Keto Blueberry Lemon Muffins

August 8, 2019Laura

I love blueberry muffins! When I first started keto back in 2017, I didn’t think I would be able to enjoy a muffin again. Not guilt free anyway. Luckily, you can pretty much make a low carb version of any of your favorite meals or treats. I’ve mentioned it before in a dessert post, but I’m not a fan of baking. I love to cook, but only bake if I really want something. I had been craving blueberry muffins for a while and decided to make my own version. They turned out so delicious and were easy to make once I got the recipe perfected!

I actually had a blueberry muffin while I was in Amsterdam back in May. There was the cutest little bakery around the corner from where we were staying and the muffins were staring at me every time I walked by the window! It was well worth the indulgence and inspired me to make my own keto friendly version of them. Even though baking isn’t my favorite pastime, I’m glad I now have a recipe that I can enjoy and share with you all!

As the recipe title states, these are blueberry lemon muffins. I wanted a hint of lemon flavor that didn’t overpower the muffin. I used freshly squeezed lemon juice and some pure lemon extract to achieve that. Other than that, you just need the basics: almond flour, sweetener, butter, heavy cream, baking powder, vanilla, eggs and blueberries. Give everything a good mix,  wait for them to bake (they smell so good!) and you have yourself some yummy muffins! They honestly taste like the regular thing, except with a lot less carbs. Only 2.6 net carbs per muffin! They make the perfect breakfast and are great for a quick snack as well. If you try them, I hope you enjoy!

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Print Recipe

Keto Blueberry Lemon Muffins

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Serves: 10 muffins
  • Calories 167.8

Ingredients

  • 1.5 cups almond flour *
  • 1/3 cup granular erythritol
  • 1.5 tsp baking powder
  • Large pinch salt
  • 3 Tbsp butter, melted & cooled
  • 2 Tbsp heavy cream
  • 2 Tbsp lemon juice
  • 1 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup fresh blueberries

Method

  • 1)

    Preheat oven to 350. Grease 10 cups of a muffin tin or line with silicone liners.  

  • 2)

    In large mixing bowl, whisk together almond flour, erythritol, baking powder & salt.

  • 3)

    Add in melted butter, heavy cream, lemon juice, lemon extract and vanilla extract. Mix until combined.

  • 4)

    Add in eggs and mix until well combined. Fold in blueberries and divide evenly into baking liners. 

  • 5)

    Bake for 25 minutes, or until browned on top and a toothpick comes out clean when inserted into the middle. Allow to cool for a few minutes before removing from liners. 

Notes

*I use superfine almond flour from Costco

Nutrition

Calories167.8
Fat14.3g
Carbohydrates4.6g
Fiber2g
Protein4.8g
Net carbs2.6g
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