Instructions
- Preheat oven to 350 degrees F / 177 degrees C.
- In a mixing bowl, combine 2½ cups almond flour, 3 eggs, ⅓ cup butter, ⅓ cup monk fruit sweetener, 1½ teaspoons baking powder, and ½ teaspoon pink Himalayan salt. Mix well.2½ cups almond flour, 3 eggs, ⅓ cup butter, ⅓ cup monk fruit sweetener, 1½ teaspoons baking powder, ½ teaspoon pink Himalayan salt
- Add ⅓ cup almond milk, 1 teaspoon vanilla extract, 3 tablespoons lemon zest, and 1 teaspoon lemon extractuntil well combined.⅓ cup almond milk, 1 teaspoon vanilla extract, 3 tablespoons lemon zest, 1 teaspoon lemon extract
- Gently fold in 1 cup fresh blueberries.1 cup fresh blueberries
- If not using 12 muffin liners, coat cupcake tray with Olive oil spray to prevent sticking.12 muffin liners, Olive oil spray
- Using spoon or cookie scoop, fill each cup with 1½ ounces of muffin batter.
- Bake 15 minutes, or until muffin tops are golden brown and toothpick inserted into center comes out clean.
- Let muffins cool for a few minutes before serving.
These keto lemon blueberry muffins are low-carb and gluten-free, making them a perfect breakfast option or after-dinner treat.They’re loaded with keto-friendly blueberries and almond flour, ideal ingredients for those following a ketogenic diet.
Why you’ll love these Keto Lemon Blueberry Muffins
These low-carb lemon blueberry muffins will delight your taste buds while nourishing your body. Almond flour is rich in vitamin E and magnesium, which support heart health. Monk fruit sweetener is a health-promoting sugar alternative that offers a sweet taste without increasing blood glucose levels.These muffins are packed with blueberries, renowned for their antioxidant properties that help mitigate oxidative stress and inflammation.What’s more, lemon zest adds a vibrant flavor and provides an excellent dose of vitamin C, aiding the immune system and supporting healthy skin.You can also create this recipe in batches and freeze it for a quick breakfast for busy mornings.Unlike traditional muffins, these keto lemon blueberry muffins are gluten-free, making them an ideal choice for those with celiac disease or gluten sensitivities.This keto blueberry muffin recipe can also be customized by adding chopped nuts or dark chocolate chips.Health benefits of lemons and blueberries
Both lemons and blueberries are well-known superfoods that you should regularly incorporate into your diet. Lemons are rich in vitamin C, an essential vitamin with potent antioxidant and anti-inflammatory properties.The health benefits of vitamin C include healthier skin, improved digestion, and better blood pressure regulation. A study published in the Journal of Nutrition and Metabolism found that daily consumption of lemons combined with regular walking effectively reduces high blood pressure due to lemons’ benefits for vascular function.In addition, lemons have been shown to aid kidney and liver function.“Lemons are packed with citrates, which help prevent kidney stone formation by increasing urinary pH levels, thus altering the concentration and availability of stone-forming free calcium,” explains Dr. Berg. “Lemons are also rich in eriocitrin, a flavonoid that supports liver function and helps prevent fatty liver disease.”Blueberries are loaded with vitamins and minerals, including vitamin K, magnesium, and manganese. These nutrients support bone health, enhance energy production, and may lower the risk of chronic diseases.Research published in Advances in Nutrition suggests, “An increasing body of evidence suggests that blueberries reduce biomarkers and risk of diseases, including cardiovascular disease, type 2 diabetes mellitus, and neurological decline.”Combining these two superfoods in one delicious muffin is an easy and tasty way to reap their health benefits while staying in fat-burning mode.What to serve with keto lemon blueberry muffins
If you’re craving a sweet breakfast, these low-carb blueberry muffins are the perfect option.They can also be paired with savory dishes to make a well-rounded and balanced meal. Here are a few ideas on what to serve with lemon blueberry muffins.Cheese and onion omelet
If you want to add more protein to your breakfast, a cheese and onion omelet is the way to go.This savory dish perfectly complements the sweet flavor of the muffins and adds healthy fats to keep you satiated longer.Simply beat eggs with shredded cheese and chopped onions, then cook in coconut oil for a few minutes.5-minute smoked salmon keto wraps
For a quick and easy breakfast, try these smoked salmon keto wraps. The creamy mixture of smoked salmon, mayo, and cream cheese pairs perfectly with these tangy lemon blueberry muffins.Salmon is also packed with omega-3 fatty acids, which have been shown to support heart and brain health.Sugar-free raspberry jam
Top your blueberry muffins with sugar-free raspberry jam for extra flavor.To prepare, blend thawed raspberries, water, lemon juice, stevia extract, and psyllium husk until smooth. Then, refrigerate for 12 hours to allow the mixture to thicken.This jam is also an excellent low-carb addition to other recipes, including chia puddings, yogurt parfaits, and glazes for roasted meats.Vegan avocado toast
This avocado toast recipe is the ideal breakfast for a vegan or vegetarian diet.The combination of silky avocado, zesty lime, and spicy jalapeno creates a crowd-pleasing dish that’s easy to make and full of vibrant flavors.To make vegan avocado toast, mash avocado with spices, place it on top of keto bread, and season with pink Himalayan salt.Bacon and cheese fat bomb
These bacon and cheese fat bombs offer a savory and decadent dish to complement the fresh, fruity flavors of the muffins.Mix hard-boiled eggs, mayo, butter, and spices in a bowl. Once mixed, shape the mixture into balls and roll in chopped bacon and parsley.Bacon and cheese fat bombs make for an easy grab-and-go breakfast or a satisfying addition to lunch and dinner.Storage and reheating tips
These keto lemon blueberry muffins can last up to a week in the refrigerator and up to three months in the freezer.Let them cool completely before storing, then place them in an airtight container or ziplock bag.Reheat muffins in the toaster oven for a few minutes until warm and crispy on the outside.You can also freeze the batter in portions and bake fresh muffins whenever cravings strike.
