These Keto Blueberry Muffins are not just low carb and gluten free, they are also time tested and have tons of rave reviews in the comments. Try them for yourself and let us know whether or not they are the best keto blueberry muffins you’ve ever tasted!
I’m updating this keto blueberry muffin recipe post from way back in 2013, but I decided to leave some of the original text because it was our 20 year anniversary and I like knowing it’s recorded here. By the way, we did finally make it to Europe/Italy on our 25th anniversary, and then again in 2019. This fall we celebrate 28 years of wedded bliss, and I might make these keto blueberry muffins to mark the occasion – just for old time’s sake. 😊
I’ll get to this keto blueberry muffin recipe soon, but please bear with me for a moment first (or hit the jump the recipe button to skip ahead.)
Yesterday 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.
Except these keto blueberry 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 keto blueberry muffins make everything better.
Every. Thing.
If you’re already happy, these muffins will make you outright ecstatic. If your day is a little gloomy, one of these low carb blueberry muffins will be like your own personal ray of sunshine. If you are outright irritated, they will at least take the edge off and lessen the chances of your incarceration by day’s end.
It’s a bold claim I know, but I make it with confidence.
And the reason is that this is no ordinary keto blueberry muffin. Oh no friends, this muffin is so extra that I had to shorten the title for this update from “Low Carb Bluebery Streusel Muffin with Lemon Cream Cheese Icing” to, simply “Keto Blueberry Muffins.”
Because Google’s search feature is a cruel and heartless task master. (That’s a story for another day/recipe though.)
But seriously, we’re talking perfect blueberry muffin texture and flavor, topped with the lightest of lemon flavored streusel/cookie toppings, and then a creamy lemon icing that pulls it all together and tastes like you must be cheating.
No need to take my word for it though! Check out the comments section and then get thee to the kitchen and try these amazing keto blueberry muffins for yourself!
Then be sure to rate the recipe below, and tag me @ibreatheimhungry on IG if you post it in your story!
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Keto Blueberry Muffins – Low Carb
- Total Time: 30 minutes
- Yield: 8 muffins 1x
- Diet: Gluten Free
Description
A delicious keto blueberry muffin recipe with a crunchy streusel topping and lemon flavored icing. Low carb and gluten free.
Ingredients
For the muffins:
- 6 tablespoons salted butter
- 1/4 cup granulated sugar substitute (I used Swerve)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup superfine blanched almond flour
- 2 tablespoons coconut flour
- pinch of salt
- 2 teaspoons baking powder
- 1/4 tsp xanthan gum OR 1 teaspoon psyllium husk powder
- 1/3 cup unsweetened almond milk
- 1/2 cup fresh blueberries
For the streusel topping:
- 2 tablespoons salted butter
- 1/2 cup superfine blanched almond flour
- 1 1/2 teaspoon granulated sugar substitute
- 1 teaspoon grated lemon zest
- 1 tablespoon coconut flour
For the icing:
- 2 oz cream cheese, softened
- 1 tablespoon fresh lemon juice
- 2 tablespoons powdered sugar substitute (granulated can work also)
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 (or psyllium husk powder) 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 8 greased muffin tins – with or without paper liners.
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 20 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 sweetener 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 net carbs per muffin = 4g.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Keto desserts
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: one muffin
- Calories: 266
- Fat: 25g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 8g
Keywords: Keto blueberry muffins, low carb blueberry muffins
Do you love keto blueberry recipes as much as I do?
If so then you’re going to want to check out this collection of the best keto blueberry recipes that I’ve curated from allllll over the internet over the last few years! With blueberry season on the horizon, you’ll want to keep this handy so you can make full use of your blueberry bounty!
Sheri says
I made these muffins today and they were melt in your mouth delicious! My husband couldn’t even leave them alone and he typically doesn’t care for my keto friendly treats. Thank you for an amazing recipe!
Mellissa Sevigny says
This is high praise Sheri, thanks so much for letting me know they were a hit with the hubby too!
Jeannie says
I made 8 perfect muffins in these cute cups from Home Goods. Thanks for a great recipe Mellissa! Quick question: Do they need to be refrigerated?
★★★★★
Mellissa Sevigny says
I always do refrigerate or freeze them, just to be on the safe side!
Kate says
Makes getting up something to look forward to — unless, you, like me, think about these muffins at 2:00 am and just can’t wait for the alarm to go off.
★★★★★
Mellissa Sevigny says
I thought I was the only one that laid awake at night thinking of morning muffins (and coffee!) 😂
Luana Thermos says
Where do you get those adorable muffin cups?
★★★★★
Mellissa Sevigny says
I picked up these blue ones at TJ Maxx, but you can also find tons of cute paper muffin cup options on Amazon!
