Try this delicious low carb keto blueberry lemon yogurt muffins for breakfast. Made with almond flour and lots of fresh berries, this decadent muffins could be a dessert too, perfect for your ketogenic diet lifestyle.
What is a good low carb breakfast?
Keto and low carb diet has a large variety of recipes you can make or create to keep yourself full of energy for the whole day. Breakfast is a very important part of the day and i don't recommend skipping it. I have a few more low carb breakfast recipes on TheTopMeal like this zucchini fritters and cauliflower breakfast pancakes. Try them next week!
Key ingredients
I just love, love how moist this muffins are! When blueberries are not in season you can totally use dried blueberries. Fresh blueberries are always better because they are juicy and add an extra flavor. They also add some pretty color to the dough and to cooked muffins as well.
Lemon peel add some pretty yellow color as well to our muffins. Lemon in general is a great add-on to any dough. Muffins become very fragrant and your kitchen just fills up with an amazing aroma.
How to make keto blueberry muffins
Start with making a dough. I chose to mix the dough in my high speed blender for smoother consistency. You can mix ingredients in a medium size bowl using a spoon or a fork. The dough will be pretty thick so i don't recommend using a whisk.
Oven should be preheated to 325 degrees. This recipe makes exactly 12 muffins so you will only need 1 muffin tin and 12 paper muffin cups.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Once you scooped all the dough into to the muffin tin, make sure to put a few blueberries on top of each muffin. Push it in a bit. This little trick will add extra flavor and pretty colors to your dessert ( or breakfast).
How to store keto blueberry muffins
I recommend to store them in an airtight container in the fridge for up to one week. If you don't have a reusable container, just use a ziplock bag. I like to take one muffing out in the morning and eat it cold with the hot coffee or i heat it in the microwave for about 30 minutes.
If you have an air fryer, you can heat muffins there. For about 2 minutes at 350 degrees.
Can you freeze paleo lemon blueberry muffins?
Absolutely! I prefer this method the most since i never eat the whole batch in time before it gets bad. Place muffins in your container and freeze for up to couple months. Make sure there is no air comes into your container or muffins will get freezer burned. To defrost, just leave it in the fridge overnight and then pop onto the oven, air fryer or microwave for couple minutes. Put a little piece of butter on top to keep muffins moist.
What yogurt should i use
I used a regular full fat popular brand yogurt, without any refined sugar and additional ingredients. Greek yogurt also can be used successfully. Or sour cream!
Keto blueberry lemon yogurt muffins
Try this delicious low carb keto blueberry lemon yogurt muffins for breakfast. Made with almond flour and lots of fresh berries, this decadent muffins could be a dessert too,Ā perfect for your ketogenic diet lifestyle.
Ingredients
- 3 eggs
- pinch of salt
- 2 Ā½ cups almond flour
- 2 teaspoon baking powder
- Ā½ cup fresh blueberries*
- juice and skin (shaved) from ā lemon
- Ā½ cup erythritol
- Ā½ cup yogurt
Instructions
- For this recipe you can use a blender or just mix all the ingredients by hand in a mixing bowl.
- Preheat oven to 325 degrees. Line muffin tin with paper muffin cups. Set aside.
- Mix yogurt and eggs. Add flour and baking powder. Add salt and erythritol. Mix well
- Add juice and peel of a lemon and fold in fresh blueberries.
- Scoop the dough into the muffin cups, leaving about ā of a room on top. This recipe makes 12 muffins.
- Place the muffin tin into the oven for about 25 minutes.
Notes
* If you dont have fresh blueberries, you can use dried (make sure there is no refined sugar listed as an ingredient). Frozen could be used also
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 178Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 47mgSodium: 135mgCarbohydrates: 3gFiber: 3gSugar: 5gProtein: 7g
Karen Reiniger
You mention yogurt and erithytol, but they do not come up on the ingredient list. Can you tell me how much to add of each for this recipe?
Thank you!
Tanya
So sorry for that! Fixing it right now.
Marie
How long to bake?
Tanya
25 minutes
Kim
Can Stevia be substituted for the erythritol? And if so, how much would I use?
Thank you
Heisi
Confused on the lemon and rind? 1/3 of a lemon rind and juice? 1/3 rind and juice of whole lemon? Maybe a liquid measurement for the lemon juice, I want a lot of lemon flavor just not wanting it too wet. Thank you.
BeaBea
I have jumbo muffin cup baking pans and paper cups to use in them. What would be the baking time for the larger size muffins. 27-28 minutes then maybe check with toothpick. I hate to open oven as it would mess up the baking time. My spouse and I usually share one large muffin but they are store bought and too high in carbs and sugars so we don't get them too often. The carbs are too high even sharing one muffin. I would love to make raspberry/lemon. Thank you. I enjoy your site.
BeaBea
I also forgot to ask, can regular splenda be used in place of erythritol? I always thought that sugar in baking goods increases volume and other products made they come out flatter and more dense. Thank you again. .
Christy
Is the dough supposed to be crumble like? Wonder what I did wrong.