This article explores a delightful keto blueberry lemon muffins recipe, perfect for those following a ketogenic diet or simply looking for a healthier treat. We'll delve into the ingredients, step-by-step instructions, and variations to suit your preferences. Whether you're celebrating a special occasion or just craving a delicious and guilt-free snack, these muffins are sure to satisfy.
The Allure of Keto Blueberry Lemon Muffins
The combination of blueberries and lemons is a match made in heaven, especially in baked goods. The tartness of the lemon perfectly complements the sweetness of the blueberries, creating a flavor profile that is both refreshing and comforting. These muffins offer a delightful experience, they boast a perfect blueberry muffin texture and flavor, topped with a lemon flavored streusel/cookie topping, and then a creamy lemon icing that pulls it all together and tastes like you must be cheating.
Why Keto? Understanding the Ketogenic Diet
The ketogenic diet first originated almost 100 years ago as an effective treatment for kids with epilepsy. However, more recently, it’s become popular as a weight-loss diet and good way of controlling your blood sugar levels. On the Keto diet, you typically eat fairly low carbohydrate foods, a moderate amount of protein, and healthy fats. This dietary approach shifts the body's primary fuel source from glucose to ketones. When carbohydrate intake is drastically reduced, the body begins to break down fat for energy, producing ketones as a byproduct. These ketones then become the body's primary fuel source.
Research is being done to investigate the many potential therapeutic uses for Keto as well. The ketogenic diet has gained popularity not only for weight loss but also for its potential benefits in managing blood sugar levels and neurological conditions.
Key Ingredients for Keto Blueberry Lemon Muffins
To create these delectable muffins, you'll need a few key ingredients that align with the ketogenic diet:
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Almond Flour: Blanched almond flour is generally preferred over almond meal, as it yields a less crumbly and dense texture. Almond flour serves as the base for these muffins, providing a gluten-free and low-carb alternative to traditional wheat flour.
Sweetener: A low-carb sweetener is essential to maintain the keto-friendly nature of the recipe. Lankanto 1 for 1 monk fruit sweetener is a popular natural option. Stevia or Monk Fruit sweetener like Lankanto can also be used.
Eggs: Eggs provide structure and richness to the muffins.
Coconut Oil or Butter: Melted and cooled coconut oil or butter adds moisture and flavor.
Milk: Adds moisture to the batter.
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Lemon Juice and Zest: Fresh lemons are recommended for the best flavor. The zest is particularly important, as it intensifies the lemon flavor.
Blueberries: Fresh or frozen blueberries can be used. If needed, you can reduce the blueberries to 1/2 cup.
Baking Powder: Baking powder helps the muffins rise and achieve a light and fluffy texture.
Lemon Extract: The lemon extract used was very strong, and 1 tablespoon was plenty.
Step-by-Step Instructions
Here's a detailed guide to baking your own keto blueberry lemon muffins:
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Prep Work: Preheat the oven to 350ºF (180C). Line a muffin tin with paper liners or grease a 12-count silicone muffin pan and set aside.
Combine Dry Ingredients: In a large mixing bowl, combine the almond flour, sweetener (such as erythritol), baking powder, and salt. Whisk until evenly combined.
Combine Wet Ingredients: In a separate small bowl, add the melted butter or coconut oil, milk, lemon juice, eggs, lemon zest, and vanilla or lemon extract. Mix well.
Combine Wet and Dry: Combine the wet and dry ingredients and mix until just combined. Be careful not to overmix.
Fold in Blueberries: Gently fold in the blueberries. Toss the berries in flour before adding them to the batter.
Fill Muffin Cups: Evenly distribute the muffin batter among the prepared muffin tin, about 2/3 or ¾ of the way full. Sprinkle with additional blueberries as desired.
Bake: Bake for 20-25 minutes, or until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Keep an eye on the muffins, as the exact bake time may vary depending on your oven.
Cool: Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely.
Make the Glaze (Optional): Whisk together keto powdered sugar and lemon juice until thin.
Glaze (Optional): Drizzle with the glaze. If you plan on storing the muffins in the freezer, omit the glaze.
Variations and Substitutions
Coconut Flour: While almond flour is generally preferred, you can experiment with coconut flour. However, be aware that the texture may not be the same. If you’d rather use coconut flour, try a coconut flour muffins recipe and swap the honey for keto honey.
Berries: While blueberries are the star of this recipe, you can experiment with other low-carb berries like raspberries or strawberries.
Add More Lemon Flavor: For an extra burst of lemon, add a bit more lemon zest to the batter.
Nuts: Consider adding chopped nuts like almonds or pecans for added texture and flavor.
Serving and Storage
These keto blueberry lemon muffins are delicious served warm or at room temperature. They make a great breakfast treat, snack, or dessert.
Storage: Store the muffins in the fridge for up to a week or on the counter for 3 days.
Freezing: Place muffins in a ziplock bag and store them in the freezer for up to 6 months. If you plan on storing the muffins in the freezer, omit the glaze.
A Muffin for Every Mood
If you’re already happy, these muffins will make you outright ecstatic. If your day is a little gloomy, one of these low carb blueberry muffins will be like your own personal ray of sunshine. This is no ordinary keto blueberry muffin. Seriously, we’re talking perfect blueberry muffin texture and flavor, topped with the lightest of lemon flavored streusel/cookie toppings, and then a creamy lemon icing that pulls it all together and tastes like you must be cheating.
The Personal Touch
The author of this recipe has a special connection to these muffins, having updated the recipe from way back in 2013. The original text was left in place because it commemorated a 20th wedding anniversary. The author and their spouse celebrated their 20th year wedding anniversary. The author got hitched when just 20 and their spouse was a whopping 21 years old. The author and their spouse knew it was meant to be. For years, they’d been planning all sorts of elaborate trips that they’d take to mark their 20th year. Italy, South America, New Zealand - something epic! They have dinner plans with friends this weekend, and a trip to CT and NYC next month, but to mark the actual day they simply had what they’re calling a “family fun day.” They took Hungry Jr. Even though it wasn’t the epic journey they had planned, they are grateful to be healthy, happy, and together when so many families are not. This fall they celebrate 28 years of wedded bliss, and might make these keto blueberry muffins to mark the occasion - just for old time’s sake.
Other Keto-Friendly Options
If you're looking to expand your keto recipe repertoire, there are many other delicious options to explore. If so then you’re going to want to check out this collection of the best keto blueberry recipes that I’ve curated from allllll over the internet over the last few years!