Gluten-Free, No Sugar Added, Nut-Free
Gluten-Free Bakery Style Lemon Blueberry Muffins Recipe
Gluten-Free Bakery Style Lemon Blueberry Muffins Recipe
Gluten-Free Bakery Style Lemon Blueberry Muffins are the perfect addition to any brunch buffet as well as the perfect grab-and-go snack. The freshly grated lemon and orange peel gives these muffins a fresh and surprisingly zippy taste. The addition of the whey powder gives you a boost of protein.
Author: Deena Segal
Recipe type: Gluten-Free, No Sugar Added, Nut-Free
Serves: 9
Prep time:
Cook time:
Total time:
Ingredients
- nonstick spray or paper muffin liners
- 3 eggs
- 3 tablespoons oil
- ¼ cup heavy cream
- 1¼ cups vanilla whey protein powder
- 2 teaspoons gluten-free baking powder
- ⅓ cup Swerve granular sweetener
- ¼ teaspoon cinnamon
- 1 tablespoon grated lemon rind
- ½ teaspoon grated orange peel
- ½ cup blueberries
- 3 ounces cream cheese, cut into 9 cubes
Instructions
- Preheat the oven to 375° F. Line 9 muffin tins with paper liners or spray with nonstick spray.
- Combine the eggs, oil, and cream; stir to blend.
- Add the whey powder, baking powder, Swerve, cinnamon, lemon rind, and orange rind. Stir until just combined. Do not over-stir or the muffins will be tough.
- Gently fold in the blueberries.
- Spoon ½ of the batter into the prepared muffin tins.
- Place a cube of cream cheese in the center of each.
- Fill the tins with the remaining batter, making certain that the batter goes completely over and around the cubes of cream cheese.
- Bake for 8-10 minutes, or until the muffins spring back when touched and no longer look moist on the top.
- Serve warm.
Nutrition Information
Serving size: 1 Muffin Calories: 224 Fat: 13g (119 Calories from Fat) Carbohydrates: 4g (3g Net Carbs) Sodium: 224mg Fiber: 1g Protein: 22g
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