Keto Lemon Blueberry Muffins are soon to be a weekly brunch staple. Lemons and blueberries together are magical. Put both ingredients into a muffin and you have a winning combo! These muffins are keto, low-carb, grain-free, and gluten-free!
Keto Lemon Blueberry Muffins
We would definitely put these Keto Lemon Blueberry Muffins up there, actually we would put these ABOVE any carby version of muffins out there!
We know that is a bold statement, but we can't get over the super light and soft texture of these muffins.
The sweet blueberries contrast perfectly with the tart lemon zest and juice in the batter.
Oh and then there is the sweet glaze poured over top that make these AMAZING. We mean so ridiculously GOOD!
Lemon + Blueberry = Perfection
We absolutely love making keto muffins and there is nothing better than the classic pairing of lemon and blueberries.
Lemon truly brings out the flavor of the blueberries. And the flavor combo add an incredible layer of depth to these muffins.
Lemons have a tendency to remind us of spring, but these muffins are great all year-round!
So whether it’s a crisp fall day, snowy winter day, or a warm summer day, we hope you enjoy these!
Also, make sure to check out our Keto Blueberry Lemon Crumble Bars!
Can You Have Fruits on Keto?
While some people strictly prohibit fruits on the keto diet, we believe that certain low-carb fruits can be included in moderation as part of a healthy keto diet. When looking at fruit, pay attention to the net carb count (total carbs minus fiber).
Here are our CKL-approved fruits:
- Lemons and Limes: 4 grams net carbs/fruit
- Blackberries: 6 grams net carbs/cup
- Raspberries: 7 grams net carbs/cup
- Strawberries: 8 grams net carbs/cup
- Blueberries: 9 grams net carbs/half cup
This recipe uses blueberries and lemon, which are packed with antioxidants and essential nutrients and each muffin only has 6 net carbs.
Two words: SOUR CREAM
That's right! Adding sour cream to your keto lemon blueberry muffin batter makes them so soft and moist.
We utilize this hack all the time! So if you have a muffin recipe that calls for milk, swap it one-for-one with sour cream.
You will get a super moist, fluffy muffin every time!
Easy Keto Muffin Glaze
We added a recipe for a simple glaze to drizzle over the muffin.
The glaze on top adds the perfect sweet touch and low how pretty it makes them look!
Can You Use Frozen Blueberries
Yes – you can definitely swap out frozen blueberries, just follow these steps:
- Thaw the blueberries in the refrigerator overnight.
- Drain any excess juice.
- Pat the blueberries dry between several layers of paper towels.
- Fold the blueberries in gently so they don't turn the batter blue.
Quick Muffin Tips Before You Bake
- Use muffin liners to avoid the muffin batter sticking to the pan.
- Don't skip the lemon zest (which comes from the peel of the lemon by using a microplane). The peel has incredible flavor!
- Be careful when you add in the blueberries! They can break easily, so slowly and delicately fold them into the muffin batter.
Let's get cooking!
Like what you see? Follow us on Instagram and Facebook! Love this recipe? Hit the Pin button below and share it with your friends! Make sure you don’t miss new recipes by subscribing to our mailing list below!
For the Muffins
- 1 1/4 cups almond flour
- 2 tablespoons coconut flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 4 oz. butter
- 2 tablespoons coconut oil
- 3 tablespoons cream cheese
- 1/4 cup sour cream
- 3/4 cup confectioner erythritol (granular will work too)
- 3 eggs, plus 1 egg white
- 1 teaspoon vanilla extract
- zest and juice of 1 lemon
- 1 cup blueberries
For the Glaze
- 1 cup confectioner erythritol
- Juice of 1 lemon (more or less, until you get the desired consistency)
For the Muffins
- Heat your oven to 350°F and fill a 12-well muffin tin with liners.
- Mix the almond flour, coconut flour, baking powder, xanthan gum, and salt in a medium bowl.
- In a large bowl, melt the butter, coconut oil, and soften your cream cheese in the microwave for about 30-40 seconds.
- Once melted/softened, beat the butter, coconut oil, and cream cheese with an electric mixer.
- Add in the sour cream and erythritol and beat again.
- Next beat in the eggs and egg white for 1-2 minutes.
- Then add in the vanilla extract, lemon juice and lemon zest.
- Slowly pour your dry mixture into your wet mixture and incorporate, but don’t over-mix.
- Gently fold in the blueberries to the batter.
- Divide the batter among each muffin tin liner evenly.
- Bake for 25-30 minutes or until tops turn golden brown.
- Remove from the oven and let cool.
For the Glaze
- Whisk together the ingredients and drizzle over the cooled muffins.
We Can't Wait To See You Try It!
We love seeing our recipes come to life!! We can’t wait to see how you make these and loving seeing each person's unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe!