Keto Lemon Blueberry Muffins Coconut Flour: [Low-Carb Heaven]

Keto Lemon Blueberry Muffins Coconut Flour

Keto Lemon Blueberry Muffins Coconut Flour: [Low-Carb Heaven]


These Keto lemon blueberry muffins coconut flour are moist, fluffy, and with a tender crumb, you won’t believe they are gluten-free and low carb. They are a mouthwatering breakfast treat.

I love this quick and easy keto blueberry muffins with coconut flour recipe because it can be prepared in just 20 to 30 minutes. Lemon and blueberries are a match made in heaven.

These Keto blueberry muffins coconut flour are studded with blueberries and spiced with lemon juice and zest.

Keto Lemon Blueberry Muffins Coconut Flour Recipe


  • 2 ½ cups coconut flour
  • 3 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup blueberries
  • 2 tbsp lemon juice
  • 2 tsp lemon zest
  • 1 ½ tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup milk
  • ½ cup granulated sweetener of choice
  • 1/3 cup ghee, butter, or coconut oil


  1. Preheat the oven to 180 C or 350 F and grease a muffin tin or 10-count silicon banana chocolate chip muffins pan and set aside. 
  2. Take a large bowl, pour coconut flour, baking powder, salt, and granulated sweetener, and mix until all ingredients are thoroughly integrated. 
  3. Combine melted butter, eggs, vanilla extract, lemon juice, lemon zest, and milk and mix everything until smooth.
  4. Now, put half of the blueberries in the low carb blueberry muffins coconut flour batter. Stir gently and allow the mixture to sit for 5 minutes.
  5. Take a Chinese fried  ice cream scoop to scoop the mixture into a prepared muffin tin, about 2/3 of the way full. Add remaining blueberries to the crowns of all muffins and push gently so that the bottoms 1/3 of the blueberries get pushed into the mixture.
  6. Bake for about 20 to 30 minutes or until a skewer inserted into the middle comes out clean.
  7. Allow them to cool for 5 minutes before shifting them to a cooling rack to finish cooling.
  8. Serve keto lemon blueberry muffins coconut flour to your dear ones and enjoy.

Keto blueberry muffins coconut flour

How To Store And Freeze Keto Coconut Flour Blueberry Muffins?


You can store keto muffins coconut flour at room temperature in an air-tight container for 5 days. If you want to store them for longer, store them in the refrigerator.


Put muffins in a ziplock bag and store them in the freezer for 6 months.

Can I Use Almond Flour Instead Of Coconut Flour?

Certainly, almond flour can replace coconut flour in your keto lemon blueberry muffins, especially if allergies are a concern in your family. For instance, my sister is allergic to almonds, prompting me to choose coconut flour.

However, keep in mind the converting of measurements as almond flour and coconut flour have different amounts needed.

A general conversion rule is crucial: typically, for every 1 cup of coconut flour, about 4 cups of almond flour are required to maintain the consistency and structure of the recipe.

Frozen Blueberries Vs. Fresh Blueberries

In the world of keto lemon blueberry muffins, the debate between frozen and fresh blueberries is significant.

Fresh blueberries are often hailed as the BEST choice for optimal muffin results, offering a burst of natural sweetness and texture.

However, if frozen blueberries are what you have on hand, they can work just as well. The key is not to let them defrost; add them directly to the batter.

This approach prevents the mixture from becoming watery and ensures that your muffins can bake immediately, retaining the desired moistness and flavor.

Tips To Ensure Your Keto Lemon Blueberry Muffins Come Out Perfect Every Time

  • Use parchment paper or muffin liners despite the extra cost, as they help the entire muffin to release easily without leaving any batter stuck to the liner.
  • Cover your muffins with foil partway through baking to cook them inside without drying out or burning the exterior.
  • After a toothpick comes out clean, leave the muffins in for a few more minutes to ensure they aren’t TOO wet.
  • Add blueberries to the top of the batter for a professional bakery
  • Opt for freshly squeezed lemon juice over bottled for a more vibrant flavor.

keto coconut flour blueberry muffins

How Does Coconut Flour Affect Muffins?

Using coconut flour in keto muffins offers a unique twist, especially for those seeking a sugar and grain-free option.

This flour is known for its ability to soak up more liquid than other flours, making it essential to get the correct ratio of wet to dry ingredients.

The amounts need to be precise; a good hint is to always follow the recipe closely to ensure the right balance.

When done correctly, coconut flour can help keep your baked goods moist for a longer period, compared to using traditional flours.

This is particularly advantageous for keto-friendly and vegan muffin recipes where maintaining moisture without added sugars is a challenge.

Coconut flour’s high absorbency means a little goes a long way, so adjusting the quantity is key to avoid dry or crumbly results.

FAQs About Keto Lemon Blueberry Muffins Coconut Flour

1. Are Blueberries Keto?

Blueberries can be included in the keto diet in moderation, despite being higher in carbs than some other berries. A cup contains about 17.8 grams of net carbs, so it’s best to avoid a full cup and use them sparingly in recipes to distribute across multiple servings.

2. What Sized Muffins Can I Make?

For this recipe, you can create both normal sized and mini muffins. I recommend using liners to prevent the muffins from sticking to the sides of the muffin tin.

3. Can I Use Fresh Or Frozen Blueberries?

Fresh blueberries offer the best taste, but frozen blueberries can also be used in the keto blueberry muffin recipe. Note, frozen blueberries may cause the muffin bread to turn a blue hue during baking.

4. Who Invented Blueberry Muffins?

Tracing the origin of the blueberry muffin leads us to America in the early 19th century, a time when blueberries were abundantly available in various regions. People began to incorporate them into their baked goods, giving birth to the blueberry muffin.

The first documented recipe appeared in the Boston Cooking-School Cook Book by Fanny Farmer in 1896, featuring ingredients like beaten egg, milk, sugar, butter, flour, and baking powder.

Gaining popularity in the 20th century, blueberry muffins became a staple in households and bakeries, cherished as a beloved breakfast or snack item. Today, they continue to delight, with variations like streusel and lemon-blueberry adding to their appeal.

5. How To Serve Muffin To 6 Month Old?

To serve a muffin to a 6-month-old, slice it into three strips and place them on a tray. Ensure it’s soft, can break up easily, and has blueberries that seep through, creating a tangy taste suitable for little ones to munch on.

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