Keto Blueberry Lemon Muffin-Cupcakes
These keto blueberry lemon muffin-cupcakes take 25 minutes to prep and bake in 18 minutes, made with almond flour and a bright lemon swirl frosting.
Last updated: August 31, 2026
Ingredients
- 2 cups blanched almond flour
- 1/3 cup granulated erythritol or monk fruit blend
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs, room temperature
- 1/3 cup unsalted butter, melted and cooled
- 1/4 cup unsweetened almond milk
- 1 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh blueberries, plus 1 tbsp almond flour for tossing
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/3 cup powdered erythritol
- 2 tbsp blueberry puree, cooked down and cooled
Instructions
Preheat oven to 350F. Line a muffin pan with 12 paper liners.
In a bowl, whisk almond flour, erythritol, baking powder, and salt together.
In another bowl, whisk eggs, melted butter, almond milk, lemon zest, lemon juice, and vanilla.
Pour the wet mix into the dry mix. Stir just until a smooth batter forms.
Toss the blueberries in the extra tablespoon of almond flour, then fold them into the batter gently.
Divide batter evenly among liners, filling each about three quarters full.
Bake 16 to 18 minutes, until tops spring back and a toothpick comes out clean.
Cool cupcakes completely on a wire rack before frosting.
Beat cream cheese and butter until smooth. Add powdered erythritol and beat again until fluffy.
Swirl the blueberry puree through the frosting with a toothpick for a marbled look, then pipe onto cooled cupcakes.
Pro Tips
- • Use fine blanched almond flour, not almond meal, for a lighter crumb.
- • Toss blueberries in almond flour so they stay suspended in the batter instead of sinking.
- • Let cupcakes cool all the way before frosting, or the cream cheese frosting will slide off.
- • If using frozen blueberries, keep them frozen and add straight to the batter to avoid extra moisture.
Recipe Details
Timing
About the Author
Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Recipe Highlights
Final Thoughts
These keto blueberry lemon muffin-cupcakes give you a muffin feel with a cupcake finish. Bake a batch this weekend and see how the lemon swirl frosting works with the berries.
Frequently Asked Questions
Can I use frozen blueberries in this keto recipe?
Yes. Keep them frozen, toss in almond flour, and fold into the batter right away so they do not turn the batter watery.
Why are my keto cupcakes dense?
Almond flour cupcakes are naturally denser than wheat flour ones. Check that your eggs are room temperature and your erythritol is measured correctly.
How should I store these cupcakes?
Store them in an airtight container in the fridge for up to 5 days, since the cream cheese frosting needs to stay cold.
Can I make this recipe dairy free?
Swap the butter for coconut oil and use a dairy free cream cheese alternative. The frosting will be a bit softer but still tasty.
