These muffins are moist, fluffy, and bursting with fresh lemon flavor and juicy blueberries — all while staying keto-friendly!
Ingredients (Makes 12 muffins)
Dry Ingredients
2 cups almond flour
1/3 cup keto sweetener (erythritol or monk fruit blend)
1 tsp baking powder
1/4 tsp baking soda
Pinch of salt
Wet Ingredients
3 large eggs (room temperature)
1/3 cup melted butter (or coconut oil)
1/4 cup unsweetened almond milk
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
Add-ins
3/4 cup fresh blueberries (or frozen, not thawed)
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease well.
In a bowl, whisk together almond flour, sweetener, baking powder, baking soda, and salt.
In another bowl, whisk eggs, melted butter, almond milk, lemon juice, lemon zest, and vanilla.
Combine wet and dry ingredients until smooth.
Gently fold in blueberries.
Divide batter evenly into 12 muffin cups.
Bake for 20–25 minutes, until golden and a toothpick comes out clean.
Cool for 10 minutes before removing from pan.
Optional Lemon Glaze (Low-Carb)
1/2 cup powdered keto sweetener
1–2 tbsp lemon juice
Mix until smooth and drizzle over cooled muffins.
