Blueberry Struesel Muffins w/ Lemon Cream Cheese Icing (Low Carb and Gluten Free)

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low carb and gluten free blueberry muffin recipeYesterday Mr. Hungry and I celebrated our 20 year wedding anniversary.  I know right?  It snuck up on me too!

We got hitched when I was just 20 and he was a whopping 21 years old.  I’d totally frown on that now – shaking my head sadly and saying “those kids are way too young to get married!”

But when you know, you know – and we just knew.  Marrying Mr. Hungry is the smartest decision I ever made, and I’ve never once regretted it.

For years now, we’ve been planning all sorts of elaborate trips that we’d take to mark our 20th year.  Italy, South America, New Zealand – something epic!  But our life has taken some interesting turns in the last few years, and our anniversary day was definitely different than what either of us would have predicted 5 years ago.

We have dinner plans with friends this weekend, and a trip to CT and NYC next month, but to mark the actual day we simply had what we’re calling a “family fun day.”  We took Hungry Jr. to Chuck E Cheese, had lunch at Chipotle, hit the Barnes and Noble, the Asian Market, and a local thrift shop, and came home to hang out together.

Even though it wasn’t the epic journey we had planned, we are grateful to be healthy, happy, and together when so many families are not.  Sometimes stripping down to the simple things, and time spent in each other’s company are all you need to appreciate how much you really have.   And we have everything we could possibly ask for.

low carb and gluten free blueberry muffin recipe from ibreatheimhungry.com

 
 
Except these muffins.  Because I finished them all last week.  And now there is a giant gaping hole in my morning where this muffin should be.  Even my coffee tasted better when enjoyed alongside these muffins.

These muffins make everything better.  Every. Thing.

low carb blueberry muffin recipe from ibreatheimhungry.com

 
 
So regardless of your personal level of happiness with your life circumstances, you need to make these low carb and gluten free blueberry muffins ASAP.

If you’re already happy, these muffins will make you outright ecstatic.  If your day is a little gloomy, one of these muffins will be like your own personal ray of sunshine.  If you are outright irritated, these muffins will at least take the edge off and lessen the chances of your incarceration by day’s end.

paleo blueberry muffins low carb and gluten free

 
 
I’m going to go out on a limb and say that EVEN GRUMPY CAT WOULD SMILE IF SHE ATE ONE OF THESE MUFFINS.  They are that good.

low carb blueberry muffin recipe from ibreatheimhungry.com

 
 
 

Blueberry Struesel Muffins w/ Lemon Cream Cheese Frosting (Low Carb and Gluten Free)

Yield: 6 muffins

Serving Size: one muffin

Blueberry Struesel Muffins w/ Lemon Cream Cheese Frosting (Low Carb and Gluten Free)

A low carb and gluten free blueberry muffin recipe with a crunchy streusel topping and lemon flavored icing.

Ingredients

    For the muffins:
  • 6 Tbsp butter
  • 1/4 cup granulated sugar substitute
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup almond flour
  • 2 Tbsp coconut flour
  • pinch of salt
  • 2 tsp baking powder
  • 1/4 tsp xanthan gum
  • 1/3 cup almond milk
  • 1/2 cup blueberries
  • For the streusel topping:
  • 2 Tbsp butter
  • 1/2 cup almond flour
  • 1 1/2 Tbsp granulated sugar substitute
  • 1 tsp lemon zest
  • 1 Tbsp coconut flour
  • For the icing:
  • 2 oz cream cheese, softened
  • 1 Tbsp lemon juice
  • 2 Tbsp granulated sugar substitute

Instructions

    For the muffins:
  • Cream the butter and sweetener together until smooth. Add the eggs, beating well after each. Add the vanilla extract and mix well. Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a medium bowl. Add to the wet ingredients and mix well. Pour in the almond milk and blend until smooth. Stir in blueberries. Divide the batter between 6 greased muffin tins.
  • For the streusel topping:
  • Melt the butter and add the rest of the streusel ingredients. Stir until a dough forms. Using your fingers, crumble the streusel over the tops of the muffin batter.
  • Bake the muffins at 375 degrees for about 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool.
  • For the cream cheese icing:
  • Whip the softened cream cheese with the splenda and lemon juice until smooth. Spoon into a ziploc bag and cut off the very tip with scissors. Squeeze the icing over the cooled muffins and serve.

