keto lemon blueberry muffins

5. Fold in Blueberries

Gently fold in the blueberries with a spatula. If using frozen berries, fold quickly to avoid turning the batter purple. The goal is even distribution without crushing the fruit.

6. Fill the Muffin Cups

Spoon the batter evenly into the 12 muffin cups, filling each about ¾ full. This ensures the muffins rise nicely without spilling over.

7. Bake

Place the muffin tin in the preheated oven and bake for 22–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Baking times may vary slightly depending on your oven and the moisture in your blueberries.

8. Cool

Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. This step prevents the bottoms from becoming soggy.

9. Optional Lemon Glaze

For an extra touch of sweetness, mix 2 tbsp powdered erythritol with 1 tsp lemon juice to create a simple glaze. Drizzle over cooled muffins and let it set for a few minutes before serving.

Tips for Perfect Keto Muffins

1. Use Fresh Almond Flour: Freshly ground almond flour gives a lighter texture. Store in the fridge if not using immediately.
2. Avoid Overmixing: Overmixing can cause the muffins to be dense and heavy. Fold gently until just combined.
3. Frozen Blueberries Are Fine: Just add them directly to the batter to prevent bleeding.
4. Enhance Lemon Flavor: Add an extra teaspoon of lemon zest for a stronger zing.
5. Storage: Store in an airtight container at room temperature for 2–3 days or in the fridge for up to a week. They also freeze well—perfect for meal prep!

Nutritional Notes (Approximate per Muffin)

• Calories: 180 kcal
• Net Carbs: 3–4g
• Protein: 5g
• Fat: 15g

These muffins are low-carb, gluten-free, and sugar-free, making them a guilt-free breakfast, snack, or dessert for anyone on a keto or low-carb diet.

Conclusion

Keto Lemon Blueberry Muffins combine the sweetness of berries with the bright zing of lemon in a soft, moist, low-carb package. They’re easy to make, perfect for breakfast on the go, or a quick snack to satisfy your sweet cravings without leaving ketosis. With these tips and step-by-step instructions, you’ll be enjoying fluffy, flavorful muffins in no time.

If you want, I can also give you a version that’s ultra-fluffy and bakery-style, using some keto baking tricks like whipped egg whites and psyllium husk for that extra rise and softness. It will taste just like classic lemon blueberry muffins but still keto-friendly.

Do you want me to do that?