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Keto Blueberry Muffins with Lemon Glaze

August 28, 2019 | Author: Ashley McCrary

Living Keto doesn’t mean you have to give up a warm and yummy muffin. These Keto Blueberry Muffins with Lemon Glaze are absolutely divine and will make you forget about the real thing. These bad boys are not only Keto, but they are also Paleo complaint.

Keto Blueberry Muffins

Baking with almond flour is always my go to option when creating baked good recipes for both the Paleo and Keto lifestyle. In my opinion, it is one of the best alternatives to real flour. It has the same texture and similar in flavor.

Keto Blueberry Muffins

In addition to almond flour, my go to sweetener is always Monk Fruit. It looks like sugar and has a great taste without the yucky after taste. Monk fruit is a small, green gourd that resembles a melon. It’s grown in Southeast Asia and it is a natural low-calorie sweetener that is actually sweeter than sugar.

Keto Blueberry Muffins

Which sweeteners are compliant for these Keto Blueberry Muffins?

Below are my favorite go-to sweeteners. Not only are these considered Keto, but they are also complaint when following a Paleo diet.

1.Monk Fruit Sweetener

2. Swerve Sweetener

3. Organic Stevia


Keto Blueberry Muffins

How do you get the glaze topping for these Keto Blueberry Muffins thick?

I love baking with confectioners sugar, but it can be hard to just run to the store and get pre-made Keto and Paleo powdered sugar. I have found that mixing Monk Fruit Sweetener or Erythroitl with a couple of teaspoons of arrowroot or tapioca flour. Simply add to a food processor and blend until it becomes a powder consistency. Next, I add about 1/4 cup of the powdered sugar a couple of tablespoons of coconut butter, which has a thicker texture. Then I thin it down using lemon juice and almond milk.

Keto Blueberry Muffins

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Keto Blueberry Muffins

Super moist Keto Blueberry Muffins with Lemon Glaze. Don’t skip on muffins just because you are following Keto or Paleo, be sure to give this recipe a try.

  • Total Time: 25 minutes
  • Yield: 12 muffins 1x



Blueberry Muffin

  • 2 1/2 cup blanched almond flour
  • 1/2 cup Monk Fruit Syrup (Or Maple Syrup for Paleo)
  • 1/4 tsp salt
  • 1 tsp baking soda
  • ½ tsp cream of tartar
  • 3 large eggs (at room temperature)
  • 1 tsp pure vanilla extract
  • 3 tbsp unsweetened almond milk (at room temperature)
  • 2 tbsp melted ghee or coconut oil
  • 3/4 cups fresh blueberries

Lemon Glaze

  • 2 tbsp coconut butter
  • 1/2 cup coconut cream (See notes)
  • 2 1/2 tbsp monk fruit syrup (for Keto) or maple syrup (for Paleo)
  • 2 tsp lemon juice
  • 1/2 tsp lemon zest


  1. Preheat the oven to 350°F and line a cupcake pan with 12 paper liners.
  2. In a medium bowl, whisk together the almond flour, Monk Fruit sweetener, baking soda, cream of tarter and salt.
  3. In a large bowl, whisk together the eggs, pure vanilla, almond milk, and melted ghee.
  4. Use a rubber spatula to fold the dry ingredients into the wet ingredients in ¼-cup increments.
  5. Fold in the blueberries.
  6. Spoon the batter evenly into the paper liners.
  7. Bake until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes.
  8. Remove the muffins from the oven and transfer to a rack and allow to cool in the pan for 5 to 10 minutes.
  9. Meanwhile, make the glaze by adding all the ingredients to a sauce pan. Bring to a boil then lower heat and allow to simmer for 5 minutes. Make sure to stir as the mixture heats. 
  10. Transfer the glaze to a small bowl  and place in the fridge for 5-10 minutes and allow to cool. As the glaze cools, it will begin to thicken.
  11. Drizzle each muffin with the glaze and lemon zest before serving.
  12. If leftovers, store in an airtight container. Will last up to 1 week.


  • For the coconut cream you will use the thick top part of the canned coconut milk, unsweetened  . 
  • Make sure the egg and almond milk is at room temperature to prevent clumping. 
  • The nutrition below is for 1 muffin without the glaze. 1 tbsp of glaze (Using Monk Fruit) is an EXTRA 30 calories and 1 additional carb.
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Dessert


  • Serving Size: 1 muffin
  • Calories: 158
  • Sugar: 1.8
  • Sodium: 121.7
  • Fat: 5.4
  • Carbohydrates: 5.2
  • Fiber: 2
  • Protein: 5

Keywords: Keto Blueberry Muffins, Blueberry Muffins, Keto Desserts, Paleo Desserts, Paleo, Keto, Desserts, Pastries

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

14 thoughts on "Keto Blueberry Muffins with Lemon Glaze"

  1. Leslie says:

    We made these today and my girls said this isn’t a 5 ⭐️ recipe it’s a 6 ⭐️. These are amazing!

  2. Lisa says:

    I have a question regarding the sweetener. Is the 1/2 cup, actual sweetener measurements? For example if I am using Stevia would I use 1/2 cup of Stevia or the equivalent to a 1/2 cup of sugar which would just be 12 packets? Does that make sense? Thank you in advance for helping.

    1. Ashley McCrary says:

      Yes, you would use 1/2 cup of Stevia/Monk Fruit or other sweetener of choice.

      1. Carolanne says:

        The recipe says monk fruit syrup – can you use granulated monk fruit? I have that, but not the syrup.

        1. Ashley McCrary says:

          I would not sub because the granulates absorb way too much liquid. I tested it with granulates and it did not turn out.

