Keto Lemon Blueberry Muffins

by KetoFocus.com
5 Stars (13 Reviews) 14 Comments

Keto lemon blueberry muffins topped with a lemon sugar-free glaze make for a delicious breakfast bite or snack.

Keto Lemon Blueberry Muffins Recipe Video

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Keto Lemon Blueberry Muffins Ingredients

  • 1 ¼ cup almond flour
  • 3 tablespoons coconut flour
  • 2 teaspoons of baking powder
  • ¼ teaspoon of salt
  • 2 tablespoons coconut oil
  • 4 tablespoons butter
  • 4 tablespoons cream cheese
  • 1/2 cup powdered Swerve, or sweetener of choice
  • 1/4 cup sour cream
  • 4 eggs
  • juice and zest from one lemon
  • 1 teaspoon vanilla extract
  • 1 cup blueberries

Lemon Glaze Ingredients

Keto Lemon Blueberry Muffins Directions

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Low Carb Lemon Blueberry Muffins Recipe

three fluffy blueberry muffins in front of a muffin tin It can be hard to find a low carb muffin that is spongy and that’s tasty enough to sink your teeth into. These keto lemon blueberry muffins have the most perfect muffin top. You will be blown away with how much these taste like regular muffins. The lemon and blueberry make the ultimate flavor combination. I like to top mine keto muffins with a sweet lemon glaze for an extra treat. Pack these gluten free muffins for lunch, a quick snack or they make for a scrumptious breakfast if you are headed out the door in the morning. a lemon blueberry muffin with glaze dripping down

Keto Flours for Muffins

The best combination of keto flours is almond flour and coconut flour. Together they form a flour that is closest in consistency and taste to all-purpose flour. This blend is my favorite gluten-free flour combo because they are readily available at most supermarket too. a the ingredients to make lemon blueberry muffins low carb

Are Blueberries Keto?

Blueberries are fine to eat on the keto diet in moderation. They can be higher in carbs compared to other berries. One cup of blueberries has 17.8 grams net carbs. So don’t eat a full cup of blueberries! But it’s okay to use them in a recipe as long as there are multiple servings. a bunch of blueberries in a teal carton

Lemon Glaze

For the sweet treat, try topping these muffins with a lemon glaze made from freshly squeezed lemon juice and powdered erythritol. I love the look of the glaze drizzled on these keto lemon blueberry muffins. It reminds me of a pastry treat you would find at Starbucks or other coffee shop. glazing a bunch of keto muffins

Muffin Tins

For this recipe you can make normal sized muffins or mini muffins. Either way I recommend using liners to ensure that your muffins don’t stick to the sides of the muffin tin.

Keto Muffin Storage

To keep these muffins fresh, store them in an air tight container at room temperature. Keto sweeteners don’t hold onto moisture like regular table sugar does so they tend to dry out faster.

Nutritional information & Macros

Nutrition Information

Keto Lemon Blueberry Muffins

Servings: 12

Amount Per Serving
Calories 185
Fat 16.2g
Protein 5.4g
Total Carbs 5.7g
Net Carbs 3.5g

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14 Comments

  1. I absolutely Love Love Love this recipe and so does my mom, husband and mother-in-law. Thank you for sharing it. Next I’m trying the pumpkin spice granola.

  2. I have attempted the keto diet many times and always fail. I am once trying once again as we go into 2021. I have been watching your youtube videos and studying your recipes on your site. I made these lemon blueberry muffins today and they are wonderful!! Maybe with some of your recipes and tips, I will finally be successful. Thank you so much.

  3. These muffins are intensely lemony but so delicious when you are craving sweets! Glad I made them and will do so again!

  4. These came out PERFECT and are DELICIOUS. Finally some KETO recipes that make you feel like you’re living in the real world, only healthier! Keep recipes like this coming and include the nutrition on all. Thank You!!!

  5. We really enjoyed these a lot. I added a little zest to the frosting too! Thank you for sharing this recipe.

  6. I was recently diagnosed diabetic and these look great for a treat for me! Is it possible to freeze these or do half a recipe?

  7. Thank you so much for this recipe, you have changed my life and I graciously want to thank you. I have needed something like this, I’ve lost 23 pounds and I was stalled, these were absolutely amazing. Thank you so much

  8. OMG!!!! Okay I’m starting off on keto–only been on it for a little over a week. Was craving something sweet, but have not cheated in terms of eating anything that I’m not allowed. On top of it, I have a really bad tree-nut allergy (I can have peanuts but NOT coconut with my particular allergy) so I can’t have coconut flour OR almond flour! But, I decided to give your recipe, with 3 substitutions a try.

    I substituted the coconut oil with ghee (clarified butter)
    I used cauliflower flour and arrowroot flour for the almond and coconut (arrowroot being the substitute for coconut, cauliflower flour the substitute for almond)

    They STILL came out–Nice, fluffy, and still SOOOO Tasty!!!! next time am going to try substituting sunflower seed flour for the almond but…YAY!!!!

    I have a feeling that I’m going to be trying soo many more of your recipes–just so so good! Thank you!!!! I was scared to try keto because of my allergy, but I’m slowly, but surely, finding ways around it!!!:)

  9. Question… these sound wonderful but I am allergic to Lemon “Zest” I can have lemon extract, lemon juice, lemon stevia just cannot have the zest itself. how should I alter your recipe so I can make these…

    1. You could use either. I don’t think it needs to be altered, just add it in and taste until you like the flavor.

    2. Add 1/2 tsp of citric acid (powdered Vitamin C you can buy at any health food store) and you will get that great lemony zip you are looking for!

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