Keto Lemon Blueberry Muffins
These Keto Lemon Blueberry Muffins are soft, fluffy, and bursting with fresh lemon flavor and juicy blueberries without the carbs or sugar! Made with almond flour, coconut flour, and keto-friendly sweeteners, this easy muffin recipe is perfect for breakfast, snacks, or dessert while staying fully low-carb and gluten-free.
Inspired by a classic family favorite, this keto version delivers all the nostalgic flavors you love with a healthy twist. Even non-keto eaters won’t believe these muffins are sugar-free!
Why You’ll Love These Keto Lemon Blueberry Muffins:
Low-Carb & Keto-Friendly Perfect for keto and low-carb diets
Bright Lemon Flavor Fresh zest and juice add natural freshness
Naturally Sweet Blueberries Antioxidant-rich and delicious
Gluten-Free Baking Made with almond & coconut flour
Moist & Fluffy Texture Just like traditional muffins
Easy Homemade Recipe Simple ingredients, bakery-style results
Ingredients:
Dry Ingredients
2 cups almond flour
1/4 cup coconut flour
1/2 cup erythritol or monk fruit sweetener
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Wet Ingredients
3 large eggs
1/3 cup unsweetened almond milk
1/3 cup melted coconut oil or butter
1 tsp vanilla extract
Zest of 2 lemons
Juice of 1 lemon
Add-Ins
1 cup fresh blueberries
1 tbsp almond flour (for coating blueberries)
Directions:
Preheat the oven to 350°F (175°C).
Line a muffin tin with paper liners or lightly grease with oil or butter.
Prepare the blueberries by tossing them with 1 tablespoon of almond flour. This helps prevent them from sinking during baking. Set aside.
Mix the dry ingredients in a large bowl: almond flour, coconut flour, erythritol, baking powder, baking soda, and salt. Whisk until well combined.
Combine the wet ingredients in a separate bowl. Whisk together the eggs, almond milk, melted coconut oil (or butter), vanilla extract, lemon zest, and lemon juice until smooth.
Make the batter by gradually adding the wet ingredients to the dry ingredients. Stir gently until just combined. Do not overmix.
Fold in the blueberries carefully to keep them intact and evenly distributed.
Fill the muffin cups evenly, about ¾ full.
Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Cool the muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Serve & enjoy! These keto lemon blueberry muffins are perfect warm or at room temperature and can be stored for later enjoyment.
Health Benefits:
Supports stable blood sugar levels
High in healthy fats for keto energy
Contains fiber and antioxidants
Free from refined sugar and wheat flour
Keeps you fuller longer
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