These Low Carb Blueberry Lemon 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!
LOW CARB 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.
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
- fine sea salt
- ghee, coconut oil (or butter if not paleo)
- almond milk
- pure vanilla extract
HOW TO MAKE EASY LOW CARB BLUEBERRY LEMON MUFFINS:
To make almond flour blueberry lemon muffins:
PREHEAT THE OVEN: Preheat your oven to 350 F.
PREPARE MUFFIN PAN: Line a muffin tin with silicone or parchment paper liners. Lightly grease with nonstick cooking spray.
MIX THE DRY INGREDIENTS: Add the almond flour, monk fruit sweetener, baking powder, salt and cinnamon into a large mixing bowl. Whisk until combined.
POUR IN WET INGREDIENTS: Add almond milk and beaten eggs to the bowl. Stir together until well-mixed.
FOLD IN BLUEBERRIES: Add blueberries into the bowl and gently fold into the batter.
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.
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.
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:
Low Carb Protein Bars
Low Carb Blueberry Lemon Muffins
These Low Carb Blueberry Lemon 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!
- 1 1/2 cups super fine almond flour
- 1/3 cup 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
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.
In a large mixing bowl, add the almond flour, monk fruit sweetener, baking powder, baking soda, salt, cinnamon and lemon zest. Whisk until combined.
Add the melted ghee, almond milk, eggs, lemon juice and vanilla extra and stir until just incorporated. Gently fold in the blueberries.
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.