This sugar-free lemon blueberry diabetic muffin recipe is bursting with citrus flavor, loaded with fresh blueberries, and topped with a golden streusel with just 4g total carbs per muffin.
The streusel topping makes these muffins perfectly irresistible and they always disappear fast!
A Quick Look at the Recipe
✅ Recipe Name: Diabetic Muffin Recipe: Lemon Blueberry (Air Fryer)
🕒 Ready In: 25 minutes
👪 Serves: 6 muffins
🍽 Calories: 112 | Protein: 3g | Carbs: 4g | Fat 10g | Sugar: 2g
🥣 Main Ingredients: Almond flour, blueberries, sweetener
📖 Dietary Info: low carb, gluten-free, diabetic friendly
👌 Difficulty: Easy
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Jump To:
- A Quick Look at the Recipe
- What Makes These a Diabetic Friendly Muffin Recipe?
- Why you'll love this diabetic muffin recipe
- Ingredients for this diabetic muffin recipe
- Steps by step instructions
- How to make this Lemon Blueberry Diabetic Muffin Recipe in the Air Fryer?
- How to Make the Sugar Free Streusel Topping
- Oven method for sugar free blueberry muffins
- Tips for Perfect Low Carb Muffins Every Time
- Substitutions and Dietary Swaps
- Equipment used to make these muffins
- How to store and freeze these muffins
- Nutrition Facts for This Diabetic Muffin Recipe
- More Diabetic Friendly Recipes You'll Love
- Frequently asked questions
- Other diabetic friendly desserts you might enjoy
- Recipe Card
Living with type 2 diabetes means I test every recipe on myself before sharing it with you. Love blueberries? You will also love my Keto Cheesecake Blueberry Cupcakes, Low Carb Blueberry Sauce, Low Carb Cottage Cheese Blueberry Muffins and Low Carb Blueberry Cheesecake Delight.
After making these Chocolate Donuts in the air fryer, I was inspired to see what other desserts I can air fry as well.
You might also enjoy these Low Carb Apple Cinnamon Muffins.
What Makes These a Diabetic Friendly Muffin Recipe?
Traditional muffins are made with all-purpose flour and sugar, which are high in carbohydrates. This recipe swaps all-purpose flour for almond flour, which is naturally lower in carbs and gives these muffins a tender, slightly nutty crumb.
Instead of sugar, we use sweetener, a sugar substitute that measures and browns just like sugar in baking. Fresh blueberries add natural sweetness without the need for extra sugar, keeping the total carb count low.
Why you'll love this diabetic muffin recipe
- Bursting with flavor: fresh blueberries and zesty lemon in every bite.
- That streusel topping: golden, crunchy, and completely sugar-free.
- Air fryer fast: ready in under 25 minutes, start to finish.
- Only 4g total carbs per muffin: satisfies your sweet tooth without the guilt.
- Simple pantry ingredients: almond flour, erythritol, and fresh blueberries, which you can find at any grocery store.
Ingredients for this diabetic muffin recipe
Here is everything you need to make these low carb lemon blueberry muffins. Simple ingredients, big flavor.
- Almond flour: Lower in carbs than all-purpose flour, almond flour gives these diabetic friendly muffins a tender, slightly nutty crumb that holds together beautifully.
- Sugar free sweetener: A granulated sugar substitute measures like sugar in baking and does not leave a bitter aftertaste. I use erythritol but any granulated sugar free sweetener will work in this low carb muffin recipe.
- Fresh blueberries: Naturally sweet and lower in sugar than many other fruits, fresh blueberries hold up well when baked and give these muffins their signature flavor. Frozen blueberries work too, just add them straight from frozen.
- Butter: Melted butter creates a rich, moist crumb and gives these sugar free muffins that classic bakery flavor.
- Lemon zest and juice: Freshly squeezed lemon juice and lemon zest deliver bold citrus flavor without any added sugar. Do not skip the zest, it is where most of the lemon flavor lives.
- Eggs: Eggs provide structure and binding for almond flour batters. Unlike wheat flour, almond flour does not hold together on its own so eggs are essential in this low carb muffin recipe.
