These paleo and keto lemon blueberry muffins are moist and flavorful, and they are a delicious way to start the morning! Perfect for when you are on the go.
Lemon and blueberry are my favorite combination of flavors when the weather warms up. There’s honestly nothing better than the tartness and sweetness of these two fruits, and they are a match made in heaven!
These days, I haven’t been able to have much sugar. I have a slight carbohydrate intolerance, and eating too much sugar or carbs will make me congested and sneezy. It’s actually quite annoying, but I’ve been experimenting with low carb and keto recipes and desserts, and I’ve been loving them because they don’t bother me at all!
Keto Lemon Blueberry Muffins Recipe
My latest creation in the kitchen is this keto lemon blueberry muffin, and I’m obsessed! It’s so easy, paleo and gluten free, and I can enjoy it with any kind of side effects or sugar crash. And best of all, it takes less than 30 minutes to make, and you’ll have a delicious breakfast or snack that’s great on-the-go for the rest of the week!
Coconut Flour Muffins
These low carb and keto lemon blueberry muffins are made with coconut flour. Every time I use coconut flour in baking recipes, I get messages from my readers concerned about the dryness of baked good because coconut flour is quite absorbent of any kind of liquid it’s mixed with.
But do not worry! These muffins are actually incredibly moist and flavorful, and they won’t have a dense texture either. However, since coconut flour acts very differently compared to other paleo and low carb flours, I would not recommend substituting it with anything else.
And if you or your family member has a nut allergy, these are nut free so perfectly safe for consumption!
Not Keto?
If you aren’t on a keto or low carb diet, or if you have reactions to sugar alcohols, then you can just substitute Swerve in this recipe with coconut sugar (for paleo) or just regular sugar. I know there are some people who get digestive issues or headaches with zero carb sweeteners, so I completely understand.
Hope you enjoy these paleo and keto lemon blueberry muffins. I really enjoyed them with my morning coffee or matcha latte, and they are extra delicious toasted with a slather of ghee or butter!
Keto Lemon Blueberry Muffins (Paleo, Grain Free)
Ingredients
- 3 large eggs
- 2 tbsp full-fat coconut milk
- 2 tbsp ghee or coconut oil, melted
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/4 cup coconut flour
- 3 tbsp Swerve granulated or any granulated sweetener of your choice
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup blueberries fresh or frozen then thawed
Instructions
- Preheat oven to 400 degrees F. Line a muffin pan with 6 muffin liners.
- In a large bowl, whisk together eggs, coconut milk, ghee, lemon juice, lemon zest, and vanilla extract.
- In a separate bowl, stir together coconut flour, Swerve, baking powder, and sea salt.
- Pour dry ingredients into wet, and stir until just combined. Do not overmix.
- Fold in blueberries.
- Pour the batter into to the prepared muffin cups.
- Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
- Cool for a few minutes before removing them to cooling rack to finish cooling.
- Let the muffins cool completely before removing from the liners to keep them from sticking.
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These taste like a bite of spring, love the lemon and blueberry combo!! Thanks!
These look divine! My mother-in-law can’t have eggs. Would Ener-G egg replacer be the best substitute? I thought about using applesauce, but since the recipe calls for 3 eggs, I’m unsure how that would work out. Thanks for any insight you might have 🙂
I never tried but I can’t say for sure! I think you may be better off googling another lemon blueberry muffin recipe that’s egg free.
I am not a big fan of artificial sweeteners so I don’t make a lot of desserts, but this recipe will be a regular for me!!! I used monk fruit and cut back on it. I love the melted ghee in these as it makes them so buttery and delicious…..total keto dream!!! Thanks for the recipe!
So glad you enjoyed them!!
I made them and they came out terrible! Maybe I did something wrong?
Hi Jenna, can you specify what was wrong with them so I can help out better? Thanks!
OMG! These muffins are SO good and healthy! I’ve already eaten 3 of them! I used coconut sugar and coconut oil in my recipe. I highly recommend this recipe.
Yay! So glad you liked them!
I made more tonight and decided to use fresh raspberries- so good too!
I didn’t have coconut flour so I used 1 cup almond flour and I used whipping cream instead of coconut milk. They turned out amazing! Thanks
So glad it worked out!
Hi Jean! I just tried your muffins over the weekend and they were so delicious! My husband and toddler loved them too, so I decided to bake a bigger batch (a dozen) this time. Thanks for the recipe! It’s definitely a keeper ❤️
Yay! So glad you liked it! 🙂
Just made a dozen….smell wonderful and cant wait to try. Anyone have an idea how well they freeze?
My 8 year old daughter made 12 of these muffins this morning. She and her siblings loved them! The only change was adding extra zest–using the zest of 1 lemon. We will need to triple the recipe next time! Thank you for this recipe!
Thank you so much!! So amazing that your daughter likes to bake. 🙂
4 stars because the frozen and thawed blueberries added too much moisture. But they do taste great. I should have added another tablespoon or so of coconut flour but I’m still learning to work with it. I added a tad of powdered ginger and some chia seeds too.