Keto Blueberry Muffins

If you are craving something sweet, these Keto Blueberry Muffins are the perfect treat. They are light, naturally gluten-free, and won’t spike your blood sugar.

The subtle hint of lemon zest makes all the difference in this recipe, adding a refreshing twist that makes them ideal for breakfast, snacks, or even dessert. Whether you’re following a keto lifestyle or just cutting back on sugar, these muffins will be a new favorite in your kitchen.

Ingredients

• 2 ½ cups super-fine almond flour (for better texture)
• ⅓ cup granulated keto-friendly sweetener (such as Swerve or monk fruit)
• 1 ½ tsp baking powder (aluminum-free)
• ½ tsp baking soda
• ½ tsp kosher salt
• ⅓ cup unsalted butter, melted (or coconut oil for dairy-free)
• ⅓ cup unsweetened almond milk (or unsweetened coconut milk)
• 3 large eggs, room temperature
• 1 tsp pure vanilla extract
• ⅔ cup fresh blueberries (or frozen, thawed, and patted dry)
• Zest of ½ lemon (optional, for extra freshness)

Instructions

• Prep the Oven:
  Preheat oven to 350°F (175°C). Line a muffin pan and lightly grease it with coconut oil, so that it doesn’t stick to the pan.
• Mix Dry Ingredients:
  In a large mixing bowl, whisk almond flour, sweetener, baking powder, baking soda, and salt together.
• Add Wet Ingredients:
  Stir in melted butter, almond milk, eggs, and vanilla until just combined.
• Fold in Blueberries:
  Gently fold in blueberries and lemon zest until it gets evenly distributed throughout the batter.
• Fill & Bake:
  Divide the batter evenly among muffin cups. Bake for 20–23 minutes, or until muffins are lightly golden and a toothpick inserted into the center comes out clean.
• Enjoy:
  Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.