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Glazed Lemon Berry Muffins

2 April, 2016 by Stacey 12 Comments

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Glazed Lemon Berry Muffins-

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

Glazed Lemon Berry Muffins- paleo, gluten free and low carb

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

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*

gfe-march-muffin-madness-225

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Glazed Lemon Berry Muffins, paleo, gluten free and low carb

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:

  1. Preheat oven to 350 F, and grease or line a muffin pan.
  2. In a large mixing bowl combine: coconut flour, granular sweetener, baking powder, and baking soda. Mix together. Set aside.
  3. 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.
  4. Combine wet egg mixture and dry coconut flour mixture. Mix together.
  5. Fold in blueberries.
  6. 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.
  7. Make the optional glaze if desired.
  8. In a small sauce pan over medium low heat, combine: butter, heavy cream,  and sweetener. Mix together until melted and lightly bubbling.
  9. Remove from heat and add ¼  tsp lemon extract. Stir in the extract.
  10. 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*

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To find other delicious Low-Carb, Gluten-Free recipes, Visit the Team on Facebook!
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5 from 1 vote
Glazed Lemon Berry Muffins- paleo, gluten free and low carb
Print
Glazed Lemon Berry Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 12
Calories: 121 kcal
Author: Stacey
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
  1. Preheat oven to 350 F, and grease or line a muffin pan.
  2. In a large mixing bowl combine: coconut flour, granular sweetener, baking powder, and baking soda. Mix together. Set aside.
  3. 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.
  4. Combine wet egg mixture and dry coconut flour mixture. Mix together.
  5. Fold in blueberries.
  6. 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.
  7. Make the optional glaze if desired.
  8. In a small sauce pan over medium low heat, combine: butter, heavy cream, and sweetener. Mix together until melted and lightly bubbling.
  9. Remove from heat and add ¼ tsp lemon extract. Stir in the extract.
  10. Drizzle over the top of muffins and let rest until glaze sets.
Recipe Notes

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

Nutrition Facts
Glazed Lemon Berry Muffins
Amount Per Serving
Calories 121 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Sugars 1g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

Glazed Lemon Berry Muffins- Paleo, Low carb, & Gluten free
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Filed Under: Gluten and Grain Free, Low Carb Recipes, Home, Low Carb, Grain Free Bread Recipes, Paleo , Primal Breakfast, Paleo & Primal Recipes Tagged With: keto, lemon berry muffins, low carb muffins, paleo muffins

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Comments

  1. Denise Kellum says

    12 March, 2018 at 12:27 pm


    I love lemon and blueberry. I have just started Keto about 3 weeks ago. I appreciate the recipe.

    Reply
    • Stacey says

      13 March, 2018 at 11:36 am

      Thank you so much, Denise.

      Reply
  2. Shirley @ gluten free easily (gfe) says

    13 April, 2016 at 3:29 am

    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

    Reply
    • Stacey says

      13 April, 2016 at 8:44 am

      Thank you Shirley, it was a great giveaway! 🙂 Thanks for including me.

      Reply
  3. Kristin says

    5 April, 2016 at 6:43 am

    Mmmmmmmm, looks good. Would love to win a Blentec or Instant Pot.

    Reply
  4. Stephanie says

    5 April, 2016 at 6:01 am

    I agree with the others, these are the perfect springtime muffin. Can’t wait to make these soon.

    Reply
  5. [email protected] says

    4 April, 2016 at 6:23 pm

    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.

    Reply
    • Stacey says

      4 April, 2016 at 8:49 pm

      Good luck in the raffle Holley 🙂

      Reply
  6. Jenny says

    4 April, 2016 at 4:48 pm

    I can’t wait to make these! I love the combination of lemon and blueberry.

    Reply
    • Stacey says

      4 April, 2016 at 8:50 pm

      Thank you Jenny for stopping by and your kind words 🙂

      Reply
  7. Linda says

    3 April, 2016 at 11:31 am

    These look perfect for spring, and I love that they are grain free and dairy free!

    Reply
    • Stacey says

      3 April, 2016 at 3:58 pm

      Linda, thank you for your kind words and for stopping by and commenting 🙂

      Reply

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