Using both coconut flour and almond flour are important in this particular recipe because the coconut flour is super absorbent and will hold your blueberries in place when baking.

If using almond flour only, your berries would sink to the bottom. 

That is not a bad thing – if you like berries on the bottom! 

You can get both of these at your local store or on Amazon. I like to use this brand for coconut flour and Bob's Red Mill  Almond flour brand too. 

Fresh blueberries and a little bit of lemon zest really pack a punch of flavor in these keto-friendly muffins.  They are perfect for a quick breakfast or to have as an afternoon snack. 

I love this recipe because it only takes about 5 minutes to put together and cook.

Did I tell you it's made in the microwave oven? Super easy and super quick. 

• Use a large mug. I like using the  “You are Here” Starbucks mugs because they're big, but you can grab a large mug quick off Amazon.
• Have a plate handy to dump your mug cake onto. Be careful when you take it out of the microwave, it's going to be hot! 
• Eat your blueberry mug cake soon after making it as it will taste best then. Smear with a pat of butter or cream cheese. 

• Place butter in your mug, then in the microwave oven. 
• Swirl melted butter around so it coats the sides of the mug a little. This will help with sticking. 
• Mix your dry ingredients and add them to the mug. The batter will be thick, so stir completely. 
• Next, add in your fresh blueberries and a bit of lemon zest. Fold into the batter. 
• Microwave on high for 1 minute and allow mug cake to rest before plating. Your muffin will puff up while cooking due to the baking powder, so letting it rest will give it time to deflate a little.