keto lemon blueberry muffins

Here’s a Keto Lemon Blueberry Muffins recipe that’s moist, fluffy, and low-carb 🍋🫐

Keto Lemon Blueberry Muffins

Nutrition (approx., per muffin – makes 12)

• 2–3g net carbs

• Gluten-free & sugar-free

Ingredients

Dry

• 2 cups almond flour

• ⅓ cup erythritol or monk fruit sweetener

• 1 tsp baking powder

• ¼ tsp salt

Wet

• 3 large eggs, room temperature

• ⅓ cup melted butter (or coconut oil)

• ¼ cup sour cream or full-fat Greek yogurt

• 2 tbsp lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

Add-ins

• ¾ cup fresh blueberries
  (toss with 1 tsp almond flour to prevent sinking)

Instructions

1. Preheat oven to 350°F (175°C) and line or grease a muffin tin.

2. Mix dry ingredients in a large bowl.

3. In another bowl, whisk eggs, butter, sour cream, lemon juice, zest, and vanilla.

4. Combine wet and dry ingredients until smooth.

5. Gently fold in blueberries.

6. Fill muffin cups about ¾ full.

7. Bake 20–25 minutes, until tops are lightly golden and a toothpick comes out clean.

8. Cool 10 minutes before removing (they firm up as they cool).

Optional Lemon Glaze (Keto)

• ½ cup powdered erythritol

• 1–2 tbsp lemon juice

• Drizzle once muffins are fully cooled

Tips for Best Texture

• Use finely blanched almond flour

• Don’t overmix after adding blueberries

• Fresh blueberries are better than frozen (less moisture)

If you want, I can:

• Make them extra fluffy

• Turn them into mini muffins

• Adjust for dairy-free or nut-free keto