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Keto Lemon Blueberry Muffins

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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!

keto blueberry muffin with lemon glaze

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!

keto lemon blueberry muffins surrounded by blueberries

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 
  • Eggs 
  • Vanilla extract
  • Lemon — You’ll be using the juice
  • Almond flour — Or almond meal
  • Coconut flour
  • Baking powder 
  • Salt
  • Blueberries — Fresh or frozen

For the Lemon Glaze

  • Juice of 1 Lemon
  • Swerve confectioners sugar 

Kitchen Supplies Used

Why I Love This Recipe

  1. Perfect to make ahead for meal prepping!
  2. Rich and moist!
  3. 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.

close up of a low carb blueberry muffin with lemon glaze

KETO FAQ – Learn More

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.

mixing fresh blueberries into muffin batter

Turn off the mixer and stir blueberries into batter by hand, then scoop into a prepared muffin tin.

low carb blueberry lemon muffin batter in cupcake pan

Bake for 20-30 minutes at 350°F until the tops of the muffins are golden brown.

fresh baked keto blueberry muffins still in the pan

Allow them to cool completely before icing. Or you can enjoy as-is, without the glaze — they are fabulous like this too!

keto lemon blueberry muffins with fresh blueberries and lemon on wire rack

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!

close up of a blueberry muffin on its side

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:

top down view of keto blueberry muffins

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

Light, fluffy and perfectly moist, our Keto Lemon Blueberry Muffins are delicious breakfast option! A delightful combination of sweet blueberries and tangy lemons, these low carb muffins taste like a real treat -- but they're less than 4g net carbs each!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Keto
Keyword: blueberry, keto muffin, lemon, muffin
Servings: 12 Muffins
Calories: 182kcal
Author: Lindsey Schatz
Cost: $6


  • 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.


Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Net Carbs: 3.5g per muffin (without glaze) 


Calories: 182kcal | Carbohydrates: 7g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 125mg | Potassium: 94mg | Fiber: 2g | Sugar: 2g | Vitamin A: 297IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg

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Keto Blueberry Pancakes

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