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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.