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Gluten-Free Lemon Blueberry Muffins (Keto)

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  • Author: Claudia Curici, Health Coach
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 12 muffins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten-Free, Keto

Description

These gluten-free lemon blueberry muffins are soft, moist, and bursting with blueberry flavor. Made with almond flour, coconut flour, and naturally sweetened without sugar, they offer all the comfort of a classic bakery muffin while remaining low in carbs and grain-free. Bright lemon zest and juice add a fresh citrus note that pairs beautifully with the juicy blueberries, making these muffins perfect for breakfast, brunch, or an afternoon treat.

Ingredients

Blueberries

  • ½ to 1 cup blueberries (fresh or frozen)

Dry Ingredients

  • 1½ cups blanched almond flour, packed
  • ¼ cup coconut flour, packed
  • 1 tablespoon coconut flour (for coating the blueberries)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • Pinch of salt

Wet Ingredients

  • 3 pasture-raised eggs
  • 3 to 4 tablespoons monk fruit sweetener or allulose
  • ¼ cup avocado oil or MCT oil
  • ¼ cup full-fat coconut milk
  • Juice of 2 medium lemons
  • Zest of 2 to 3 organic lemons
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons poppy seeds (optional)

Instructions

  1. Preheat the oven to 175°C (350°F). Line a muffin tin with 10 to 12 paper liners.
  2. Prepare the blueberries. If using fresh blueberries, wash and dry them thoroughly. If using frozen blueberries, pat away any excess moisture. Toss the frozen blueberries with 1 tablespoon coconut flour and set aside, but try not to thaw them.
  3. In a large bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, salt, and poppy seeds, if using.
  4. In a separate bowl, whisk together the eggs, sweetener, oil, coconut milk, lemon juice, lemon zest, and vanilla extract.
  5. Add the dry ingredients to the wet ingredients and stir until combined. The batter will be thick.
  6. Fold in the blueberries gently, taking care not to overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle with extra poppy seeds if desired.
  8. Bake for 30 to 40 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Muffins made with frozen blueberries or a full cup of berries may require closer to 40 minutes.
  9. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Measure the almond flour and coconut flour packed into the measuring cups for the best texture. Too little flour can result in overly moist muffins.
  • Coat the blueberries in coconut flour before folding them into the batter to absorb excess moisture and help prevent sinking.
  • Fresh blueberries are larger and release less moisture, while frozen wild blueberries are juicier and create moister, darker muffins with a more intense blueberry flavor. Frozen berries may require a slightly longer baking time.
  • For a more pronounced lemon flavor, use ½ cup blueberries. For a stronger blueberry flavor and color, use up to 1 cup.
  • These muffins are lightly sweetened. Add an extra tablespoon of sweetener if you prefer a sweeter muffin.
  • Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Find it online: https://creativeinmykitchen.com/grain-free-lemon-blueberry-muffins/