The Best Keto Lemon Blueberry Muffins 

By Sarah
April 20, 2022

Looking to take a break from bacon and eggs? Are you craving the sweet flavor of a muffin? These keto blueberry muffins are the perfect breakfast. They are made with almond flour and pea protein powder, so they will not knock you out of ketosis. 

Health Benefits Of Blueberries 

In terms of nutrition, blueberries are a dynamic powerhouse. Not only do they contain polyphenols, but blueberries also have smaller concentrations of phenolic compounds.

These phenolic compounds include procyanidins, flavonols, and phenolic acids. In addition to this, blueberries also contain rich concentrations of minerals, fiber, and vitamins.

In particular, blueberries contain phytochemicals, such as anthocyanin pigments. Anthocyanin is the driving force behind blueberry’s health potential. In fact, epidemiological studies correlate moderate consumption of blueberries or anthocyanins with a decreased risk of type 2 diabetes, cardiovascular disease, and death.

In addition to this, anthocyanins may help you control your weight as well as boost neuroprotection. Blueberries also have anti-inflammatory and antioxidant potential and positively impact vascular and glucoregulatory functioning. The phytochemicals found in blueberries may also influence gastrointestinal microflora.

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Health Benefits Of Pea Protein Powder

Pea protein powder is an easily digestible protein produced from yellow peas. Pea protein powder has antioxidant and antihypertensive effects as well as regulating intestinal bacteria activities.

Peas also contain rich concentrations of lysine. Lysine is the forerunner to carnitine. Carnitine plays a role in turning fatty acids into energy. In addition to this, lysine may also help support a healthy immune system.  

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Tips For Making Keto Lemon Blueberry Muffins

Coat the muffin liners with non-stick cooking spray. Gluten-free muffins and cupcakes are known to stick to the liners.

While you can grease the muffin liners with softened coconut oil, I would not recommend it. The blueberry muffin batter will absorb the coconut oil and end up sticking to the muffin liners. 

These blueberry muffins are made with almond flour. Almond works really well in this muffin recipe.

In addition to this, you should also use blanched almond flour rather than almond meal. Blanched almond flavor will create the delicate crumb associated with traditional wheat muffins. Almond meal will give the blueberry muffins a grainy texture. 

Alternatively, you can also use coconut flour. If used in large portions, coconut flour can give your blueberry muffins a mushy texture.

Therefore you will have to adjust the egg amount from 3 to 6 eggs. You may also have to add 1/4 cup of milk.

However, I recommend allowing the blueberry muffin batter to sit for 5 minutes. Letting the muffin batter sit will allow the coconut flour to absorb some of the moisture before adding the additional milk a tablespoon at a time. If you add all of the milk at one time, it could cause the muffin batter to become watery. 

I used fresh blueberries to make this muffin recipe, but you can use frozen blueberries. However, if you do use frozen blueberries, do not thaw them first; you can simply add them to the muffin batter.

If you thaw the frozen blueberries, they will make the muffins soggy, and the blueberries could also bleed into the batter. For presentation purposes, you can add a few extra blueberries to the top of each muffin so that they stick out of the top of every muffin. 

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Can I Freeze Keto Lemon Blueberry Muffins?

These blueberry muffins freeze extremely well. In fact, they will last for 3 months in the freezer. Simply place your blueberry muffins into a freezer bag and freeze them. You can simply pop a muffin in the microwave and heat it for 15-30 seconds until they are warm. 

How Do I Store Keto Lemon Blueberry Muffins

Because these muffins are homemade, they are free of preservatives, which means they will not last as long as storebought blueberry muffins. You can store these blueberry muffins in the fridge in an airtight container for 1 week.

You can also store the blueberry muffins at room temperature for 1-2 days. However, do not exceed this timeline as the muffins may start to develop mold. Do not store the blueberry muffins in plastic wrap or plastic bags, as they will get soggy. 

Keto Lemon Blueberry Muffins 

Recipe by SarahCourse: Breakfast, Gluten-Free, Keto, Recipes, Snacks
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Nothing beats a fluffy, delicious blueberry muffin for breakfast or brunch. However, if you want to stick to a low-carb diet, it can be difficult to find the perfect muffin recipe is a struggle. Look no further than these keto lemon blueberry muffins. These lemon blueberry muffins are even more delicious than the muffins you’ve been eyeing at your local bakery.

Ingredients

  • 1 cup blanched almond flour

  • 1/4 cup coconut flour

  • 1/4 cup protein powder (I used pea protein powder)

  • 1 tablespoon baking powder

  • 1/4 teaspoon salt

  • 1 cup sugar-free sweetener (I used stevia)

  • 1/2 cup coconut oil

  • 1/4 cup unsweetened applesauce

  • 2 tablespoons fresh lemon juice

  • 3 large eggs

  • 3/4 cup milk

  • 1 teaspoon vanilla extract

  • 1 cup blueberries

Directions

  • Program the oven to 375°F, then line a jumbo muffin pan with muffin liners. Spray each muffin liner with non-stick baking spray to prevent the muffins from sticking.
  • Whisk the almond flour, coconut flour, pea protein powder, baking powder, and salt in a bowl until combined.
  • Whisk the sugar-free sweetener, eggs, coconut oil, lemon juice, applesauce, and milk in a bowl.
  • Add the almond flour protein powder mixture to the wet ingredients and whisk until combined.
  • Fold in the blueberries and let the blueberry muffin batter sit for 5 minutes.
  • Scoop the blueberry muffin batter into the prepared pan filling each muffin cup 3/4 full.
  • Bake the lemon blueberry muffins for 25 minutes until a skewer comes out clean, and they are golden brown.
  • Let the blueberry muffins cool for 5 minutes in the pan, then place them on a wire rack to cool.
  • Serve and enjoy!

Recipe Video

Notes

  • NUTRITION INFO: Calories: 240 | Carbohydrates: 12g | Fiber: 4 | Protein: 7.8g | Fat: 18.7g | Saturated Fat: 13.4g | Cholesterol: 80mg | Sodium: 122mg | Potassium: 275mg | Sugar: 4g | Vitamin D: 7mg | Calcium: 132mg | Iron: 1mg 
  •  NUTRITIONAL INFO DISCLAIMER: The nutritional values presented above are only estimates. I don’t have a medical background, nor am I a registered dietitian or certified nutritionist. Therefore, nutritional information shown on foodandmoodcreations.com should only be used as a general guideline.
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