These Low-carb Lemon Blueberry Muffins are easy, delicious, and gluten-free with only 130 calories each!
These gluten-free and low-carb lemon blueberry muffins are ultra-moist since they are made with almond flour and contain as many blueberries as you want to squeeze into the batter.
They are also very easy to make because all you need to do is add all the ingredients except the blueberries to a blender and press blend! Wow… Is there another low-carb lemon blueberry muffin recipe as easy as this? Well… I doubt it!!
Believe me, there is absolutely nothing fancy about these muffins, and I think that’s why I love this recipe. The batter is very simple — almond flour, Greek yogurt, eggs, sweetener, and lemon. And, of course, blueberries. It comes together in a few minutes since you add the ingredients to a blender and hit go. Awesome! Then, pour the batter into the muffin pan and 25-30 minutes later you have delicious muffins, ready to be eaten.
The almond flour and Greek yogurt make these muffins SO moist. I guess you can see that from the pictures, right? Oh, my goodness… They are the description of perfection! And, I’m not even exaggerating! I’ve made a looooot of muffins like these Gluten-free Carrot Muffins and Almond Flour Cranberry Muffins so I’m not kidding when I say these muffins are the moistest ones I’ve made to date.
Now, I have to be honest and say they are not very sweet. I only added a ¼ cup of sweetener because I just don’t like sweet lemon blueberry muffins. I prefer this since I can taste more of the lemon. However, if your blueberries are sweet, your muffins are going to be perfect.
There are so many reasons to love these low-carb lemon blueberry muffins! Pull out your blender, and make the best low-carb muffins you can possibly make! Enjoy!!
Other Yummy muffin recipes to try:
Got extra blueberries? Try this Roasted Blueberry Oatmeal or Kale Blueberry Pineapple Salad. Or enjoy a handful of blueberries with these Breakfast Egg Muffins Recipe.
Low-carb Lemon Blueberry Muffins
Ingredients
- ½ cup plain Greek yogurt
- 3 eggs
- juice of 1 lemon
- 2 teaspoons lemon zest
- ¼ cup natural Swerve sweetener
- 1 teaspoon vanilla extract
- 3 cups almond flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries fresh or frozen
Instructions
- Preheat oven to 350ºF.
- Line a muffin tin with paper liners. Set aside.
- Add the Greek yogurt, eggs, lemon juice, lemon zest, Swerve, and vanilla extract to a blender. Blend for about 30 seconds or until combined.
- Add the almond flour, baking powder, baking soda, and salt. Blend on high, stopping to scrape down and stir the ingredients once or twice if necessary. Blend until the batter is smooth.
- Fold in the blueberries. Divide the batter among the prepared muffin cups. This is very important: Fill each muffin cup ¾ full. Sprinkle with additional blueberries as desired.
- Bake for 25-30 minutes until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack, and let the muffins cool in the pan for 10 minutes. Enjoy!
Notes
- This recipe was adapted from Eat Yourself Skinny food blog.
- If you use frozen blueberries, do not thaw as it’ll turn your batter blue.
- Make sure not to overfill the muffin tins as it will overflow as you bake.
- Always double-check that your baking soda and baking powder are not expired as it’ll affect the density of your muffins.
- To store: Store the muffins in the fridge for up to a week or on the counter for 3 days. Make sure they’re in an airtight container.
- To freeze: You can freeze the muffins for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These look so perfect! I’m all about a classic blueberry muffin and am digging the yogurt + lemon additions. Definitely the perfect healthy snack!
First of all Thank you for the option of going straight to the recipe!! I really do love that!
Is there a substitute for almond flour?
Thanks, Gladys!. You can use Hazelnut Meal/Flour too.
I made these muffins yesterday and they were all eaten by this morning, they were fabulous! Thanks for the recipe!
WOW So happy to hear that! Thank you so much for taking the time to write this sweet comment 😉
I made these and added raspberries since I had some on hand they taste amazing thanks I’ve been missing muffins.
That’s awesome! Good to know that this recipe works with raspberries 😉
Looks like a great recipe. I’d like to try it, but was wondering since I prefer mine sweeter, would adding more sweetener require other changes to the recipe?
Not at all 😉
Thanks, I made them without the extra sweetener and they were really good. Perfect texture and taste. I will try it with a little extra sweetener next time.
Thanks a lot for your feedback. I appreciate that 😉
can you use regular flour with this?
I believe so, but I’ve never made this recipe with regular flour though.
Are there any dietery fiber in these? Looking for the net carbs
It has 7g of carbs!
Could not get the batter to blend in the blender. Not enough liquid, I guess. Didn’t bake well but still tasty.
Sorry to hear that. Do you use the same amount of ingredients from the recipe box?
Yes followed exactly.
Do you have to use a blender to mix these? How many does it make?
Not really. It makes 12.
I added 1cup of almond milk as I had the same problem
What a disaster! Everything was fine until I added the 3 cups of almond flour. I ended up with a mess that wouldn’t blend. After transferring to a bowl it had the consistency of cookie dough. I threw it away.
So sorry to hear that. Did you use the right ingredients amount?
This is highly recommended!! Awesome muffins. Only made 1/2 of this recipe n yield 3 muffins.. added frozen strawberries instead of blueberries.. texture was amazing as well..
Love that you added strawberries instead of blueberries. I bet it was delicious too 😉
I had a similar experience as others, where the mixture didn’t blend in the blender, and when I transferred it to a bowl I ended up with more of a crumbly cookie dough texture. They’re In the oven right now and I’m hoping that they bake up well, but I have my doubts!
So sorry to hear that. I don’t understand why. I have to try this recipe again and see why this is happening. Thanks for your feedback.
How did you calculate the nutrition for your recipe? When I calculated based on specific brands I used the carbs are way higher. I did not substitute, followed your recipe exactly 😟
I use the app MyFitnessPal.
Substituted stevia for the swerve and used 1 tsp. It wasn’t quite enough but my girls said the recipe was good enough to try it again. I will add more lemon next time as we felt the taste disappeared. I also experienced the texture becoming too thick when I added the almond flour, but persisted by mixing with a spatula in the blender and cooking anyway. They still turned out! We will definitely make this again, with a few variations.
Delicious. As noted in the recipe, they are not overly sweet. I sprinkled a little coconut sugar on top of them before baking.
I love that you sprinkled a little coconut sugar in there. Amazing!
Just made these. My batter wasn’t smooth either. My only substitution was 1 cup of coconut flour and 2 cups almond flour. That wouldn’t change the batter. However, the milkfat content in the Greek yogurt will change the consistency of the batter. I used Wallabys 4.5% plain Greek. Very thick and very different from a 1.5% milkfat. They were tasty but crumbly.
Yes you’re right depending on the type of Greek yogurt you are using, it may change the batter. But coconut flour also change the batter too because it absorbs lots of liquid.
I had the same problem. My batter wasn’t thin enough, it was almost kind of fluffy. Yes I used the correct portions. They still taste good but the texture is almost like cornbread.
These are in the oven now and they smell so good. I didn’t have Greek yogurt so I used sour cream. When i added the dry ingredients the blender didn’t really work. I hope that my baking soda, powder and salt distributed evenly. I suspect it didn’t. The better was plenty moist. I also used stevia because that’s what I had. I’ve never used the sweetener that it calls for. I have some monkfruit on the way, would that work also?
Yes I think so. Please let me know how they turned out 😉
I use a stevia/agave liquid for sweetener. An idea how much I would need for this recipe?
I’m sorry, but I don’t have any idea because I’ve never baked with stevia liquid before. Maybe you can find on google the equivalence.