Blueberry Muffins

I love those fresh, sweet blueberries that are so plentiful in the summer season. With summer getting closer and closer I decided to post this wonderful recipe now for my Blueberry Muffins. I had tested this recipe a variety of ways and this one is by far the best. They are moist, tender and so packed full of blueberries in each mini-muffin. If the fresh berries are not available to you yet you can use frozen ones instead without changing a thing in the recipe. Just defrost them and pat them dry so they are not too soft or add too much extra liquid to the recipe. I hope you enjoy.

Blueberry Muffins

Ingredients:

Wet:

2 eggs

1/2 cup sour cream

1/2 cup whole milk

1/2 stick unsalted butter, melted

1 tsp. vanilla extract

3/4 to 1 cup Splenda, depending on sweetness of berries

Dry:

3/4 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 1/2 cups blueberries

vegetable spray

Preheat oven to 375'

Blend the wet ingredients. Whisk the dry ingredients together in a large bowl. Blend the wet into the dry. Fold in the blueberries. Divide into 24 cup mini-muffin pan that has been coated with vegetable spray. Bake about 15 to 18 minutes. Cool pan on rack for at least 20 minutes. Remove muffins and finish cooling on rack.

Nutrition Facts

24 Servings

Amount Per Serving

Calories 76.0

Total Fat 5.6 g

Saturated Fat 2.4 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.0 g
Cholesterol 25.5 mg
Sodium 101.7 mg
Potassium 28.2 mg
Total Carbohydrate 5.8 g
Dietary Fiber 2.0 g
Sugars 1.4 g
Protein 2.1 g

Lemon Cake with Lemon Cream Cheese Glaze

Well, it's finally here! Without any fanfare, I would like to present a wonderful dessert for Easter. My Lemon Cake with Lemon Cream Cheese Glaze will thrill the family and friends and have them coming back for more. And, you can plan a slice for yourself with your meal. I hope you enjoy.

Lemon Cake with Lemon Cream Cheese Glaze

Ingredients:
Wet:

4 eggs

3/4 cup 2% milk

3/4 cup water

1 1/2 Tbsp. unsalted butter, melted

1 1/2 tsp. vanilla extract
Dry:

1 cup almond flour

1/2 cup coconut flour

1 1/4 cup + 1 Tbsp. Splenda

2 tsp. baking powder

1 lemon, zested (about 2 Tbsp.)

pinch salt
vegetable spray
Preheat oven 350'

Prepare 8" round cake pan but cutting a round of parchment paper that is about 2" larger than pan. Coat the cake pan with vegetable spray, place parchment paper in cake pan and smooth the edges. Lightly coat again with vegetable spray.

Combine the wet ingredients in a large bowl. Combine dry ingredients in another large bowl. Add the wet ingredients to the dry ingredients and blend well. Pour into prepared cake pan and bake on the middle rack of oven for 25 to 30 minutes.

Remove from oven and place pan on cooling rack. Allow cake to cool in pan for about 20 to 30 minutes. Carefully remove by placing serving plate over the top of pan and turning over, allowing cake to slide out onto plate. Remove parchment paper from the cake.

Lemon Cream Cheese Glaze

Ingredients:
2 Tbsp. cream cheese

1 lemon, juiced

4 Tbsp. Splenda

2 Tbsp. 2% milk

1 Tbsp. water

Soften cream cheese in the microwave for about 10 to 15 seconds. Add the rest of the ingredients and blend until smooth. Drizzle glaze over cake. Refrigerate cake for about an hour.

Nutrition Facts

8 Servings

Amount Per Serving

Calories 197.4

Total Fat 14.2 g

Saturated Fat 4.3 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 2.1 g

Cholesterol 118.2 mg

Sodium 213.8 mg

Potassium 46.3 mg

Total Carbohydrate 16.4 g

Dietary Fiber 4.7 g

Sugars 1.6 g

Protein 8.4 g