See the recipe card for quantities.
Steps by step instructions
How to make this Lemon Blueberry Diabetic Muffin Recipe in the Air Fryer?
Mixing the wet and dry ingredients.
Gently fold the blueberries into the mixture.
Step 1: Preheat your air fryer to 300°F.
Step 2: Whisk together the almond flour, baking powder, and salt in a small bowl. Set aside.
Step 3: In a large bowl, whisk the sweetener with the cooled melted butter and egg. Add the milk, lemon juice, lemon zest, and vanilla. Whisk until well combined.
Step 4: Add the dry ingredients to the wet and gently fold in the blueberries with a rubber spatula.
Step 5: Scoop the batter into silicone muffin liners using a cookie scoop or spoon, about 1.5 tablespoons per muffin. Press 3 blueberries into the top of each one. Place into the preheated air fryer basket and air fry at 300°F for 10 minutes. Work in batches if needed.
How to Make the Sugar Free Streusel Topping
Step 6: While the muffins are cooking, make the streusel. Combine the sweetener, almond flour, and butter in a small bowl with a fork until crumbly. Once the muffins are done, spoon the streusel on top and air fry for another 2 to 4 minutes at 300°F. Check at 2 minutes.
Step 7: Allow the muffins to cool in the basket before removing. Once out of the basket, cool completely before removing from the liners or they may fall apart.
Oven method for sugar free blueberry muffins
No air fryer? No problem. These sugar free lemon blueberry muffins bake up just as beautifully in the oven. Preheat your oven to 350°F and place the muffins on a baking tray.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Once done, spoon the streusel topping over each muffin and return to the oven for another 2 minutes until golden. Allow them to cool completely before removing from the liners.
Tips for Perfect Low Carb Muffins Every Time
Follow these simple tips to get perfect sugar free lemon blueberry muffins every single time.
Cool completely before removing from the liners: Almond flour muffins are more delicate than traditional muffins. Removing them too soon will cause them to fall apart.
Flip upside down on a wire rack: Once out of the air fryer, flip the muffins upside down on a wire rack to help firm up the bottoms before serving.
Fold the blueberries in gently: Overmixing after adding the blueberries will break them apart and turn your batter purple. A few gentle folds with a rubber spatula is all you need.
Use silicone liners: Silicone liners work far better than paper liners with almond flour batters. The muffins release cleanly every time, and the liners are dishwasher safe.
Do not skip the streusel: The golden sugar free streusel topping is what takes these diabetic friendly muffins from good to completely irresistible.
Substitutions and Dietary Swaps
This low carb lemon blueberry muffin recipe is easy to adapt. Here are the most common swaps to fit your dietary needs.
Nut Allergy: Replace the almond flour with coconut flour. Coconut flour absorbs more liquid than almond flour so you will need to adjust the quantities.
Vegan: Replace the egg with a vegan egg substitute like Just Egg and swap the whole milk for any plant based milk. For the streusel, use vegan butter or solid coconut oil.
Dairy Free: Replace the butter with coconut oil and swap the whole milk for any nut based milk.
Blueberries: Not a blueberry fan? Raspberries, strawberries, and blackberries all work well in this diabetic friendly muffin recipe.
Equipment used to make these muffins
I love using these Silicone Muffin Liners, they work well in the oven or air fryer. They are also dishwasher safe and so much easier to remove the muffins rather than fuss with the paper liners.
How to store and freeze these muffins
These sugar free lemon blueberry muffins store well, making them a great option for meal prep.
- Room temperature: Store in an airtight container for up to 3 days.
- Freezer: These low carb muffins freeze beautifully for up to 3 months. Allow them to cool completely before freezing.
- Reheating: Reheat straight from frozen in the air fryer at 300°F for 3 to 4 minutes or in the microwave for 30 to 60 seconds.
Nutrition Facts for This Diabetic Muffin Recipe
Here is the full nutrition breakdown per muffin so you know exactly what you are eating.
These values are per muffin based on a batch of 6. Nutrition may vary slightly depending on the brands and ingredients you use.
