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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.
Hungry for more low carb muffin recipes? Try my keto chocolate muffins, keto banana muffins, or keto pumpkin muffins next.
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!
Table of Contents
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.
Ingredients needed
- 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.
Storage instructions
To store: These muffins will stay fresh at room temperature in an airtight container for up to 5 days or in the refrigerator for up to 2 weeks.
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.
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.
More keto blueberry recipes
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.
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!!
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.
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
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.
Is the coconut oil measured in solid form or melted????????????? Thank you!
Melted 🙂
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.
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.
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?
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!!!
Can you use rice flour or chickpea flour instead of almond flour???
Not that I’ve tried!
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 🙂
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!!
Can I use fresh lemon juice instead of lemon extract?
Can I substitute butter for the coconut oil?
I haven’t tried but feel free to experiment and see!
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!
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.