Notes

Approximate nutrition info per muffin: 354 calories, 33g fat, 5.5g net carbs, 11g protein

(without streusel or icing: 255 calories, 23g fat, 4.3g net carbs, 8g protein)


paleo blueberry muffin recipe with lemon frosting

 
 
For more great recipes, download your copy of The Gluten Free Low Carber from Amazon.com today!!!






  1. Nancy
    Nancy09-19-2013

    Oh boy, this just might be my weekend muffin coming up. I have an opened bag of blueberries in my freezer and all the other ingredients, including a lonely lemon just sitting on my counter. Thank you!!!!!!!!!!! Just looking at them put a smile on my face!

    • Mellissa Sevigny
      Mellissa Sevigny09-19-2013

      You won’t regret it Nancy! The hint of lemon really complements the flavor of the blueberries and the crunchy streusel topping is SO yummy! It’s like part cookie and part muffin!

  2. Nancy
    Nancy09-19-2013

    p.s. What a lovely way to celebrate a lifetime together by being together and actually enjoying each other’s company. Thanks for sharing.

  3. bellini
    bellini09-19-2013

    Love that streusel topping piled high!! These would start the day off right.

    • Mellissa Sevigny
      Mellissa Sevigny09-19-2013

      Thanks Bellini, these were so good. I was sad this morning that I don’t have any more!!!

  4. Kathy
    Kathy09-19-2013

    I absolutely loved your post. The recipe looks marvellous, and I will make it, but it was the sentiment expressed that put a smile on my face and got my day off on an attitude of gratitude.

    • Mellissa Sevigny
      Mellissa Sevigny09-19-2013

      Thanks Kathy! Love that phrase “attitude of gratitude!” Totally stealing that one! :)

      • Kathy
        Kathy09-19-2013

        I admit, this was not original….I sort of “regifted” the phrase, but I definitely agree with the intention.

  5. Erik
    Erik09-19-2013

    Could they be frozen do you think?

    will you mail me some?

  6. Carol Berzansky
    Carol Berzansky09-19-2013

    what is xanthan?? and where do you buy it?? thanks and we are would like to celebrate 44 years, I was 18 and he was 21!! Still in love..xoxoxo

    • Mellissa Sevigny
      Mellissa Sevigny09-20-2013

      It’s a thickener Carol – you can find it in the baking aisle of some stores, or order it online for just a few dollars. If you can’t find it, you can omit it from the recipe and it will be fine. Congrats on 44 years! That’s quite an accomplishment! :)

  7. Jill
    Jill09-20-2013

    these look amazing! I’m so excited to make these over the weekend. On a side note, I’m very new to Low Carb…..I only recently started Atkins, these will bring great joy, I know!

    I absolutely love eating low carb, but your site has helped me tremendously. I can still have foods I love so I am not missing out. So thank you for that. Congratulations on your anniversary !!

    • Mellissa Sevigny
      Mellissa Sevigny09-20-2013

      Thanks so much Jill and welcome to IBIH and low carb eating! I hope that you continue to enjoy great results!!!

  8. Luana
    Luana09-21-2013

    Blueberries and lemon do have a wonderful affinity. Lemon does a great job in picking up all kinds of flavors, not the blueberries need any help, but it seems to give them a nice zing.

  9. Bonnie
    Bonnie09-22-2013

    These look amazing. I’m going to make them as described for my ladies group on Tuesday. I just made them now for my family substituting the blueberries for apples and the lemon juice with cinnamon. My kids don’t like blueberries. I know, the horror of it! Yummy. I am curious in your book do you use potato starch in any of your recipes? In addition to being Celiac I am also sadly allergic to white potatoes and corn and any of their by products. Thanks again for the fantastic recipe!