Lori from Martinez, CA says
Made these this morning. So yummy! I made it with Stevia. For the Streusel topping I reduced the flour down to a few Tbl and added 1/2 cup Peacans and a few shakes of Cinnamon. The bottom of the muffin cups was a bit too oily for the first six muffins. So for the second round I mixed in a Tbl of Coconut flour and Almond flour and put the rest in a small baking dish. I didn’t feel the icing was necessary, so I omitted that step. I usually have to put butter on my coffee cake type of pastries, but because these were so buttery, this is the first time I didn’t feel it necessary to add any extra. I will make this again and again.
Lynne says
Best Blueberry Muffins in my opinion!! I haven’t made them yet with the toppings as I find them so delicious as is! Thank you so much for sharing this recipe… It’s a winner!!
★★★★★
Mellissa Sevigny says
Thanks so much! I haven’t made these in years but your comment reminded me to make a batch as soon as I can get ahold of some blueberries!
Tina Marxmiller says
Amazing! I followed the recipe exactly. I just made the six big ones. Best low-carb muffin I have ever eaten. Thanks you so much for sharing this fantastic recipe! I make make smaller ones next time so they last longer and I can still share with friends.
★★★★★
Igina D. Perteet says
I didn’t add streusel or cream cheese, just a regular blueberry muffin. It was really good. Do you think I can could swap the blueberries with strawberries ?
Jamie says
I don’t have any almond milk on hand. Could I sub almond milk with macadamia milk?
Eyegina says
that’s what I used. It still worked well.
Richelle says
These were amazing! The only changes I made were small. I added some lemon zest to the batter and used a mini muffin tin. I knew 6 muffins would not last long in my house and 24 would help with portion control. I can eat 2 with my coffee and its the perfect amount. The only baked for about 15 minutes before they looked done. Even my kids love these. They are not very sweet and the lemon adds a brightness. They just fall apart in the mouth. My husband was convinced that I cheated and they were not keto! I used granulated monk fruit sweetener for all components but next time I think I will used swerve confection sugar for the icing.
★★★★★
Lindsey says
SO GOOD! I made these mostly for my kids to give them healthy muffins instead of Costco muffins for easy breakfast. The batter made WAY MORE than 6 full-size muffins. I tried 7, and they were overflowing. Next time I will make 12 (less net carbs – yay!). I also doubled the icing just to appease the kids as I ease them into eliminating sugar. Very, very good.
LuAnne says
O.M.G…these muffins are soooo yummy! I goofed with the batter recipe and accidentally creamed the butter and cream cheese together. I didn’t want to throw it away so I just added a little of everything else to make up for the extra fat. They are amazing so maybe it was a happy mistake. I’ll definitely make them again and, next time, I’ll do it right so I can decide which way I like them better. Thanks so much for the recipe!
★★★★★
BRITTANY MAHAFFEY says
The muffin, strudel, and icing all uses a granulated substitute, have you tried a confectioner substitute for the icing? Kust wondered because prior to keto we usr powdered sugar to make icing but I was wondering if you tried and it didn’t work for some reason.
Thanks
Mellissa Sevigny says
Back when I first made this I hadn’t had the confectioners style Swerve but I use it often now and it would definitely be great in this icing!
Lillian says
These are absolutely delicious! Thank you so much for sharing
Judy says
These are delicious! So light and fluffy.I made a double batch but used cream instead of almond milk since I didnt feel like driving to the store. Since I substituted cream for the almond milk I decided to only use 1/2 the amount of struesal and no icing. My husband also enjoyed them too and he is not counting carbs.Thanks for the recipe!
★★★★★
Beth says
Thank you sooo much for this recipe. My family really loves it. My one question is for me I cannot eat coconut. Is there any alternative to the coconut flour?
★★★★★
Amanda says
I love this recipe and we make it often in the summer. Today I used it to make orange cranberry muffins and they came out delicious!
All I did was:
– Replaced the vanilla extract with fresh squeezed orange juice
– Replaced the blueberries with fresh cranberries
– Added 1 tsp. of orange rind to the batter
– Added 4-5 drops of sucralose (to make up for the lack of sweetness in the cranberries)
Thanks again for this recipe!
★★★★★
Catherine says
Thank you for this recipe! I made these muffins today and they are absolutely delicious.
★★★★★
Tera says
Thank you SO much for this recipe. I had finally done it to myself and eaten one too many cream cheese pancakes. I really needed a new breakfast option that would satisfy my cravings. This hit the spot!
★★★★★
Anita says
I know that coconut flour has quite a bit more carbs than almond flour, so is it necessary to use it. What is the purpose of using it? Does it have a component that is necessary? These sound wonderful and am going to make them. Also, are the pretty containers in your pictures the tins you baked them in, and can one use a paper liner in regular muffin tins? Thank you. Love your blog and have just bought and downloaded one of your ecookbooks.
laurie says
I can’t get almond flour in my area. Any suggestions?
