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

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

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

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

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.


    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


    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.


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

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  1. Nancy says

    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!

  2. Nancy says

    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. Kathy says

    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.

  4. Carol Berzansky says

    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

    • says

      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! :)

  5. Jill says

    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 !!

  6. Luana says

    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.

  7. Bonnie says

    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!

    • says

      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!

  8. Kendra says

    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.

    • says

      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.

  9. Sumaya says

    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.

    • B Smith says

      I made these last night with cranberries and orange and they are delicious! I’m actually eating one right now for breakfast while I type this…

      I grated 3/4 of the zest off one orange directly into the batter and used the other 1/4 in the struesel topping, and kept with the 1/2 cup of fruit. My only issue is that while I cooked them at the suggested time, without decreasing it even though I used the convection setting on my oven, AND the toothpick came out clean, they are still too moist to eat on the go as I intended. Oh well, guess I’ll have to take 5 minutes for myself in the morning; for shame ;)

      • says

        Cranberry orange sounds yummy Bev! Not sure why they are so moist, but you can add a teaspoon of coconut flour to help with that next time – it’s very absorbent! Glad you’re enjoying them!

        • Beverly says

          Ok, great! I’ll do that next time (week). Do you find that the processed coconut flour that you can buy in a bag is more absorbent than say, organic dried unsulfured unsweetened shaved coconut shoved-through-a-spice-grinder coconut flour? Because I definitely used the latter ;)

          • says

            Definitely Beverly! Real coconut flour is defatted and a completely different product than just grinding down coconut! That works for some things but in baking definitely go for the real thing. You can get it pretty cheap on Amazon – around $4/pound or even less!

  10. Nicole says

    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!

    • says

      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!

      • diana says

        I did just that, sprinkled a little coconut flour (about 2 tsp I think) over the blueberries in a cup and shook them around to coat well. They stayed put in the batter and didn’t turn it green, either, likes they sometimes do.

  11. Susan C says

    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!!

  12. Michele says

    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!

  13. diana says

    OMG, these are truly amazing! I just took my first batch out of the oven, and without even icing it, I had one warm with a cup of coffee. They are very flavorful–the streusel topping is golden and crunchy and the cake part is moist and tender. To boot, I got 8 muffins, instead of six, and I filled my muffin tins to the tops. I added a tsp of lemon zest to the muffin batter as well as to the streusel topping, and the blueberries I used are the frozen tiny wild Boreal blueberries from Trader Joe’s, which I think have the best blueberry flavor ever.I’ve always considered muffins to be Meh, at best, but these will be a definite regular for me.

  14. Tiffany says

    Yum. I messed up because I cooked them in silicone cups on a cookie sheet… they were still uncooked after 20 minutes. I added another 15 minutes cooking time and the muffins are still ultra moist and the topping is burnt. However, that being said they are still super tasty and have a wonderful crumb texture. I will definitely be making them again in my regular muffin pan! I also got 9 muffins of good size instead of 6. Thank you for this recipe!

  15. S A says

    Made these this weekend to have breakfast on hand for the week…. AMAZING. They taste so decadent! I’m a terrible (truly, terrible) baker and even I didn’t mess this up! Thanks for all your yummy recipes. Basically every meal I eat is from IBIH :)

    • says

      This made me happier than you know so thanks! I’m glad to hear that the recipes aren’t too complicated for a novice baker/cook – hopefully it will give you confidence to keep trying new recipes! So happy that you liked them!

  16. Corine says

    I made these this morning and changed them up a bit :-) I used the basic muffin ingredients, but not the blueberries, streusel topping or icing. Instead, I added 1/2 tsp. cinnamon to the dry mix and added only 1/4 of a medium pink lady apple, peeled and finely chopped. I also used Steviva (a stevia and erythritol blend with no carbs). I did not have almond milk, so I used 1/3 cup heavy whipping cream. I used my stand mixer to make these and the batter was very thick (almost like a cookie dough). However, the muffins turned out AMAZING! Nutrition info on these apple-cinnamon muffins: 290 calories, 27 grams fat, 4 grams net carbs, 7 grams protein. Thank you Melissa for your recipe :-)

  17. Susan says

    Wow, these are so good, they are evil! ;-) I just made a batch and I’m afraid I had 2… I didn’t bother with the frosting, and couldn’t even let the first one cool enough so it was a pile of crumbs, but still delicious. So I had to have a proper one after that :-)

  18. says

    I made the blueberry muffins and when I pugged this recipe into fitness pal it showed 10 carbs. How did you get 5.5 net carbs? Also, it had the calories about 20 calories higher.

  19. Barbara says

    Made these today and they were delicious ! I think I could have made 8 muffins and they were very moist. Maybe slightly reduce the almond milk next time. I left out the lemon peel-not a fan-and I added cinnamon to the streusel topping. They smelled so good while baking ! I have just enough blueberries to make another batch and freeze them !

  20. Elise says

    So I made these last night and they are fantastic! The only thing though is I really thought I had messed them up: I don’t have a muffin tin mold, so I used some silicone molds and some small pyrex cups, put a double paper muffin tin in each and cooked for 22 minutes… The stuff was not even beginning to set in none of them! Then I saw a comment of someone messing it up with the silicone molds and got scared. So it managed to pull them out of the silicone molds (the one in pyrex I had to leave in as the paper did not hold the stuff in), put the oven on convection for extra power, and put them in the oven another almost 20 minutes total! By then they were really well set and had a regular muffin texture.

    But I have no idea how you can have those ready in 22 mins at 375, it literally took me double that, and half that time in convection mode…

  21. Geneva says

    I’ve made lots of low carb muffins in the past and these are BY FAR the best I’ve had. I can’t thank you enough for posting this recipe!


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