Blueberry Muffins with Lemon Glaze

 

Preheat oven to 325 degrees

Equipment

12 cup muffin pan

Muffin papers

Batter Scoop

Mesh colander

Large mixing bowl

 

Ingredients

1 ¾ cup almond flour

¼ cup vital wheat gluten

3 T coconut flour

2 tsp baking powder

½ tsp salt

1 tsp cane sugar syrup(optional)

½ cup allulose sweetener

2 T brown sugar replacement sweetener

½ cup melted butter

4 large eggs

½ cup unsweetened coconut milk

 1 T vanilla extract

1 tsp xanthan gum

1-2 cups fresh blueberries

1 ½ tsp fresh lemon zest

Cooking spray

Optional

Fresh grated nutmeg

Lemon glaze- 2 T powdered erythritol sweetener and 2 tsp fresh lemon juice.

 

Directions

1. Prepare the muffin pan by placing the muffin papers in each well. Then, lightly spray with cooking spray and set aside.

2. Place the mesh colander over the mixing bowl and add the almond flour, vital wheat gluten, coconut flour, baking powder, salt, xanthan gum, and allulose sweetener. Whisk through the colander into the bowl and set aside.

3. Rinse and drain the blueberries and set aside. Zest the lemon(s) and set aside.

4. Combine the cane sugar syrup, brown sugar replacement sweetener, eggs, and vanilla extract. Whisk and then add all at once to the dry ingredients.

5. Add the melted butter and whisk till combined.

6. Fold in the blueberries and the zest.

7. Using the batter scoop, fill each muffin well with batter all the way to the top. Use all the batter in the muffin pan. Using a spreader, spread the batter out evenly in each muffin well.

8. Bake muffins in a 325-degree oven for 30 minutes. They should be firm when pressed in the center and will be a golden color.

9. Let cool completely before enjoying. Keto baked goods need to cool completely to finish setting up.

10. If you want a little something extra, prepare glaze and brush over slightly warm muffins using all the glaze up. The glaze will set as the muffins continue to cool.