Light, fluffy and perfectly moist, our Keto Lemon Blueberry Muffins are delicious low carb breakfast option! A delightful combination of sweet blueberries and tangy lemons, these keto-friendly muffins taste like a real treat — but they’re less than 4g net carbs each!
Blueberry Lemon Keto Muffins
If you’ve been wondering how to make blueberry muffins keto, we’re going to do you one better — we’ve added fresh lemon juice and lemon glaze for a sweet and tangy treat!
Regular blueberry muffins are far from being keto friendly, but believe it or not, we got this recipe down to less than 4g of net carbs per muffin! It’s a deliciously low carb way to start the day!
The secret is using a blend of almond and coconut flours — almond flour lowers the carb count and coconut flour makes them fluffy. Then our blend of butter, coconut oil, and cream cheese keeps these muffins impossibly moist! No dry muffins here!!
I especially love these muffins because they are perfect to make ahead and freeze — you can even make a double batch! This makes meal prep and staying on track MUCH easier! And tastier!
For your convenience in re-creating our keto blueberry muffins, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.
What You Need
- Butter — We recommend unsalted butter, since there is already salt added separately to this recipe.
- Coconut oil
- Cream cheese
- Sour cream — Be sure to use full fat sour cream, as reduced fat versions contain more carbs.
- Swerve confectioners sugar
- Vanilla extract
- Lemon — You’ll be using the juice
- Almond flour — Or almond meal
- Coconut flour
- Baking powder
- Blueberries — Fresh or frozen
For the Lemon Glaze
- Juice of 1 Lemon
- Swerve confectioners sugar
Kitchen Supplies Used
Why I Love This Recipe
- Perfect to make ahead for meal prepping!
- Rich and moist!
- Less than 4g net carbs per muffin!
Can You Use Frozen Blueberries in Muffins?
Sure! You can swap frozen blueberries for fresh in this (or any) muffin recipe — and you don’t even need to thaw them!
To make sure that they don’t all sink to the bottom of your muffins, lightly toss the blueberries in coconut flour before adding to the batter.
KETO FAQ – Learn More
- How many carbs can you eat on keto?
- Keto-friendly Food List
- What is the Keto flu and how to avoid it?
- What is a Targeted Keto Diet?
- 8 Reasons You’re Not Losing Weight on Keto
How to Make Keto Blueberry Lemon Muffins
The ingredient list looks long, but don’t worry! These keto blueberry muffins are actually pretty easy to make!
First, you’ll melt together the butter, coconut oil, and cream cheese in the microwave. Be sure to use a large microwave safe bowl and heat in 20-30 second intervals!
This mixture may look a little lumpy, but that’s ok! Grab a hand mixer or use your stand mixer to smooth it out. As you mix, add in the sour cream and confectioner’s “sugar.”
Next, add the eggs and continue to mix. Finally, add lemon juice from one whole lemon and vanilla extract.
Whisk together the rest of your dry ingredients in a separate bowl, then pour into your bowl of batter, mixing as you go.
Turn off the mixer and stir blueberries into batter by hand, then scoop into a prepared muffin tin.
Bake for 20-30 minutes at 350°F until the tops of the muffins are golden brown.
Allow them to cool completely before icing. Or you can enjoy as-is, without the glaze — they are fabulous like this too!
How to Freeze Muffins
The great thing about muffins is that they freeze well, so they are great to make ahead in bulk for an easy grab-and-go breakfast. They’ll last up to three months in the freezer!
To freeze your muffins, individually wrap them in plastic wrap or foil and place in a large freezer bag. Make sure the muffins are completely cool before doing so!
More of our Favorite Keto Breakfast Recipes
If you loved these sugar free lemon blueberry muffins, be sure to try these other delicious low carb breakfast ideas:
Free Printable Copy of Our Keto Lemon Blueberry Muffins Recipe:
If you like this recipe, rate it! We’d also love to hear your thoughts in the comments below.
Keto Lemon Blueberry Muffins
- Mixing bowls
- Electric hand mixer
- Muffin tin
- 1 ¼ cup almond flour
- 1 cup blueberries
- ¾ cup Swerve confectioners sugar
- 2 Tablespoons coconut oil
- 4 Tablespoons butter
- 4 Tablespoons cream cheese
- 4 eggs
- 3 Tablespoons coconut flour
- 1 ½ teaspoons baking powder
- 1 lemon juice only
- 1 Tablespoon vanilla extract
- ¼ teaspoon salt
- ¼ cup sour cream
For the Drizzle
- 1 lemon juice and zest
- 1 cup Swerve confectioners sugar
- Preheat oven to 350°F and prepare a muffin tin with cupcake liners.
- In a microwave-safe bowl, combine butter, coconut oil, and cream cheese and melt in 30-second increments. It will look chunky at first, but will smooth out by using a hand mixer.
- Add sour cream and confectioners sugar and beat for 1-2 minutes.
- Add 4 eggs and beat for another minute.
- Add vanilla extract and juice of one lemon.
- Whisk together all dry ingredients in a separate bowl, then pour into bowl of batter, mixing as you pour.
- Fold in blueberries, taking care not to crush them.
- Scoop batter into your prepared muffin tin and bake for 20-30 minutes.
- Keep an eye on the muffins and start checking them at 20 minutes. They're done when the tops of the muffins are golden brown, and a toothpick inserted in the middle comes out clean.
- Allow to cool completely before icing.
For the Lemon Glaze
- Whisk together Swerve confectioners sugar and juice of 1 lemon. Add more "sugar" for a thicker glaze or more lemon juice for a thinner glaze.
- Drizzle on top of muffins and enjoy! You can also top with lemon zest, if desired.
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