Sugar-Free Blueberry Muffins
Sugar-Free Blueberry Muffins
Soft, fluffy almond-flour muffins bursting with blueberries — bakery-style with no sugar
These sugar-free blueberry muffins are everything a muffin should be: tall, golden, tender, and studded with juicy blueberries in every bite — made with almond flour and zero added sugar.
Each muffin has 6 g of protein and only 4 g net carbs.
Why you'll love these muffins
- 6g protein per muffin — breakfast with staying power
- Only 4g net carbs and fully sugar-free
- Soft, fluffy, bakery-style crumb
- Bursting with juicy blueberries
- Meal-prep friendly — grab and go
- One bowl, simple pantry ingredients
Health notes
- Sugar-free: Powdered sugar-free sweetener — no added sugar.
- Low carb: Just 4g net carbs per muffin.
- Gluten-free: Almond-flour base is naturally gluten-free.
- Protein: Eggs and almond flour add 6g protein each.
Key element — toss the blueberries in almond flour first
Toss the blueberries in 1 tablespoon of almond flour before folding them in. The light coating keeps them suspended in the batter instead of sinking to the bottom.
Ingredients
Dry
- 2 cups almond flour
- ⅓ cup coconut flour
- ½ cup powdered sugar-free sweetener
- 2 tsp baking powder
- ¼ tsp salt
Wet
- 3 large eggs
- ⅓ cup unsalted butter, melted
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
Berries
- 1 cup fresh blueberries
- 1 Tbsp almond flour, for tossing
Swaps
- Dairy-free: Use coconut oil for the butter and skip the milk.
- Raspberry: Swap the blueberries for raspberries.
- Lemon: Add 1 Tbsp lemon juice and extra zest for lemon-blueberry.
- Chocolate chip: Swap the berries for sugar-free chocolate chips.
Instructions
| 1 | Heat the oven. Heat to 350°F. Line a 12-cup muffin tin with paper liners. |
| 2 | Mix the dry. Whisk the almond flour, coconut flour, sweetener, baking powder, and salt in a large bowl. |
| 3 | Mix the wet. In a second bowl, whisk the eggs, melted butter, almond milk, vanilla, and lemon zest. Stir the wet into the dry until just combined — don't overmix. |
| 4 | Add the berries. Toss the blueberries in 1 tablespoon of almond flour, then fold them gently into the batter. |
| 5 | Fill and bake. Divide the batter among the cups, filling each ¾ full. Bake 20–25 minutes until golden and a toothpick comes out clean. |
| 6 | Cool. Cool in the tin 5 minutes, then move to a wire rack to cool completely. |
Pro tips
- Don't overmix — stir just until the batter comes together for a fluffy crumb.
- Use paper liners — almond-flour muffins stick to unlined tins.
- Frozen blueberries work too — don't thaw them first.
- The muffins firm up as they cool — don't judge them straight from the oven.
- Warm one for 10 seconds in the microwave for a fresh-baked feel.
Nutrition
| Nutrient | Per muffin (12) |
|---|---|
| Calories | 190 |
| Protein | 6g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Total fat | 16g |
| Sodium | 160mg |
Estimates per muffin (12 per batch), based on almond flour, coconut flour, eggs, butter, almond milk, and sugar-free sweetener.
Variations
Lemon blueberry
Add 1 tablespoon of lemon juice and extra zest to the wet ingredients.
Raspberry
Swap the blueberries for an equal amount of raspberries.
Streusel top
Mix 2 Tbsp almond flour, 1 Tbsp butter, and 1 Tbsp sweetener; crumble over the batter before baking.
Chocolate chip
Replace the blueberries with sugar-free chocolate chips.
Storage
| Method | Time | Notes |
|---|---|---|
| Room temperature | Up to 2 days | Airtight container |
| Refrigerator | Up to 5 days | Warm before serving |
| Freezer | Up to 2 months | Wrap individually; thaw at room temp |
FAQ
Test your knowledge
5 quick questions about these muffins
1. Protein per muffin?
2. Net carbs per muffin?
3. Why toss the blueberries in almond flour first?
4. What temperature do the muffins bake at?
5. How full should the muffin cups be filled?
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