Low Carb Keto Lemon Blueberry Muffins

These Low Carb Keto Lemon Blueberry Muffins are gluten free, grain free, sugar free and most importantly… DELICIOUS.

These are soft, moist and sweet. You'd really never know these were keto muffins.

Disclaimer: This post contains some affiliate links. If you choose to purchase an item through one of these links, I may receive a small commission. This does NOT affect your purchase in any way. This post is sponsored by Modern Mountain Flour Company.

Packed with lemon flavour, these low carb blueberry muffins are on another level. I'm pretty sure lemons and blueberries were a match made in heaven because it's rare I bake with one and not the other.

I choose to use real lemons when baking my keto desserts but you're welcome to use lemon extract instead if you'd prefer. Personally I just enjoy the tang that lemon juice and zest add to the recipe!

Did I mention these are insanely easy to make?

These use a new ingredient I came across recently called “Lupin Flour“, which you may have seen in some of my other recent low carb recipes including my Keto Tortillas, Keto Croissants, Keto Bagels and more! This ingredient makes for insanely soft and “fluffy” keto baked goods! It's also high fiber and virtually carb free! I use the Modern Mountain brand of Lupin Flour (you can use 10SAMMYSAM for a 10% discount on Amazon or the Modern Mountain website if you want to try this flour).

Ingredients In Low Carb Lemon Blueberry Muffins

Almond Flour – Provides a solid base for our muffins with the best flavour. Almond flour acts very similar to white flour in keto baked goods. Use almond flour if you can. Almond meal results in a more “hearty” flavour and texture.
Coconut Flour – My favourite thickener! It's not my favourite flour on it's own, but when combined with almond flour in keto muffins, cakes, cookies etc. It works wonderfully in thickening the batter and improving the overall texture and rise of the low carb dessert.
Lupin Flour – The new guy on the block! This high fiber, very low carb flour is slowly becoming more popular in keto baking.. and for good reason! It's amazing for softening keto breads, pastries and other desserts. It's a texture I've never been able to achieve with any other low carb flour. That's what makes it so special. My favourite brand is the “Modern Mountain Lupin Flour“. Use 10SAMMYSAM for a 10% discount on Amazon OR the Modern Mountain Flour website if you'd like to give it a try!
Baking Powder – Yes, you read it correctly. We use a whopping 1 tablespoon for this recipe. Keto baked goods require more leavening than regular baked goods due to the flours being “heavier”.
Baking Soda
Xanthan Gum – If you don't already have this…BUY IT NOW! If my last 100 blog posts haven't convinced you yet, xanthan gum is a super important ingredient in keto baking, it provides “elasticity” similar to that of gluten in white flour. It gives your baked goods a “chewiness” and keeps them from crumbling. It's pricey but a little goes a long way and one bag will last you forever, so don't skip out on this ingredient!
Salt – Use 1/2 tsp if using unsalted butter!
Sour Cream – I love sour cream in place of milk in keto lemon blueberry muffins. It just pairs so well and adds to the tanginess of the lemon.
Melted Butter – You can also use coconut oil here instead. I've tried both and they are each just as delicious as the other!
Heavy Cream – This is just to slightly loosen up our thick dough. You can use almond milk or coconut milk instead if you wish.
Powdered Monkfruit Sweetener – My absolute favourite sweetener! You can also use allulose, plain erythritol or truvia if you prefer but this is by far my number one choice! Pro-tip: Powdered always tastes better than granulated monkfruit sweetener if you can get your hands on it!
Eggs – Room temperature is always best!
Lemon Zest –
Lemon Juice – You can use lemon juice from a can or fresh! You can also use lemon extract if you prefer. Just be sure to use only 1-2 tsp.
Vanilla Extract – I use pure vanilla extract but artificial works just fine as well.
Blueberries – Fresh or frozen both work!

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.

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 3/4 cup almond flour for the 1/4 cup coconut flour in the muffins, see how your batter looks, it should be quite thick. If not, add another tablespoon or two of almond flour.
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 Substitute The Lupin Flour In These Low Carb Blueberry Muffins?

I would suggest not subbing it for the best “soft muffin” texture. Lupin Flour really is anamazing ingredient if you can give it a try. It also keeps the carbs AND calories down! But if you absolutely must, you can use another 1/4 cup of coconut flour.

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 vs powdered, you may find your muffins slightly less sweet. Simply add a bit of extra sweetener to account for this.

