Keto Lemon Blueberry Muffins

What do you do when you have an extra container blueberries? Make Keto Lemon Blueberry Muffins of course.

These babies are a great way to use up leftover blueberries or raspberries whether they be frozen or fresh!

Keto Lemon Blueberry Muffins are gluten free, sugar free and low carb! These muffins are VERY filling and make a perfect make-ahead breakfast or snack.

They are super soft in the centre with a crunchy delicious crumble topping and sweet glaze.

These are the kind of muffins your dream about on a Sunday morning.

Low Carb Lemon Blueberry Muffin Ingredients:

• Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.

What if I don't have Xanthan Gum?

• If you don't have Xanthan Gum don't worry! You can still make these. It just provides a nicer “doughy” texture to the muffins. I would suggest picking some up in the future because it's great in almost all keto desserts and one bottle lasts a long time!
• As a substitute you can try adding 1 tsp of cornstarch or 1 tsp of flax OR just leave it out altogether.

Can I substitute Coconut Flour for Almond Flour when making Keto Lemon Blueberry Muffins?

• Typically NO. This substitution would not be a 1:1 change. Coconut Flour is much MORE absorbent than Almond Flour.
• If you still want to attempt it (as it can be possible though the muffins may be a slightly different texture) then try subbing an extra 1/2 cup coconut flour and 1 extra egg for the 1 cup of almond flour in the muffins. If your batter is super thick, add an extra tablespoon of cream as well.
• In terms of the streusel topping, it would be the same idea, you'd probably want to try 1/2 cup coconut flour in place of the almond flour/coconut flour combination and go from there (add more if the dough is not starting to crumble but be sure the dough isn't TOO dry or the topping will brown too fast).

Can I substitute Almond Flour for Coconut Flour When Making Keto Lemon Blueberry Muffins?

• Typically NO. This substitution would not be a 1:1 change. Almond Flour is much LESS absorbent than Coconut Flour.
• If you still want to attempt it (as it can be possible though the muffins may be a slightly different texture) then try subbing an extra 1 cup almond flour for the 1/2 cup coconut flour in the muffins, see how your batter looks, it should be quite thick. If not, add another 1/4 cup almond flour. (This should mean your muffins will contain 2 1/4 cup almond flour total).
• In terms of the streusel topping, it would be the same idea, you'd probably want to try 1 cup + 2 tbsp almond flour instead of coconut flour and go from there.

Can I use a different sweetener to make Keto Lemon Blueberry Muffins?

• Yes, you can use another sweetener, just be sure to account for the fact that some sweeteners measure different than others. The powdered monkfruit/erythritol blend that I use is just slightly sweetener than sugar but a sweetener like Truvia will be 3x as sweet so just make sure to use more or less depending on the sweetener.
• Also, if using a granular sweetener you may find your streusel topping to come out slightly different than mine as a powdered sweetener tends to thicken the dough more. Don't worry too much about this, you just may need to add an extra tablespoon of coconut flour to your topping.

Tips For Making Keto Lemon Blueberry Muffins

• When making the streusel topping, add the extra tablespoon of coconut flour if needed. You want the mixture a bit crumbly but not TOO dry.
• When baking these muffins, watch the time. My oven bakes more slowly than others typically but mine took about 30min total. Don't take them out under-done! Make sure a toothpick comes out clean first.
• If you find the streusel topping to be browning too quickly when baking them, try baking them on a lower rack in your oven.

Lowering the Calories and Carbs in Keto Lemon Blueberry Muffins

• If you'd like lower calorie keto blueberry muffins, feel free to leave off the streusel topping and just add the glaze! This will save you about 95 calories per muffin making them 205cals instead.
• The new macros would be 17.5g of fat, 4.9g NET carbs, 4.9g protein and 3.5g of fibre

Tools I used to make Sugar Free Lemon Blueberry Muffins

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
•  Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Keto Lemon Blueberry Muffins

Ingredients:

Serves: 10

Muffins

• 1 cup almond flour, 112g
• ~1/2 cup powdered monkfruit/erythritol sweeter, 105g
• 1/2 cup coconut flour, 56g
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp xanthan gum
• 1/4 tsp salt
• 2/3 cup sour cream, room temperature 150g
• 6 tbsp salted butter, melted 90g
• 2 eggs, room temperature
• 2 tbsp 18% or 35% cream
• 1 tsp vanilla extract
• Zest from one large lemon,~1 tbsp
• Juice from one large lemon, ~3 tbsp
• 6oz container of fresh blueberries, ~ 3/4 cup

Streusel Topping:

