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 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.
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.
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.
Blueberry Struesel Muffins w/ Lemon Cream Cheese Frosting (Low Carb and Gluten Free)
- Yield: 6 muffins 1x
Description
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)
Nutrition
- Serving Size: one muffin
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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.
★★★★★
Aj says
So I’m new to the keto lifestyle & decided to give these a shot. Everything was fine until it came to baking. I read in the instructions that the batter made 6 muffins. As I scooped the mix into the tins, I thought hmm, this looks like 10 portions, but against my judgement, I spread the batter among 6 muffin cups. That was my 1st mistake. Had I had the jumbo muffin tins, I “think” I could have gotten away with just 6 muffins and 22 mins cooking time. The strudel topping makes way too much. Next time I will cut that amount in half. I will also either use a jumbo muffin tin or make 10 smaller muffins. I would turn the heat down to 325 or 350 and cook them longer since the strudel topping ended up burning. 22 minutes didn’t even begin to make the muffins set. It ended up taking almost 40 minutes for them to set and have the toothpick come out clean.
The muffin flavor is very tasty, however, the muffins we’re very moist almost wet and fell apart as soon as you start to take the paper off them. Not sure what I did wrong, other than putting the muffins in 6 rather than 10 muffin cups. Very disappointing.Not sure if I will try another recipe .
★★
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!
★★★★★