Brighten your day with these fresh and zesty Low-Carb Lemon Poppy Seed Blueberry Muffins! This simple low-carb muffin recipe makes for a lovely breakfast or snack that is keto-friendly.
If lemon, poppy seed, or blueberry muffins weren’t amazing enough on their own individually, we’re going ahead and combining forces to create a triple delicious trifecta, generating a simply unbeatable marvelous treat!
There’s just no denying the pull of a great coffee shop muffin to really reel you in and give you that feeling you’re eating something both naughty and nice at the same time.
For me, a great muffin is sweet but not overly so lest we get into cupcake territory.
Fresh, vibrant lemon poppy seed blueberry muffins are just that!
These low-carb blueberry muffins are grain-free and sugar-free, but you’d never guess it.
The concept here is very similar to the Keto Lemon Poppy Seed Bread I posted recently. The difference being we’re making muffins instead of bread and of course adding blueberries.
The combination of almond flour and tapioca flour brings about a light and fluffy perfectly textured treat that is undeniably addicting. They are easy to make dairy-free for those who don’t do dairy without sacrificing flavor or texture.
The fact that these mindful muffins are made with better-for-you ingredients makes them a guilt-free pleasure in my humble opinion!
Let’s chat about the ingredients!
Ingredients for Keto Lemon Poppy Seed Blueberry Muffins:
Butter (or Coconut Oil): Part of the fat portion of the recipe, melted butter provides that inviting, creamy flavor that we love to much in muffins. If you are dairy-free, replace the butter with coconut oil.
Canned Coconut Milk: Full-fat canned coconut milk also adds fat to the muffins in addition to moisture and deliciousness. It helps make the muffins nice and soft and moist, so don’t replace it with a lower-fat non-dairy milk! Don’t worry if you don’t like the flavor of coconut – you can’t taste it!
Eggs: The eggs help fluff up the muffins and create that nice airy texture.
Vanilla Extract: That warm, inviting flavor that always works so nicely in baked goods, a little vanilla extract is lovely here! No worries if you don’t have any on hand… you can definitely skip it.
Almond Flour & Tapioca Flour: The flours used in these muffins is almond flour and tapioca flour, which when combined creates an incredible texture that is nearly indistinguishable from regular all-purpose flour. The light texture of these muffins is so inviting!
Sugar-Free Sweetener: The sweetener portion of the recipe! In order to keep these muffins low-carb, we use a sugar-free granulated sweetener. Pick your favorite brand! My top three are Lakanto, Swerve and Truvia. As an alternative, if you don’t follow a low-carb diet, you can easily swap the sugar-free sweetener with regular granulated sugar.
Baking Soda & Sea Salt: Used for leavening and flavor enhancement, baking soda and sea salt are those two crucial ingredients that are easy to forget but play a vital role in any baked good.
Poppy Seeds: That amazing ingredient that provides lovely flavor and fun poppy texture. Poppy seeds are easy to toss into any baked treat and always level up the deliciousness. For whatever reason, the combination of lemon and poppy seed is a true delight!
Lemon Zest & Juice: Lemon zest and juice are what give the muffins that amazing citrusy flavor.
Blueberries: Blueberry muffins are arguably the greatest muffin of all time, and combining the lemon with the poppy seed with the blueberry yields a show stopping unbeatable treat!
I recommend using fresh blueberries because frozen blueberries tend to leach more water as they thaw or heat up, which can throw off the moisture content of the muffins.
Optional Glaze: Sugar-free confectioners sugar (or “powdered” sugar) and lemon juice are all you need to make the optional glaze!
If you don’t have sugar-free confectioners sweetener on hand, no worries – the muffins are amazing without the glaze too.
And of course if you don’t follow a low-carb diet, feel free to use regular powdered sugar.
Let’s bake a batch!
How to Make Lemon Poppy Seed Blueberry Muffins:
Preheat the oven to 350 degrees F and line a muffin tray with muffin papers
Whisk the melted butter, coconut milk, eggs, and pure vanilla extract together in a mixing bowl until well-combined.
Add the rest of the ingredients except for the blueberries (almond flour, tapioca flour, sugar-free sweetener, baking powder, sea salt, baking powder, lemon zest, lemon juice and poppy seeds) to the mixing bowl and stir vigorously until well-combined.
Gently fold in the blueberries until combined.
Pour the muffin batter into the muffin tray holes, filling the holes ¾ of the way up.
Bake for 30 to 35 minutes, or until the muffin tops are golden-brown and they test clean.
Allow muffins to cool completely before peeling the papers off and eating.
Are These Blueberry Muffins Keto?:
By some people’s standards, yes, and by some people’s standards, no. There are 10 grams of net carbohydrate per muffin.
Whether or not you view these muffins as keto-friendly depends on the amount of net carbs you’re aiming for each day and how much you’re willing to allot to non-vegetable carbs.
Active individuals who eat a ketogenic diet can often consume 50 to 100 grams of carbohydrate and stay in ketosis, where some individuals need lower than 30 grams to be in ketosis.
Depending on what your carb needs are, you can make your assessment as to whether or not these muffins are right for you.
Regardless of the carb count, these muffins are a true delight with their zesty, tangy, sweet, blueberry and poppy flavors.
