Low Carb Lemon Blueberry Muffins (Air Fryer)

Low Carb Lemon Blueberry Muffins made in the air fryer or oven, are bursting with lemon and blueberries and topped with a golden-brown sugar free streusel. These scrumptious diabetic friendly treats are lightly sweetened and contain only 3g net carbs per muffin.

The streusel topping makes these muffins perfectly irresistible and they always disappear fast! Check out the video tutorial to see how quick and easy it is to make this keto lemon blueberry muffins recipe.

Nourish your senses with the smell and taste of tart lemon and fresh blueberries. There is nothing better than filling your home with the smell of fresh muffins and these tasty air-fried treats are delicious.

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.

Main ingredients used

Lemon and blueberries are mixed with almond flour, sweetener, butter, and eggs to make these delicious low carb muffins.

• Fresh Blueberries: fresh blueberries were used for this recipe although frozen would work as well.
• Lemon: freshly squeezed lemon juice and lemon zest give these muffins so much citrus flavor.
• Almond Flour: ground blanched almonds were used for this muffin recipe which gives it a slightly nutty flavor while keeping it low carb and gluten free.
• Butter: providing a buttery taste and more delicate crumb.
• Erythritol: my favorite sweetener as I find it is the closest sweetener to sugar and as a type 2 diabetic it does not seem to spike my blood sugars.

See the recipe card for quantities.

Steps by step instructions

How to make low carb lemon blueberry muffins in the air fryer?

STEP 1: Preheat your Air Fryer to 300°F (see oven method below)

STEP 2: In a small bowl whisk together the almond flour, baking powder, and salt. Set the bowl aside, we will add it to the wet ingredients later.

STEP 3: In a large bowl using a whisk, mix the erythritol with the cooled melted butter and egg. Then add the whole milk (5% cream), lemon juice, lemon zest, and vanilla. Mix again with the whisk until well combined.

STEP 4: Combine the wet and dry ingredients and then add gently fold in the blueberries to the mixture using a rubber spatula.

Save 18 blueberries for the tops of the muffins.

Mixing the wet and dry ingredients.

Gently fold the blueberries into the mixture.

STEP 5: Use a cookie scoop or spoon to scoop the muffin batter into the silicone muffin liners. I used about 1.5 tablespoons worth of batter for each muffin.

Top the muffins with 3 blueberries pressed into the batter and then place evenly into the preheated air fryer basket. Be careful not to burn yourself.

My air fryer fits the 6 muffins comfortably but if you have a smaller one you may need to do this in batches.

Air fry at 300°F for 10 minutes.

STEP 6: While the muffins are air frying, let's make the streusel topping.

In a small bowl add the erythritol, almond flour, and butter. Using a fork, combine all the ingredients together to form a crumble-like mixture.

Once the muffins are done, add the streusel on top of each muffin and then air fry for another 2-4 minutes at 300°F. Check them after 2 minutes and if they still need a little more browning continue for another minute or so.

STEP 7: Allow the muffins to cool in the air fryer basket before gently removing them as they will be very hot and can easily break apart in the silicone muffin liners. I turned the muffins every 2 minutes while cooking but this is optional.

Once you remove the muffins from the air fryer basket allow them to continue to cool before removing them from the liners, otherwise they may fall apart.

Oven method

Place the muffins on a baking tray and bake them in a preheated oven at 350°F for 20-25 minutes or until a toothpick comes out clean. Add the streusel and then bake for another 2 minutes.

Substitutions

These keto lemon blueberry muffins are perfectly scrumptious as they are. However, you may need to make some substitutions for yourself or your guests.

Nut Allergy: a low carb substitute for almond flour is coconut flour. However, you will need to make some modifications and decrease the amount of coconut flour and increase the amount of liquid. The best rule of thumb is to replace every 1 cup of almond flour with a ¼ cup of coconut flour. Then, increase the amount of liquid by using one additional egg for every ¼ cup of coconut flour called for in the recipe.

Vegan: These low carb muffins can easily be made vegan by replacing the egg with a vegan egg option like Just Egg and using plant-based milk instead of whole milk. For the streusel, you can use vegan butter or you can sub it with solid coconut oil.

Dairy Free: muffins can be made dairy-free and use nut milk rather than whole milk for this recipe. Replace the butter with coconut oil.

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.

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Storage

Store these low carb lemon blueberry muffins in an airtight container for up to 3 days. Freeze for up to 3 months.

Frequently asked questions

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Top Tip

These muffins are super moist and may easily fall apart. Once they are cooled, remove them from the muffin liners and place them upside down on a cooling rack to help cool the bottoms of the muffins.