Lemon Blueberry Muffins

Lemon Blueberry Muffins

50 minutes
Calories 180kcal

Ingredients

  • 4 ounces cream cheese (– room temperature)
  • 4 tablespoons unsalted butter (– room temperature)
  • 1 teaspoon lemon juice ,
  • 1 teaspoon lemon extract ,
  • 2 tablespoons lemon zest ,
  • 1 teaspoon 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 teaspoons baking powder ,
  • 1/2 teaspoon baking soda ,
  • 1/2 teaspoon xanthan gum ,
  • 1/4 teaspoon salt ,
  • 50 fresh blueberries ,
  • 1 cup Swerve Sweetener (Granular),
  • 2 tablespoons lemon juice ,
  • 1 tablespoon lemon zest

Instructions

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

Originally posted 2019-02-20 18:39:27.

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