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
Keto Lemon Blueberry Muffins
- 2 1/2 cups almond flour
- 6 tablespoon granulated sweetener of choice
- 2 teaspoon baking powder
- 3 large eggs
- 1 tablespoon lemon extract * See notes
- 1/3 cup coconut oil
- 6 tablespoon milk of choice
- 3/4 cup blueberries
For the glaze
- 1/4 cup sugar free powdered sugar
- 2 tablespoon lemon juice
- 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.
For the glaze
- Whisk together the keto powdered sugar and lemon juice until thin.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
One thing confuses me. These are suposed to be Paleo, which to my understanding means no dairy or grains. But the recipe contains baking powder which, unless you make your own, contains corn starch. What kind of baking powder do you use, Arman? I follow your recipes specifically to avoid gluten and corn. I appreciate your help. Thank you.
Hi there, I used an aluminium free one! There are corn-starch free ones in supermarkets and health food stores.
Hi! I am on a keto diet and have a question about the macros for the muffins. What is the net carb amount for just 1 muffin?
Hi it is 3 grams!
Can I substitute butter for the coconut oil?
I haven’t tried but feel free to experiment and see!
Can I use fresh lemon juice instead of lemon extract?
Brenda, Did you try this recipe with fresh lemon juice? I was wondering the same thing but didn’t want to waste ingredients trying to see. My friend made the recipe exactly how he makes it and they are so delicious!!
Arman, will you delete my comment that has my full name … I apologize for being a pain in the butt … I just do not feel comfortable with my whole name out there … such a crazy world. I love your recipes btw … you are amazing!!
Of course 🙂 and I edited your name out of this comment 🙂
Can you use rice flour or chickpea flour instead of almond flour???
Not that I’ve tried!
Please provide missing instructions regarding coconut oil… You don’t specify if this is cold right out of the jar, or melted first. Most baking recipes require melting, so if you don’t specify that, I’m guessing this is to be added cold and solid? If so, recipe should still clarify that… Otherwise we are left wondering if we are just supposed to KNOW to melt it on our own???? But I’m not that experienced to know for sure… Please help!!!
Please give additional tips on how to recreate your coconut butter glaze. What brand did you use? I tried Nutiva and Artisana. I shaved off thin shavings from the hard blocks that come in the glass jars, then sprinkled on the warm muffins. Minutes later, nothing had changed. They just staid as solid pieces on top of the muffins. I then tried to pre-melt it in a pot… but it wouldn’t really melt. Just became a thick kind of icing I guess, which had to be spread on top, but it still tried hard to stay together and resisted spreading. Again… nothing even close to a glaze. Please help! What am I missing?
Hi Arman I am new to keto and have never baked with almond flour before. When I opened the bag of flour it was a bit clumpy, so I thought I would sieve it so it was nice and fine. It was a right pain to do, took me ages just to do the 2 1/2 cups needed.I’m just wondering if this is the normal texture of almond flour and did I really need to sieve it. The muffins turned out lovely, but there was a bit of a grainy texture to them. I only bought the flour a couple of days ago and opened it today to make the muffins. Many thanks Sue
Hi Sue! Was the blend blanched almond flour? It should be superfine and all the same color. Almond meal is more gritty and often yield a grainy texture.
Hi Arman thanks for getting back to me. It just says almond flour on the front of the pack, but when I’ve looked in the ingredients it says, may contain other nuts, peanuts sesame seeds and gluten containing cereals. I take it that it should just be almonds.in there? If that’s the case I’m a bit miffed as it cost me £9 for a 500g bag.
Is the coconut oil measured in solid form or melted????????????? Thank you!
Excellent flavor and texture. Thank you for this recipe!
I used 3 T allulose and 3 T Lakanto granulated for the sweetener, added 1 tsp lemon zest, and used frozen blueberries. Dipped cooled muffins into glaze made with Swerve powdered and lemon juice.
The whole family loved these and they will be in my regular rotation for keto/gluten-free baking.
Hi Armen! I watch the amount of fat I eat each day so I was wondering if you can make this with egg whites instead of whole eggs?
I haven’t tried but feel free to experiment and see
I’m new to keto and just trying out some recipes for the foods I love and will miss eating and I have to say I love all things lemon. I made these today, just tweaked it a little bit by whipping the egg whites up and I have to say they are delicious. Rather than glaze them I made a lemon drizzle as I’m not a fan of icing./glazes. I will definitely be making these again especially as I got 17 little muffins out of the mix so I can freeze them and when I get a sweet tooth moment all I need to do is raid the freezer :-). Thank you for the recipe, can’t wait to try more of your recipes.