Dahlia says
I’ve been on a strict keto diet for a couple of months and had continuously been let down by “keto style” anything resembling normal, carb-y foods. So often after all the effort and expensive ingredients I was left frustrated and angry because the blogger was clearly a liar or delusional when they claimed their bastardization was delicious. However, I had a craving for a blueberry lemon anything, so I rolled my eyes at author’s cute quips about how good these muffins are and halfheartedly took a chance.
Best decision ever.
I made these last night for a surprise late dessert for my housemates and will be making a double recipe today. Everyone agreed these are the most delicious and legitimate keto dessert we have come across and are so grateful for it. Recipes like this make me think “I can totally do this diet another week” when I’m sick of putting cauliflower in everything and still have the pizza delivery number saved in my phone.
My substitutions were minimal. I didn’t want to buy almond milk so I used half cream and half milk. I also don’t have muffin tins so I used 12 greased silicone cupcake holders. I put them directly on the rack and had no problems with them cooking all the way through. I just took them out 3-5min early because they’re smaller. And I wanted a whipped cream texture more than an icing drizzle, so I whipped a bit of cream with some sweetener and lemon juice and then folded the recipe’s icing into that mixture with a spatula. Voila. Happiness in a cup.
These muffins DO make everything better.
Thank you!
★★★★★
Katerina says
Absolutely delicious! Made them today, best I’ve had! Thank you so much for the wonderful recipe !
MissPiggy says
I love this recipe! I’ve made this so many times. I use the base muffin recipe and have used it for cranberry/lemon muffins, lemon/chia seed muffins and pineapple with low carb maple syrup on top. Yum! Thank you so much!
★★★★★
Diane says
I am constantly looking for low carb. tasty treats… however I am allergic to sugar substitutes…. where might I find a conversion for the substitute to real sugar? 50/50 tends to make it too sweet
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!
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…
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 !
Terri 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.
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 :-)
Mellissa Sevigny says
Of course you did Susan – totally acceptable! Ha ha! Now you have to have a third so you can try it with the frosting – even better!!!
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 :-)
Hilary says
Need different recipes hope those muffins are fine for a Type 2 Diabetic??
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 :)
Mellissa Sevigny 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!
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!
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.
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!
Shannon says
We are devouring these as I type! Wonderful! Thanks for creating this superb recipe:)
Maria says
Melissa, I’m just going for the struesel topping! I love that stuff!!!!!!!!!!!
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!!
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!
Mellissa Sevigny 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.
Karla says
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 says
I love cranberry and orange together Karla – sounds fantastic! Let us know how they come out!
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 ;)
Mellissa Sevigny 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 ;)
Mellissa Sevigny 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!
Joy says
I was just thinking it would be great with cranberries and orange :)
Mellissa Sevigny says
YES!
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.
Mellissa Sevigny says
Thanks for letting me know they were good all week – mine were gone after just a couple of days! Glad you enjoyed them!!! :)
Melanie says
Is there something to substitute for the coconut flour? These look great!
Mellissa Sevigny says
They won’t be exactly the same, but you can substitute an equal amount of almond flour plus an extra tablespoon. enjoy!
Patty says
What are you referring to as a sugar substitute? I use Stevia, but that would be waaaaay too much to use.
Mellissa Sevigny 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.
Elizabeth says
So how much actual white sugar should I use??
Mellissa Sevigny says
The sweetener measures the same as sugar so you’d use the same amount
movita beaucoup says
Happy Anniversary! Yay for love!!
Mellissa Sevigny says
Thanks MB! :)
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.
Mellissa Sevigny says
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! :)
Dominic says
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
Mellissa Sevigny says
Thanks so much Dominic! Hope you like them!
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!
Mellissa Sevigny 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!
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.
Mellissa Sevigny says
I agree! I can’t get enough of lemon and blueberries together!
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 !!
Mellissa Sevigny says
Thanks so much Jill and welcome to IBIH and low carb eating! I hope that you continue to enjoy great results!!!
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
Mellissa Sevigny 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! :)
Erik says
Could they be frozen do you think?
will you mail me some?
Mellissa Sevigny says
yes to the first question, maybe to the second! ;)
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.
Mellissa Sevigny says
Thanks Kathy! Love that phrase “attitude of gratitude!” Totally stealing that one! :)
Kathy says
I admit, this was not original….I sort of “regifted” the phrase, but I definitely agree with the intention.
bellini says
Love that streusel topping piled high!! These would start the day off right.
Mellissa Sevigny says
Thanks Bellini, these were so good. I was sad this morning that I don’t have any more!!!
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.
Mellissa Sevigny says
Thanks Nancy, we really did have a great day! :)
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!
Mellissa Sevigny says
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!
Fin says
How is it low carb with sugar? Did I miss something?
Mellissa Sevigny says
It’s made with sugar substitute Fin.
Elizabeth says
What sugar substitute should I use??