Glazed Lemon Berry Muffins

Glazed Lemon Berry Muffins-

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

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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.

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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:

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 teaspoon 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 saucepan 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*

Printable Recipe Card Below

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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 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Breakfast

Cuisine American

Servings 12

Calories 121 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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.

*As an Amazon Associate I earn from qualifying purchases.

Notes

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

Nutrition

Serving: 0gCalories: 121kcalCarbohydrates: 4gProtein: 3gFat: 11gFiber: 2gSugar: 1g

Keyword Glazed Lemon Blueberry Muffins, low carb muffins

Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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