BLUEBERRY SOUR CREAM MUFFINS WITH CREAMY LEMON GLAZE

 




BLUEBERRY SOUR CREAM MUFFINS WITH CREAMY LEMON GLAZE

Delicious muffins chock-full of juicy blueberries! The delicious Creamy Lemon Glaze takes these blueberry muffins to another level of yum!  You cannot tell that they are low-carb.  Follow instructions for the Keto Bake Mix ( you need a little more), but it is a cup-for-cup substitute for the Grain-Free Bake Mix.  All of the bake mixes will produce nice results. 

 My preference is for the Gluten-Free Bake Mix 2, and I always have some sitting in my pantry in a sealed plastic container.  I make up 3x the amount, so that I don't have to constantly be putting it together.  You can make more batches, if you do a lot of baking, but I find this works for me.  The beauty of having a bake mix that you assemble yourself and have on hand, is that you can now find high-carb recipes on Pinterest, say, and you can create your own low-carb version with confidence.  It is a lot of fun, not to mention that you can now recreate your own favorite recipes from the past with ease.  You don't have to be spoon fed by low-carb bloggers.  You can once again be creative in your own right, as I know you are!

 

2 eggs

Liquid sweetener to equal 3/4 cup sugar (175 mL)

1/4 cup erythritol (60 mL)

1 cup sour cream (250 mL)

1/3 cup olive oil (75 mL)

11/2 tsp unflavored gelatin (7 mL)

1 tsp vanilla extract (5 mL)

21/4 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR (560 mL)

  Grain-Free Bake Mix

1 tsp baking powder (5 mL)

1/4 tsp baking soda (1 mL)

1 lemon, zested

2 cups frozen blueberries (500 mL)

2 tbsp Gluten-Free Bake Mix 2 (30 mL)

Creamy Lemon Glaze:

1/4 cup vanilla whey protein powder (60 mL)

1/4 cup powdered erythritol, OR other bulk sweetener (60 mL)

3 tbsp whipping cream (45 mL)

2 tbsp whole milk powder (30 mL)

2 to 3 tbsp lemon juice (30 - 45 mL)

 

Preheat the oven to 425°F (220°C).  Grease 12-cup muffin pan. 

In mixer bowl, beat eggs, liquid sweetener and erythritol.  Add sour cream, olive oil, gelatin and vanilla extract; beat until combine. 

In medium bowl, combine Gluten-Free Bake Mix 2, baking powder and baking soda.  Add dry ingredients to wet ingredients and mix.  Stir in lemon zest.  

In another medium bowl, combine blueberries and Gluten-Free Bake Mix 2. Stir in frozen blueberry mix.  Pour into prepared pan.  Bake muffins 5 minutes.  Reduce heat to 375°F (190°C) and bake a further 13 to 15 minutes. Let cool in the pan 10 minutes.  Remove muffins and allow to cool completely.  Drizzle glaze over the muffins. 

Creamy Lemon Glaze:  In cereal bowl, combine vanilla whey protein powder, powdered erythritol, OR alternative and milk powder.  Stir in whipping cream and lemon juice.

Yield:  12 servings

1 serving/without glaze

231.5/207.3 calories

7.3/5.6 g protein

18.0/16.4 g fat

0.9/0.9 g fiber

8.6/8.1 g net carbs

😎Team books: Amongfriends.us/WorldsBestLowCarbCookbooks