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low carb lemon muffins with blueberries
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4.75 from 4 votes

Keto Muffins with Lemon & Blueberries

Ultra moist and fluffy Keto Muffins with Lemon and Blueberries are a great keto-friendly breakfast idea you can make ahead and freeze for those busy mornings! Made from scratch using coconut flour, these muffins are very low carb and hard to resist.
Prep Time12 mins
Cook Time26 mins
Total Time38 mins
Course: Breakfast, lunch, Snack
Cuisine: American
Servings: 12 people
Calories: 124kcal
Author: Kasey Trenum

Ingredients

  • 4 large eggs
  • 2 large egg whites
  • tbsp butter, melted
  • ¼ cup sour cream
  • 3 oz cream cheese
  • 1 cup besti Monk Fruit Allulose Blend Crystallized Sweetener
  • tbsp lemon zest
  • 4 tbsp freshly squeezed lemon juice
  • tsp baking powder
  • ½ tsp salt
  • ½ cup coconut flour + 4 tsp
  • ¾ cup fresh blueberries

Instructions

  • 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.

Video

Notes

The carbs from the Monk Fruit Allulose Crystallized sweetener are not included in the carb count as most subtract to calculate net carbs.
Recipe Tips:
Swerve Granular or Lakanto Monkfruit Classic can be used in place of the besti Monk Fruit Allulose Crystallized Sweetener at the same measurement. 
If you do not bake your muffins as instructed above, they may come out too moist. Bake for approx 3-5 additional minutes after a knife comes out clean. 
When your muffins come out of the oven, they will be delicate, but they will firm up as they cool so be patient.
You can use frozen blueberries but add them in while they are still frozen and bake right away.
*Although these turn out best with coconut flour, you can still use almond flour. You will need to use 4x as much as coconut flour (2 1/3 cups).

Nutrition

Serving: 1muffin | Calories: 124kcal | Carbohydrates: 4g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 209mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 392IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg