Low-carb blueberry lemon muffins
Ingredients
- 3½ oz. (7 tbsp) 100 g (100 ml) cream cheese
- 3 3 large egglarge eggs
- 2 cups (8 oz.) 475 ml (230 g) almond flour
- ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
- 2 tsp 2 tsp baking powder
- 1 pinch 1 pinch salt
- 1⁄3 cup 80 ml sour cream
- 3 oz. (6 tbsp) 85 g (90 ml) unsalted butter melted
- ½ cup (32⁄3 oz.) 120 ml (110 g) erythritol
- 2 tsp 2 tsp vanilla extract
- 1 tbsp 1 tbsp lemon zest
- ½ cup (2½ oz.) 120 ml (75 g) fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Place sturdy muffin liners on a baking sheet. If using thin paper liners, place them in a muffin tin for support.
- Make sure the cream cheese and eggs are at room temperature. This will help create a smooth, evenly mixed batter.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- In a separate large bowl, whisk the softened cream cheese until smooth. Add the eggs, sour cream, melted butter, erythritol, vanilla extract, and lemon zest, and whisk until well combined.
- Add the dry ingredients to the wet ingredients and stir just until the batter comes together.
- Reserve a few blueberries for topping, then gently fold the remaining blueberries into the batter, taking care not to crush them. If using frozen blueberries, add them straight from the freezer without thawing.
- Divide the batter evenly among the muffin liners, filling each about three-quarters full. Top with the reserved blueberries.
- Bake for 22–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out with just a few moist crumbs.
- Let the muffins cool for 10 minutes before transferring them to a wire rack to cool completely.
Storage
Store the muffins in an airtight container in the refrigerator for up to 5 days.
They can also be frozen for up to 3 months. Thaw them overnight in the refrigerator or at room temperature, then reheat briefly in the microwave or air fryer until they taste almost freshly baked.
Why you'll love these low-carb blueberry muffins
These muffins check all the boxes:
- Soft, moist, and fluffy texture
- Naturally gluten-free
- Low in carbohydrates
- Sweetened without sugar
- Perfect for meal prep
- Ready in just 40 minutes
- Freezer-friendly
- Kid-friendly and family-approved
The combination of blueberries and lemon is a classic pairing because the bright citrus enhances the natural sweetness of the berries without requiring extra sweetener.
What makes these muffins low carb?
Traditional blueberry muffins are typically made with wheat flour and sugar, often containing 30–50 grams of carbohydrates per muffin.
This recipe keeps carbs low by replacing those ingredients with low-carb-friendly alternatives:
- Blanched almond flour provides structure and healthy fats.
- Coconut flour absorbs moisture and improves the texture.
- Erythritol adds sweetness without raising blood sugar.
- Cream cheese and sour cream create a rich, moist texture while adding protein and fat.
The result is a satisfying muffin that fits comfortably into a low-carb lifestyle.
