Sugar-Free Lemon Blueberry Muffins (Keto)

If you love muffins, but you want to stay away from sugar, gluten, and carbs, I have the perfect solution for you. These sugar-free lemon blueberry muffins are gluten-free, lectin-free, and keto friendly. They are also super easy to make, perfectly moist, and delicious.

These muffins were inspired by a recipe in The Plant Paradox Cookbook, by Dr. Steven Gundry: Lemon Poppy Coffee Cake (page 222-223). You will find the recipe in the book, but you can also check my review of this cake here:

• Dr. Gundry’s Lemon Poppy Coffee Cake Review

This cake is still one of my favorite cakes I made, but it needed a few adjustments. While I was working on this review and had some spare blueberries that needed to be used, I made this muffin recipe.

I hope you enjoy it as much as I do.

Ingredients for the sugar-free lemon blueberry muffin recipe

These lemon blueberry muffins are made with a mix of almond and coconut flour, and they are sugar-free and low-carb. With only 5 grams of net carbs, they are perfect if you are on a keto diet. But they’ll be loved by everyone, on a diet or not.

When it comes to almond flour, I choose to go with organic flour, as conventional almonds are heavily contaminated with glyphosate.

You can use both fresh and frozen blueberries; just be careful with the added moisture from frozen blueberries. Don’t skip the step of coating the blueberries in coconut flour, even if they are fresh, as this will absorb some of the extra moisture.

Sometimes I add 1/2 cup of blueberries or up to 1 cup. When you go lighter on the blueberries, the muffins will be lighter and will have a more intense lemon flavor. If you go heavy on the blueberries, the color of the muffins will be darker. But they’ll both be delicious.

A note on the sweetener; I use 3 tablespoons, but if you know you have a sweet tooth, feel free to add one tablespoon more. My favorite sweetener is monk fruit, but you can also use allulose, a mix of erythritol and stevia (like Swerve), or even inulin powder. Just know that inulin powder has a less intense sweet taste so you might need more.

If you want to learn more about safe, low-caloric, natural sweeteners, you can check this article:

• Discover 7 Healthy Natural Sweeteners for Your Sugar-Free Diet

The lemon flavor in these muffins is not very intense, so feel free to add more lemon juice, lemon zest, and even a pure lemon extract. Adding one or two tablespoons of extra lemon juice will not affect the texture of these muffins.

Use a liquid oil for these muffins, not very strongly flavored, like avocado oil or MCT oil.

Ingredient list:

1/2 – 1 cup organic blueberries (fresh or frozen)

DRY INGREDIENTS:
1 1/2 (packed) cup blanched almond flour
1/4 (packed) cup coconut flour (plus 1 tablespoon for the blueberries)
1 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt

WET INGREDIENTS:
3 pasture-raised eggs
3-4 tablespoons monk fruit sweetener (other sweeteners work too)
1/4 cup avocado or MCT oil
1/4 cup full-fat coconut milk (in a can)
juice of 2 medium lemons
zest of 2 or 3 organic lemons
1 teaspoon vanilla extract
1-2 tablespoons poppy seeds (optional)

How to make gluten-free and sugar-free lemon blueberry muffins

I love to make these muffins because they are super easy to put together.

Please measure the flour packed; otherwise, there won’t be enough, and your muffins will be too moist. Press down the flour with the back of a spoon or your hand and keep adding flour until you reach the 1 cup (or 1/4 cup) mark.

Depending on how big the muffin cups are and how much you fill them, you can make 10-12 muffins. If you have the big-size muffin forms, it will make 6-7 muffins.

• Preheat the oven to 350F and line a muffin tin with 10-12 muffin paper cups.
• If using fresh blueberries, wash and dry the blueberries and coat them in coconut flour. If you are using frozen blueberries, pat dry them with a paper towel and coat them with 1 tablespoon coconut flour. If you want lighter muffins, use 1/2 cup, if you want the more intense blueberry taste and color, use 1 cup.
• Combine the dry ingredients in a bowl.
• Whisk the wet ingredients in another bowl.
• Add the dry ingredients to the wet ingredient bowl and combine with a spatula, without overmixing. You will get a solid, but light-textured batter/dough.
• Add the poppy seeds, if using, and the blueberries coated in coconut flour and gently fold the blueberries in.
• Spoon the batter into the paper cups and sprinkle some poppy seeds on top.
• Bake for 30-40 minutes, until they don’t feel soft to touch anymore. If using more blueberries and especially if using frozen blueberries, the baking time will be about 40 minutes.

How to store these sugar-free lemon blueberry muffins

These low-carb lemon blueberry muffins can be stored in the refrigerator, in a closed glass container, or in Stasher bags. They can also be frozen and thawed at room temperature.

More sugar-free desserts

This recipe is part of our 30+ Healthy Sugar-Free Dessert Recipes round-up. Check it out for a selection of my favorite sugar-free sweet treats that are also gluten-free and lectin-free.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Sugar-Free Lemon Blueberry Muffins

(122 votes, average: 3.80 out of 5)

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By Claudia Curici – Serves: 12

Prep Time: 20 minutes – Cooking Time: 30 minutes

A perfectly moist and delicate muffin that is good for you.

Ingredients

• 1/2 - 1 cup organic blueberries (fresh or frozen)
• DRY INGREDIENTS:
• 1 1/2 (packed) cup blanched almond flour
• 1/4 (packed) cup coconut flour (plus 1 tablespoon for the blueberries)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch of salt
• WET INGREDIENTS:
• 3 pasture-raised eggs
• 3-4 tablespoons monk fruit sweetener (other sweeteners work too)
• 1/4 cup avocado or MCT oil
• 1/4 cup full-fat coconut milk (in a can)
• juice of 2 medium lemons
• zest of 2 or 3 organic lemons
• 1 teaspoon vanilla extract
• 1-2 tablespoons poppy seeds (optional)

Instructions

1

Preheat the oven to 350F and line a muffin pan with 10-12 muffin paper cups.

2

If using fresh blueberries, wash and dry the blueberries and coat them in coconut flour. If you are using frozen blueberries, pat dry them with a paper towel and coat them with 1 tablespoon coconut flour. If you want lighter muffins, use 1/2 cup, if you want the more intense blueberry taste and color, use 1 cup.

3

Combine the dry ingredients in a bowl; add the poppy seeds if using.

4

Whisk the wet ingredients in another bowl.

5

Add the dry ingredients to the wet ingredient bowl and combine with a spatula without overmixing. You will get a solid but light-textured batter/dough.

6

Add the blueberries coated in coconut flour.

7

Spoon the batter into the paper cups and sprinkle some poppy seeds on top.

8

Bake for 30-40 minutes, until they don't feel soft to touch anymore. If using more blueberries and especially if using frozen blueberries, the baking time will be about 40 minutes.

Notes

The way you measure the flour for these is essential. The cups should be packed (press down the flour with the back of a spoon or your hand and keep adding flour until you reach the 1 cup (or 1/4 cup) mark. Coconut flour and almond flour tend to be fluffy so if you don't add enough your cake will end up being way too moist.