These keto lemon blueberry muffins are baked with almond flour and make a tasty muffin to start your day with. A light moist muffin with plump blueberries is a great spring or summer treat.
Easy homemade muffins with the taste of lemon with juicy blueberries that are full of antioxidants and vitamin C has to be a great start to any day! There is something about the flavour combination of lemon and blueberries that is a family favourite.
How many carbs in blueberries?
Blueberries are a low carb treat as they are not the lowest carbs of the berries. They have 12g net carbs per 100g but that's still a decent amount of berries.
How to make keto lemon blueberry muffins
This is an easy one bowl low carb muffin recipe. To make these tasty muffins you will need:
- Almond flour
- Low carb sweetener (I used allulose but any other low carb sweetener can be used)
- Muffins staples - baking powder and salt
To achieve a light fluffly muffin when using almond flour you need to whisk the butter with the sweetener and eggs well. I use an electric hand whisk and don't stop until I see air bubbles in the mixture. The more air that is in the muffin batter, the lighter the sponge.
The remaining dry ingredients are added, whisked until smooth, then the blueberries are folded in. You don't want squashed blueberries, so be gently stirring them in.
If you don't have fresh blueberries, frozen can be used. Fold the frozen berries directly into the almond flour batter and do not let them defrost. This helps prevent any colour bleeding into the muffins.
Freeze these muffins and enjoy them throughout the week! Once completely cool, place the blueberry muffins into an airtight freezer bag and place in the freezer. They should be good for 2 months.
Low Carb Lemon & Blueberry Recipes to Enjoy
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This recipe was originally published in April 2013. I've revised the photographs and content. The recipe remains the same tasty one.
Keto Lemon Blueberry Muffins
- Preheat the oven to 180C/350F degrees.
- Line a muffin tin with 10 muffin liners
- In a medium bowl whisk the butter until smooth.
- Add the allulose and continue to whisk.
- Whisk the eggs in, one at a time.
- Add the lemon juice and zest, vanilla extract, almond flour, salt and baking powder and whisk until smooth.
- Gently fold in the blueberries.
- Spoon the muffin mixture into the cases and bake for 20-25 minutes until golden.