Keto Lemon Blueberry Muffins
The ultimate treat for any occasion, Keto Lemon Blueberry Muffins are soft, fluffy, and bursting with vibrant flavors. Perfectly sweetened, they satisfy cravings without the carbs. You won't want to miss making these delicious muffins tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 1/2 cups Almond Flour
- 6 tablespoons Allulose
- 2 teaspoons Baking Powder
- 3 large Eggs
- 1 tablespoon Lemon Extract
- 1/3 cup Coconut Oil
- 6 tablespoons Milk
- 3/4 cup Blueberries
- 1/4 cup Sugar Free Powdered Sugar
- 2 tablespoons Lemon Juice
Instructions
- Preheat your oven to 180C/350F. Get your muffin tin ready by greasing it or using a silicone muffin pan. This ensures the muffins come out easily after baking.
- In a large mixing bowl, combine all your dry ingredients, starting with the almond flour, baking powder, and allulose. Mixing these first helps to evenly distribute the leavening agent throughout the batter.
- In a separate small bowl, crack open the eggs and whisk them together with the coconut oil, milk, lemon extract, and lemon juice. This mixture brings together all the wet ingredients into one creamy blend.
- Slowly pour the wet ingredients into the dry ingredients. Gently mix them together until just combined. Be careful not to overmix; a few lumps are okay!
- Now it’s time to fold in the blueberries. This step adds bursts of flavor throughout the muffins. Let the batter sit for about five minutes to thicken slightly.
- Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin. Fill each cup about two-thirds full; this gives them enough room to rise without overflowing.
- Place your muffin tin in the preheated oven and bake for around 20 to 25 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them sit in the pan for about five minutes. This cooling time helps them set properly.
- After that, transfer the muffins to a wire rack to cool completely. While they cool, prepare the glaze by whisking together the powdered sugar and lemon juice until it’s thin and smooth.
- Finally, drizzle the glaze over the muffins once they’re cool. This adds a sweet and tangy finish that elevates each bite!
Notes
- Storage: Store any leftover muffins in an airtight container at room temperature for up to five days or refrigerate them for up to two weeks.
- Freezing: You can freeze these muffins in a ziplock bag for up to six months. Just remember to omit the glaze if you plan to freeze them.
- Variation: Feel free to experiment by adding different berries or seeds to the batter for a unique twist.
- Serving: These muffins are perfect for breakfast, a snack, or even dessert. They pair wonderfully with a cup of tea or coffee!
- Glaze Adjustment: Adjust the sweetness of your glaze by adding more or less powdered sugar based on your taste preference.