Keto Lemon Blueberry Muffins

I became aware of the Ketogenic diet when my friend’s son, who has a seizure disorder, started the keto eating plan on the recommendation of his neurologist. The results were nothing short of miraculous. But you don’t have to have a doctor’s order to follow the Ketogenic diet. In fact I have several friends that follow it and have seen dramatic improvements in their health as well as significant weight loss.This lemon blueberry muffin recipe is shared by Louise Hendon from The Keto Summit. She is also the author of The Essential Keto Cookbook. 
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Keto Lemon Blueberry Muffins- Low crab-paleo

What is The Ketogenic Diet?

The ketogenic diet first originated almost 100 years ago as an effective treatment for kids with epilepsy. However, more recently, it’s become popular as a weight-loss diet and good way of controlling your blood sugar levels. On the Keto diet, you typically eat fairly low carbohydrate foods, a moderate amount of protein, and healthy fats. And by eating this way, you gear your body up to produce ketones, which it can then use as an energy source.

Keto Lemon Blueberry Muffins-Paleo, low carb

What’s so great about Ketones?

Your body usually uses glucose for energy, but your body can also use ketones as its energy source. So, when you eat a Keto diet and start relying on ketones instead of glucose, you typically see the following benefits:

  • Less hunger
  • More weight loss
  • More energy
  • Less brain fog

Research is being done to investigate the many potential therapeutic uses for Keto as well. And of course, Keto is still used as a treatment for epilepsy.

Keto Lemon Blueberry Muffins- Paleo, low carb

If you want to try Keto…

If you wanted to give Keto a try, it’s easy to do so. Check out some of Keto Summit’s recipes here and recipes from like ‘Three Ingredient Cauliflower Purée and Argentinian Beef Kabobs with Chimichurri Sauce. And you don’t have to give up dessert when you go Keto…just check out the lemon blueberry muffins recipe below. Even though it’s sugar-free, the blueberries and lemon peel add a ton of delicious flavor to the muffins while curbing your sugar-cravings. And if you’re serious about committing to Keto and trying it for weight-loss, then check out our Keto meal plans here  or our The Essential Keto Cookbook. They’ll make starting Keto a breeze for you.

The Recipe: Keto Lemon Blueberry Muffins

5 from 4 votes
Keto Lemon Blueberry Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Low carb, keto and paleo! Note: Stevia brands vary in sweetness, most have conversion charts online. This recipe uses enough stevia to sub out 1/4 cup sugar. How much you use will depend on brand and whether you use liquid or powder. Use the conversion chart for your brand. The brand I use converts 1/4 cup sugar to 1/2 Tablespoon stevia powder. Nutritional data per serving:Calories: 244Fat: 23 gTotal Carbs: 6 gFiber: 3 gSugar: 2 gNet Carbs: 3 gProtein: 7 g

Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipe, Keto recipe
Servings: 12 muffins
Author: Louise Hendon
For Muffins:
  • 3 cups 360 g almond flour
  • 1/2 cup ghee 120 ml, melted
  • 3 large eggs whisked
  • 1/3 cup blueberries
  • 1 teaspoon 5m vanilla extract
  • 1 tablespoon lemon zest
  • Stevia (Stevia brands vary, so use the conversion chart for your brand subbing for 1/4 cup sugar )
  • 1 teaspoon 4g  baking soda
  • Pinch of sea salt
For Topping:
  • 1 Tablespoon 15 ml coconut oil
  • 1/4 cup blueberries
  • 1 tablespoon 15 ml lemon juice, divided
  • 1 Tablespoon lemon zest
  1. Preheat oven to 350 degrees (175 C) and place rack in center position
  2. Place cupcake liners inside muffin tin or line muffin tin with parchment paper squares, set aside
  3. Melt ghee in mixing bowl
  4. Add almond flour, eggs, vanilla extract, lemon zest, stevia, baking soda and salt, mix well
  5. Lastly, gently stir in blueberries
  6. Spoon the mixture into the muffin pan (to around3/4 full).
  7. Bake for 18-20 minutes until a toothpick comes out clean when you insert it into amuffin
  8. To make the topping, melt the coconut oil in a pan and then heat the blueberries until theysoften (carefully burst them open).  Add in 1 teaspoon of lemon juice
  9. Remove from heat and top each muffin with a bit of the topping.  Sprinkle lemon zest on top of each muffin and squeeze a dash of lemon juice on top of each muffin as well


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25 thoughts on “Keto Lemon Blueberry Muffins

  1. I love that these are low carb. I function much better when I keep things on the lower carb side. Not only do these look delicious but they’ll do the body good too! Win-win!

  2. 5 stars
    I find the research on the ketogenic diet for neurological conditions so fascinating. The power of food! On a lighter note – YUM to these muffins, lemon blueberry is such a great combo 🙂

  3. 5 stars
    Was skeptical, but delicious! I used raw almond flour so its a bit more grainy. Not a fan of stevia so I used sugar as I have no health issues but wanted something more healthy to celebrate a coworkers birthday. I want to post a pic of muffins but there’s no link.

  4. We made these today with rushed frozen raspberries instead of blueberries. I omitted the salt and they were fine but need a tad more sugar or something to make them a bit sweeter. For a kept based plan I loved them. For my kids not on the plan I will put a pat of butter or sprinkle of icing sugar to sweeten them up a touch. Great for kids lunchbox!
    Thank you!!

  5. Thanks for this yummy looking recipe. I am going to make these ahead of time, should I wait to put the topping on until we serve them? Also how many days do you think they will keep?

    • Hi Christina, I think making them the same day you plan on serving them is the best idea. I have made them a day in advance and had them hold up fine for the next day. But in my experience almond flour tends to crumble if after the second day. Also, you can top whenever you wish 🙂

  6. I have a little one allergic to diary so I substitute coconut oil in place of the ghee. It gives it a good coconut flavor added to the batter. 🙂 I also substituted 1/3 cup of erythritol in place of stevia. Wonderful breakfast option for my keto family. This is loved every time we make it! Thank you!!

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