Glazed Lemon Berry Muffins-

Glazed Lemon Berry Muffins are a sweet glazed, paleo, gluten-free lemon berry muffin with low carb (sugar-free) option.

Glazed Lemon Berry Muffins are light, lemony muffin with blueberries and a sweet citrus glaze on top. These lovely muffins are grain-free, gluten-free, paleo with low carb (sugar-free) version. Simple to make and perfect for breakfast or between-meal snack.

Welcome to March Muffin Madness! This is the gluten-free muffin event "equivalent" of the other March Madness. MMM is hosted by Shirley at Gluten Free Easily and will run through Tuesday April 5.

There will be 22 bloggers participating in MMM, so that means 22 delicious gluten-free muffin recipes.

Plus there will be daily giveaway prizes and an overall giveaway throughout the event with prizes, including a very special grand prize, awarded at the end." *EVENT HAS ENDED*

RECIPE:

Glazed Lemon Berry Muffins

Muffin Ingredients:

½ cup coconut flour, sifted
½ cup Sweetener of choice: Coconut sugar for paleo, or Swerve granular sweetener, or other low carb sweetener equivalent for low carb
1 teaspoon baking powder
½ teaspoon baking soda
3 LG eggs
½ cup unsweetened almond milk, or coconut milk
3 tablespoon butter, melted
2 tablespoon lemon juice
1 tablespoon lemon zest,(grated lemon peel)
1 teaspoon lemon extract
½ cup blueberries

Optional Lemon Glaze Ingredients:

2 tablespoon butter
1 ½ tablespoon heavy cream
1 tablespoon Sweetener of choice: coconut sugar for paleo, or Swerve granular sweetener, or other low carb sweetener equivalent for low carb version
¼ teaspoon lemon extract

Directions:

Preheat oven to 350 F, and grease or line a muffin pan.
In a large mixing bowl combine: coconut flour, granular sweetener, baking powder, and baking soda. Mix together. Set aside.
In a separate large mixing bowl combine: eggs, unsweetened almond milk, lemon juice, melted butter, lemon zest, and 1 teaspoon lemon extract. Mix together thoroughly.
Combine wet egg mixture and dry coconut flour mixture. Mix together.
Fold in blueberries.
Fill each muffin cup ⅔ full. Bake for 25 to 30 minutes, or until edges are browning and center is firm. Remove from oven, and cool.
Make the optional glaze if desired.
In a small saucepan over medium-low heat, combine: butter, heavy cream, and sweetener. Mix together until melted and lightly bubbling.
Remove from heat and add ¼ tsp lemon extract. Stir in the extract.
Drizzle over the top of muffins and let rest until glaze sets.

Nutritional Data for low carb version (using Swerve sweetener): Yield: 12 muffins, Serving size: 1 muffin, Cal: 121, Carbs: 4 g, Net Carbs: 2 g, Fiber: 2 g, Fat: 11 g, Protein: 3 g, Sugars: 1 g

*all nutritional data are estimates based on the products I used*

Printable Recipe Card Below

📖 Printable Recipe Card

Glazed Lemon Berry Muffins

Stacey

Glazed Lemon Berry Muffins are a sweet glazed, paleo, gluten-free lemon berry muffin with low carb (sugar-free) option.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Breakfast

Cuisine American

Servings

Calories 121 kcal

Ingredients

½ cup coconut flour sifted
½ cup Sweetener of choice: Coconut sugar for paleo or Swerve granular sweetener, or other low carb sweetener equivalent for low carb
1 teaspoon baking powder
½ teaspoon baking soda
3 lg eggs
½ cup unsweetened almond milk or coconut milk
3 tablespoon butter melted
2 tablespoon lemon juice
1 tablespoon lemon zest (grated lemon peel)
1 teaspoon lemon extract
½ cup blueberries
Optional Lemon Glaze Ingredients:
2 tablespoon butter
1 ½ tablespoon heavy cream
1 tablespoon Sweetener of choice: coconut sugar for paleo or Swerve granular sweetener, or other low carb sweetener equivalent for low carb version
¼ teaspoon lemon extract

Instructions

Preheat oven to 350 F, and grease or line a muffin pan.
In a large mixing bowl combine: coconut flour, granular sweetener, baking powder, and baking soda. Mix together. Set aside.
In a separate large mixing bowl combine: eggs, unsweetened almond milk, lemon juice, melted butter, lemon zest, and 1 teaspoon lemon extract. Mix together thoroughly.
Combine wet egg mixture and dry coconut flour mixture. Mix together.
Fold in blueberries.
Fill each muffin cup ⅔ full. Bake for 25 to 30 minutes, or until edges are browning and center is firm.Remove from oven, and cool.
Make the optional glaze if desired.
In a small sauce pan over medium low heat, combine: butter, heavy cream, and sweetener. Mix together until melted and lightly bubbling.
Remove from heat and add ¼ teaspoon lemon extract. Stir in the extract.
Drizzle over the top of muffins and let rest until glaze sets.