Lemon Blueberry Low Carb Muffins

I love my sweets. This is a fact. It’s been one of the hardest things to give up for me since being diagnosed as diabetic. I just always crave something sweet in the afternoon and after dinner…and in the morning…and at lunch…. Sorry, got carried away there thinking of brownies and cookies and cake…

Anyway, I found this recipe {here} and decided to give it a try. It seemed simple enough but I was worried about the flavor. I love lemon and I love blueberry, but I wasn’t sure if making these low carb meant that they wouldn’t taste as good. I can tell you that truly I enjoy the flavor of these and even my mom whose sweet tooth is almost larger than mine thought they were tasty. Heck even my fiance enjoyed it and he does not like “fake sweets.”

Lemon Blueberry

Lemon Blueberry Low Carb Muffins (or Coffee Cake)

100 grams of Almond Flour

40 grams of Protein Powder

14 grams of Coconut Flour

110 grams of sweetener of your choice {I used Splenda because it’s what I had}

2 teaspoons baking soda {to make this recipe completely gluten free, then use gluten free baking soda}

1 small plain greek yogurt

Juice and zest of 1 lemon {I didn’t have one so I used 1/2 cup of pure lemon juice because I love lemon.}

3 teaspoons lemon extract

3 eggs

1/3 bag of frozen blueberries – take them out of the beginning of putting the batter together but do not let them thaw more than that

*If you do not like lemon you can certainly leave out the lemon flavor and just use 1 tablespoon of vanilla extract instead.


1. Pre-heat your oven to 350 degrees Fahrenheit.

2. Measure and weigh your ingredients. If you do not have a kitchen scale, I suggest getting one it will come in more handy than you’d expect.

3. In a large bowl mix your eggs and sweetener together until the eggs are pale yellow.

4. Add in all of your dry ingredients and combine. The mixture will be very thick at this point and difficult to mix.

5. Add in your greek yogurt and your lemon juice and extract. Now you should be able to get a nice batter that is spreadable and easy to work with. At this point, carefully fold in your blueberries. You do not want them to explode.

6. You can make muffins out this recipe or a square or round 8 inch cake. It’s up to you!

Serving Suggestions:

Muffins: Serve cold or room temperature. They are best after a couple of days in the fridge.

Round or Square 8 inch cake: I would suggest cutting your piece and placing it in a toaster oven for a few minutes to crisp up. I find that the texture is best after doing this.

If you make these, please send me a picture! Happy Baking!

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