Low Carb Keto Blueberry Muffin Recipe with Lemon Icing
The ChipMonk Vault is open once again, and, this time, we’re sharing our favorite recipe for a healthy breakfast treat! No more sugar filled mornings leaving you feeling groggy just hours later. Fuel your mind and body with these delicious, almond-flour blueberry muffins. With flavor like this, you won’t believe each muffin only has 2 net carbs! Share with the family, or eat them all yourself, just make sure you have some fun while making them!
Easy Recipe: Blueberry Muffins with Lemon Icing (low-carb, gluten free, keto, paleo, diabetic friendly)
SERVINGS: ~12 muffins (~70 grams each)
PREP TIME: 20 MINS
TOTAL TIME: 45 MINS
1/3 cup Coconut Oil (measured solid, then melted; can also use butter)
3 Large Eggs
1/3 cup Unsweetened Almond Milk (Almond Breeze is good though most grocery stores have their own cheaper private label brand that will work)
2.5 cups (280g) Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
1/2 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
1/4 teaspoon Fine Salt
1.5 teaspoons Baking Powder
3/4 cup Raw Blueberries (frozen or fresh)
(Optional but recommended) Set aside 1 Tablespoon of Almond Flour and 1 Tablespoon of your Sweetener to coat your blueberries before mixing them into your batter
Lemon Frosting (Optional)
4 oz (113g) Cream Cheese
1/2 stick (57g or 4 Tablespoons) Unsalted Butter
1/4 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
1/4 teaspoon Lemon Extract (Most groceries stores sell McCormick which works great)
1/2 teaspoon Lemon Zest (freshly grated or you can buy dried lemon peel)
1/2 Tablespoon Lemon Juice (fresh squeezed tastes best but isn’t necessary)
If needed, microwave the coconut oil for 30 seconds to soften, but it should not be melted if possible.
Place the coconut oil into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, egg, and almond milk. Mix together.
Mix in baking powder and then stir in almond flour.
In a separate small bowl, mix together 1 Tbsp of allulose and 1 Tbsp of almond flour
Roll your blueberries in the small bowl from step #5 to give them a coating (prevents them from sinking in the batter during baking)
Fold the blueberries into the batter mixture in your large bowl
Distribute the batter evenly among the muffin cups. Using a cookie scoop can help.
Bake for 20-25 minutes (at 10-12 minutes, take pans out, rotate positions, and put back in the oven), until top is golden and an inserted toothpick comes out clean.
In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
Add the sweetener, lemon extract, vanilla extract, lemon juice, and lemon zest to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
Use a piping bag (something like these) to pipe the lemon frosting on top of the muffins you baked in the steps above. Feel free to garnish the top with some fresh blueberries!
Enjoy! Keep any remaining blueberry muffins in an airtight container in your fridge. If refrigerated, they should be good for about a week.
NOTES / TIPS
Often when making blueberry muffins, your blueberries can sink to the bottom of your muffin while they bake. To prevent this, roll your blueberries in a mixture of almond flour and sweetener before you mix them into your batter. Highly recommended that you do this!
Please note, Lakanto Monk Fruit Sweetener is approximately 90% erythritol by weight. As a sugar alcohol, erythritol can cause bloating and stomach upset if consumed in large amounts. You could consider using an alternative sugar-free sweetener like allulose or ChipMonk’s own blend: Allumonk (a blend of monk fruit and allulose). You can see our comparison chart of low carb sweeteners on our blog here: The Best Low Carb Sweeteners (A Visual Guide).
Here’s the equipment we like to use at home for this recipe:
Muffin pan: Wilton Non-Stick 12-Cup Muffin Pan
Mixing bowls: Pyrex Smart Essentials 8-Piece Mixing Bowl Set
Powdering your sweetener with a food processor will give both your dough and frosting a smoother consistency if you want a less “grainy” texture.
When prepared via the above instructions, each muffin clocks in at 230 calories, 21g of fat, 7g of protein, and just 2g net carbs. Note: Net Carbs = Total Carbs - Dietary Fiber - Sugar Alcohol / Allulose. Compare this to a Starbucks Blueberry Muffin which has 360 calories, over 50g of carbs and over 30g of sugar!
Useful Links & Additional Information
If you loved this recipe, check out our other recipes and baking guides on the ChipMonk blog such as:
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