Lemon Blueberry Surprise Muffins Low-Carb Recipe
Lemon Blueberry Surprise Muffins are the perfect Low-Carb Gluten-Free 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. My kids love these muffins and ask for them often!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 9 1x
- Category: Low-Carb, Gluten-Free, Nut-Free
Ingredients
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- nonstick spray or paper muffin liners
- 3 eggs
- 3 tablespoons oil
- 1/4 cup heavy cream
- 1 1/4 cups vanilla whey protein powder
- 2 teaspoons baking powder
- 1/3 cup Swerve granular sweetener
- 1/4 teaspoon cinnamon
- 1 tablespoon grated lemon rind
- 1/2 teaspoon grated orange peel
- 1/2 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
- Serving Size: 1 Muffin
- Calories: 224
- Sodium: 224mg
- Fat: 13g (119 Calories from Fat)
- Carbohydrates: 4g (3g Net Carbs)
- Fiber: 1g
- Protein: 22g
Find it online: https://www.carbsmart.com/breakfast002.html
