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Keto Blueberry Muffin Recipe: Keto Lemon Blueberry Muffin

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As a keto enthusiast, I'm always on the hunt for recipes that not only align with my low-carb lifestyle but also satisfy my sweet tooth. That's why I was thrilled to discover this keto blueberry muffin recipe, which has become a staple in my kitchen. These muffins are not just delicious; they're a perfect blend of nutritional goodness and indulgent flavor, making them an ideal treat for anyone on a keto diet.

keto blueberry muffin on a white plate

What are the Keto Blueberry Muffin Recipe Key Ingredients?

  • Almond Flour: Replaces regular flour to keep the carb count low while providing a rich, nutty flavor.
  • Swerve: A sugar substitute that adds sweetness without the carbs.
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  • Fresh Blueberries: Infuse the muffins with a burst of flavor and texture, along with antioxidants and Vitamin C.
  • Lemon Juice: Imparts a refreshing zest to the muffins.
  • Melted Butter: Contributes to the moistness of the muffin.
  • Almond Milk: Used for its low carb content, enhancing the muffin's texture.
  • Eggs: Essential for creating a fluffy texture in the muffins.
  • Vanilla Extract: Adds a subtle, sweet aroma and flavor.
  • Cinnamon: Provides warmth and depth to the muffin's flavor profile.
muffin recipe card

Keto Lemon Blueberry Muffins

keto lemon blueberry muffins ingredients


  • 2 Cups Almond Flour
  • ⅔ Cup Swerve Confectioners Sugar Substitute
  • 3 tsp Baking Powder
  • Juice of 1 Lemon
  • 1 Cup Fresh Whole Blueberries
  • 4 Tbsp Butter, Melted
  • ½ Cup Almond Milk
  • 2 Large Eggs
  • 1 tsp Vanilla
  • ½ tsp Cinnamon


  1. Preheat your oven to 350 degrees. Line a muffin tin with cupcake liners.
  2. In a large mixing bowl, combine almond flour, Swerve, baking powder, lemon juice, melted butter, almond milk, eggs, vanilla, and cinnamon. Mix until smooth.
  3. Gently fold in the blueberries.
  4. Spoon the batter into the cupcake liners, filling them almost to the top.
  5. Bake for 20-25 minutes, until the muffins are lightly browned and cooked through.
keto lemon blueberry muffin in a pan

Tips for Making the Perfect Keto Lemon Blueberry Muffins

  • Fresh vs Frozen Blueberries: While I prefer fresh blueberries for their flavor and texture, you can use frozen ones. Just remember not to thaw them before adding to the batter to prevent bleeding.
  • Lemon Juice and Zest: Don't skip the lemon! The juice adds moisture, and the zest can be added for an extra lemony kick.
  • Check the Baking Time: Oven temperatures can vary. Start checking your muffins around the 18-minute mark. They're done when a toothpick inserted comes out clean.
  • Cooling is Crucial: Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack. It prevents them from becoming soggy.
muffins on a plate


This keto blueberry muffin recipe is more than just a low-carb treat; it's a delightful experience for anyone who loves muffins but is mindful of their diet. The combination of almond flour, Swerve, and fresh blueberries results in a muffin that's not only satisfying and delicious but also keto-friendly. Give this recipe a try – it might just become your new favorite!

Yield: 8

Keto Lemon Blueberry Muffins

keto lemon blueberry muffin in a pan

Discover the perfect blend of taste and health with our Keto Lemon Blueberry Muffins recipe. These muffins are an ideal choice for a low-carb diet, offering a burst of fresh blueberry and lemon flavors. Easy to make and irresistibly delicious, they're perfect for breakfast or as a snack. Get this keto-friendly blueberry muffin recipe now and enjoy a guilt-free treat that doesn't compromise on flavor!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 2 C. Almond flour
  • ⅔ C. Swerve confectioners sugar substitute
  • 3 tsp. Baking powder
  • Juice of 1 lemon
  • 1 C. Fresh whole blueberries
  • 4 Tbsp. Butter melted
  • ½ C. Almond milk
  • 2 Large eggs
  • 1 tsp. Vanilla
  • ½ tsp. Cinnamon


    Preheat the oven to 350 degrees, and line the sections of a muffin tin with cupcake liners.
    In a mixing bowl, blend together the almond flour, Swerve, baking powder, lemon juice, butter, almond milk, eggs, vanilla and cinnamon until smooth.
    Fold in the blueberries.
    Spoon the mixture into the cupcake liners until almost full.
    Bake for 20-25 minutes until lightly browned and cooked through.

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