Keto Lemon Blueberry Muffins

Keto Lemon Blueberry Muffins (Low-Carb & Moist)
Soft, bright, and bursting with juicy blueberries — perfect for a keto-friendly treat.
Yields: 12 muffins
Prep time: 10 minutes
Bake time: 20–25 minutes
🛒 Ingredients
Dry Ingredients:
2 cups almond flour
⅓ cup granulated keto sweetener (erythritol or monk fruit blend)
1 teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt
Wet Ingredients:
3 large eggs
⅓ cup melted butter (or coconut oil)
⅓ cup unsweetened almond milk
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Add-ins:
¾ cup fresh blueberries (or frozen, not thawed)
👩‍🍳 Instructions
Preheat oven:
Preheat to 350°F (175°C). Line a 12-cup muffin tin with liners.
Mix dry ingredients:
In a bowl, whisk together almond flour, sweetener, baking powder, baking soda, and salt.
Mix wet ingredients:
In another bowl, whisk eggs, melted butter, almond milk, lemon juice, lemon zest, and vanilla.
Combine:
Stir wet ingredients into dry until fully combined. Gently fold in blueberries.
Fill muffin cups:
Divide batter evenly among muffin liners (about ¾ full).
Bake:
Bake 20–25 minutes, until tops are golden and a toothpick comes out clean.
Cool:
Let cool 10 minutes in pan, then transfer to a rack.