Before jumping to the recipe, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this fantastic recipe.
( Sugar Free, Gluten Free & 5 Net Carbs Each)
Hey Keto People!
Spring has sprung and Summer is rocketing up on us pretty quickly and the citrus notes and berry flavors will soon be in the spotlight again.
And to shine that spotlight brightly try these easy Keto Lemon Blueberry Muffins.
Honestly, I can’t wait. While it’s still cold and snowy here in the Rocky Mountains my California roots are impatiently waiting for Spring and all that comes with it.
After a long Winter I am ready for some bright flavors like lemon and berries.
These fantastic little muffins will hit the spot and while they’re Low Carb you’ll need to take care not to eat the whole pan ( I sooo wanted to).
Easy to Make In a Blender
I asked myself why. And, since Thom developed this recipe I asked him why too.
He says its important to add a lot of “air” to the batter to create lift in these babies.They’re made with almond flour and can become dense if you don’t whip up the batter.
Also, it’s easier to put the blender in the dishwasher than to hand wash all of the parts of the Kitchen-aid. Fair enough.
I am all for ease in clean-up and trust that my dear husband will find the easiest way to go about this step lol.
But, if you don’t want to make them in the blender for whatever reason you can make them with your Kitchen-aid and whip attachment. I love my mixer and am sure that would work too.
But, Thom’s right. Putting the blender in the dishwasher at the end of this project is easier. This is the one that we use to save counter space. We live in a 135 year old home and counter space was apparently not a “thing” when the kitchen area was originally designed.
We keep the small appliances that “live” on the counter to a minimum and this blender can be stored and retrieved from elsewhere pretty easily.
Gather your “stuff” before you start…
As a food blogger and Mom to a tween and dogs I have finally realized that it really is better to make sure you have all of your ingredients BEFORE you start baking. The chances of the phone & doorbell ringing or some other distraction while you are baking is 100%. It never fails.
And, it sucks to forget something important only to realize it after you have put these in the baking cups.
I did this recently with the LCHF bread. I got the whole thing into the oven only to go back over the ingredient list and realize that I had forgotten the leavening! I mean, c’mon!
I wasn’t in the mood to eat a doorstop with my lunch.
Luckily I realized it right away and could still add the baking powder in. But, I did have to re-wash & re-prepare the pan. It was a pain and I won’t be doing that nonsense again.
If you look closely at the above photo you’ll see that I left out a key ingredient here too. Blueberries!
But, that was intentional since I was using frozen berries. I didn’t want them to start defrosting before I was ready to add them. It would have turned the batter and the resulting muffins a pretty purple.
The choice is up to you but color has a tremendous effect on how people perceive taste. And, since I was going for the lemony flavor here I left them in the freezer until just before I was ready to pour the batter into the baking cups.
- Frozen Wild Blueberries are smaller and will look beautiful in these muffins.
I didn’t happen to have any but I prefer them when my grocery store has them. They have a better flavor and are easier to work with in small treats such as muffins.
- Make sure you have everything you need before you start.
Most of the ingredients are available at any grocery store but it’s a drag to have to interrupt your baking groove with a trip to the store.
- The almond flour in this recipe is not interchangeable with coconut flour on a 1/1 substitution ratio basis.
Coconut flour absorbs liquid differently. So if you have a nut allergy or some other reason that you want to use coconut flour you can start by substituting 1/4 cup coconut flour per cup of almond flour used. I wouldn’t go above more than 1/3 cup of coconut flour for each cup of almond flour in any recipe or it will be as dry as a desert.
Once you start messing with the ratios it’s difficult to stop the “adding more flour then adding more liquid” cycle. I can tell you from experience that this scenario rarely ends well. It happens to the best of us but avoid this if you can.
- Don’t over bake these muffins.
Burnt nut flours taste bitter. And, they don’t have to look burnt to taste burnt. A nice golden color like this is perfect.
Just make sure to do the toothpick test and make sure it comes out clean and the batter is “cooked”. They won’t feel the same to the touch as their high carb counterparts when done.
Almond flour needs to cool a bit to “set” completely.
- Lemon zest and lemon juice are used to flavor these muffins.
The more zest that you add the stronger the flavor. A couple of drops of lemon extract could be added if you want them really lemonlicious.
- A silicone muffin pan or a muffin tin lined with pretty paper muffin cups will work equally as well.
Because there is not a lot of oil in these muffins the dye from the paper cups will not seep into your batter.
I usually recommend plain white or foil lined baking cups for high fat muffins but that doesn’t apply here.
- These muffins don’t contain a lot of fat on their own.
These little treats were designed with the tangy, lemony flavor in mind.The yogurt adds to the “tanginess” but doesn’t add as much fat as if you used coconut oil or butter.
So Thom, being the biggest Keto Diet enthusiast that you will ever meet wanted me to remind everyone to feel free to slather these with butter or to ensure you hit your macros for the day.
Butter really is okay on the Keto diet so enjoy it!
Alternatively, you could substitute cottage cheese or ricotta for the yogurt. It would change the flavor but I bet they would be just as fantastic.
- Let these cool a bit before breaking them open.
If you eat them while they are still hot from the oven they will fall apart on you (like in the photo below). I just couldn’t wait so I ended up eating this one with a fork. If you care about the final presentation you should try to get your family to wait. If not, than have at it.
That’s all of the tips that I can think of. If you have any questions or suggestions please post them in the comments below.
Easy Ketolicious Lemon Blueberry Muffins
Keto Lemon Blueberry Muffins
- Preheat the oven to 350 degrees F.
- Line a muffin tin with paper liners. Set aside.
- Add the Greek yogurt, eggs, lemon juice, lemon zest, Swerve, and vanilla extract in a blender. Blend for about 30 seconds or until all is combined.
- Add the almonds flour, baking powder, baking soda, and salt. Blend on high, stopping to scrape down and stir the ingredients once or twice if it’s necessary or until the batter is smooth.
- Fold in blueberries. Divide the batter among the prepared muffin cups. This is very important: fill each muffin cups three-quarters of the way. Sprinkle with additional blueberry as desired.
- Bake for 25-30 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes or so. Enjoy!
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The nutritional information for this post is provided as a courtesy. I am very careful about my calculations but if you ever feel like anything is “off” on this or ANY website please feel free to do your own calculations.
We do not concern ourselves with the carbohydrate calculations from “erythritol” because it doesn’t digest nor create an insulin response in the human body.
If you use another sweetener please amend the information for your individual needs.
I hope that you enjoy these muffins as much as I did!
Cheers Keto People!