• 1/4 cup melted butter
• 3/4 cup almond flour
• 1-2 tbsp coconut flour
• 1/4 cup powdered monkfruit/erythritol sweeter, 50g
• 1/2 tsp cinnamon

Glaze:

• 6 tbsp powdered monkruit/erythritol sweetener, 70g
• 1 1/2 tbsp 18% cream
• 1/4 tsp vanilla extract

Directions:

1. Pre-heat oven to 350*F.
2. In a large bowl, combine all of your dry ingredients including your sweetener and mix.
3. In another bowl, melt your butter and add the eggs, cream and vanilla extract. Whisk well with a fork. 
4. Add your butter mixture to the dry ingredients along with the sour cream, lemon zest and lemon juice and stir to form a thick batter.
5. Fold in your blueberries and line a muffin tin with 10 wrappers.
6. Use a muffin scoop to evenly disperse your batter between the 10 cups.
7. In another bowl, mix together your streusel ingredients until they form a crumbly dough.
8. Crumble this mixture over each muffin top.
9. Bake the muffins for 25min or until a toothpick comes out clean and the tops are lightly browned. Cool on a wire rack. (*See tip above about how long to bake them)
10. Meanwhile you can make your glaze by combining the above 3 ingredients in a small bowl and whisking until smooth.
11. Pour the glaze over each of the cooled muffins. Let it set for a few minutes then serve! You can also store these muffins in an airtight container on the counter or freeze them between layers of wax paper for a future snack. Enjoy your Keto Lemon Blueberry Muffins!

Nutrition per 1/10th of recipe: 300cals | 26.5g fat | 6g NET carbs | 7g protein | 5g fibre

Print

Keto Lemon Blueberry Muffins

Course Breakfast

Keyword keto muffins

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 muffins

Calories 300kcal

Ingredients

Muffins

• 1 cup almond flour 112g
• ~1/2 cup powdered monkfruit/erythritol sweeter 105g
• 1/2 cup coconut flour 56g
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp xanthan gum
• 1/4 tsp salt
• 2/3 cup sour cream room temperature 150g
• 6 tbsp salted butter melted 90g
• 2 eggs room temperature
• 2 tbsp 18% or 35% cream
• 1 tsp vanilla extract
• zest from one large lemon ~1 tbsp
• juice from one large lemon ~3 tbsp
• 6 oz container of fresh blueberries ~ 3/4 cup

Streusel Topping:

• 1/4 cup melted butter
• 3/4 cup almond flour
• 1-2 tbsp coconut flour
• 1/4 cup powdered monkfruit/erythritol sweetener 50g
• 1/2 tsp cinnamon

Glaze:

• 6 tbsp powdered monkruit/erythritol sweetener 70g
• 1 1/2 tbsp 18% cream
• 1/4 tsp vanilla extract

Instructions

• Pre-heat oven to 350*F.
• In a large bowl, combine all of your dry ingredients including your sweetener and mix.
• In another bowl, melt your butter and add the eggs, cream and vanilla extract. Whisk well with a fork.
• Add your butter mixture to the dry ingredients along with the sour cream, lemon zest and lemon juice and stir to form a thick batter.
• Fold in your blueberries and line a muffin tin with 10 wrappers.
• Use a muffin scoop to evenly disperse your batter between the 10 cups.
• In another bowl, mix together your streusel ingredients until they form a crumbly dough.
• Crumble this mixture over each muffin top.
• Bake the muffins for 25min or until a toothpick comes out clean and the tops are lightly browned. Cool on a wire rack. (*See tip above about how long to bake them)
• Meanwhile you can make your glaze by combining the above 3 ingredients in a small bowl and whisking until smooth.
• Pour the glaze over each of the cooled muffins. Let it set for a few minutes then serve! You can also store these muffins in an airtight container on the counter or freeze them between layers of wax paper for a future snack. Enjoy your Keto Lemon Blueberry Muffins!

Notes

• The NET carbs for one muffin is 6g
• When making the streusel topping, add the extra tablespoon of coconut flour if needed. You want the mixture a bit crumbly but not TOO dry. 
• When baking these muffins, watch the time. My oven bakes more slowly than others typically but mine took about 30min total. Don't take them out under-done! Make sure a toothpick comes out clean first. 
• If you find the streusel topping to be browning too quickly when baking them, try baking them on a lower rack in your oven.
• SEE ABOVE in the post for instructions on substituting certain ingredients.

Nutrition

Calories: 300kcal | Carbohydrates: 6g | Protein: 7g | Fat: 26.5g | Fiber: 5g

Disclaimer: This post contains some affiliate links

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