Lemon Blueberry Keto Muffins (Coconut Flour) – Bright, Fluffy, and Low-Carb

These lemon blueberry keto muffins bring all the bakery vibes without the sugar crash. They’re soft, zesty, and packed with juicy blueberries, thanks to the magic of coconut flour. If you’re craving a quick breakfast or snack that fits a low-carb lifestyle, this recipe checks every box.

Mix everything in one bowl, bake, and you’re done. No complicated steps or hard-to-find ingredients—just simple, delicious muffins you’ll make again and again.

Print Recipe

Lemon Blueberry Keto Muffins (Coconut Flour) - Bright, Fluffy, and Low-Carb

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 12 servings

Ingredients

• 6 large eggs (room temperature, for best mixing)
• 1/3 cup coconut oil or unsalted butter, melted and slightly cooled
• 1/3–1/2 cup keto-friendly sweetener (granulated erythritol or allulose; adjust to taste)
• 1/2 cup coconut flour
• 1 teaspoon baking powder (gluten-free if needed)
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup unsweetened almond milk (or coconut milk)
• 1 tablespoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 3/4–1 cup blueberries (fresh or frozen; see tips below)
• Optional: 1–2 tablespoons coconut flour for tossing blueberries, and a few extra blueberries for topping

Instructions

• Preheat and prep: Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well.
• Whisk wet ingredients: In a large bowl, whisk eggs, melted coconut oil (or butter), sweetener, almond milk, lemon zest, lemon juice, and vanilla until smooth.
• Add dry ingredients: Sift in coconut flour, baking powder, baking soda, and salt.Whisk until no lumps remain. The batter will thicken as the coconut flour absorbs moisture—this is normal.
• Adjust consistency: If the batter seems too thick (like cookie dough), add a splash of almond milk. You want a thick but scoopable batter.
• Fold in blueberries: If using frozen blueberries, do not thaw.For fewer streaks, toss blueberries with a teaspoon of coconut flour first. Gently fold into the batter.
• Fill the pan: Divide batter evenly among the muffin cups, filling each about 3/4 full. Add a few extra blueberries on top if you like.
• Bake: Bake 18–22 minutes, or until the tops are set and lightly golden, and a toothpick comes out clean or with a few moist crumbs.
• Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack.Cool completely for best texture.

What Makes This Recipe So Good

• Light and fluffy texture: Coconut flour keeps the muffins tender without being dense.
• Low in carbs, big on flavor: Lemon zest and fresh blueberries add brightness without extra sugar.
• Quick to make: Ready from start to finish in about 30 minutes.
• Great for meal prep: They store well and freeze beautifully.
• Gluten-free and grain-free: Naturally suits keto, paleo (with approved sweetener), and gluten-free diets.

What You’ll Need

• 6 large eggs (room temperature, for best mixing)
• 1/3 cup coconut oil or unsalted butter, melted and slightly cooled
• 1/3–1/2 cup keto-friendly sweetener (granulated erythritol or allulose; adjust to taste)
• 1/2 cup coconut flour
• 1 teaspoon baking powder (gluten-free if needed)
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup unsweetened almond milk (or coconut milk)
• 1 tablespoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 3/4–1 cup blueberries (fresh or frozen; see tips below)
• Optional: 1–2 tablespoons coconut flour for tossing blueberries, and a few extra blueberries for topping

Step-by-Step Instructions

1. Preheat and prep: Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well.
2. Whisk wet ingredients: In a large bowl, whisk eggs, melted coconut oil (or butter), sweetener, almond milk, lemon zest, lemon juice, and vanilla until smooth.
3. Add dry ingredients: Sift in coconut flour, baking powder, baking soda, and salt.

   Whisk until no lumps remain. The batter will thicken as the coconut flour absorbs moisture—this is normal.

4. Adjust consistency: If the batter seems too thick (like cookie dough), add a splash of almond milk. You want a thick but scoopable batter.
5. Fold in blueberries: If using frozen blueberries, do not thaw.

   For fewer streaks, toss blueberries with a teaspoon of coconut flour first. Gently fold into the batter.

6. Fill the pan: Divide batter evenly among the muffin cups, filling each about 3/4 full. Add a few extra blueberries on top if you like.
7. Bake: Bake 18–22 minutes, or until the tops are set and lightly golden, and a toothpick comes out clean or with a few moist crumbs.
8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack.

   Cool completely for best texture.

How to Store

• Room temperature: Keep in an airtight container for up to 2 days.
• Refrigerator: Store up to 5–6 days. Rewarm briefly in the microwave or oven to soften.
• Freezer: Freeze individually wrapped muffins for up to 2 months. Thaw overnight in the fridge or warm from frozen at 300°F (150°C) for 8–10 minutes.

Benefits of This Recipe

• Keto-friendly: Low in net carbs without sacrificing flavor.
• Protein and fiber: Eggs and coconut flour help keep you full longer.
• Simple ingredients: No specialty flours or gums required.
• Customizable: Easy to adjust sweetness, lemon intensity, and add-ins.

Pitfalls to Watch Out For

• Overbaking: Coconut flour dries out quickly.

  Pull the muffins as soon as they set.

• Too much coconut flour: Measure accurately and level the measuring cup to avoid a dense texture.
• Cold ingredients: Cold eggs or milk can cause melted coconut oil to solidify. Use room temperature ingredients.
• Thinning the batter too much: The batter should be thick. Too much liquid can make the muffins collapse.

Variations You Can Try

• Poppy Seed: Add 1 tablespoon poppy seeds for a lemon-poppy twist.
• Cream Cheese Swirl: Dollop sweetened keto cream cheese into each muffin before baking.
• Lavender Lemon: Add a pinch of culinary lavender for a gentle floral note.
• Streusel Top: Mix almond flour, sweetener, and melted butter for a quick keto crumb topping.
• Berry Mix: Swap some blueberries for raspberries or blackberries.

FAQ

Can I use almond flour instead of coconut flour?

No, not directly.

Coconut flour is highly absorbent and behaves differently. If you want an almond flour version, use a recipe developed specifically for almond flour.

Which sweetener works best?

Granulated erythritol or an erythritol/monk fruit blend works well. Allulose also bakes nicely and keeps muffins softer, but may brown faster.

Can I use bottled lemon juice?

Fresh is best for bright flavor.

If using bottled, choose a pure lemon juice with no added sugars and still include fresh zest if possible.

Are frozen blueberries okay?

Yes. Use them straight from the freezer and fold in gently. Tossing them in a little coconut flour helps prevent color bleeding.

How do I prevent dry muffins?

Measure coconut flour carefully, don’t overbake, and let the batter rest a minute to hydrate before adjusting with extra milk.

Using allulose can also keep them softer.

Final Thoughts

These lemon blueberry keto muffins are bright, satisfying, and easy enough for any day of the week. With simple ingredients and a quick bake time, they make low-carb eating feel effortless. Keep a batch on hand for breakfast, snacks, or a sweet bite after dinner.

Once you try them, they’ll earn a spot in your regular rotation.