  3. Lauren says:

    Making these to get us through this crazy quarantine!! The only thing keeping me sane is baking 😂

  4. Madeline says:

    These look amazing! Looking forward to trying them out!

    1. Ashley McCrary says:

      Let me know what you think Madeline!!! Have a blessed weekend

  5. Rochelle says:

    I love these muffins. I make them for my whole family and they don’t even know they are keto. I added a little lemon zest to the batter, just because I love lemon!

    1. Ashley McCrary says:

      Lovin the way you tweaked the recipe to met your taste buds. Thanks so much for the kind comment. Have a blessed weekend!

  6. Andrea Powell says:

    These were a big hit! My 12 yr thinks they are the bomb!
    Side note: I was trying to be very diligent to follow the directions and I added the syrup in on step 2, needless to say the next time around I added it in on step 3! 🙂

    1. Ashley McCrary says:

      Thanks so much Andrea for the comments. Love that the recipe was a success. Have a blessed weekend!

  7. Carolanne says:

    Very simple to put together and they came out pretty well. My first time making a keto muffin so I don’t have anything to compare it to. Mine don’t look nearly as cute, but thats not important! Haha. Thanks for another good recipe!

    1. Ashley McCrary says:

      Thank you so much for the review. I am so glad they turned out well.


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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

(AD) It's back-to-school season and @naturesownbread is hosting a giveaway. Head over to their page for a chance to win your own Nature’s Own bento box and words of affirmation stickers to celebrate your little ones. ##GoodnessStartsWithMe

✨Lunch box Idea✨ featuring @naturesownbread Honey Wheat. *PB&J Sushi Rolls (Roll ups) using @naturesownbread in Honey Wheat and sprinkled with cinnamon/sugar
Peach season is the sweetest season. Celebrate by making these easy and delish Peach & Brie Quesadillas.
🍑Peach & Brie Quesadillas🍑
✨2 gluten free tortillas or regular tortillas
✨4 slices Brie cheese or dairy free cheese 
✨4 slices prosciutto (2 per quesadilla)
✨2-3 peaches, sliced
✨2 Tbsp butter, divided 
✨2-3 Tbsp golden monk fruit sweetener, brown swerve or brown sugar 
✨1 tablespoon hot o regular honey. I prefer hot

1. Cook down the sliced peaches in a tablespoon of butter and monk fruit sweetener. Cook about 5 minutes or until peaches are soft. 
2. Add 2 slices of prosciutto to a tortilla with 3-4 cooked peach slices and Brie or DF cheese. 
3. Add a tablespoon of butter to a skillet over medium heat and add in each quesadilla. Cook u tip browned.
4. Drizzle with hot honey or reg honey and fresh basil. 
5. Enjoy 

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Don’t let people pee in your Kool-Aid today! If they do just throw it out and make ya a margarita. Ain’t nobody got time for that negativity. Remember, you’re in control of your own happiness and time. Choose wisely and don’t let negative people suck out your energy. 

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Follow @healthylittlepeach for more recipes, tips and tricks! 

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✨Gluten-Free, Keto and can be tailored to Dairy-Free

Grab the full recipe in my profile
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I'm super excited to partner with @pepcid so I can enjoy all the spicy foods that I want, like this Cheeseburger with Jalapeno Bacon Aioli. Spicy foods typically cause heartburn for my husband and I, but PEPCID Complete always saves the day because its starts to work in seconds and controls acid all day or all night. Check out my recipe below and head to to purchase. #EatConfidently
Jalapeno Bacon Aioli:
1 cup mayo
3 pieces cooked bacon, chopped
1 1/2 garlic cloves, peeled and crushed
1/2 jalapeno pepper with seeds removed (add the other half if you like it really spicy)
1 tsp lime juice
Salt & pepper to taste
Combine everything in a mason jar and blend together with an immersion blender until combined. 
1.5 lbs ground beef
1.5 tablespoons Worchestire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tsp salt
1/4 tsp pepper
6 slices pepper jack cheese
6 pieces lettuce
Jalapeño slices and crispy onions for topping 
1. Heat a large cast iron skillet or grill to medium/high heat. Mix the meat in a large bowl with the seasoning and the Worchestire sauce. Form 6- 8 patties depending on how big you want them. 
2. Add 2 tablespoons avocado oil and cook the burger for 4 to 5 minutes per side. Top each burger with a slice pepper jack cheese in the last minute of cooking. 
3. Serve the patty on a butter bun with lettuce, a tablespoon of the aioli, onions straws, and fresh sliced jalapeños.
Follow @healthylittlepeach for more recipes, tips and tricks! 

✨Say hello to the ultimate summer side dish, Creamy Chive and Onion Corn. I have been making this for my family for years and they can’t get enough. It requires minimal ingredients and can be made in a flash. Good news, it can also be made dairy-free! 👇🏼

✨Creamy Chive and Onion Corn✨
2 12oz bags frozen corn 
2 tablespoons butter or vegan butter 
8 oz container chive and onion cream cheese or for dairy free sub Kite Hill’s version 
3/4 cup heavy cream or for dairy free use the silk dairy free heavy cream
Salt/pepper to taste
Fresh chives for garnish 

1.Heat a skillet over medium heat and add in the butter and corn. Cook for about 4-5 minutes until corn has cooked through. 
2. Add in the cream cheese and heavy whipping cream and mix together until combined. Allow to come to simmer for a 4 minutes or so until the cream cheese is melted and warm. 
3. Season with salt and pepper and garnish with fresh chives. 

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