Start your day on a bright and flavorful note with these Low Carb Lemon Blueberry Muffins. Bursting with the vibrant combination of zesty lemon and juicy blueberries, these muffins are a delightful treat for anyone looking to enjoy a low-carb and keto-friendly breakfast or snack. With almond flour as the base and a touch of sweetness, these muffins offer a moist and tender texture without the guilt. Let’s dive into the recipe to add a burst of citrusy goodness to your low-carb lifestyle.

Full Recipe:

2 cups almond flour
1/3 cup coconut flour
1/2 cup granulated erythritol or preferred low-carb sweetener
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/2 cup unsalted butter, melted
1/4 cup almond milk or any non-dairy milk
Zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease each cup.
Mix Dry Ingredients:
In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
Combine Wet Ingredients:
In a separate bowl, beat the eggs. Add melted butter, almond milk, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined. Be careful not to overmix.
Fold in Blueberries:
Gently fold in the blueberries, distributing them evenly throughout the batter.
Fill Muffin Cups:
Spoon the batter into the muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy:
Serve the Low Carb Lemon Blueberry Muffins at room temperature and savor the delightful combination of lemony freshness and juicy blueberries.
Nutrition Facts (Per Muffin – Makes about 12 muffins):
Calories: 180
Fat: 15g
Protein: 5g
Total Carbohydrates: 7g
Dietary Fiber: 3g
Sugars: 2g
Net Carbs: 4g