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.
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