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Here’s a full, detailed, and unique article about Keto Lemon Blueberry Muffins, including step-by-step instructions and tips for perfect results:

Keto Lemon Blueberry Muffins: A Low-Carb, Zesty Delight

If you’re following a ketogenic lifestyle but crave the sweet, tangy goodness of muffins, these Keto Lemon Blueberry Muffins are a perfect choice. Bursting with fresh blueberries and a bright lemon flavor, they are soft, moist, and satisfying—all without the sugar spike. Let’s dive into how to make these low-carb delights step by step.

Ingredients

For this recipe, you’ll need:

Dry Ingredients:

2 cups almond flour (finely ground)
¼ cup coconut flour
½ cup powdered erythritol (or your preferred keto-friendly sweetener)
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt

Wet Ingredients:

4 large eggs
½ cup unsweetened almond milk
⅓ cup melted coconut oil (or unsalted butter)
1 tsp pure vanilla extract
Zest of 1 lemon
2 tbsp fresh lemon juice

Add-ins:

1 cup fresh or frozen blueberries (if frozen, do not thaw)

Optional Glaze:

2 tbsp powdered erythritol
1 tsp lemon juice

Step-by-Step Method

1. Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Line a muffin tin with 12 paper liners or lightly grease with coconut oil to prevent sticking.

2. Mix Dry Ingredients

In a large mixing bowl, combine almond flour, coconut flour, powdered erythritol, baking powder, baking soda, and salt. Stir well to ensure the leavening agents are evenly distributed—this helps your muffins rise evenly.

3. Combine Wet Ingredients

In another bowl, whisk together eggs, almond milk, melted coconut oil, vanilla extract, lemon zest, and lemon juice until smooth. The lemon zest is essential—it gives the muffins a fresh, zesty flavor that balances the sweetness of the blueberries.

4. Incorporate Wet and Dry

Slowly pour the wet mixture into the dry ingredients, stirring gently with a spatula until fully combined. Avoid overmixing, as this can make the muffins dense. The batter should be thick but scoopable.