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Story Behind the Recipe

On a bright spring morning, Anna, a dedicated keto follower and avid baker, reminisced about the lemon blueberry muffins her grandmother used to make. Determined to recreate this nostalgic treat while adhering to her low-carb lifestyle, she embarked on a journey to develop a keto-friendly version. After numerous experiments and tweaks, Anna perfected her Keto Lemon Blueberry Muffins. The result was a delightful blend of tangy lemon and sweet blueberries, with a moist and fluffy texture that rivaled the original. These muffins quickly became a staple in her household, enjoyed by both keto and non-keto friends alike. Anna’s muffins are a testament to the fact that you can savor the flavors of cherished memories without compromising on health.

Key Considerations

  1. Low-Carb Ingredients: Use almond flour and coconut flour to replace traditional wheat flour.
  2. Sweeteners: Opt for keto-friendly sweeteners like erythritol or monk fruit.
  3. Moisture Balance: Ensure the muffins remain moist by using adequate fats and not overbaking.
  4. Freshness of Ingredients: Use fresh blueberries and lemons for the best flavor.

Tips and Tricks

  1. Even Distribution: Toss blueberries in a little almond flour to prevent them from sinking to the bottom of the muffins.
  2. Zesting Lemons: Use a microplane grater for fine lemon zest, avoiding the bitter white pith.
  3. Don’t Overmix: Mix the batter until just combined to avoid dense muffins.
  4. Cooling: Let muffins cool completely before removing from the tin to prevent them from crumbling.


  • Dry Ingredients:
    • 2 cups almond flour
    • 1/4 cup coconut flour
    • 1/2 cup erythritol or your preferred keto-friendly sweetener
    • 1 tsp baking powder
    • 1/4 tsp baking soda
    • 1/4 tsp salt
  • Wet Ingredients:
    • 3 large eggs
    • 1/3 cup unsweetened almond milk
    • 1/3 cup melted coconut oil or butter
    • 1 tsp vanilla extract
    • Zest of 2 lemons
    • Juice of 1 lemon
  • Add-ins:
    • 1 cup fresh blueberries
    • 1 tbsp almond flour (for tossing blueberries)


  1. Preheat and Prepare:
    • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with coconut oil.
  2. Combine Dry Ingredients:
    • In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients:
    • In another bowl, whisk the eggs, almond milk, melted coconut oil or butter, vanilla extract, lemon zest, and lemon juice until well combined.
  4. Combine Wet and Dry Mixtures:
    • Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Prepare Blueberries:
    • Toss the blueberries in 1 tablespoon of almond flour to coat them. Gently fold the blueberries into the batter.
  6. Fill the Muffin Tin:
    • Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake:
    • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool:
    • Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Storage Methods

  • Refrigeration: Store muffins in an airtight container in the refrigerator for up to one week.
  • Freezing: Place muffins in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw in the refrigerator or at room temperature before serving.


  1. Nut-Free Option: Substitute almond flour with sunflower seed flour for a nut-free version.
  2. Dairy-Free: Use coconut oil instead of butter and almond milk instead of dairy milk.
  3. Citrus Twist: Add lime zest and juice for a lemon-lime flavor.
  4. Chocolate Chip: Fold in keto-friendly chocolate chips along with the blueberries for a sweet twist.

Health Benefits of Ingredients

  1. Almond Flour: Low in carbs and high in healthy fats and protein, promoting satiety and supporting heart health.
  2. Coconut Flour: High in fiber, which aids in digestion and helps regulate blood sugar levels.
  3. Blueberries: Packed with antioxidants and vitamins, supporting brain health and reducing inflammation.
  4. Lemon: Rich in vitamin C and antioxidants, which boost immunity and support skin health.

Enjoy these delightful Keto Lemon Blueberry Muffins, a perfect blend of tangy and sweet flavors that fit seamlessly into your low-carb lifestyle, making for a delicious and healthy treat at any time of the day.

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