Can I Make These Muffins Non-Keto?:
If you don’t follow a low-carb or ketogenic diet, you can easily swap out the sugar-free granulated sugar and the sugar-free confectioners sugar for regular granulated sugar and powdered sugar. Simply use the same amount and proceed as normal!
More Keto Recipes:
- Keto Chocolate Chip Cookie Muffins
- Keto Strawberry Crumb Bars
- Death By Chocolate Keto Brownies
- Keto Chocolate Chip Cookies
- Keto Blueberry Crumble
- Keto No-Bake Peanut Butter Bars
The lemon to your poppy seed and the blueberry to your muffin.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Low-Carb Lemon Poppy Seed Blueberry Muffins
Ingredients
- 1/2 cup butter or coconut oil melted
- 1/2 cup full fat canned coconut milk
- 3 large eggs
- 1 tsp pure vanilla extract optional
- 3 cups fine almond flour
- ½ cup tapioca flour
- 2/3 cup sugar-free granulated sweetener*
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp lemon zest about 2 large lemons
- 3 tbsp fresh lemon juice
- 2 tbsp poppy seeds
- 1 ½ cups blueberries
Optional Glaze:
- 1 cup sugar-free powdered sugar*
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 350 degrees F and line a muffin tray with muffin papers
- Whisk the melted butter, coconut milk, eggs, and pure vanilla extract together in a mixing bowl until well-combined.
- Add the rest of the ingredients except for the blueberries (almond flour, tapioca flour, sugar-free sweetener, baking powder, sea salt, baking powder, lemon zest, lemon juice and poppy seeds) to the mixing bowl and stir vigorously until well-combined.
- Gently fold in the blueberries until combined.
- Pour the muffin batter into the muffin tray holes, filling the holes ¾ of the way up.
- Bake for 30 to 35 minutes, or until the muffin tops are golden-brown and they test clean.
- Allow muffins to cool completely before peeling the papers off and eating.
Notes
Nutrition
We love this recipe and get compliments from others we share with. Oregon has great blueberries (Spartan is my favorite with a bright blueberry flavor). We make this 3 or 4 times every berry season. We tried this with chopped cherries, too, and it was good, but I recommend chopping the cherries larger than blueberries for flavor burst. They got a little lost, but the muffins were still lovely.
Tips:
Don’t stint on the lemon zest. Lots of flavor there.
Bake until browned on top, even if toothpick comes out clean. Browned is flavor and texture. I find that almond flour is very forgiving of extra bake time, so I don’t worry about my yummies drying out.
Half the sugar works fine, We use a scant 1/3 cup of coconut sugar (not keto).
Butter is great in these and on these.
Thank you so much for sharing this delightful recipe!
Thank you so much for sharing this, Elaine! I always love hearing when a recipe is a repeat for someone. Also love the idea of adding blueberries or cherries – sounds so refreshing! I use coconut sugar in my baking from time to time too so I’ll have to give the muffins a try with coconut sugar next time around. Thanks a million for your tips 🙂
I will admit that I settled on this recipe when I noticed your pumpkin muffin did not use almond flour (I was too nervous to experiment with flours). But I am so glad I did. These are delicious! I only had canned coconut cream instead of milk but that might have been brilliant. The texture and taste were perfection! We did not have the patience to let them cool. I use silicon baking cups so sticking was not an issue.
I’m so happy you decided to make them, Stella! We couldn’t get enough of them in my house 😀 I’ll have to try them again with coconut cream instead of coconut milk – this sounds genius!! xoxoxo
Great recipe, made a few changes and all worked out perfect! I used 1/2&1/2 in place of the coconut milk and only 1/3 cup of stevia for a sweetener. Did not glaze either and my husband who is on a low carb diabetic diet loved them, thank you!
I’m so happy you and your husband like them, Tess! Thanks so much for sharing your changes…this is super helpful!
I made these today. Very yummy (better than my previous blueberry muffin recipe). The only changes I made were instead of 2/3 cup keto sweetener, I used 1/3 cup coconut sugar, and no glaze. Fresh Oregon Spartan blueberries were super, but I think any blueberries will work (even canned or frozen). Next time I’m going to try cashew flour, since it has a better omega profile than almond and people say it tastes about the same. Thanks for sharing this wonderful recipe!
I’m so happy you like the muffins, Elaine! Thanks so much for providing your changes…that’s very helpful for folks who are trying to take a paleo approach instead of low-carb/keto. I’ve actually never tried cashew flour but have been meaning to! It sounds tasty! 😀 xoxox
Is this a keto blog now? 🙂
Hi Hanna! It’s not 🙂 I’ve mentioned this in the past on social media and in my gut health blog posts but I personally don’t subscribe to any form of diet, which means I sometimes post recipes that are paleo, keto, vegan, vegetarian or simply whole food-centric.
Do you think I could replace the coconut milk with equal amount of sour cream? I am allergic to all things coconut!
Hi Cindy! I bet sour cream would work! I think yogurt would also work. I haven’t tested the recipe using anything other than coconut milk so I can’t be sure but I imagine sour cream or yogurt would be great. Let me know how they turn out!! xoxoxo
@Julia, would I be able to replace the almond & tapioca flours with Bob’s red Mill gluten free all-purpose flour substitute?