Keto Lemon Blueberry Muffin Recipe
I made these keto lemon blueberry muffins for an essential oils class I had at my house and they got rave reviews. I recorded a discovering essential oils class here on You Tube in case you were not able to attend. Feel free to email me if you have questions about essentials oils here.
This keto lemon blueberry muffin recipe is a slight variation from my good friend’s book Practical Paleo which is the perfect book for starting on a Paleo plan and it answers all your questions. I used essential oils in my recipe but if you don’t have that you can use lemon zest and lemon juice. I also used a low carb sweetener because my husband has been doing low carb for several months and he is doing so well. I like to support him by making things he likes so he can have an occasional treat. This is the plan he is following here.
These are the perfect muffins to take on a road trip or to a friend because they are low in sugar and full of fat and protein from coconut oil and eggs. Lemon essential oil naturally supports the immune system and the smell bring sunshine to room.
Looking for more Paleo, Keto, Low Carb and Healthy Muffins Recipes?
These muffin recipes are available for free on my blog. I am sure they will become favorites at your home!
Keto Pumpkin Bread Muffins with Chocolate Chips
Grain Free Mocha Coffee Cake Muffins
Breakfast Muffins with Cinnamon,Walnuts and Tahini
Quick Low Carb and Keto Chocolate Mug Cake
And these No Bake Pumpkin Muffins
If you want more breakfast recipes on Paleo then you should check out my new cookbook.
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Keto Lemon Blueberry Muffin Recipe
This Keto Lemon Blueberry Muffin Recipe is full of healthy fats and protein from coconut oil and eggs. It is great treat that is sure to please paleo, low carb, sugar free and dairy free dieters.
Ingredients
- 6 eggs
- 1/2 cup butter melted
- or coconut oil
- 1 teaspoon pure vanilla extract
- 1/4 cup grade B maple syrup
- OR 1/4 cup Swerve for a low carb version,
- 6 drops lemon essential oils
- or 1 lemon, juice and zest
- 1/2 cup coconut flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 cup fresh blueberries
Instructions
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Preheat oven to 350 degrees and line a muffin pan with muffin liners.
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Whisk all the wet ingredients together.
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Sift in dry ingredients and then stir until well blended.
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Then gently fold in blueberries.
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Fill the muffin cups 2/3 full.
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Place in the oven and cook for 35 minutes or until cooked.
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Cool on baking rack for 10 minutes.
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Serve and enjoy or freeze and eat one at a time.
Recipe Notes
For Paleo Version: Use 1/4 cup grade B maple syrup in place of low carb swerve or stevia.
Net carbs: 2.3 g
Nutrition facts based on 12 muffins
Let me know when you make these Keto Lemon Blueberry Muffins and how these turned out for you in comments!
