Low Carb Lemon Blueberry Muffins
Bright, zesty, and packed with bursts of juicy blueberries, these Low Carb Lemon Blueberry Muffins are the perfect guilt-free indulgence for breakfast or snack time! Made with a wholesome blend of almond and coconut flours, these gluten-free muffins are naturally low in carbs and lightly sweetened with granulated erythritol, making them ideal for keto and diabetic-friendly diets. A refreshing hint of lemon zest and juice adds a citrusy pop, while ripe blueberries bring natural bursts of sweetness to every bite. With just 15 minutes of prep time and a bake time of 25 minutes, these tender, golden muffins are delightfully quick and easy to whip up. Enjoy them fresh from the oven or store them for a convenient make-ahead treat that stays moist and flavorful for days!
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Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 0.75 cup granulated erythritol
- 1 tablespoon baking powder
- 0.25 teaspoon salt
- 4 large eggs
- 0.5 cup unsalted butter, melted
- 0.5 cup almond milk, unsweetened
- 2 tablespoons lemon zest
- 0.25 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Directions
Step 1
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease them well.
Step 2
In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
Step 3
In another bowl, beat the eggs until frothy. Add the melted butter, almond milk, lemon zest, lemon juice, and vanilla extract. Mix well to combine.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Step 5
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Step 6
Distribute the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Step 7
Bake in the preheated oven for 22-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 8
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Serve warm or store in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (1053.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2526.7 |
| Total Fat 217.7g | 0% |
| Saturated Fat 78.3g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1002.3mg | 0% |
| Sodium 2336.4mg | 0% |
| Total Carbohydrate 248.5g | 0% |
| Dietary Fiber 38.8g | 0% |
| Total Sugars 27.5g | |
| Protein 75.2g | 0% |
| Vitamin D 207.9IU | 0% |
| Calcium 809.1mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 758.5mg | 0% |
Source of Calories