Low Carb Lemon Blueberry Muffins
Brighten your mornings with these Low Carb Lemon Blueberry Muffins, a guilt-free treat that’s bursting with fresh flavors and wholesome ingredients. Made with a blend of almond and coconut flours, these muffins are gluten-free, keto-friendly, and naturally sweetened with erythritol. Zesty lemon juice and lemon zest pair beautifully with juicy blueberries to create a refreshing, tangy-sweet bite in every mouthful. With just 15 minutes of prep, these muffins bake to golden perfection in under 25 minutes, making them ideal for busy mornings, brunch parties, or a snack on the go. Soft, moist, and packed with flavor, these muffins are a perfect low-carb twist on a classic favorite.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 0.75 cup granulated erythritol
- 1 tablespoon baking powder
- 0.25 teaspoon salt
- 4 large eggs
- 0.5 cup unsalted butter, melted
- 0.5 cup almond milk, unsweetened
- 2 tablespoons lemon zest
- 0.25 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease them well.
In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
In another bowl, beat the eggs until frothy. Add the melted butter, almond milk, lemon zest, lemon juice, and vanilla extract. Mix well to combine.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Distribute the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.7 g | 279% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 2336 mg | 102% | |
| Total Carbohydrate | 248.5 g | 90% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 27.5 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 809 mg | 62% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 758 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
