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Blueberry Muffins - Low Carb, Gluten Free | Low Carb Maven

Low Carb Blueberry Muffins

  • Author: Kyndra Holley
  • Total Time: 40 minutes
  • Yield: 6 Muffins 1x
  • Diet: Gluten Free


These Low Carb Blueberry Muffins are a low carb spin on a classic favorite. Warm, moist muffins, with tart, sweet blueberries, dusted with sweetener. They are low carb, keto, gluten free, and can be ready in less than 30 minutes


Units Scale

Cream Together

  • 1/2 stick (2 ounces) butter, very soft
  • 4 tablespoons (2 ounces) cream cheese, very soft
  • 1/2 teaspoon vanilla

Dry Ingredients

  • 1/2 cup coconut flour (I use this brand))
  • 1/4 cup granular sweetener (I use this brand) Code PEACE for 20% off
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/16 teaspoon cinnamon
  • 1/8 teaspoon xanthan gum (binds ingredients)

Wet Ingredients

  • 3 large eggs (cold)
  • 1/4 cup heavy cream

Add Last

  • 1/3 cup fresh blueberries
  • 2 teaspoons granular sweetener



  1.  Preheat oven to 350°F. Position oven rack to the lower third of the oven. Line a six cup muffin tin with paper liners. Add the dry ingredients together in a smaller bowl and whisk together to combine and break up any lumps.


  1. In a medium bowl, cream the butter, cream cheese, and vanilla together until light and fluffy. Add 1 egg and beat into the butter mixture until the mixture is light and fluffy (it may break or separate, it’s okay). Add 1/3 of the dry ingredients and mix until completely incorporated, making sure to keep that light, fluffy texture. Keep in mind that we want a light and fluffy - almost mousse-like texture throughout this process.
  2. Add another egg and beat until fully combined and the batter is fluffy. Add half of the remaining dry ingredients, beating again. Add the last egg, beating until fully incorporated, followed by the last of the dry ingredients. Finish by adding the heavy cream, once again, beating until the batter is thick, but still light and fluffy. Fold in the blueberries.

Filling the Muffin Tin:

  1. Spoon the thick batter into a plastic zip-loc bag and snip off a corner, producing about a 3/4 inch hole. Place the snipped corner into a muffin liner and squeeze the batter into a fat, rounded mound, filling the muffin liner about 3/4 full. Repeat for each muffin liner, adding any remaining batter to those that need a little more. Knock down any peaks with your finger. Sprinkle about ¼ teaspoon of monkfruit over the top of each muffin to help prevent burning and to give the muffins a nice look.


  1. Place the muffins into the oven. Turn the oven up to 400° degrees for 5 minutes. Then, turn the oven back to 350° and bake the blueberry muffins for about 25 minutes more. They’re ready when they feel firm when lightly pressed with a finger, but still sound a little moist. Remove from the oven and let cool five minutes before gently removing from the pan and placing on a cooling rack.


  • 4g net carbs per serving
  • Storage: Store leftovers in an airtight container at room temperature for up to a week. 
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert Recipes
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Muffin
  • Calories: 273
  • Fat: 25g
  • Carbohydrates: 7g
  • Fiber: 3g
  • Protein: 5g

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