Keto Lemon Blueberry Muffins are a great way to start your day.
Our muffins are low-carb, high-fat, and moderate protein. See all Keto Breakfast Recipes.
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As a busy mom of four, I always look for ways to make my life a little easier.
I love recipes that I can make ahead of time so the kids can grab breakfast and head out the door.
Keto muffins are an excellent option because I can cook them, freeze them, and the kids can heat them up in the microwave.
Lemon and blueberry are my favorite complementary flavors because I love the sweet and tart combination.
I kept the sugar low in this recipe, but you can always add more Stevia if you like your muffins on the sweet side.
Did you know you can get flavored liquid Stevia? Now that would be fun to play around with!
Check out all of these flavors!
Keto Lemon Blueberry Muffins:
Keto Lemon Blueberry Muffins: Ingredients
- 2 Cups Bob's Almond Flour
- 1 Cup Heavy Whipping Cream
- 2 Large Eggs
- ¼ Cup of Butter (melted)
- 5 drops Stevia (or more to taste)
- 1 teaspoon Baking Powder
- ½ Cup Fresh Blueberries
- ½ teaspoon Pure Lemon Extract
- ¼ teaspoon Lemon Zest
How To Make Keto Lemon Blueberry Muffins:
- Preheat oven to 350
- Zest lemon and melt butter
- Crack eggs into a large mixing bowl and whisk until well mixed
- Add all other ingredients into the mixing bowl with eggs and mix until well combined
- Pour muffins into 12 silicone baking cups
- Bake for 25-30 minutes (until golden brown and a toothpick comes out clean)
Other ideas:
- Raspberries or Strawberries
- Almonds
- Powdered Erythritol in place of Stevia
Note: I love making muffins, but I hate the cleanup.
I have found that silicone baking cups are perfect for us because we can use them and pull out a clean muffin tin for quick cleanup.
I also love that the muffins never stick to the silicon baking cups. Keto muffins are more likely to get stuck to paper muffin cups, and greasy breakfast muffins can cause the dye in paper muffin cups to seep into your food.
I purchased two sets, one for sweet muffins and one for savory muffins.
Keto Lemon Blueberry Muffins
Best keto muffins on the internet! Everyone raves about these delicious low-carb blueberry muffins and who can blame them?
Ingredients
- 2 Cups Bob's Almond Flour
- 1 Cup Organic Valley Heavy Whipping Cream (no carbs)
- 2 Large Eggs
- ¼ Cup of Butter (melted)
- 5 teaspoon Stevia (or more to taste)
- 1 teaspoon Baking Powder
- ½ Cup Fresh Blueberries
- ½ teaspoon Pure Lemon Extract
- ¼ teaspoon Lemon Zest
Instructions
- Preheat oven to 350
- Melt butter and zest lemon
- Add eggs to a large bowl and whisk until well combined
- Combine remaining ingredients to the bowl and mix well
- Fill 12 silicone baking cups with muffin mix
- Bake for 25-30 minutes (browned tops and toothpick comes out clean)
Nutrition Information:
Yield:
12Serving Size:
1 muffinAmount Per Serving: Calories: 225Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 64mgSodium: 88mgNet Carbohydrates: 4gFiber: 2gProtein: 6g
Nutrition Information for Keto Lemon Blueberry Muffins:
This is for one serving (one muffin)
Calories: 223
Total Fat: 21g
Cholesterol: 72mg
Sodium: 46mg
Potassium: 37mg
Carbohydrates: 5g - 2g Fiber = 3 NET CARBS
Dietary Fiber 2g
Sugars: 1g
Protein: 5g
View all of our Ketogenic Diet Recipes here.
* We strive to make all of our recipes according to our dietary standards. Our recipes have to meet the following criteria: Low Carb, High Fat, Moderate Protein, Sugar-Free (we only allow natural fruit, veggie, and dairy sugars in our diet, and very little stevia), and Gluten-Free.
Check out these recipes:
Lana says
Those are yammy! Taste like it's made with cottage cheese. I added juice of half lime and used wild cranberries instead of blueberries. Very tasty!
Jax says
Can coconut flour be substituted for almond flour? And in equal proportions??
ketosizeme says
Jax, I found this online for you: "Coconut flour is particularly absorbent and sucks up a lot of moisture. Replacing coconut flour for almond flour (or grain flours) requires that you adjust the amount of liquid and eggs added. A good starting point is to substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour."
Jax says
Thanks!
Lana says
I loved those first time very much and decided to experiment second time. I replaced one cup of almond flour with 1/2 cup of cashews, 1/4 of flax seed and 1/4 of psyllium husks, ground it all in food processor. Rest was according to recipe. Result was very good. Muffins were less crumbly and very porous. I think if you replace 1/4 of almond flour with coconut flour, it will be fine, because there is a lot of fat.
Good luck!
Kim says
I made these and they turned out really mushy :/ What could I be doing wrong?
Bethany says
SAME!! They were absolutely horrible 🙁
Sheri says
I left out HWC the first time and surprised I made them again! The were good with coffee but very dense. I decided to double the amt of sweetener, using monk fruit and then noticed that I was to also use hwc. So yummy! Consistency just like cupcakes. I still need a little more sugar
( monk fruit).
Teresa says
Did you use powered Stevia or liquid? Does it make a difference to use one or the other?
ketosizeme says
Teresa, Stevia powder usually has some form of sugar in it. I haven't found a pure Stevia powder. If you can use drops I would highly recommend it.
Leah says
Is the measurement for the drops in the recipe?
