries burst a little.
With a pat of butter. Add a dab of salted butter while they’re still warm for extra richness.
Quick breakfast combo. Pair one or two muffins with a boiled egg or a few slices of avocado for a balanced, low-carb breakfast.
On the go. These travel well. Wrap one in parchment and toss it into your bag for a mid-morning snack.

Storage Tips

Room temperature: Once cooled, store in an airtight container lined with a paper towel. They’ll keep well for about 2 days.
Refrigerator: If your kitchen is warm or humid, keep them in the fridge. They’ll stay fresh for up to 5 days just reheat before eating.
Freezer: These freeze beautifully. Wrap each muffin individually in plastic wrap or parchment, then place in a zip-top freezer bag. Store for up to 2 months.
➤ For safe long-term freezing practices and temperature guidelines, refer to the USDA Freezing and Food Safety Guide.
➤ For best quality timelines, see the USDA’s Freezer Storage Chart.

Simple Variations

Add lemon juice: For extra tang, squeeze in a teaspoon of fresh lemon juice along with the zest.
Make it nutty: Stir in chopped pecans or walnuts for crunch.
Spiced version: Add ¼ teaspoon of cinnamon or nutmeg to the batter for a cozy twist.
Try different berries: Raspberries or blackberries (chopped if large) work just as well just don’t overdo the quantity.

Nutritional Information

Wondering how these muffins fit into your low-carb day? Here’s the breakdown for one muffin, based on a batch of twelve. Keep in mind, values can shift a bit depending on brands or any swaps you make.

Macronutrients

Nutrient	Amount
Calories	178 kcal
Total Fat	13 g
Saturated Fat	1 g
Trans Fat	0 g
Unsaturated Fat	11 g
Carbohydrates	3 g
Dietary Fiber	3 g
Total Sugars	5 g
Net Carbs	0 g
Protein	7 g

Micronutrients

Nutrient	Amount
Cholesterol	47 mg
Sodium	135 mg

These muffins hit a sweet spot: they’re low in carbs, packed with protein and fiber, and won’t send your blood sugar. The Greek yogurt adds creaminess and nutritional value including calcium and probiotics. Learn more about its benefits in this Medical News Today article on Greek yogurt.

Blueberries contribute natural sweetness and antioxidants, including anthocyanins. For evidence-based insights, check out this NCBI research on the health effects of blueberries.

Want precise macros? If you adjust anythingswap yogurt brands, toss in nuts, or use different sweeteners it’s a good idea to run your version through something like MyFitnessPal or Cronometer.

Conclusion

If you’ve been missing baked goods on a low-carb diet, these keto blueberry muffins with yogurt are worth trying. They’re soft, easy to make, and have just the right balance of flavor without the sugar crash.

What makes this version work is the mix of almond flour, Greek yogurt, and just enough blueberries. You don’t need fancy tools or ingredients just a bowl, a spoon, and about half an hour.

Frequently Asked Questions (FAQ)

What does adding yogurt to muffins do?

Yogurt adds moisture, softness, and a slight tang that balances sweetness. In keto baking, it also gives structure and tenderness without adding too many carbs especially if you use full-fat Greek yogurt.

Can I eat yogurt and blueberries on keto?

Yes, but in moderation. Both yogurt and blueberries have natural sugars, so portion control is key. That’s why these muffins work they keep quantities small enough to stay low-carb while still feeling like a treat.

Can I have a blueberry muffin on keto?

Traditional muffins are too high in carbs for keto, but this recipe is different. By using almond flour and a keto-friendly sweetener, you get the same muffin feel without breaking your carb limit.

Why no yogurt on keto?

Some strict keto plans avoid yogurt due to lactose (milk sugar). But many people include full-fat Greek yogurt because it’s lower in carbs and higher in protein. Just watch labels some yogurts add extra sugar.

Can I replace butter with yogurt in muffins?

In some recipes, yes. Yogurt can replace butter or oil to lower the fat or make the texture lighter. In this recipe, yogurt is already doing the heavy lifting for moisture, so no butter is needed at all.

Is sour cream or yogurt better for muffins?

Both work. Sour cream is a little richer and gives a denser texture, while yogurt makes muffins lighter and a bit tangier. If you’re on keto, either can work just keep it full-fat and unsweetened.