Keto Blueberry Lemon Muffins
Ingredients
- 2 cups (8 oz.) 475 ml (230 g) almond flour
- ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
- 2 tbsp 2 tbsp baking powder
- 1 pinch 1 pinch salt
- 3½ oz. (7 tbsp) 100 g (100 ml) cream cheese
- 1⁄3 cup 80 ml sour cream
- ¼ cup (2 oz.) 60 ml (55 g) unsalted butter
- ½ cup (32⁄3 oz.) 120 ml (110 g) erythritol
- 3 3 large egglarge eggs
- 2 tsp 2 tsp vanilla extract
- 1 1 lemon zest
- ½ cup (2½ oz.) 120 ml (75 g) fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 12-hole muffin tin with paper liners.
- In a medium bowl, whisk together the almond meal, coconut flour, baking powder, and salt.
- In a separate large bowl, whisk together the softened cream cheese, sour cream, melted butter, erythritol, vanilla extract, and lemon zest until smooth.
- Add the dry ingredients to the wet ingredients and stir just until the batter comes together.
- Reserve a few blueberries for topping, then gently fold the remaining blueberries into the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Sprinkle the reserved blueberries on top of each muffin.
- Bake for 22–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out with just a few moist crumbs.
- Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Tips:
Bring the cream cheese and eggs to room temperature before mixing for a smooth batter.
Fold the blueberries gently to keep them intact.
If using frozen blueberries, use them straight from the freezer without thawing.
Storage:
Store the muffins in an airtight container in the refrigerator for up to 5 days.
Freeze the muffins for up to 3 months. When ready to serve, thaw overnight in the refrigerator or at room temperature.
Why you'll love these keto blueberry muffins
These muffins check all the boxes:
- Soft, moist, and fluffy texture
- Naturally gluten-free
- Low in carbohydrates
- Sweetened without sugar
- Perfect for meal prep
- Ready in just 40 minutes
- Freezer-friendly
- Kid-friendly and family-approved
The combination of blueberries and lemon is a classic pairing because the bright citrus enhances the natural sweetness of the berries without requiring extra sweetener.
What makes these muffins keto?
Traditional blueberry muffins are typically made with wheat flour and sugar, often containing 30–50 grams of carbohydrates per muffin.
This recipe keeps carbs low by replacing those ingredients with keto-friendly alternatives:
- Blanched almond meal provides structure and healthy fats.
- Coconut flour absorbs moisture and improves texture.
- Erythritol adds sweetness without raising blood sugar.
- Cream cheese and sour cream create a rich, moist crumb while adding protein and fat.
The result is a muffin that satisfies cravings while fitting comfortably into a ketogenic lifestyle.
