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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!

Hope everyone had a Happy St. Patrick’s Day. I was planning to take off posting today, but I found this gem and had to share. Vegan Vanilla Cake with Buttercream Frosting. 

If you are looking for a yummy vegan cake and buttercream, be sure to check out this recipe. It’s seriously incredible. 

Grab the full recipe over in the link in bio 
or at
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Click the link in my bio and tap the photo to be directed to the recipe.
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Life is so easy with you!❤️ Happy Valentine’s Day, Sweet Thang.
✨Creamy Crab Dip✨ SAVE THIS RECIPE

This dip is the perfect appetizer for The Super Bowl this weekend. 

It’s Whole30, Keto, Paleo, Gluten & Dairy-Free!!

✨Crab Dip (Dairy-Free)✨

1 pound jumbo lump crabmeat, picked and drained 
8 ounces dairy-free cream cheese Kite Hill (or regular cream cheese will work)
1/2 cup mayonnaise 
1 tbsp Franks hot sauce
1 tbsp. lemon juice
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1 tbsp vegan butter (or regular if not DF)
1 tsp salt
¼ tsp pepper
½ tsp onion powder
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½ tsp paprika
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1 tbsp chopped fresh parsley


1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
3. Grease a 2-quart baking dish and add the crab mixture evenly. Sprinkle the top with nutritional yeast or you can sub cheese here.
4. Bake for 25-30 minutes. Enjoy!
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#whole30recipes #easyrecipes #whatsonmyplate
Needing a healthier Valentine’s Day dessert? Be sure to give this Keto Blueberry Cobbler a try. 

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➡️Grab the full recipe at or over in the link in bio 
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