Enjoy these healthy Lemon Blueberry Muffins as part of your keto, low carb, or gluten-free diet! They are bursting with flavor and perfect for weekend brunch or a quick on-the-go weekday breakfast alike.
These muffins are the perfect healthy breakfast treat. They are bursting with fresh flavor, making them an excellent option for spring and summer brunches.
This was inspired by my Low Carb Orange Cherry Muffins, and they are just one of many great healthy grab-and-go breakfast options you can find here on this site.
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Ingredients
The ingredients for these muffins are pretty typical for low-carb or keto diets.
- Super Fine Almond Flour (affiliate link)
- Low Carb Vanilla Protein Powder (affiliate link)
- Baking Powder
- Salt
- Low Carb Sweetener (affiliate link) I used Lakanto Monk Fruit Sweetener (get 10% off with code "THISMOMSMENU")
- Eggs
- Butter
- Vanilla Extract
- Lemon Juice and Zest
- Blueberries
See the recipe card for quantities and keep reading for potential substitutions!
Instructions
These healthy muffins are very easy to make and only require a few minutes of hands-on time before they are ready for the oven.
First, preheat your oven to 350 degrees F and grease a 12 cavity muffin tin, or line with cupcake liners. Tip: For best results, I usually lightly grease the inside of the muffin liners with nonstick spray.
In a large bowl, combine the almond flour (affiliate link), protein powder, baking powder, salt, and sweetener. Set aside.
Next, in a separate bowl and using an electric hand mixer, combine the eggs, butter, vanilla, lemon juice, and lemon zest. Note: this mixture may be slightly 'chunky' or have a curdled appearance. That is to be expected 🙂
Slowly add the almond flour (affiliate link) mixture in with the wet ingredients and combine until smooth and uniform.
Gently fold the blueberries into the batter. Don't worry if they are perfectly distributed.
Lastly, evenly distribute the batter into the muffin tin and bake for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Hint: You may notice that I used frozen blueberries in my muffins. Fresh or frozen will both work fine. if you are using frozen blueberries, it isn't necessary to completely thaw them out before baking. I usually just measure them and sit them on the counter when I preheat the oven.
Substitutions
These are some substitutions that I have tried with good success. Keep in mind when you are baking, it is very important to use the quantities listed. Even just a slight adjustment can drastically alter the final product.
- Low Carb Vanilla Protein Powder - You can use any vanilla or unflavored protein powder that you like OR swap it with ¼ cup of coconut flour + ½ teaspoon additional vanilla extract + 2 tablespoon additional sweetener.
- Low Carb Sweetener - you can use regular sugar or any bulk sweetener that you like. (liquid sweeteners will not work!)
- Lemon Juice and zest can be omitted and swapped with ¼ cup of sour cream or buttermilk.
- Blueberries - Pitted cherries, chopped strawberries, raspberries, or blackberries will all work in this recipe.
Keep in mind any adjustment to the recipe will alter the nutrition values and the overall flavor of the muffins.
Other Keto Lemon Blueberry Recipes:
If lemon and blueberry are your things check out these recipes:
- Upside Down Lemon Blueberry Cake
- Lemon Poppyseed Pancakes with Creamy Lemon Sauce
- Blueberry Pancake Casserole with Blueberry Syrup
- Low Carb Blueberry Pancakes with Blueberry Syrup
Equipment
Here is what you will need to make this recipe:
- Muffin tin
- Muffin tin liners and/or non-stick cooking spray
- Electric Mixer
- 2 medium to large mixing bowls
- Measuring cups and spoons
- Rubber Spatula
- Cookie Dough Scoop (affiliate link) - While this is not required I find it SO much easier to use a scoop to get a perfectly portioned amount of batter into the muffin tin without any mess.
Storage
These muffins will keep at room temp in a sealed container for about 5 days, or in the fridge for up to a week.
They can be frozen for up to 6 months making them a great meal prep staple.
Top tip
Be mindful that you do not overmix the batter. Mix until just combined, then gently fold in the blueberries. This helps to ensure that your muffins don't turn out too dense or tough.
📖 Recipe
Lemon Blueberry Muffins | Keto, Gluten Free
Equipment
- Muffin Liners
- Large Mixing Bowl
- Electric Hand Mixer
Ingredients
- 2 cups Super Fine Almond Flour
- ½ cup Low Carb Vanilla Protein Powder
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- ½ cup Low Carb Sweetener I used Lakanto Monk Fruit Sweetener
- 4 Large Eggs
- ¼ cup Butter softened
- 1 teaspoon Vanilla Extract
- ¼ cup Lemon Juice about 2 medium lemons
- 2 tablespoon Lemon Zest
- 1 cup Blueberries fresh or frozen
Instructions
- Preheat the oven to 350 degrees F and grease a 12 cavity muffin tin, or line with cupcake liners.
- In a large bowl, combine the flour, protein powder, baking powder, salt, and sweetener. Set aside.2 cups Super Fine Almond Flour, ½ cup Low Carb Vanilla Protein Powder, 1 tablespoon Baking Powder, ½ teaspoon Salt, ½ cup Low Carb Sweetener
- In a separate bowl and using an electric hand mixer, combine the eggs, butter, vanilla, Lemon juice, and lemon zest.4 Large Eggs, ¼ cup Butter, 1 teaspoon Vanilla Extract, ¼ cup Lemon Juice, 2 tablespoon Lemon Zest
- Slowly add the almond flour mixture in with the wet ingredients and combine until smooth and uniform.
- Gently fold the blueberries into the batter.1 cup Blueberries
- Evenly distribute the batter into the muffin tin and bake for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.
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