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    Home » Breakfast & Brunch » Keto Blueberry Lemon Muffins

    Keto Blueberry Lemon Muffins

    by Lainey · Posted: Jan 27, 2022 · This post may contain affiliate links ·

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    Have a delightful break with these Blueberry Lemon Muffins that are easy to make, fluffy, keto-friendly, and oh so delicious! They are great for breakfast or snacks and the perfect treat for blueberry and/or lemon lovers!

    Looking for more Keto-Friendly recipes? Try my Keto Blueberry Pancakes, Easy Keto Peanut Butter Cookies, or my Keto Mini Chocolate Pancake Cereal!

    stack of blueberry lemon muffins drizzled with sugar and lemon mixture

    What is Keto Blueberry Lemon Muffins?

    Blueberry Lemon Muffins are quick and easy-to-make muffins that are made with almond flour, coconut flour, cream cheese, sour cream, and blueberries with a fresh flavor of lemon and drizzled with lemon glaze. This delicious and simple keto lemon blueberry muffin recipe is perfect for breakfast, dessert, or snacks and a great recipe for beginners since it’s simple to make – just mix the ingredients together and bake! In just half an hour, you can enjoy these soft and sweet muffins with a delicious taste of tart lemons and fresh blueberries. Yum!

    Health Benefits of Blueberry:

    • Rich in antioxidants
    • Aids in fighting cancer
    • Improves mental health
    • Helps to control the appetite
    • Lessens the threat of heart attack
    • Helps restore hormone equilibrium
    • Regulates the gastrointestinal tract

    Tips and Procedures:

    • Feel free to use either fresh or frozen blueberries in this easy muffin recipe. If using the frozen blueberries, do not defrost them before mixing them into your batter.
    • You may use a microplane or a fine, sharp cheese grater for zesting. Make sure to only remove the yellow part of the skin and avoid getting any of the white pith which can give a bitter taste.
    • Make sure that the lemon zest is evenly distributed through your batter before you add the dry ingredients so that it will not clump up.
    • You may use an equal amount of fresh or frozen raspberries or blackberries if blueberries are unavailable.
    • Feel free to use a sweetener of your choice in this keto blueberry muffin recipe.
    • Storage: Place these muffins in an airtight container at room temperature for up to 3 days or freeze them for up to two months. Just defrost in an oven or microwave for a minute before serving.
    delicious blueberry lemon muffins with a  bite

    How to Make Keto Blueberry Lemon Muffins:

    Listed below are all the ingredients you will need:

    • butter 
    • cream cheese 
    • coconut oil
    • Swerve confectionary sugar
    • sour cream 
    • eggs 
    • vanilla extract
    • lemon 
    • lemon zest
    • almond flour 
    • coconut flour
    • baking powder 
    • salt
    • blueberries 

    Drizzle

    • Swerve confectionary sugar 
    • lemon
    ingredients for blueberry lemon muffin recipe

    Preheat the oven to 350 degrees F and line a 12 cup muffin tin with cupcake liners. 

    In a microwave-safe bowl, combine butter, cream cheese, and coconut oil, and melt in 30-second increments. It will look chunky, this is ok. Using a hand mixer, blend and it will start to smooth out. Add in confectionary sugar and sour cream, then beat for 1-2 minutes. Next, add in 4 eggs and beat for 1-2 minutes. Then add in vanilla extract, juice of 1 lemon, and lemon zest:

    wet ingredients mixed in a white bowl

    Mix all dry ingredients in a bowl and then mix into the wet batter. Fold in blueberries, being careful not to smash them:

    added the dry ingredients into the mixture and folded in the blueberries

    Divide the batter among 12 muffin tins. Cook for 20-30 minutes until the tops of muffins are golden and a toothpick inserted is clean. Let cool completely before icing.

    Drizzle:
    In a medium bowl, add confectionary sugar, juice of 1 lemon, and mix. If you find you want it thicker or thinner, add more of one of the ingredients. Confectionary sugar for thicker and lemon juice for thinner.

    baked the blueberry lemon muffin batter in the muffin tins

    Drizzle on muffins and serve!

    Frequently Asked Questions:

    How do you make keto lemon blueberry muffins?

    Just simply mix the wet ingredients which include the eggs and lemon juice, then add the dry ingredients like coconut flour and almond flour. Then, fold the blueberries and bake the batter to deliciousness!

    When should I eat Keto Blueberry Muffins?

    They are great for breakfast or snack time but they can be eaten anytime you want.

    What ingredients do you need to make low-carb blueberry lemon muffins?

    Use almond flour and coconut flour which are both low-carb flour and gluten-free.

    drizzled blueberry lemon muffins
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    Keto Lemon Blueberry Muffins

    These are easy-to-make, fluffy and delicious muffins that are bursting with fresh blueberries and lemon flavors. They are great for breakfast or snacks and perfect treats for loved ones!
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Breakfast, Snack
    Cuisine: American, Filipino
    Servings: 12 muffins
    Calories: 254kcal

    Ingredients

    • 4 tablespoons butter
    • 4 tablespoons cream cheese
    • 2 tablespoons coconut oil
    • ¾ cups Swerve Confectionary sugar
    • ¼ cup sour cream
    • 4 eggs eggs
    • 1 tablespoon vanilla extract
    • 1 medium lemon
    • 1 teaspoon lemon zest optional
    • 1 ¼ cup almond flour
    • 3 tablespoons coconut flour
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon salt
    • 1 cup fresh blueberries

    Drizzle

    • 1 cup Swerve Confectionary sugar
    • 1 lemon

    Instructions

    • Preheat oven to 350 degrees F and line a 12 cup muffin tin with cupcake liners.
    • In a microwave-safe bowl, combine butter, cream cheese, and coconut oil and melt in 30 second increments. It will look chunky, this is ok. Using a hand mixer, blend and it will start to smooth out.
    • Add in confectionary sugar and sour cream, then beat for 1-2 minutes.
    • Add in 4 eggs and beat for 1-2 minutes.
    • Add in vanilla extract, juice of 1 lemon, and lemon zest.
    • Mix all dry ingredients in a bowl and then mix into the wet batter.
    • Fold in blueberries, being careful not to smash them.
    • Divide the batter among 12 muffin tins and cook for 20-25 minutes until tops of muffin are golden and a toothpick inserted is clean. Allow to cool completely before icing.

    Drizzle:

    • In a medium bowl, add confectionary sugar, juice of 1 lemon and mix. If you find you want it thicker or thinner, add more of one of the ingredients. Confectionary sugar for thicker and lemon juice for thinner.
    • Drizzle on muffins and serve.

    Nutrition

    Serving: 1g | Calories: 254kcal | Carbohydrates: 35g | Protein: 14g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 310mg | Sodium: 245mg | Potassium: 168mg | Fiber: 3g | Sugar: 3g | Vitamin A: 551IU | Vitamin C: 11mg | Calcium: 121mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!
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    Hi, I’m Lainey! Here you’ll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page!

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