Lemon Blueberry Muffins | Keto

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.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Other Keto Lemon Blueberry Recipes:
• Equipment
• Storage
• Top tip
• 📖 Recipe
• 💬 Reviews

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, 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 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