These keto lemon blueberry muffins are so fluffy and with a tender crumb, you won’t believe they are low carb! Simple ingredients and topped with a sweet lemon glaze! 3 grams net carbs per serving.
Keto Lemon Blueberry Muffins
When it comes to keto baked goods, my favorite recipes to make are cupcakes, cookies, and these keto lemon blueberry muffins.
Every spring, like clockwork, my mom always gives me a massive bag of lemons. When I first moved out of home, I actually hated her giving me lemons because I had no idea what to do with them. To be quite honest, I actually would often give them away.
It wasn’t until I started baking lemon flavored desserts that I begun to appreciate my mom’s gift’. It astounded me that supermarkets would sell lemons for up to $1.50 PER LEMON. Ever since that initial shock, I vowed never to take them for granted. This worked out well, as I developed a new obsession with adding lemon to recipes. If I wasn’t making a lemon cake or a lemon cheesecake, I would use them to make these lemon blueberry muffins!
I’ve been meaning to share a keto lemon blueberry muffin recipe for quite some time. It’s been a fabulous spring muffin that highlights the perfect combo of lemons and blueberries. It’s made in one bowl and uses simple ingredients.
No grains and no sugar are needed, but you’d never tell. The texture is moist, fluffy, and with a light and tender crumb. They are sweet and with a subtle lemon tang, without being overpowering!
I had some friends over for coffee the other morning and NO ONE believed me when I said these were low carb- They thought I bought them from a bakery!
How do you make keto lemon blueberry muffins?
- Almond flour– Blanched almond flour must be used, not almond meal. The latter will yield dense and hard muffins, instead of fluffy ones!
- Granulated sweetener of choice– Either monk fruit sweetener, erythritol, or allulose can be used.
- Baking powder– Leavening agent to give some structure and rise for the muffins.
- Eggs– Room temperature eggs are preferred.
- Coconut oil– Melted and cooled to room temperature.
- Milk– I used unsweetened coconut milk, but any milk can be used.
- Lemon extract– Gives the muffins a lovely lemon flavor, without needing any lemon juice.
- Blueberries– Fresh or frozen.
- Powdered sugar– Keto powdered sugar mixed with water to form a glaze.
Start by mixing together your dry ingredients until combined. Next, in a separate bowl, whisk together the wet ingredients. Slowly fold in the dry into the wet until combined. Fold through the blueberries. Let the batter sit for 5 minutes, to thicken.
Now, distribute the muffin batter evenly amongst a 12-count muffin tin lined with muffin liners. Bake the muffins for 20-25 minutes, or until a skewer comes out mostly clean.
Tips to make the best low carb lemon blueberry muffins
- Toss your blueberries in some flour before adding them to the batter. This will ensure they don’t sink to the bottom and are evenly dispersed. Reserve a few to top the muffins with.
- Use lemon juice instead of water to make the glaze, especially if you want a more pronounced lemon flavor.
- Use silicone muffin molds for easy removal and minimal mess.
- Avoid adding extra blueberries, as this can change the overall texture and cooking time.
Storing and freezing almond flour lemon blueberry muffins
- To store: Muffins will keep at room temperature in a sealed container, for up to 5 days. Store them in the refrigerator if you’d like them to keep longer.
- To freeze: Place muffins in a ziplock bag and store them in the freezer for up to 6 months. If you plan on storing the muffins in the freezer, omit the glaze.
More keto muffins and quick bread recipes to try
Preheat the oven to 180C/350F and grease a muffin tin or 12-count silicone muffin pan and set aside.
In a large mixing bowl, combine all your dry ingredients and set aside. In a separate small bowl, add the rest of your ingredients, except your blueberries, and mix well. Combine the wet and dry ingredients and mix until just combined. Fold in your blueberries and let the batter sit for 5 minutes.
Evenly distribute the muffin batter amongst the muffin tin, about 2/3 of the way full. Bake for 20-25 minutes, or until a skewer comes out clean.
Allow cooling in the pan for 5 minutes, before transferring to a wire rack. Drizzle with the glaze.
TO STORE: Muffins will keep at room temperature in a sealed container, for up to 5 days. Store them in the refrigerator if you’d like them to keep longer.
TO FREEZE: Place muffins in a ziplock bag and store them in the freezer for up to 6 months. If you plan on storing the muffins in the freezer, omit the glaze.
Serving: 1serving | Calories: 209kcal | Carbohydrates: 7g | Protein: 7g | Fat: 19g | Sodium: 98mg | Potassium: 27mg | Fiber: 4g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 1mg | NET CARBS: 3g