    • Mellissa Sevigny
      Mellissa Sevigny09-22-2013

      I never even thought of apples but it totally makes sense! Someone else suggested raspberries too – I guess you could sub almost any fruit! My recipes never use corn or white potatoes either Bonnie – just coconut flour, almond flour, and sometimes flax meal. Enjoy!

  10. Dominic
    Dominic09-22-2013

    Holy yum! This looks like the perfect fall treat. I can’t wait to try it!

    As always, your pictures have me salivating. Amazing.

    Hope all is well,

    Dominic

  11. Kendra
    Kendra09-22-2013

    I was thoroughly convinced that I needed these muffins pronto. Oh how I miss a good blueberry muffin. Until I saw the dreaded almond flour. I’m allergic to almonds. Think I could switch it out for coconut flour if I added 2 more eggs? I’m desperate, I might have to try it and let you know how it turns out. Its really hard to find gluten free without the use of almond flour. And by the way sounds like the perfect Anniversary, there’s nothing better than being with the ones you love, enjoying the simple pleasures of life.

    • Mellissa Sevigny
      Mellissa Sevigny09-23-2013

      Hey Kendra! Not sure if coconut flour and more eggs will work but if you try it do let us know! We’ll be up in CT soon, looking forward to seeing you guys! :)

  12. movita beaucoup
    movita beaucoup09-25-2013

    Happy Anniversary! Yay for love!!

  13. Patty
    Patty09-27-2013

    What are you referring to as a sugar substitute? I use Stevia, but that would be waaaaay too much to use.

    • Mellissa Sevigny
      Mellissa Sevigny09-27-2013

      Anything that measures cup for cup for sugar will work as measured in my recipes (splenda granulated, swerve, ideal, etc.) When in doubt, go online for the brand you use and see what the equivalent amount of their sweetener for the required amount of sugar (or what I refer to as sweetener) is.

  14. Melanie
    Melanie10-06-2013

    Is there something to substitute for the coconut flour? These look great!

    • Mellissa Sevigny
      Mellissa Sevigny10-06-2013

      They won’t be exactly the same, but you can substitute an equal amount of almond flour plus an extra tablespoon. enjoy!

  15. Sumaya
    Sumaya12-06-2013

    They do make everything better and they’re easy. Thank you! And on top of that, they got staying power. Some gluten free items just shouldn’t be eaten after a few days or even one, but these have tasted just as delicious all week long.

    • Mellissa Sevigny
      Mellissa Sevigny12-06-2013

      Thanks for letting me know they were good all week – mine were gone after just a couple of days! Glad you enjoyed them!!! :)

  16. Karla
    Karla01-24-2014

    Made these (with a few changes) and we all loved them! I might try and make them with cranberries and orange next time.

    • Mellissa Sevigny
      Mellissa Sevigny01-29-2014

      I love cranberry and orange together Karla – sounds fantastic! Let us know how they come out!

  17. Nicole
    Nicole02-05-2014

    I have made these twice in one week because we just devoured them. The only problem I have had is my blueberries sink to the bottom. Have you had this problem or can you suggest a fix?

    Thanks so much!

    • Mellissa Sevigny
      Mellissa Sevigny02-13-2014

      Typically in a recipe for blueberry muffins I think they recommend coating them in flour to keep them from sinking – I suppose you could do the same thing with these in coconut flour and it might help. I haven’t actually tried it though so let us know if it helps!

  18. Susan C
    Susan C03-02-2014

    These were so good! Just made a batch… Not as pretty as yours but very tasty! Thanks for all you do to share your recipes with us!!

  19. Maria
    Maria04-14-2014

    Melissa, I’m just going for the struesel topping! I love that stuff!!!!!!!!!!!

  20. Shannon
    Shannon05-20-2014

    We are devouring these as I type! Wonderful! Thanks for creating this superb recipe:)

  21. Michele
    Michele07-25-2014

    I just made these I thought they were very good! I made a double batch and was able to get 18 muffins out of it. Thanks for all your great recipes!

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