Inside: A simple recipe for Keto Lemon Blueberry Muffins. These low carb muffins really hit the spot on a lazy Sunday morning with a steaming cup of coffee.
Mr. LectinFreeFoodie and I really love intermittent fasting, which means we usually skip breakfast and eat our first meal around noon on most days.
And on weekends, we try really hard to sleep in, and make something delicious to enjoy with some good coffee.
Some mornings, we might bake up a batch of Easy Almond Flour Biscuits, or maybe our favorite omelet. This morning, we baked up a batch of Keto Lemon Blueberry Muffins, and they were so delicious, we knew we had to share the recipe!
Keto Lemon Blueberry Muffins – Low Carb and Gluten Free
If you are following a Plant Paradox style of eating, you will want to limit your fruit intake to small amounts of seasonal fruit.
For this recipe, I love using organic, frozen wild blueberries. I get mine at Trader Joe’s but I have also seen great options at Costco.
Frozen berries are picked when they are perfectly ripe and a little goes a long way to flavor these muffins!
I love the combo of blueberry with the punchy flavor of lemon. It’s such a perfect flavor combo!
These low carb muffins are simple to whip up using basic ingredients and are suitable for those in phase two of the diet.
Related: Grain Free Walnut Keto Bread
While this recipe uses coconut flour, it does not have a coconut-y flavor. Even my (sort of) picky 5 year couldn’t tell that they were made of coconut! I’ve heard that different brands of flour vary, and the one I love and use is Anthony’s Premium Organic Coconut Flour.
Anthony’s has a superfine grind to their flour that I really love, and does not have a strong coconut flavor. It’s also organic, non gmo, and one of the MOST AFFORDABLE low carb flours available!
For the almond flour, I also like Anthony’s brand.
Recipe note: Please do not switch out the coconut flour in these keto lemon blueberry muffins. Coconut flour behaves differently than any other type of flour, and you can’t do an even sub for say, almond or cassava flour.
It’s also helpful if you have one of these.
Ready to get started? Read on!
Keto Lemon Blueberry Muffins - Low Carb and Gluten Free
A delicious low carb muffin bursting with lemon blueberry flavor.
- 3 large eggs
- 1 tbl lemon zest
- pinch salt
- 1/4 cup coconut flour
- 1/2 tsp gf baking powder (or sub 1/4 tsp baking soda)
- 1/4 cup superfine almond flour
- 1/4 cup olive oil or melted butter
- 1/4 cup granulated sweetener (Swerve, Xylitol, Just Like Sugar)
- 1/3 cup frozen wild blueberries
Preheat oven to 350. Line a muffin tin with 9 paper liners.
In a large bowl, lightly beat eggs.
Add lemon zest, salt, coconut flour, almond flour, baking powder, olive oil and sweetener and blend well.
Lightly stir in blueberries. (I keep a few to throw on top of the batter in the muffin tin to make them prettier).
Equally fill lined muffin tins and bake for 20 minutes. Let cool for at least 10 minutes before peeling off wrapper.
Keto Lemon Blueberry Muffins – In Pictures
Lightly beat eggs.
Mix together everything except the blueberries
Lightly stir in blueberries
Fill lined muffin tip. Plop in a few more berries for aesthetics (totally optional)
Bake. Smell the smells impatiently
Admire your low carb, healthy baking skills.
Try to let the muffins cool for a few minutes, but fail miserably and burn your tongue. #itsworthit
29 thoughts on “Keto Lemon Blueberry Muffins – Low Carb, PP Phase 2, Gluten Free”
Do you have a favorite sugar ? What’s the best tasting one?
I haven’t tried this recipe yet.
Thanks for the tip about the coconut flour. I’ve not used it more than maybe once so I wasn’t aware of the inability to substitute easily. What other recipes can I use it in before I buy it?
So awesome! Love this recipe. I am not really a fan of a lot of keyo breads but this recipe is so good.
Thank you so much trying my recipe! I’m so happy you enjoyed it!
Do you have the nutritional breakdown for this recipe? Thank you.
What’s the total net carbs in one muffin please?
Oh my goodness these were yummm!! The lemon is a perfect pair with the blueberries. Definitely making these again!
Thank you so much for trying my recipe and providing feedback! So happy you enjoyed them!!
Do you know the carb count?
I was pretty disappointed when I ended up with a very eggy smelling greasy muffin. Did anyone else have similar results? Did I do something wrong? I followed the recipe pretty closely.
I’m so sorry to hear these didn’t work out for you. I’ve made this recipe probably a dozen times, and I haven’t had that result. I find the coconut flour soaks up all the oil and egg and results in a light and fluffy muffin. I have noticed that different brands of coconut flours react a bit differently – this is also true for almond flour brands. I wonder if the coconut flour that you used didn’t soak in as much of the oil/egg mixture?
I use Anthony’s brand of coconut flour, is that the one you used?
Mine didn’t turn out anything like you described, but maybe because I used butter instead of the oil?
My batter turned out runny? Was it supposed to be like that? Is there a way to thicken it?
Hmm, my batter isn’t usually runny, but I’ve noticed that different brands of flour sometimes affect the recipe. In your case, I’d add a tablespoon of coconut flour and mix the batter well. Coconut flour soaks in a lot of liquid. Hope that helps!
Loved them !!!!! Eggs used at room temperature. Eliminates the eggy taste
I had no problems with the batter like others. I get my flour from Thrive Market. I may use lemon extract rather than the zest next time. These were delicious, thank you for sharing this recipe!
Just made these little beauties!! Delish, my mixture was a little wetter than your picture indicated, used olive oil and baked for 26mins, will be keeping your recipe, thank you!!
Thank you so much for sharing your feedback! I’m glad you enjoyed them 🙂
Hi, What should I do when my batter gets too think? what can I add? I am using almond flour , deoiled one. This is my number 1 problem with almond Flour:( Would be really thankful for your help,Best.
If it gets too thick, you can use a tsp of water at a time to thin it back out!
Hi, Can I use just 2 eggs? I don´t like it when it is too eggy… Please advise. Many thanks:)
I’m not sure how that would turn out. Coconut flour absorbs alot of moisture, so I’d be worried the recipe would turn out too dry. If you try it with two eggs, please let me know how it turns out.
Can I use cassava flour instead of almond?
I haven’t tried it with cassava, so I’m not sure. I do think you can substitute any other nut flour – walnut or even tiger nut for a good substitute.
I didn’t want the egg taste so only used 2 eggs and added a bit more almond flour 1/2 cup instead of 1/4 cup. Also substituted lemon for banana extract. Flavor was great, but muffins were a little on dry side. Will try again..
Thanks for trying my recipe! I can see how using less eggs and more flour would make them a bit more dry. I don’t find the recipe as written has an eggy-taste. You’ll have to let me know what you think when you try it again. I appreciate the feedback!
Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.