Glazed Lemon Berry Muffins- paleo, gluten free and low carb
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5 from 1 vote

Glazed Lemon Berry Muffins

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 12
Calories: 121kcal
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

  • 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.

Notes

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

Nutrition

Calories: 121kcal | Carbohydrates: 4g | Protein: 3g | Fat: 11g | Fiber: 2g | Sugar: 1g