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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