More Diabetic Friendly Recipes You'll Love
If you enjoyed this diabetic muffin recipe, here are more low carb treats you will love.
- Keto Cheesecake Bars with Blueberries: Rich and creamy cheesecake bars with an almond flour crust and only 3g total carbs per bar.
- Ninja Creami Low Carb Blueberry Ice Cream: A creamy, sugar free blueberry ice cream made right in the Ninja Creami. A summer must make.
- Blueberry Cucumber Salad: A fresh, light, and low carb summer side dish that comes together in minutes.
- Low Carb Blueberry Ricotta Cake: A moist, gluten free blueberry cake made with ricotta for an incredibly tender crumb.
- Sugar Free Blueberry Lavender Ice Cream: A gorgeous and unique sugar free ice cream that pairs blueberry with floral lavender for a truly special treat.
Frequently asked questions
Yes, add them straight from frozen, don't thaw first. Thawed berries release too much liquid and make the batter watery.
The most common options are erythritol, monk fruit, and allulose. All three measure similarly to sugar and work well in low carb baking. I use erythritol in this diabetic muffin recipe but any granulated sugar free sweetener will work. Always check the label as some blends contain fillers that can affect the carb count.
This recipe uses ingredients like almond flour and erythritol that are not likely to spike blood sugars. However, all foods affect people differently and you should monitor your blood sugars to see how these muffins affect you personally.
Almond flour does not bind the same way as all-purpose flour, so these muffins need a little more patience. The most common reason they fall apart is removing them from the silicone liners too soon.
Allow them to cool completely in the air fryer basket first, then continue cooling on a wire rack before removing the liners. Flipping them upside down on the rack also helps firm up the bottoms. Give them time and they will hold together perfectly.
Other diabetic friendly desserts you might enjoy
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Recipe Card
Low Carb Lemon Blueberry Muffins (Air Fryer)
RECIPE VIDEO
Ingredients
Muffins
- 1 cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup sweetener
- 1 large egg
- 2 tablespoon butter melted and cooled
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ cup blueberries
Streusel Topping
- 1 tablespoon almond flour
- 2 tablespoon sweetener
- 1 tablespoon butter
Instructions
Muffins
- Preheat air fryer to 300°F
- In a small bowl combine the almond flour, baking powder and salt. Set aside.
- In a large bowl whisk together the erythritol, cooled melted butter and the egg.
- Add remaining ingredients except the blueberries. Mix together with a rubber spatula until well combined.
- Gently fold in the blueberries until evenly distributed throughout the mixture.
- Scoop out about 1.5 tablespoon of the muffin batter into the individual silicone muffin liners.
- Place the muffins in the air fryer basket and cook for 10 minutes at 300°F. You may need to do this in batches.
Streusel Topping
- In a small bowl mix together the ingredients until crumbled.
- Top the cooked muffins with the streusel and then air fry for another 2-4 minutes at 300°F.
- Allow muffins to cool in the air fryer basket before removing or they may fall apart. (See the video below for more detailed instructions if needed)
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Colette Hudson says
can this be done in a loaf pan
Oscar Chimenti says
Yes, you can definitely make it in a loaf pan! Just be sure to adjust the cooking time — it will take longer than muffins. I recommend baking it at the same temperature but start checking around the 20–25 minute mark and continue until a toothpick comes out clean. Let me know how it turns out!
Amanda says
Is this recipe easily doubled?
Oscar Chimenti says
I've never doubled it but there is a multiplier button just above the ingredients in the recipe card.
Ellory says
can this be made in the oven?
Oscar Chimenti says
Bake at 325°F (163°C) for 35-40 minutes until golden brown and a toothpick comes out clean
Louise JM Dennis says
can I use regular flour?
Oscar Chimenti says
I don’t think it would turn out the same and would no longer be low carb.
Cindy says
This sounds yummy! As I have to watch my carbs I can’t wait to try this! Has anyone tried almond milk?
Oscar Chimenti says
I haven't tried almond milk but it should still work. Just be sure to use unsweetened almond milk to keep it low carb.