Lemon Blueberry Muffins bursting with juicy blueberries and fresh zesty lemon — perfect for breakfast, brunch, or a sweet snack. This recipe includes Classic, Keto, and Diabetic-Friendly versions so everyone can enjoy a bakery-style treat at home.
Table of Contents
Ingredients (Classic) for Lemon Blueberry Muffins
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk (or milk + 1 tsp vinegar)
- ⅓ cup melted butter
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1½ cups fresh/frozen blueberries
Ingredients (Keto)
- 1 cup almond flour
- ½ cup coconut flour
- ½ cup erythritol
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsweetened almond milk
- ⅓ cup melted coconut oil
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1½ cups fresh/frozen blueberries
Keto-Friendly Version
- Uses almond flour and coconut flour instead of all-purpose flour → very low in carbohydrates.
- Sweetened with erythritol, a sugar substitute that does not spike blood sugar.
- Includes healthy fats from coconut oil or butter → helps keep net carbs low and supports ketosis.
- Each muffin has around 5g net carbs, making it suitable for a low-carb/keto diet.
Ingredients (Diabetic-Friendly) for Lemon Blueberry Muffins
- 1½ cups whole wheat flour
- ½ cup almond flour
- ½ cup erythritol or sugar substitute
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsweetened almond milk
- ⅓ cup melted butter
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1½ cups fresh/frozen blueberries
Diabetic-Friendly Version
- Uses whole wheat flour + almond flour, which are slower-digesting carbs → less impact on blood sugar.
- Sweetened with erythritol or another sugar substitute → safe for blood sugar management.
- Portion-controlled, moderate carb count (~12g net carbs per muffin) → suitable for diabetics when eaten in moderation.
- Still includes real blueberries for fiber, antioxidants, and natural sweetness.
Instructions (All Versions)
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin.
- In a large bowl, whisk dry ingredients: flour(s), sugar/erythritol, baking powder, baking soda, salt.
- In another bowl, whisk wet ingredients: eggs, milk/almond milk, melted butter/coconut oil, lemon zest, lemon juice.
- Gently fold wet into dry until just combined (few lumps are fine).
- Carefully fold in blueberries — do not overmix.
- Divide batter evenly among muffin cups (¾ full).
- Optional: sprinkle coarse sugar on top (classic version).
- Bake 18–22 minutes, until golden and toothpick inserted comes out clean.
- Cool 5 minutes in pan, then transfer to wire rack. Serve warm for best flavor.
Tips:
- Use room-temperature ingredients for fluffier muffins
- Fold blueberries gently to avoid color bleeding
- Serve warm to enhance fresh lemon flavor
Classic Version: Soft, golden muffins packed with juicy blueberries and bright lemon zest. Perfect for a bakery-style treat at home.
Keto Version: Low-carb muffins made with almond and coconut flour, sweetened with erythritol, bursting with blueberries and fresh lemon flavor.
Diabetic-Friendly Version: Whole wheat and almond flour muffins, lightly sweetened, full of fresh blueberries and zesty lemon — guilt-free indulgence.
Nutrition (per muffin, 12 muffins total)
Classic:
Calories: 210 kcal
Carbs: 32 g
Protein: 4 g
Fat: 8 g
Fiber: 2 g
Keto-Friendly:
Calories: 180 kcal
Net Carbs: 5 g
Protein: 5 g
Fat: 15 g
Fiber: 3 g
Diabetic-Friendly:
Calories: 190 kcal
Net Carbs: 12 g
Protein: 5 g
Fat: 8 g
Fiber: 3 g
Final Thoughts:
Enjoy soft, fluffy Lemon Blueberry Muffins bursting with juicy blueberries and fresh zesty lemon in every bite! These bakery-style muffins are perfect for breakfast, brunch, or a sweet snack anytime. The classic version uses all-purpose flour and sugar for that soft, golden texture. The keto-friendly version swaps almond and coconut flour with erythritol for low-carb indulgence, while the diabetic-friendly version uses whole wheat and almond flour with a light sweetener.
💡 Key takeaway:
- Keto version = very low carb, high fat, sugar-free
- Diabetic-friendly version = lower glycemic impact, sugar substitute, moderate carb
- 💡 Tip: Use room-temperature ingredients for fluffier muffins, fold blueberries gently, and serve warm for maximum flavor.
