Soft Keto Lemon Blueberry Muffins for Your Best Weekend Brunch
Moist keto muffins bursting with citrus and blueberry flavor. Made with almond flour and keto sweeteners, these guilt-free muffins satisfy sweet cravings and are perfect for a low-carb breakfast or brunch.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 12 muffins 1x
- Category: Keto Breakfast Recipes
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
2.5 cups superfine blanched almond flour
0.5 cup granulated erythritol or monk fruit sweetener
1.5 tsp baking powder
0.25 tsp fine sea salt
3 large eggs
0.33 cup melted and slightly cooled unsalted butter
0.33 cup unsweetened almond milk
1 tbsp fresh lemon zest
2 tbsp freshly squeezed lemon juice
1 tsp pure vanilla extract
0.75 cup fresh blueberries (divided into 0.5 cup for batter and 0.25 cup for topping)
Instructions
Preheat oven to 350°F (175°C) and line a 12-muffin tin with paper liners or grease with cooking spray
In a large bowl, whisk together almond flour, sweetener, baking powder, and salt
In a separate bowl, mix eggs, melted butter, almond milk, lemon zest, lemon juice, and vanilla until smooth
Gently fold wet ingredients into dry ingredients using a silicone spatula
Stir in 0.5 cup blueberries
Divide batter evenly among prepared muffin cups and top each with remaining 0.25 cup blueberries
Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean
Cool in pans for 5 minutes, then transfer to a wire rack to cool
Notes
For nut-free version, substitute almond flour with sunflower seed flour
Add a sprinkle of coarse sugar substitute on top for extra crunch if desired
Store at room temperature in an airtight container for up to 3 days or freeze for up to 2 months
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 75mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg