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Low Carb Lemon Blueberry Muffins {Keto Friendly}

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Check out my Low Carb Lemon Blueberry Muffins Recipe for Breakfast! {Keto Friendly}

Blueberries are in season and I just had to have some good old fashioned Blueberry Muffins! These are Keto friendly, so you can enjoy these without worrying about all the carbs!  I had to have a little of a twist to my recipe, just for fun. The lemon gives these a great additional flavor.

I mixed up the muffin batter in my KitchenAid mixer, pretty standard for any scratch muffin recipe.   The main difference between this and most recipes is the Keto friendly coconut flour, and the Swerve.

I have blogged quite a bit about Swerve sugar replacement, but if you're not familiar with it you can check it out here.  They just introduced a brown sugar replacement too! I love baking with Swerve, since it has produced great results with flavor and texture.

The muffin batter on this recipe is quite thick, as you can see. A cookie scooper or a large spoon works well to spoon evenly into your lined muffin tin.  Paper cups work fine, but for around the house I like these reusable silicone muffin liners. Not only are they cute but I don't run into the problem of being one too short on muffin cups! 🙂

I baked my Lemon Blueberry Muffins for around 20 minutes. You may need more or less depending upon your oven and the size of the muffins.  I prefer them to be golden and crispy on the top edges, but you can adjust to your preference!

Aren't these muffins gorgeous?! These travel well so take to a church group or potluck, or even make these for a school bake sale coming up (it's that time of year again)!  I know Keto friendly snacks and breakfast options are popular at gatherings right now, since so many people are doing the low carb foods. get your Lemon Oil Here

Please note: We do not follow a strict Keto diet. I may offer shortcuts and tips for those on a busy schedule.

Print Your Recipe Below

Yield: 12

Lemon Blueberry Muffins

Lemon Blueberry Muffins done (1 of 1)

These Keto Friendly Lemon Blueberry Muffins are a great breakfast or snack, and can travel well for church or group gatherings, and bake sales!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 4  eggs
  • 1  tbsp  lemon juice
  • 3 drops lemon oil
  • 1/2  cups  butter, melted
  • 1/2  cups  heavy whipping cream
  • 1  teaspoon  vanilla extract
  • 1 /2 cup coconut flour
  • 4 tablespoons Swerve, Sugar Replacement
  • 1  tsp  baking powder, rounded
  • 1 cup blueberries, fresh or canned (rinsed and patted until dry)
  • 1/4 tsp salt, optional (but recommended)


  1. Heat oven to 350
  2. Mix all wet ingredients in a bowl
  3. Mix all dry ingredients in a separate bowl
  4. Combine wet and dry ingredients in your mixer and mix slowly together.
  5. Add blueberries and mix well.
  6. Use silicon muffin cups or a greased muffin tin.
  7. Use a medium cookie scoop to scoop your mix into the muffin cups.
  8. Bake for 20-25 minutes.

Nutrition Information



Amount Per Serving Calories 155Saturated Fat 8gCholesterol 89mgSodium 106mgCarbohydrates 5gFiber 2gSugar 1gProtein 2g

Did you make this recipe?

Please leave a comment if you love this recipe!

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Please note that sugar alcohols from Swerve are not included since most subtract sugar alcohols. Sharing our recipes are encouraged as long as you link back. Please do share screenshots of our recipes.Copy or pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Consumer Queen with a link back.All text and images are © copyright of Melissa Garcia of ConsumerQueen.com.

My family started doing Keto in June of 2018. We chose to do Keto because my husband has Ankylosing Spondylitis and my son has horrible Psoriasis.

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