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Keto Blueberry Lemon Muffins - Bright, Zesty, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups fine blanched almond flour
  • 2 tablespoons coconut flour (helps with structure and softness)
  • 1 teaspoon baking powder (aluminum-free)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup granulated erythritol or allulose (or your preferred keto sweetener)
  • 3 large eggs, room temperature
  • 1/3 cup unsweetened almond milk (or coconut milk from a carton)
  • 1/3 cup melted butter (or coconut oil), slightly cooled
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (or frozen; see notes in Instructions)
  • Optional: 1/2 teaspoon lemon extract for extra lemon flavor
  • Optional Lemon Glaze: 1/3 cup powdered erythritol, 1–2 tablespoons lemon juice

Method
 

  1. Prep the pan and oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or grease well.
  2. Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, baking soda, salt, and sweetener until evenly combined.
  3. Whisk wet ingredients: In a separate bowl, whisk the eggs, almond milk, melted butter, lemon zest, lemon juice, and vanilla. If using lemon extract, add it here.
  4. Combine: Pour the wet mixture into the dry. Stir with a spatula until just combined. The batter should be thick but scoopable. If it looks too stiff, add 1–2 teaspoons almond milk.
  5. Fold in blueberries: If using fresh berries, gently fold them in. If using frozen, keep them frozen and toss with 1 teaspoon coconut flour before folding to reduce bleeding.
  6. Fill the cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Smooth the tops lightly.
  7. Bake: Bake for 18–22 minutes, until the tops are set and a toothpick comes out clean or with a few moist crumbs. Rotate the pan at 15 minutes if your oven has hot spots.
  8. Cool: Let muffins cool in the pan for 10 minutes, then move them to a wire rack to cool completely. Almond flour muffins firm up as they cool, so be patient.
  9. Optional glaze: Whisk powdered erythritol and lemon juice until smooth. Drizzle over fully cooled muffins for extra zing.