Keto Lemon Blueberry Muffins!
My mother used to bake lemon blueberry muffins on sunny mornings—it made the whole house smell like joy. Now, I’ve recreated that same warmth in a keto version that keeps the memories but skips the sugar. These muffins are fluffy, fruity, and just the right touch of tart. Share them with someone you love, and make new memories.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 min
- Yield: 8–10 muffins 1x
- Category: Desserts
- Diet: Gluten Free
Ingredients
1 1/2 cups almond flour
1/2 cup granulated erythritol or monk fruit sweetener
1 tsp baking powder
1/4 tsp salt
2 large eggs
1/4 cup unsweetened almond milk
1/4 cup melted coconut oil or butter
1 tsp vanilla extract
1 tbsp fresh lemon juice
1 tsp lemon zest
1/2 cup fresh or frozen blueberries
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a bowl, whisk almond flour, sweetener, baking powder, and salt.
In another bowl, whisk eggs, almond milk, melted oil, vanilla, lemon juice, and zest.
Combine wet and dry ingredients, then gently fold in blueberries.
Divide batter evenly into muffin cups (makes 8–10 muffins).
Bake for 20–25 minutes or until golden and a toothpick comes out clean. Cool before serving.
Nutrition
- Calories: ~140–160 per serving
- Fat: 12g per serving
- Carbohydrates: 3g per serving
- Protein: 4g per serving
Find it online: https://ketospoonful.com/keto-lemon-blueberry-muffins/