Kirbie's Cravings

Keto Blueberry Lemon Muffins

These easy muffins are a delicious breakfast treat. It’s a quick and easy one-bowl recipe that can be prepared in just a few minutes. The muffins are light and fluffy, studded with blueberries and flavored with lemon juice and zest. The muffins are also low carb and keto-friendly.
overhead photo of blueberry muffins

I love the combination of blueberries and lemons, especially in baked goods. I have been wanting to make low carb blueberry muffins. I also decided to add some lemon juice and zest to add even more flavor to the muffins.

Muffin highlights

  • The muffin batter is made in one bowl. Everything is mixed with a whisk, no electric mixer needed.
  • The muffins are not overly sweet so they make a good breakfast treat. If you want something sweeter or more dessert-like, you can add a lemon glaze on top.
  • The muffins are studded with plenty of fresh blueberries and lightly flavored with lemon. I wanted these to mainly be blueberries muffins, with the lemon adding more flavor to the muffins.

Low Carb Flour

These muffins are made with just almond flour. You need to use superfine almond flour so that the muffins come out tender and light.

I have not tested with other low carb flours at this time. They can most likely be made with coconut flour, but the recipe would need to be altered since coconut flour is not a 1:1 substitute for almond flour.
close-up photo of a muffin sliced in half


Blueberries are generally acceptable in limited amounts for those on low carb and keto diets. This recipe uses 3/4 cup of blueberries divided between 10 muffins.

If needed, you can reduce the blueberries to 1/2 cup. If you want even more blueberry flavor, you can increase the amount to 1 cup.

Lemon Flavor

The muffins are lightly flavored with lemon. I wanted these muffins to mainly be blueberries muffins, so the lemon flavor is not too strong.

  • For best results, use fresh lemons. I find that fresh squeezed lemon juice has a stronger and better lemon flavor than shelf-stable lemon juice.
  • Also, don’t leave out the zest. The lemon zest has a more concentrated lemon flavor so it adds a lot of lemon flavor to the muffins.

close-up photo of a lemon blueberry muffin

More Keto Muffins

Keto Blueberry Lemon Muffins

Servings: 10 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
An easy one bowl recipe that produces light and fluffy lemon flavored muffins studded with blueberries.
5 from 4 votes


  • 2 ½ cups superfine almond flour
  • 1/2 cup erythritol granular
  • 1 ½ tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup unsalted butter melted
  • 1/3 cup milk
  • 2 tbsp lemon juice
  • 3 large eggs
  • 1 tsp vanilla
  • 2 tsp lemon zest
  • 3/4 cup fresh blueberries divided


  • Preheat the oven to 350F. Line a muffin pan with muffin liners. (You will only need 10.)
  • In a large bowl, add almond flour, erythritol, baking powder and salt. Whisk until evenly combined.
  • Add in melted butter, milk, lemon juice, eggs, lemon zest and vanilla. Whisk until smooth.
  • Add in half of the blueberries. Gently stir until they are evenly distributed into the batter.
  • Using an ice cream scoop, scoop batter into prepared muffin pans. The batter should reach close to the top of each muffin liner. Add remaining blueberries to the tops of each muffin, pushing them very gently so they that the bottom 1/3 of the berries get pushed into the batter.
  • Bake for about 25 minutes or until tops start to turn golden brown and toothpick inserted comes out clean.


  • Recipe adapted from Wholesome Yum
  • I have not tested the recipe with frozen blueberries.
  • If you do not like lemon, you can leave out the lemon juice and zest. 
  • The muffins are not overly sweet. If you wish for something more dessert-like, you can add a lemon glaze.
  • I like using parchment paper muffin liners* as the muffins will easily come off of them.
  • I used So Nourished Erythritol Sweetener Granular.* Other granular sweeteners like Swerve and Lakanto Monkfruit should also work.
  • I used Kirkland Signature superfine almond flour.*
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
  • The estimated carbohydrates count excludes sugar alcohols. The net carbs exclude both fiber and sugar alcohols.


Serving: 1muffin, Calories: 265kcal, Carbohydrates: 8g, Protein: 2g, Fat: 22g, Saturated Fat: 5g, Sodium: 82mg, Fiber: 3g, Sugar: 3g, NET CARBS: 5

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

20 comments on “Keto Blueberry Lemon Muffins”

  1. I’m on a muffin kick right now. These were easy and delicious! Next time I will maybe cut the sugar just a little bit but a solid recipe! Thank you!

  2. My family love these muffins and they are super easy to make!  

  3. I made these Blueberries and Lemon muffins yesterday. I couldn’t believe how easy it was to make them and how nice they tasted. My husband who is T2D enjoyed the muffins “guilty free”. Thank you 🙂

  4. These muffins were delicious!! Wow. I subbed almond milk for milk, and added another egg, just because. Thank you for a delicious recipe!

  5. I made these muffins following your recipe exactly and they were delicious!!
    My husband and I both loved them for breakfast.

    Thank you for this and many other recipes I have used from your blog! We also love the keto bread rolls.


  6. Does it have to be superfine almond flour.

    • The superfine almond flour gives them a light and fluffy texture. We have not tested it with other low-carb flours at this time. They can most likely be made with coconut flour, but the recipe would need to be altered since coconut flour is not a 1:1 substitute for almond flour.

  7. Perfect for my t1d sons! Didn’t raise their blood sugar and they were pleased with the sweet treat! 

  8. The lemon blueberry muffins turned out well. I did cut the sugar…used 1/4 cup and the sweetness is just perfect. 

  9. Can u freeze these?