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My keto lemon blueberry muffin recipe makes for sweet, tart, pillowy soft muffins. They’re bursting with plump blueberries and covered in a sweet lemon glaze. 3 grams of net carbs.
Table of Contents
Every spring, like clockwork, my mom gives me a massive bag of lemons. When I first moved out, I would roll my eyes because I had no idea what to do with them! In fact, I’d usually give them away…
Well, that has since changed since the whole, you know, food blogger thing started. Now I LOVE baking with lemons. This time around, I’m sharing my favorite sugar-free lemon blueberry muffins!
Why I love this recipe
- The perfect duo. Is there a better flavor combination than blueberries and lemons? I think not!
- Naturally gluten-free AND grain-free. Because they’re made entirely with almond flour.
- Fluffy, moist, and full of flavor. These muffins have the perfect amount of moisture and a delicate, buttery crumb.
Hungry for more low carb muffin recipes? Try my keto banana muffins, or keto pumpkin muffins next.
Key Ingredients
- Almond flour. Blanched almond flour is my go-to almond flour almost every time. Almond meal is too crumbly and yields dense, hard muffins.
- Granulated sweetener. I prefer allulose as it has the closest consistency to regular sugar, though monk fruit sweetener.
- Baking powder. The leavening agent that helps the muffins rise.
- Eggs. Room temperature eggs are preferred as they mix more smoothly into the batter.
- Coconut oil. Melted and cooled to room temperature. If not dairy-free, you can use butter.
- Milk. I used unsweetened almond milk, but any milk can be used.
- Lemon extract. I usually call for vanilla extract, but of course, we’re making lemon muffins! Using lemon extract imparts a lovely lemon flavor without needing any lemon juice.
- Blueberries. Fresh or frozen can be used. If you’re using frozen, don’t bother thawing them first.
- Keto powdered sugar. For the glaze.
- Lemon juice. Just a splash to mix the powdered sugar and form the glaze.
How to make keto lemon blueberry muffins
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Preheat the oven and line a muffin pan with muffin liners.
Step 2- Mix. Combine the dry ingredients in one large bowl. In another bowl, combine the remaining ingredients, minus the blueberries. Mix the wet and dry ingredients until smooth. Fold in the berries.
Step 3- Bake. Pour the batter into the muffin tins and bake until a toothpick inserted comes out clean.
Step 4- Make the glaze. Whisk the powdered sweetener and lemon juice until smooth.
Step 5- Glaze. Let the muffins cool completely, then drizzle with the glaze.
Arman’s recipe tips
- Use a hand mixer to cut down on the prep time.
- Swap the berries. Raspberries or strawberries would work equally well in this recipe, and they’re keto-friendly.
- Add more lemon flavor. Fold in fresh lemon zest or add an extra ½ teaspoon of lemon extract.
- Toss the berries in flour before adding them to the batter. This will keep them from sinking to the bottom.
- Keep an eye on the muffins. The exact bake time is just an estimate since everyone’s oven varies. If your oven runs hot, check them with a toothpick at the 18-minute mark, then every 2 minutes until they’re done.
Frequently asked questions
I wouldn’t suggest you substitute almond for coconut flour, as the texture won’t be quite the same. If you’d rather use coconut flour, try my coconut flour muffins and swap the honey for keto honey.
Yes, blueberries can be an acceptable part of a keto diet. ½ cup of blueberries has roughly 10 grams of carbohydrates, but you’re only getting a fraction of that per muffin.
Keto Lemon Blueberry Muffins
Ingredients
- 2 1/2 cups almond flour
- 6 tablespoon allulose
- 2 teaspoon baking powder
- 3 large eggs
- 1 tablespoon lemon extract * See notes
- 1/3 cup coconut oil
- 6 tablespoon milk
- 3/4 cup blueberries
For the glaze
- 1/4 cup sugar free powdered sugar
- 2 tablespoon lemon juice
Instructions
- 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.
- Whisk together the keto powdered sugar and lemon juice until thin.
These are amazing! I’ve made them on 4 occasions now as we love them so much. I used the grated rind of 1 lemon rather than the lemon extract and added a few more blueberries. Delicious 🙂
I just made this recipe and love the texture and moisture. I’m not a fan of the lemon extract (too strong of perfumy smell and taste), so I will have to try again with lemon zest and lemon juice I suppose.
I just made these gorgeous Blueberry Lemon muffins this evening.
I haven’t tried one yet as they are not cooled completely but will be diving into one is a bit.
I’ll let you know how they taste!
These are my favorite blueberry muffins now. They taste so fresh and comfy! I added vanilla paste to the batter and half the lemon extract because my husband is usually not a lemon fan, and it was perfect. What I love about this recipe is that you can substitute out the lemon flavoring to anything you like. Probably berries too! It’s a great muffin base. They are a substantial size, almost the size of a full traditional muffin without the overflowing mounding top. Other Keto muffin recipes fall short by giving us a muffin that is only half the size of the muffin cup or a recipe that only makes 6 muffins. Unless you live by yourself and don’t have a freezer, that’s just a kick in the gut. LOL. But not yours! It’s proper, full, and fluffy. And tastes delicious. Thank you for such a great recipe, Arman.
Is there a substitution for the almond flour? Im not a fan of the gritty texture. Thank you!!