Tools I Used To Make Sugar Free Low Carb 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!
Muffin Tin
Muffin Liners
Muffin Scoop

Like This Recipe? Try some of those other tasty Lemon and Blueberry Recipes

Low Carb Keto Lemon Blueberry Muffins Recipe

Serves: 12

Ingredients:

1 cup almond flour 112g
1/4 cup coconut flour 30g
1/4 cup lupin flour 30g (use 10SAMMYSAM for a 10% discount)
1 tbsp baking powder
1/4 tsp baking soda
1 tsp xanthan gum
1/4 tsp salt
1/2 cup sour cream, 120g
6 tbsp salted melted butter, 90g
zest from one large lemon ~1 tbsp or 15g
juice from one large lemon ~3 tbsp or 45g
1 tbsp heavy cream, 15g
1/2 cup powdered monkfruit sweetener 110g
2 eggs
1 tsp vanilla extract
3/4 cup fresh blueberries, 4oz

Directions:

Pre-heat oven to 350*F.
In a bowl, whisk together the almond flour, coconut flour, lupin flour, baking powder, baking soda, xanthan gum and salt. Then set aside.
In another larger bowl, add the sour cream, melted butter, lemon zest, lemon juice, heavy cream and monkfruit sweetener. Whisk well to combine.
Add the eggs and vanilla extract and whisk again very well, until small bubbles can be seen at the top of the mixture.
Add the dry ingredients from before to the wet ingredients and then use a spoon to combine. Stir well until a thick dough has formed.
Add the blueberries and gently fold them into the dough.
Line a muffin tin with 12 muffin liners. Lightly grease each liner with a bit of spray oil or butter to prevent sticking (optional, I find these muffins stick less than other keto muffin recipes).
Using a muffin scoop, scoop batter evenly into the 12 cups.
Bake the blueberry muffins for 20-22min or just until the tops are lightly golden brown and they've risen nicely. You can check with a toothpick to make sure it comes out clean.
Let them cool in the tray for at least 10-15min before attempting to remove them. Serve warm with a side of butter and enjoy your Low Carb Lemon Blueberry Muffins!

Nutrition for 1/12th of recipe(1 muffin): 165 calories | 13.7g fat | 3.5 NET carbs | 4.8g protein | 3g fiber

Store these lemon blueberry muffins in an airtight container at room temperature for up to 3 days OR freeze in an airtight container layered with wax paper for a future snack (the wax paper prevents freezer burn).

Print Recipe

5 from 3 votes

Low Carb Lemon Blueberry Muffins Recipe

Delicious grain free, sugar free keto lemon blueberry muffins packed with fresh blueberries and real lemon flavour!

Prep Time10

Cook Time20

Cooling Time10

Total Time40

Course: Breakfast, Dessert, Snack

Keyword: blueberry muffins, keto lemon blueberry muffins, low carb lemon bluerry muffins

Servings: blueberry muffins

Calories: 165kcal

Ingredients

1 cup almond flour 112g
1/4 cup coconut flour 30g
1/4 cup lupin flour 30g (Use 10SAMMYSAM for a 10% discount)
1 tbsp baking powder
1/4 tsp baking soda
1 tsp xanthan gum
1/4 tsp salt
1/2 cup sour cream 120g
6 tbsp salted melted butter 90g
1 tbsp heavy cream 15g
1/2 cup powdered monkfruit sweetener 110g
2 eggs
zest from one large lemon ~1 tbsp or 15g
juice from one large lemon ~3 tbsp or 45g
1 tsp vanilla extract
3/4 cup fresh blueberries 4oz, 112g

Instructions

Pre-heat oven to 350*F.
In a bowl, whisk together the almond flour, coconut flour, lupin flour, baking powder, baking soda, xanthan gum and salt. Then set aside.
In another larger bowl, add the sour cream, melted butter, lemon zest, lemon juice, heavy cream and monkfruit sweetener. Whisk well to combine.
Add the eggs and vanilla extract and whisk again very well, until small bubbles can be seen at the top of the mixture.
Add the dry ingredients from before to the wet ingredients and then use a spoon to combine. Stir well until a thick dough has formed.
Add the blueberries and gently fold them into the dough.
Line a muffin tin with 12 muffin liners. Lightly grease each liner with a bit of spray oil or butter to prevent sticking (optional, I find these muffins stick less than other keto muffin recipes).
Using a muffin scoop, scoop batter evenly into the 12 cups.
Bake the blueberry muffins for 20-22min or just until the tops are lightly golden brown and they've risen nicely. You can check with a toothpick to make sure it comes out clean.
Let them cool in the tray for at least 10-15min before attempting to remove them. Serve warm with a side of butter and enjoy your Low Carb Lemon Blueberry Muffins!

Notes

Tips

The NET carbs for one muffin is 3.5g
When baking these muffins, watch the time. My oven also bakes hotter from the bottom-up, so I place mine on the top rack but if your oven browns things on top quickly, bake the muffins on a lower rack.
Store these blueberry muffins in an airtight container at room temperature for up to 3 days OR freeze in an airtight container layered with wax paper for a future snack (the wax paper prevents freezer burn).
SEE ABOVE in the post for instructions on substituting certain ingredients.

Ingredient Links

Almond Flour
Coconut Flour
Lupin Flour - My favourite brand is the "Modern Mountain Lupin Flour". You can find it on Amazon or their website! Use 10SAMMYSAM for a 10% discount on either site if you'd like to give it a try!
Xanthan Gum
Powdered Monkfruit Sweetener
Vanilla Extract