• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Life Made Keto

Simple & delicious keto recipes + tips

Header Right

  • Facebook
  • Instagram
  • Pinterest
  • Home
  • About Kelly
  • START HERE – What is Keto?
    • How To Stock a Keto Pantry
  • Dinners
  • Snacks
  • Breakfast
  • Lunch
  • Privacy and Disclosure Policy
You are here: Home / Breakfast / Keto Blueberry Muffins

September 5, 2020

Keto Blueberry Muffins

These Keto Blueberry Muffins are made with simple gluten free ingredients and bake up soft, moist and are easy to make. They’re perfect for spring, summer or anytime you’re craving a sugar free, keto and paleo snack!

KETO BLUEBERRY LEMON MUFFINS

These Low Carb Blueberry Lemon Muffins bake up soft, fluffy and are the perfect sugar free breakfast or afternoon snack. They’re keto and paleo friendly and are 3 g net carbs each.

The best part is how easy they are to make ahead, with all the ingredients mixed in one bowl.

Top view of a muffin tin with four Keto Blueberry Muffins

 

WHAT INGREDIENTS DO I NEED TO MAKE LOW CARB BLUEBERRY LEMON MUFFINS?

To make the best keto blueberry lemon muffins, you’re going to need:

  • super fine blanched almond flour
  • monk fruit sweetener (or use your favorite low carb sweetener: SWERVE, erythritol, STEVIA)
  • baking powder
  • baking soda
  • lemon zest
  • cinnamon
  • fine sea salt
  • ghee, coconut oil (or butter if not paleo)
  • eggs
  • almond milk
  • pure vanilla extract
  • blueberries

HOW TO MAKE KETO BLUEBERRY LEMON MUFFINS:

Metal muffin pan with batter and berries

To make almond flour blueberry lemon muffins:

  1. PREHEAT THE OVEN: Preheat your oven to 350 F.
  2. PREPARE MUFFIN PAN: Line a muffin tin with silicone or parchment paper liners. Lightly grease with nonstick cooking spray.
  3. MIX THE DRY INGREDIENTS: Add the almond flour, monk fruit sweetener, baking powder, salt and cinnamon into a large mixing bowl. Whisk until combined.
  4. POUR IN WET INGREDIENTS: Add almond milk and beaten eggs to the bowl. Stir together until well-mixed.

  5. FOLD IN BLUEBERRIES: Add blueberries into the bowl and gently fold into the batter.
  6. FILL MUFFIN PAN: Divide muffin batter evenly among muffin tins. Smooth the top and add one or two more. Add one or two more blueberries at the top and sprinkle with golden monk fruit sweetener.
  7. BAKE: Bake at 350 F until the tops are golden, and a toothpick comes out clean – about 25 minutes. Allow to cool about 5-10 minutes before serving or transferring to a wire rack.

CAN YOU FREEZE PALEO BLUEBERRY LEMON MUFFINS?

Yes, the great thing about these gluten free blueberry lemon muffins is you can make them ahead and freeze them to enjoy throughout the week. Allow the almond flour blueberry muffins to cool completely then put them in an airtight freezer bag and freeze for up to three months.

Thaw them on the counter for 2-3 hours or overnight in the refrigerator, then bring the muffins to room temperature or warm them up in the microwave.

 

 

Side view of two half-eaten stacked Keto Blueberry Muffins on a wooden cutting board.

TIPS FOR MAKING THE BEST SUGAR FREE BLUEBERRY LEMON MUFFINS:

  • use silicone muffin liners or parchment paper liners to ensure that the muffins do not stick – I always lightly grease my muffin liners with nonstick cooking spray as well
  • once you add the wet ingredients, stir in slowly and until just combined to avoid a tough and dense muffin
  • when adding your blueberries, gently fold in so they do not bleed or stay intact

CAN YOU USE FROZEN BLUEBERRIES?

Fresh blueberries are best for this blueberry muffin recipe but frozen will work as well. It’s important to remember not to thaw them and add the frozen blueberries straight from the freezer into the muffin batter. This helps to keep the color of the batter from bleeding.

CAN YOU SUBSTITUTE BLUEBERRIES WITH OTHER LOW CARB FRUIT?

Yes! This recipe for keto blueberry muffins would also work well with strawberries, raspberries or blackberries.

MORE EASY BREAKFAST RECIPES YOU MIGHT LIKE:

Breakfast Egg Muffins

Keto Porridge

Low Carb Protein Bars

 

Stack of 3 low carb blueberry lemon muffins
5 from 3 votes
Print

Keto Blueberry Muffins

These Keto Blueberry Muffins are made with simple gluten free ingredients and bake up soft, moist and are easy to make. They're perfect for spring, summer or anytime you're craving a sugar free, keto and paleo snack!

Course Breakfast
Cuisine American
Keyword blueberry lemon muffins, blueberry muffins, keto muffins, low carb muffins
Prep Time 10 minutes
Cook Time 18 minutes
Servings 6 muffins
Calories 208 kcal
Author Kelly

Ingredients

  • 1 1/2 cups super fine almond flour
  • 1/3 cup granulated monk fruit sweetener or preferred low carb sweetener
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 tsp lemon zest
  • 3 tablespoons ghee OR coconut oil melted (can also sub with butter if not paleo)
  • 2 tablespoons unsweetened almond milk (can also sub with heavy cream if not paleo)
  • 2 large eggs room temperature
  • 2 teaspoons lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup blueberries fresh is best but frozen unthawed would work as well
  • golden monk fruit sweetener optional for topping
  • coconut flakes optional for topping

Instructions

  1. Preheat oven to 350 F. Line a muffin pan with 6 silicone or parchment paper liners. Lightly grease liners with nonstick cooking spray to ensure no sticking.
  2. In a large mixing bowl, add the almond flour, monk fruit sweetener, baking powder, baking soda, salt, cinnamon and lemon zest. Whisk until combined.
  3. Add the melted ghee, almond milk, eggs, lemon juice and vanilla extra and stir until just incorporated. Gently fold in the blueberries.

  4. Fill each muffin cup 3/4 full. Sprinkle with a little bit of golden monk fruit and coconut flakes, if using. Bake until toothpick comes out clean, about 17-19 minutes.
Nutrition Facts
Keto Blueberry Muffins
Amount Per Serving (1 muffin)
Calories 208 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 2g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: Breakfast, Snacks Tagged With: blueberry, lemon, muffins

Reader Interactions

Comments

  1. Natalie says

    May 16, 2020 at 1:36 pm

    Yum, these were delicious! Thank you!

    Reply
  2. Jenny C. says

    September 13, 2020 at 10:40 pm

    I made these today for the first time. I subbed half and half for the almond milk and didn’t have the ingredients for the topping but they were WONDERFUL!! My whole family loved them. I was able to get 8 regular sized muffins from the recipe. This recipe will be part of my regular baking. Thank you.

    Reply
  3. Rita says

    December 21, 2020 at 4:42 pm

    These were so delicious! Thanks

    Reply

Leave a Reply Cancel reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I'm Kelly. I'm a mom of two and this is where I share tips and low carb / keto recipes that have helped me along on my keto lifestyle.

HOW TO START KETO

HOW TO START KETO

KETO PANTRY GUIDE

KETO PANTRY GUIDE

Join our Facebook community for support, tips & recipes

Join our Facebook community for support, tips & recipes

Footer

  • Pinterest

Copyright© 2023 · Brunch Pro Theme by Shay Bocks

Copyright 2018 © Life Made Keto. All Rights Reserved.