These keto lemon blueberry muffins are tender on the outside and super moist on the inside! Made with almond flour and loaded with blueberries, these muffins are a low carb snack or healthy lunch box treat ready in minutes! Vegan, Paleo, Gluten Free.
Preheat the oven to 175C/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 10-12 of the muffin cups, about 2/3 of the way full. Bake for 19-25 minutes, or until a skewer comes out clean.
Allow cooling in the pan for 5 minutes, before transferring to a wire rack. Drizzle coconut butter over the muffins and let them cool completely.
* The lemon extract I used was very strong, and 1 tablespoon was plenty. If you prefer a more pronounced lemon flavor, add some lemon juice.Keto Lemon Blueberry Muffins (Paleo, Vegan) are best kept refrigerated and will keep for 7 days. They are freezer friendly and will keep frozen for 6 months.