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
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!
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??