Ultra moist and fluffy Keto Muffins with Lemon and Blueberries are a great keto-friendly breakfast idea you can make ahead and freeze for busy mornings! Made from scratch using coconut flour (or sub almond flour), these muffins are very low carb at just 3g net carbs per serving!
Healthy Keto Muffins In One Bowl
We can finally enjoy those ‘bakery-style’ muffins for breakfast again! These are the best low carb muffins that will be sure to satisfy any carb craving. Light and fluffy, these keto muffins are exactly what you want from a muffin. They are made with cream cheese and sour cream, so they are super moist and hard to resist.
How To Make Keto and Low Carb Lemon Blueberry Muffins
Below, you’ll find step-by-step pictures and general instructions and tips you don’t want to miss. The full recipe can be found at the bottom of this post in the recipe card.
Step 1: Using a mixer or hand mixer, add slightly cooled melted butter, eggs, sour cream, cream cheese, and allulose monkfruit sweetener to a large bowl. Mix well. Add lemon zest to your batter along with lemon juice. Mix again.
I used a brand new sweetener in this recipe from Wholesome Yum. It is the NEW Allulose Monkfruit blend, and it does not give me the cooling effect. I have been experimenting with it in many different recipes lately, and it has been a game-changer for us! You can order a bag at the link above.
Nature’s besti Monk Fruit Allulose Blend Crystallized – This natural sugar replacement tastes, bakes, browns, and dissolves just like sugar does, and produces very soft, moist baked goods. Besti natural sweetener replaces sugar 1-to-1, but has zero calories, zero net carbs, and zero glycemic index.
Step 2: Add the coconut flour (or almond flour if you choose to substitute) and the rest of the dry ingredients and mix again. The batter should be thick.
Step 3: Insert parchment paper muffin liners or simple parchment paper into your muffin pan to prevent sticking. Fill each tin 3/4 of the way up and add a few blueberries to the top of each!
Note* Keto muffin batter is quite sticky, so I recommend getting these parchment paper muffin liners. They are a little more expensive but very worth it as regular muffin liners don’t work quite as well. I found these on Amazon for regular-sized muffins.
Step 4: Lightly swirl a few more blueberries into the top of each muffin. This will help the berries evenly disperse PLUS give them more of an appealing look seeing the blueberries peeking out.
Step 5: Bake for 20 minutes at 350 degrees F. Remove and cover with aluminum foil before placing back in the oven for another 3-5 minutes.
Test for doneness by inserting a knife or toothpick into the center of one or two muffins. It should come out clean. When it does, you will want to cover and bake a few more minutes. Allow to cool before storing.
*See tips below for how to store and freeze these.
Can I Use Almond Flour Instead of Coconut Flour?
Yes! I use coconut flour because my oldest daughter is allergic to almond flour. If you do not have any allergies in your family, you can use almond flour. Just make sure you are converting the measurement because you do not use the same amounts.
*The general conversion is: for every 1/4 cup of coconut flour, you will need 1 cup of almond flour. So this recipe would be about 2 1/3 cups of almond flour.
Other Low Carb Sweeteners You Can Use In Your Muffins
If you do not have besti Monk Fruit Allulose Blend Crystallized sweetener on hand, you can use another low carb sweetener such as Lakanto Monkfruit Classic or Swerve Granular using the same measurement. Here is a low carb sweetener conversion chart that may help you if you want to use a different sweetener.
Frozen Blueberries vs. Fresh Blueberries
Fresh blueberries will give you the BEST muffin results. With that said, if you only have frozen on hand, you can add them in, but make sure you don’t let them defrost first. Instead, add them in frozen and then bake immediately. This way, your muffin batter will not turn watery.
Tips To Ensure Your Keto Lemon Blueberry Muffins Come Out Perfect Every Time
- Use parchment paper muffin liners! They are worth the extra cost since they help the ENTIRE muffin to easily come out without leaving muffin batter stuck to the liner.
- Cover your muffins with foil partway through baking! This will allow them to cook inside without drying out or burning the exterior.
- Leave the muffins in for another few minutes even after a toothpick comes out clean! This will ensure your muffins will not be TOO wet inside.
- Add blueberries to the top! This will make your muffins look like they came straight from the bakery.
- Use freshly squeezed lemon juice! There is a difference between fresh and bottled.
- Use fresh blueberries!
How To Store/Freeze Your Muffins
Store your keto muffins in a sealed Tupperware container in the fridge for up to 7 days. Muffins also freeze very well, so make sure they cool completely before freezing. I suggest wrapping individually in plastic wrap and place your muffins in a sealed container. They should stay fresh for up to 4 months in the freezer.
Defrost in the fridge overnight or at room temperature for an hour or so. To reheat your muffins, you can use the oven, toaster oven, air fryer, or pop them in the microwave until just warmed through! Slice and spread warm muffins with butter for a delicious treat.
Check out these other Keto Muffin Recipes:
- Mixed Berry Muffins
- Low Carb Lemon Poppyseed Muffins
- Keto Pumpkin Muffins with a Cream Cheese Swirl
- Keto Double Chocolate Muffins
- Keto Coffee Cake Muffins
How to Make Keto Muffins with Lemon & Blueberries:
Keto Muffins with Lemon & Blueberries
- 4 large eggs
- 2 large egg whites
- 5½ tbsp butter, melted
- ¼ cup sour cream
- 3 oz cream cheese
- 1 cup Wholesome Yum Monkfruit Blend with Allulose
- 2½ tbsp lemon zest
- 4 tbsp freshly squeezed lemon juice
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup coconut flour + 4 tsp
- ¾ cup fresh blueberries
- Preheat oven to 350°F.
- Using a mixer or hand mixer, add slightly cooled melted butter, eggs, sour cream, cream cheese, and besti Monk Fruit Allulose Blend Crystallized Sweetener then mix well.
- Add 2½ tbsp of lemon zest to your batter along with 4 tbsp of lemon juice. Mix again.
- Finally, add coconut flour, baking powder, salt, and blueberries and mix again until combined.
- Divide batter into 12 muffin tins. (Use parchment paper or greased muffin liners for best results.) If you do not have either of these, make sure to grease your muffin tin well.
- Drop a few blueberries on top of the batter in each tin until you've used all your berries. Using a knife, barely swirl the batter to blend in your blueberries. You should still see them on top!
- Bake for 20 minutes. Remove and cover with aluminum foil before placing back in the oven for another 3-5 minutes. Test for doneness by inserting a knife or toothpick into the center of one or two muffins. If it comes out clean, they are almost ready!Place them back in the oven, covered, one last time, and bake for 3-5 more minutes to ensure they firm up properly. If the inside still seems wet, bake 1-2 more minutes.*My new oven bakes hotter than my last, so you will need to check your muffins often while adjusting cooking time accordingly.