Lemon Blueberry Muffin Top - Keto and Low Carb approved!

Now that it's summer, my husband has requested everything blueberry. Blueberry scones, blueberry muffins, blueberry smoothies, blueberry blueberry blueberry. Good grief. So I got up early yesterday before he did and threw together some lemon blueberry muffin tops. These are different than the scones I just developed last week. The texture is much softer, and less crumbly - and takes on a true muffin feel.

What you'll need:

1 cup fine ground almond flour
3 tbspn coconut flour
3 tbspn oat fiber
3 tbspn melted butter
3 large eggs
1/4 cup almond milk, coconut milk, macadamia milk, or heavy cream
1 tsp baking powder 1 pinch pink salt 1/2 cup swerve or stevia
1 tsp vanilla extract
1 tbsp lemon juice
1/2 cup fresh OR frozen blueberries


Whisk all the dry (minus the sugar substitute) in a large bowl. In another bowl - whisk the eggs, melted butter, nut milk or heavy cream, swerve, vanilla extract, and lemon juice. Pour wet ingredients into dry, and mix until everything is completely combined. Fold in blueberries. Spray a muffin top pan with coconut oil spray. Evenly distribute the batter into the 6 individual wells. Bake 350 degrees for 20-25 minutes - or a tooth pick inserted in center comes out clean. Cool on a wire rack.

For the glaze - mix 3 tbspn powdered swerve with 1 tsp lemon juice, and 2 tbspn heavy cream or nut milk. Drizzle over cooled muffin tops.

These will keep in refrigerator approximately 5 days. I do not recommend leaving them out on the counter for more than a day or two.