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!
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! :)