Some of the best recipes are born from happy accidents, and this is one of them! I set out to create a light, fluffy, low-carb muffin, but the kitchen gods had other plans. What emerged from the oven was something far more interesting: a delightfully dense, incredibly moist creation with a texture that’s a perfect cross between a muffin and a bread pudding. One bite, bursting with zesty lemon and sweet blueberries, and I knew this ‘fail’ was actually a spectacular win. I call them my Lemon Blueberry Accidents, and I hope you fall in love with this wonderfully unique treat just as we have!
Ingredients
• 1 cup / 112g blanched almond flour
• ¼ cup plus 2 tablespoons / 45g coconut flour
• ¾ cup / 150g granular erythritol
• 2 teaspoons / 8g baking powder
• ¼ teaspoon / 1.5g sea salt
• 3 large eggs, room temperature
• ⅓ cup / 80ml water
• 1½ teaspoons / 7.5ml pure lemon extract
• 1½ teaspoons / 7.5ml pure vanilla extract
• 1 cup / 150g frozen blueberries
• FOR THE GLAZE
• ¼ cup plus 2 tablespoons / 45g powdered erythritol
• 1 tablespoon plus 1½ teaspoons / 22.5ml fresh lemon juice
Instructions
1. DIRECTIONS
2. Preheat your oven to 350°F / 175°C. Prepare a standard-sized muffin pan by lightly oiling 8 wells or lining them with silicone or paper liners.
3. In a large bowl, whisk together the almond flour, coconut flour, granular erythritol, baking powder, and sea salt until thoroughly combined.
4. In a separate medium bowl, beat the eggs, water, lemon extract, and vanilla extract until smooth.
5. Pour the wet into the bowl of dry . Use a rubber spatula to mix until just combined, being careful not to overmix.
6. Gently fold the frozen blueberries into the batter.
7. Evenly distribute the batter among the 8 prepared muffin wells, filling each about three-quarters full.
8. Bake for 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. While the muffins bake, prepare the glaze. In a small bowl, whisk the powdered erythritol and fresh lemon juice until a smooth, drizzly consistency is achieved.
10. Once baked, remove the pan from the oven and let the muffins cool in the pan on a wire rack for 10 minutes. This helps them set. Remove from the pan, drizzle with the lemon glaze, and serve. Store leftovers in an airtight container in the refrigerator for up to a week.
Nutritional Information
• PER SERVING (1 MUFFIN)
• CALORIES: 131
• FAT: 9.3g
• PROTEIN: 6.2g
• TOTAL CARBS: 5.8g
• FIBER: 2.6g
• NET CARBS: 3.2g
• ERYTHRITOL: 18g
Pro Tips
• For the best texture, use room temperature eggs. This helps the batter mix together more smoothly and evenly.
• Do not overmix the batter once you combine the wet and dry . Mix until just incorporated to avoid a tough, rubbery texture.
• If using fresh blueberries, toss them in 1 tablespoon of the coconut flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.
• The 10-minute cooling period in the pan is essential. It allows the muffins to firm up, making them much easier to remove without breaking.
FAQ
Q: Why are these keto muffins so dense and moist
A: These keto lemon blueberry muffins have a unique, delightfully dense and moist texture due to the specific combination of almond and coconut flour. Unlike traditional light and fluffy muffins, this recipe results in a satisfying treat that’s almost like a bread pudding, which is a happy accident that makes them so special.
Q: Can I use fresh blueberries instead of frozen
A: Absolutely. While the recipe calls for frozen blueberries, you can use fresh ones. To prevent them from sinking to the bottom of your low-carb muffins, the pro-tips suggest tossing them in one tablespoon of coconut flour before gently folding them into the batter.
Q: Can I use a different sweetener instead of erythritol
A: Yes, you can typically substitute erythritol with another granular keto-friendly sweetener like a monk fruit blend or allulose in a 1:1 ratio for the muffin batter. For the glaze, ensure you use a powdered version of your chosen sweetener to achieve a smooth, non-gritty consistency.
Q: How do I store these lemon blueberry muffins
A: For best results, store your lemon blueberry muffins in an airtight container in the refrigerator. They will stay fresh and moist for up to one week.
