Keto Blueberry Muffins
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!
Servings: 12 Muffins
Calories: 210kcal
Ingredients
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
- 1 lemon zest and juice
- 1 cup blueberries
For the Glaze
- 1 cup confectioner erythritol
- 1 lemon Juiced, more or less, until you get the desired consistency
Instructions
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.
Nutrition
Calories: 210kcal | Carbohydrates: 9g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 210mg | Potassium: 61mg | Fiber: 3g | Sugar: 3g | Vitamin A: 381IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 1mg