Super moist keto blueberry lemon muffins from scratch are quick and simple to make in minutes!
ALMOND FLOUR BREAKFAST COCONUT FLOUR

KETO LOW CARB BLUEBERRY LEMON MUFFINS


Super moist keto blueberry lemon muffins from scratch are quick and simple to make. This gluten-free low carb blueberry muffin recipe takes just minutes to mix and bake!

Super moist keto blueberry lemon muffins from scratch are quick and simple to make in minutes!

Some mornings we just crave something from the bakery to go with our coffee. From my own experience, it’s hard to resist ordering something to-go when you are hungry and facing the hours until lunch empty-handed. That’s why I created this recipe for Keto Low Carb Blueberry Lemon Muffins!

Just knowing you have your own nutrient-packed keto muffins tucked away for later can give you the power to resist the urge to splurge. It worked for me, I hope it will help you too.

Super moist keto blueberry lemon muffins from scratch are quick and simple to make!

ARE KETO MUFFINS HEALTHY?

The problem with most eye-candy bakery muffins is that they are filled with sugar, definitely not low carb, and have very little to offer in the way of nutrients. Some don’t even use real blueberries! This recipe uses nutrient packed gluten-free nut flours, coconut oil, almond milk and lots of fresh blueberries which is absolutely a step-up from bakery-style muffins.

I knew blueberries were healthy, but what I didn’t know until I did research is that they have one of the highest antioxidant levels of all common fruits and vegetables. Besides being delicious, in my book that’s another great reason to eat a lot more blueberries!

INGREDIENTS TO MAKE KETO LOW CARB BLUEBERRY LEMON MUFFINS

If you are new to Keto and Low Carb baking, some of the ingredients below may be unfamiliar to you. Here are some of the basics.

  • For keto and low carb baking, wheat or all-purpose flour is replaced by nut flours, which are naturally gluten-free and low in carbs.
  • Erythritol or erythritol blends act as a sugar substitute and are measured the same as cane sugar.
  • Xanthan Gum replaces some of the texture lost by using gluten-free flour and almond milk is substituted for regular milk to further reduce the carb load.

*Click on these links to find more recipes that use almond flour and coconut flour.

Pan full of Keto Lemon Blueberry Muffins

HOW TO MAKE KETO LOW CARB BLUEBERRY LEMON MUFFINS

There are only a few easy steps to making the batter for these muffins. I like to mix these in the food processor but a large bowl will work just fine.

  1. Combine the dry ingredients
  2. Beat in the oil, almond milk, eggs and vanilla.
  3. Fold in the lemon zest and blueberries.

Then fill the muffin cups and bake. The hardest part is waiting for them to get done!

Super moist keto blueberry lemon muffins from scratch are quick and simple to make!

CAN I ADD OTHER FRUITS BESIDES BLUEBERRIES?

Yes, raspberries, strawberries,or blackberries are all great substitutes for blueberries. Most berries are very keto friendly. Be sure to stay away from bananas, cherries and apples, which are much higher in carbohydrates.

Super moist keto blueberry lemon muffins from scratch are quick and simple to make in minutes!

TOOLS USED TO MAKE THIS RECIPE

  • Food Processor – for easily mixing up the muffin dough. Stainless steel base just wipes clean!
  • Mixing Bowls – any large bowl will do! These are timeless and convenient to have!
  • Muffin Pan – for baking the muffins. This one is heavy duty and non-stick.
  • Cookie Scoop – a spoon works fine, but a scoop helps makes the muffins all the same size!
Keto Lemon Blueberry Muffins
Print Recipe Pin Recipe
5 from 1 vote

KETO LOW CARB LEMON BLUEBERRY MUFFINS

Prep Time 5 minutes
Cook Time 20 minutes
Gluten-free, low carb blueberry muffins take just minutes to process and bake

Servings 18
Calories 144kcal

INGREDIENTS

INSTRUCTIONS

  • Preheat the oven to 350° F or 177° C.
  •  Line a muffin pan with paper or foil muffin liners. Silicone cups work too.
  • In the bowl of a food processor pulse together the almond flour, coconut flour, erythritol, baking powder, xanthan gum and salt until combined.
  • With the processor running, pour the melted coconut oil and almond milk thru the top. Pulse until combined.
  • Add the eggs and vanilla to the processor, close the lid and pulse a few times until blended.
  • Unplug the processor and use a spatula to fold in the blueberries and lemon zest.
  • Scoop dough into prepared muffin cups, distributing evenly. Bake for 20 – 25 minutes until the top becomes golden and a toothpick inserted comes out clean.
  • **If using a mixing bowl, add the dry ingredients until stir until well blended. Stir in the melted oil and almond milk until combined. Add eggs and vanilla and beat until smooth. Fold in lemon zest and blueberries until evenly distributed.

RECIPE NOTES

We like our muffins on the sweet side – if you like, use less sweetener to your own taste.

NUTRITION INFORMATION PER SERVING

Serving: 1muffin | Calories: 144kcal | Carbohydrates: 7.6g | Protein: 4.5g | Fat: 11.4g | Cholesterol: 31mg | Sodium: 54.3mg | Fiber: 2.9g | Sugar: 2.8g
Course –Breakfast
Cuisine –American

SIMILAR LOW CARB KETO RECIPES


© Copyright Christine Mello for Holistic Yum. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating, then share a pic on Instagram. Tag @holisticyumrecipes or #holisticyum.

NEED LOW CARB PANTRY ESSENTIALS?

USE THE BUTTONS BELOW TO BUY YOUR LOW CARB BASICS!


Leave a Reply

Your email address will not be published. Required fields are marked *