Super moist keto blueberry muffins from scratch are quick and simple to make. This gluten-free low carb blueberry muffin recipe takes just minutes to mix and bake!
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 Muffins! We LOVE 💗💗 this recipe!
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.
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
- Almond Flour (blanched)
- Coconut Flour
- Erythritol or Erythritol Blend
- Baking Powder (aluminum free)
- Xanthan Gum
- Coconut Oil
- Unsweetened Almond Milk
- Vanilla Extract
- Lemon Zest
💡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.
HOW TO MAKE KETO LOW CARB BLUEBERRY 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.
- Combine the dry ingredients of almond flour, coconut flour, granulated sweetener, xanthan gum, baking powder and salt.
- Beat in the wet ingredients of oil, almond milk, eggs and vanilla into the dry ingredients.
- With a spatula, gently fold the lemon zest and blueberries into the batter.
Then fill the prepared muffin cups and bake. The hardest part is waiting for them to get done!
CAN I ADD OTHER FRUIT BESIDES BLUEBERRIES?
Yes, raspberries, strawberries, or blackberries are all great low carb 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.
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 LOW CARB LEMON BLUEBERRY MUFFINS
- 2 cups almond flour, blanched
- 1/2 cup coconut flour
- 3/4 cup granulated erythritol
- 1 TBSP baking powder, aluminum free
- 1/4 tsp xanthan gum
- 1/4 tsp kosher salt
- 1/3 cup coconut oil, melted, measured before melting
- 1/2 cup unsweetened almond milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp fresh lemon peel
- 2 cups fresh blueberries
- 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.
EQUIPMENT WE USED!
NUTRITION INFORMATION PER SERVING
© 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.
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