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 @TheRoastedRoot!
- 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.
Serving Size 1 of 12
Amount Per Serving
Calories 282Total Fat 21gCarbohydrates 13gNet Carbohydrates 10gFiber 3gSugar 3gProtein 9g