The Conscious Pantry
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Lemon blueberry muffins on a warm neutral surface.
Breakfast GF

Lemon Blueberry Muffins

Bright lemon and juicy blueberries folded into a tender, nourishing muffin for calm mornings.

Prep Time
20 mins
Difficulty
Easy
Yield
12 muffins
Calories
180
Net Carbs
4g
Protein
6g
Fat
15g

Ingredients

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    2 cups
    Blanched Almond Flour
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    1/2 cup
    Erythritol (Granulated)
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    1 tbsp
    Fresh Lemon Zest
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    1 cup
    Fresh Blueberries
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    3 large
    Eggs (Room Temp)
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    1/4 cup
    Melted Butter or Coconut Oil
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    1 tsp
    Baking Powder
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Pro-Tip

Use the timing and difficulty guide as a mock recipe reference for this demonstration site.

Instructions

01

Prep the Oven

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with coconut oil.

02

Mix Dry Ingredients

In a large mixing bowl, whisk together the blanched almond flour, erythritol, and baking powder until well combined and free of lumps.

03

Combine Wet & Dry

In a separate bowl, whisk the eggs, melted butter, and fresh lemon zest. Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the blueberries carefully to avoid crushing them.

04

Bake & Cool

Divide the batter evenly among the muffin cups. Bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

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