Kayleigh says
Hey I have your muffins in the oven right now and I'm so excited, thank you for sharing this recipe. I wanted to share the pure that we use, it has only in it, no additives or sugars at all.
Ashley says
I made these and used coconut flour. Added water as the 'dough' was very dry. They didn't come out looking like muffins at all. Is that also due to the coconut flour?
ketosizeme says
Most likely, I have found that coconut flour is very hard to cook with.
Julie Schnatterly says
Is there a carb/fiber count for these muffins?
Christie Smith says
Made these yesterday. Very good. Most muffin like keto muffins I've made! Used ethyritol and stevia glycerate. Thanks.
Sheila says
I substituted 1/4 cup of coconut flour for almond flour and used coconut oil instead of butter, aprevia instead of stevia batter seemed thick to me though, they are in the oven now so will let you know how they turn out!
Craig says
I can confirm, using 1/2 cup coconut flour works perfectly! Very nice!
Kimberly Riffle says
for anyone who wants to use coconut flour: A little coconut flour goes a long way. For every cup of all purpose flour (grain flour), you only need 1/4-1/3 cup of coconut flour.
For every ounce (1/4 cup) of coconut flour, you typically need one egg and sometimes you might need more. Coconut flour does not have gluten in it and eggs are needed to keep the product together. Eggs also help the product rise.
Coconut flour is very dense. It absorbs a lot of liquids. So for each portion of coconut flour you use, you will need to add equal amounts of liquid (water, coconut oil/butter, coconut milk, raw milk etc). So if you use 1/4 cup coconut flour, you will need to add 1/4 cup of liquids or a combination of liquids. Once you add the coconut flour to the liquids, allow it to sit for several minutes to see how it absorbs. If you need more liquids to get the desired consistency, then add more at this time.
Ana says
I've got them in the oven right now. Grocery store was out of any and all kinds of blueberries, so I did cranberries instead and used orange instead of lemon. I've never tried to make keto muffins, and I'm slightly nervous I won't like them. I've never used anything for baking besides real sugar.
denise says
I used Nature's Hollow Sugar free maple (1/4 c) syrup as the sweetener, and they turned out perfectly.
Sophia says
PERFECTION. After my first week on Keto, I needed something sweet and satisfying. These were absolutely amazing. I used Swerve instead of Stevia and vanilla extract in place of lemon and I'm so impressed.
I don't think a blueberry has ever been so sweet in my life.
I'm also sad I made these... now I want the whole pan.
Marsha says
Did you use the same 5 tsp amount of Swerve? I used only 4 tsp of Stevia powder and found it to be much too bitter for me and would like to try your substitutions next time.
MARLA says
How much swerve did you use?
Tiffany Burrows says
So 5 tsp of Stevia seems like a lot of stevia! Do you mean 5 drops?
ketosizeme says
Oh my goodness! Yes, 5 drops! Thank you for catching that. I have changed it above.
Tiffany Burrows says
I made these and I only used one tsp liquid stevia. And I still think it's a little too sweet for me, but still delicious, moist, butter goodness, so thank you. I'd just say that 5 tsp if using liquid stevia is WAY too much. I don't know what that converts to in powder but I agree with what you said earlier in that it's hard to find a pure stevia powder. It's not that they all have sugar added specifically, but look at the label and you still see a starch or maltodextrin listed. I go for the alcohol free pure liquid stevia. And in the fridge it lasts so long bc you use so little, so while it may seem pricey for a little bottle, compare it to how much sugar you'd use in the same amount of time and it at least evens out 🙂
Thank you! Go Keto!
Matt F says
For those looking to replace with coconut flour, here's how I did it. The banana prob ruins the keto aspect- I haven't calculated yet- but it should have enough moisture without the banana if you want to stick with blueberries. I would start at 30 minutes and check every 5, but it took about 50 minutes total due to all the extra liquid.
1 cup coconut flour
1 1/4 cup heavy cream
1/2 cup carbmaster milk
3 eggs
1 tsp baking powder
1 extra ripe banana
1/4 cup chopped pecans
1/4 cup butter
5 squirts stevia
Bake @ 350 for 45-50 minutes
justgetwalking says
I am making these right now, followed the recipe exactly except I used 1/4 cup powdered swerve in place of the liquid stevia. I'm wondering if I used too much?
Paola Ch. says
I just made the muffins and it is delicious. I substituted the lemon extract for the juice of one lemon and I substituted liquid stevia for 1/4 cup of Splenda. I made big muffins so it cooked for almost 45 minutos. Great flavor and consistency. Thank you for the recipe
Nick says
I changed the recipe a bit. Took away lemon extraxt, zest , blueberries and I added quarter cup unseeetened coconut flakes and coconut extract ... oh, almost forgot, I don’t have Stevia so added quarter cup of swerve
Come out imo great!
Hope Shultis says
Just baked these. They are yummy!! There was not enough lemon flavor so added the juice of one lemon. Added more stevia drops. They are a bit mushy, but baking them a bit longer ( covered) will added some coconut flour next time to absorb liquid. Thank you for the recipe!
Shelly says
FYI- I used 3 heaping tbsp of powdered swerve and they turned out wonderfully!
Krystal says
I just made these. They came out prefect. How do i store them?
Stephanie says
Any suggestions for subbing heavy cream? I’m always stocking up half and half and coconut milk creamer as too much dairy doesn’t work for me. I’d love to know a substitution for on hand ingredients!
ketosizeme says
Coconut milk works great as a sub!