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

Glazed Lemon Berry Muffins
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 tsp baking powder
- ½ tsp baking soda
- 3 lg eggs
- ½ cup unsweetened almond milk or coconut milk
- 3 tbsp butter melted
- 2 tbsp lemon juice
- 1 tbsp lemon zest (grated lemon peel)
- 1 tsp lemon extract
- ½ cup blueberries
- Optional Lemon Glaze Ingredients:
- 2 tbsp butter
- 1 ½ tbsp heavy cream
- 1 tbsp Sweetener of choice: coconut sugar for paleo or Swerve granular sweetener, or other low carb sweetener equivalent for low carb version
- ¼ tsp 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 tsp 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 tsp lemon extract. Stir in the extract.
- Drizzle over the top of muffins and let rest until glaze sets.
*As an Amazon Associate I earn from qualifying purchases.
Notes
Nutrition
Recipe You May Also Enjoy:
- Easy Keto Blueberrry Muffins
- Lemon Blueberry Cheese Danish muffins
- Carrot Cake Muffins
- Chocolate Chip Berry Fiber Muffins
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Denise Kellum
I love lemon and blueberry. I have just started Keto about 3 weeks ago. I appreciate the recipe.
Stacey
Thank you so much, Denise.
Shirley @ gluten free easily (gfe)
Hi Stacey! Many, many thanks for both participating in and sponsoring March Muffin Madness with this lovely and healthy muffin recipe and your terrific low-carb snacks cookbook! The muffins are a wonderful way to welcome spring and the cookbook is much needed help for when we get in the snack rut. All the recipes look sensational and the winners are thrilled! 🙂
Shirley
Stacey
Thank you Shirley, it was a great giveaway! 🙂 Thanks for including me.
Kristin
Mmmmmmmm, looks good. Would love to win a Blentec or Instant Pot.
Stephanie
I agree with the others, these are the perfect springtime muffin. Can't wait to make these soon.
[email protected]
Lemon and blueberries, does it get any better? I would love love love to win a blendtec! In the meantime I will have to console myself with these delicious looking muffins.
Stacey
Good luck in the raffle Holley 🙂
Jenny
I can't wait to make these! I love the combination of lemon and blueberry.
Stacey
Thank you Jenny for stopping by and your kind words 🙂
Linda
These look perfect for spring, and I love that they are grain free and dairy free!
Stacey
Linda, thank you for your kind words and for stopping by and commenting 🙂