3/4 cup confectioner erythritol (granular will work too)
3 eggs plus 1 egg white
1 teaspoon vanilla extract
zest and juice of 1 lemon
1 cup blueberries
For the Glaze
1 cup confectioner erythritol
Juice of 1 lemon (more or less, until you get the desired consistency)
For the Muffins
Heat oven to 350 F.
Mix almond flour, coconut flour, baking powder, xanthan gum, and salt in medium bowl. In large bowl, melt butter, coconut oil, and soften your cream cheese in microwave for about 30-40 seconds. Beat with electric mixer.
Add in sour cream and erythritol and beat again. Next beat in eggs and egg white for 1-2 minutes. Add in extract and lemon juice and zest.
Pour your dry mixture into your wet mixture and incorporate, but don’t over-mix. Fold in blueberries carefully.
Fill muffin tin with liners and divide batter amongst them evenly. Bake for 25-30 minutes or until tops turn golden brown.