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 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.
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 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.
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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- 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
- 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.
*all nutritional data are estimates based on the products I used*
I love lemon and blueberry. I have just started Keto about 3 weeks ago. I appreciate the recipe.
Thank you so much, Denise.
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
Thank you Shirley, it was a great giveaway! 🙂 Thanks for including me.
Mmmmmmmm, looks good. Would love to win a Blentec or Instant Pot.
I agree with the others, these are the perfect springtime muffin. Can’t wait to make these soon.
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.
Good luck in the raffle Holley 🙂
I can’t wait to make these! I love the combination of lemon and blueberry.
Thank you Jenny for stopping by and your kind words 🙂
These look perfect for spring, and I love that they are grain free and dairy free!
Linda, thank you for your kind words and for stopping by and commenting 🙂