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If you’re looking for a delicious low-carb treat that doesn’t compromise on flavor, these Keto Lemon Blueberry Muffins are the perfect choice. Bursting with fresh blueberries and bright lemon flavor, these moist muffins are ideal for breakfast, an afternoon snack, or a healthier dessert.
Made with almond flour and coconut flour instead of traditional wheat flour, they’re naturally gluten-free, low in carbohydrates, and sweetened with a keto-friendly sweetener. The result is a light, tender muffin that’s perfect for anyone following a ketogenic or low-carb lifestyle.
Why You’ll Love These Keto Muffins
These homemade lemon blueberry muffins combine wholesome ingredients with fresh citrus flavor to create a bakery-style treat that’s both satisfying and easy to prepare.
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Recipe Highlights
- Low in carbohydrates
- Gluten-free
- Refined sugar-free
- Moist and fluffy texture
- Fresh lemon and blueberry flavor
- Perfect for breakfast, snacks, or meal prep
- Ready in under one hour
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 melted butter
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- Juice of 1 fresh lemon
Add-In
- 1 cup fresh blueberries
- 1 tablespoon almond flour (for coating the blueberries)
How to Make Keto Lemon Blueberry Muffins
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