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Keto Lemon Blueberry Muffins

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Keto Lemon Blueberry Muffins are low-carb, gluten-free muffins made with almond flour, fresh lemon, and blueberries. They’re soft, zesty, and perfect for a keto-friendly breakfast or snack.

Ingredients

  • 2 cups almond flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup granulated erythritol or monk fruit sweetener
  • 1/4 cup melted butter or coconut oil
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup fresh or frozen blueberries

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together almond flour, baking powder, and salt.
  3. In a separate bowl, beat eggs, sweetener, melted butter, almond milk, vanilla, lemon juice, and lemon zest until well combined.
  4. Combine the wet and dry ingredients and stir until incorporated.
  5. Gently fold in the blueberries.
  6. Divide the batter among 9 to 12 muffin cups, filling each about 3/4 full.
  7. Bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean.
  8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use frozen blueberries directly from the freezer to prevent excess moisture.
  • Don’t overmix the batter to keep muffins light and fluffy.
  • Add a lemon glaze with powdered erythritol and lemon juice for extra flavor.
  • Store in the fridge for longer freshness.
  • Freeze leftovers for up to 2 months for easy keto snacking.

Nutrition

Find it online: https://thefamilycooking.com/keto-lemon-blueberry-muffins/