Lemon Blueberry Muffins

Spring has sprung and these easy Keto Lemon Blueberry Muffins are the perfect treat for Keto People and their carb loving families alike.

These fantastic little lemon blueberry muffins will hit the spot and while they’re Low Carb you’ll need to take care not to eat the whole pan (I sooo wanted to).

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Keto Lemon Blueberry Muffins Ingredients

• ½ cup sour cream
• 3 eggs room temperature
• Juice of 1 lemon
• 2 tsp. lemon zest
• 1 cup allulose * to taste
• 1 tsp. vanilla extract
• 3 cups almond flour
• 1½ tsp. baking powder
• ½ ts. baking soda
• ¼ tsp. salt
• 1 cup blueberries fresh or frozen

Instructions for Keto Lemon Blueberry Muffins

• Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Set aside.
• Add the sour cream, eggs, lemon juice, lemon zest, allulose, and vanilla extract in a blender. Blend for about 30 seconds or until all is combined.
• Add the almond flour, baking powder, baking soda, and salt. Blend on high, stopping to scrape down and stir the ingredients once or twice if it’s necessary or until the batter is smooth.
• Fold in blueberries. Divide the batter among the prepared muffin cups. This is very important: fill each muffin cups three-quarters of the way. Sprinkle with additional blueberry as desired.
• Bake for 25-30 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
• Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes or so. Enjoy!

Tips & FAQ’s about Keto Lemon Blueberry Muffins:

• Why mix it the batter in the blender?

I asked the same thing. Thom developed this recipe and he noticed that the more air he incorporated into the almond flour keto batter, the higher the rise. Ok then.

This is the blender that we LOVE. It’s inexpensive, dishwasher safe and doesn’t take up a lot of room on the counter.

• The almond flour in this recipe is not interchangeable with coconut flour on a 1/1 substitution ratio basis.

Coconut flour absorbs liquid differently. So if you have a nut allergy or some other reason that you want to use coconut flour you can start by substituting 1/4  cup coconut flour per cup of almond flour used. I wouldn’t go above more than 1/3 cup of coconut flour for each cup of almond flour in any recipe or it will be as dry as a desert.

• Don’t over bake these muffins.

Burnt nut flours taste bitter. And, they don’t have to look burnt to taste burnt. A nice golden color like this is perfect.

Almond flour needs to cool a bit to “set” completely.

• These lemon blueberry muffins don’t contain a lot of fat on their own.

These little treats were designed with the tangy, lemony flavor in mind.The sour cream adds to the “tanginess” but doesn’t add as much fat as if you used coconut oil or butter.

So Thom, being the biggest Keto Diet enthusiast that you will ever meet wanted me to remind everyone to feel free to slather these with butter or to ensure you hit your macros for the day.

Butter really is okay on the Keto diet so enjoy it!

• Let these cool a bit before breaking them open.

If you eat them while they are still hot from the oven they will fall apart on you (like in the photo below). I just couldn’t wait so I ended up eating this one with a fork.

If you love Lemon Keto Desserts, check these out:

• Low Carb Lemon Tartlets
• Lavender Lemonade
• Strawberry Lemonade Tart
• Lemon Squares
• Lemon PoppySeed Cookies

That’s all for the Keto Lemon Blueberry Muffin Recipe!

That’s all of the tips that I can think of. If you have any questions or suggestions please post them in the comments below.

I hope you love them as much as we did.

Cheers,

Brandy

Keto Lemon Blueberry Muffins

Thom Collins

These muffins are easy and Low Carb. They also go great with a cup of coffee. Lemony and sweet, but not too sweet. Perfect for dessert, an afternoon snack or breakfast!

4.38 from 27 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Cooling Time 10 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 12 Servings

Calories 201 kcal

Equipment

muffin tin.

Cupcake Liners

Mixing Bowl

Ingredients

  

1x2x3x

• ½ cup sour cream
• 3 eggs room temperature
• Juice of 1 lemon
• 2 tsp. lemon zest
• 1 cup allulose * to taste
• 1 tsp. vanilla extract
• 3 cups almond flour
• 1½ tsp. baking powder
• ½ ts. baking soda
• ¼ tsp. salt
• 1 cup blueberries fresh or frozen

Instructions

 

• Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Set aside.
  
• Add the sour cream, eggs, lemon juice, lemon zest, allulose, and vanilla extract in a blender. Blend for about 30 seconds or until all is combined.
  
• Add the almonds flour, baking powder, baking soda, and salt. Blend on high, stopping to scrape down and stir the ingredients once or twice if it’s necessary or until the batter is smooth.
  
• Fold in blueberries. Divide the batter among the prepared muffin cups. This is very important: fill each muffin cups three-quarters of the way. Sprinkle with additional blueberry as desired.
  
• Bake for 25-30 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
  
• Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes or so. Enjoy!
  

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Nutrition

Serving: 1MuffinCalories: 201kcalCarbohydrates: 7gProtein: 8gFat: 17gSodium: 75mgFiber: 3gNet Carbs: 4gFat Ratio per Serving: 76.12%Protein Ratio per Serving: 15.92%Carb Ratio per Serving: 7.96%

Keyword Blueberry, gluten free, lemon

Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for this post is provided as a courtesy. I am very careful about my calculations but if you ever feel like anything is “off” on this or ANY website please feel free to do your own calculations.