Lemon Blueberry Muffins

Lemon Blueberry Muffins

Ingredients

• 4 oz cream cheese ((– room temperature))
• 4 tbsp unsalted butter ((– room temperature))
• 1 tsp lemon juice
• 1 tsp lemon extract
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 2 eggs (– room temperature)
• 1/2 cup almond milk
• 1/2 cup coconut flour ((– room temperature))
• 1 cup almond flour
• 1/2 cup Swerve Sweetener (Granular)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp xanthan gum
• 1/4 tsp salt
• 50 fresh blueberries

Instructions

1. Take your cream cheese, eggs, and butter out to reach room temperature.
2. Preheat the oven to 350F degrees.
3. Line the muffin tin with cupcake liners.
4. Blend cream cheese and butter with a hand mixer till combined.
5. Add lemon juice, lemon extract, vanilla extract and lemon zest and continue mixing till it’s blended.
6. Add almond milk and eggs and mix until smooth.
7. In another bowl combine – sugar, almond flour, coconut flour, baking powder, baking soda, xanthan gum and salt.
8. Slowly add flour mix to the cream cheese mixture until well combined.
9. Scoop muffin mix into the muffin pan Add four blueberries into the middle or anywhere inside each muffin.
10. Bake for 25 – 30 minutes or until tops start to turn golden brown.
11. Let cool 10 minutes then glaze.