Go Back
low carb blueberry muffins
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 minutes
Cook Time20 minutes
Cooling Time10 minutes
Total Time40 minutes
Course: Breakfast, Dessert, Snack
Keyword: blueberry muffins, keto lemon blueberry muffins, low carb lemon bluerry muffins
Servings: 12 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