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If you’re looking for a delicious low-carb treat that doesn’t sacrifice flavor or texture, these Keto Lemon Blueberry Muffins are the perfect choice. Made with almond flour, coconut flour, fresh blueberries, and bright lemon zest, these muffins are light, moist, and naturally satisfying.
Whether you need a quick breakfast, an afternoon snack, or a healthy dessert, this easy keto recipe delivers the perfect balance of sweet blueberries and refreshing citrus while keeping carbohydrates low.
Why You’ll Love These Keto Muffins
These homemade muffins offer everything you love about classic blueberry muffins without the added sugar or traditional wheat flour.
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Recipe Highlights
- Low in carbohydrates
- Naturally gluten-free
- Soft and fluffy texture
- Fresh lemon flavor
- Juicy blueberries in every bite
- Perfect for meal prep
- Freezer-friendly
Ingredients
Dry Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- ½ cup erythritol or your preferred keto-friendly sweetener
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 3 large eggs
- ⅓ cup unsweetened almond milk
- ⅓ cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- Juice of 1 fresh lemon
Add-Ins
- 1 cup fresh blueberries
- 1 tablespoon almond flour (for coating the blueberries)
How to Make Keto Lemon Blueberry Muffins
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