Lemon Blueberry Mini Muffins


This might just be the low carb muffin recipe to end all low carb muffin recipes. I’ve done it, folks. I’ve mastered the muffin. These lemon blueberry muffins are light and fluffy with nicely domed tops. They’re not dense like most almond flour muffins. I swear to you, they taste exactly like real flour-based muffins– but they’re oh so much better for you.


Seriously, folks. Look at that texture. Doesn’t it look just like the muffins of your past life? These are tiny little guys, but yes, you could make ’em into big ones instead. I like mini muffins because I can grab a few and go, so I know you’ll love ’em too. The combination of flours I used is literally the best I’ve found. I’m so, so excited to present this recipe to you because everyone you know who loves muffins will love these. In fact, if you don’t tell them that they’re low carb and wheat free, they won’t even ask. They’re that good.


I coated the blueberries in oat fiber (but you could also use coconut flour) before adding them to the mixture to prevent them from sinking to the bottom and it worked beautifully. I mean just look at ’em. Don’t you want to eat them all up right now? Of course you do!


Lemon Blueberry Mini Muffins


Lemon Blueberry Mini Muffins

Makes 24 mini muffins or about 8 regular muffins. One gram of carb per muffin.


  • 1 C sifted almond flour
  • 3 T unflavored whey protein powder (I use and recommend Jay Robb)
  • 2 1/2 T oat fiber (or 1 1/2 T coconut flour)
  • 1 egg
  • 4 T melted coconut oil (or softened butter or non-hydrogenated palm shortening)
  • 1/4 C water (or a little more if needed)
  • 1/2 C sweetener (I used Swerve)
  • 1/2 tsp. vanilla extract
  • 3/4 tsp. lemon extract or lemon oil
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. xanthan gum
  • 1/2 C fresh blueberries (or frozen but rinsed and thawed), rolled in coconut flour or oat fiber


  1. Preheat oven to 350 and line a pan of mini muffin wells with papers or grease.
  2. In a medium bowl, whisk together almond flour, whey protein, oat fiber, sweetener, salt, xanthan gum and baking powder.
  3. Add in egg and coconut oil as well as lemon and vanilla extracts. Whisk well until a thicker dough is formed.
  4. Pour in water and continue to whisk or stir. If batter is still too thick, add water one tablespoon at a time until it's the consistency of cake batter.
  5. Stir in coated blueberries very gently by hand.
  6. Fill muffin wells 3/4 full with batter. This should make two dozen mini muffins.
  7. Bake on the center rack for 12-15 minutes or until muffins are firm and slightly golden around the edges.
  8. Remove and cool. Enjoy!

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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